Oooh, ladies... I'm also a cannoli addict, but the making of the shells has always deterred me. The idea of tiny cakes in paper brioche pans with a scoop of filling on top just sets my mind whirling. For a "bite" at the end of a special meal, how about slicing the cake horizontally & placing a melon ball scoop of filling on the slice? Of course, you would serve the dainty delight in a stemmed champagne coupe for a special effect. My question is: would I use the same amount of mascarpone as whipping cream & to what consistency would I whip it? It's another grey gloomy day here in GA, my 88 yr old father has been in intensive care for 2 weeks & this recipe & comments have really lifted my spirits. THANKS. Hi Susan, I'm so sorry to hear that life has been rough for you lately, and I'm glad the blog could help, even if just for awhile. Now, to use mascarpone in the recipe, switch it out for the ricotta and reduce the whipping cream by 1/4 cup if needed to make the filling scoopable. I love the idea of the champagne flute. Cannoli parfait anyone? Best, MaryJane

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