Instructions:
To make cannoli shells: Whisk sugar into egg whites, then stir in flourand melted butter. With a spoon, spread one tablespoon of batter into theshape of a 4 or 5-inch disc onto a lightly buttered baking sheet. Bake at 425 degree for 5 to 6 minutes, or until brown on the edges. While they're still hot, remove the discs from the cookie sheet with a spatula. Shape them into a cone. Let cool. To make mascarpone filling: Whisk egg yolk and sugar for one minute. Add mascarpone and rum. Stir well. Freeze until ready to use (no more than a couple of hours). To make figs: When you're ready to serve, put sugar and spices in a saucepan with water and lemon peel. Bring to a boil and simmer for 2 minutes.Turn off heat, then add the figs. Put a cannoli shell on its side on individual serving plates. Put 2 or 3 Tbsp of mascarpone filling into the cannoli shell, allowing some of the filling to pool on the plate. Place 2 or 3 figs on the plate, in and around the cannoli shell.Serve immediately. Note: Store extra cannoli shells in an airtight container for up to a month. Stuff the shells with ice cream, whipped cream or fresh fruit. Or eat them all by themselves. Serves 4 to 6.
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