Late one night after a theater performance in New York City, we went to an Italian bakery for dessert and coffee. The woman behind the counter was definitely bleary-eyed. We asked for a couple of cannoli, as well as a slice of vanilla cake with a warm cherry sauce ladled on top. She poured the sauce over the cannoli. We never looked back. Because the cannoli shell got soft under the sauce, we morphed the duo into an American cobbler—Italian ice-cream fandango. Consider it sweetened ricotta and mascarpone with biscuits and a cherry sauce. Consider it ridiculous.
Excerpted from À LA MODE: 120 Recipes in 60 Pairings : Pies, Tarts, Cakes, Crisps, and More Topped with Ice Cream, Gelato, Frozen Custard, and More by Bruce Weinstein and Mark Scarbrough. Copyright © 2016 by the authors and reprinted by permission of St. Martin’s Griffin. Photo Copyright © 2016 by Eric Medsker.
Listen to Mark describe this recipe on The Faith Middleton Food Schmooze®.