Method: Preheat oven to 325F. Line a baking pan with a silpat mat or non-stick silicone paper. In the bowl of an electric mixer whip sugar and egg whites on medium speed to form soft peaks.

Fold in flour in 3 stages. Fold in melted butter until barely incorporated. Spread out thinly on baking pan in 5 inch circles.

Bake for 5 to 7 minutes, remove from pan and wrap around a wooden dowel (a clean broom stick or italian rolling pin works well) This will form the cannoli shell. Set aside to cool.

In a bowl whip the honey and cream until stiff peaks form. Fold in mascarpone and lemon zest and refrigerate until ready to use.

Assembly: Place the filling in a piping bag and fill each shell, serve with fresh berries, mint and whipped cream.