Equipment
Ingredients
the cones
- 240 g flour
- 160 g sugar
- 2 egg, beaten
- 10 ml pimm's cup
the filling
- 450 g heavy cream
- 140 g confectioners' sugar
- 475 g raspberries
- 475 g blackberries
- 450 g mascarpone
- 20 mint leaves, rinsed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 547 kcal
- Protein
- 8 g
- Carbohydrates
- 66 g
- Fat
- 34 g
- Fiber
- 6 g
- Sugar
- 36 g
- Sodium
- 42 mg
- Saturated Fat
- 20 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 80 mg
- Potassium
- 213 mg
- Calcium
- 147 mg
- Iron
- 1.9 mg
- Magnesium
- 27 mg
- Phosphorus
- 88 mg
- Zinc
- 0.8 mg
- Vitamin A
- 408 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.26 mg
- Niacin
- 1.9 mg
- Folate
- 66 mcg
- Water
- 109 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Butter two baking sheets, line them with waxed paper, and apply another layer of butter to the paper.
Draw five 12.7cm (5-inch) circles onto the waxed paper of each sheet to serve as placement guides.
Combine the flour, sugar, beaten eggs, and Pimm's Cup in a bowl and mix until the batter is smooth.
Place 15ml (1 tbsp) of batter in the center of each circle and spread it thinly to the edges.
Bake the sheets one at a time for 5 minutes or until the edges of the circles turn golden brown.
Peel the warm cookies from the paper and roll them into cone shapes immediately while still pliable.
Set the shaped cones aside to cool completely.
Whip the heavy cream with 15g (approx 2 tbsp) of the confectioners' sugar until soft peaks form.
Fill the cooled cones with fresh raspberries and blackberries.
Add a dollop of whipped cream and a dollop of mascarpone to the top of each cone.
Dust the cones with the remaining confectioners' sugar and garnish with a mint leaf.
Chef's Notes
- For perfectly crisp cones, ensure your oven temperature is accurate and don't overbake, as they can burn quickly. Work efficiently when shaping them, as they become brittle once cooled.
- The Pimm's Cup adds a subtle, unique herbaceous and citrus note to the cone batter. If unavailable, a splash of gin or even a bit of lemon zest can offer a similar aromatic lift.
- Chill your mascarpone and heavy cream beforehand for the smoothest and most stable whipped cream filling. Avoid over-whipping, which can lead to a grainy texture.
- To prevent the cones from becoming soggy, fill them just before serving. If making ahead, store the cooled cones in an airtight container and prepare the filling separately.
Storage
Refrigerator: 4 hours — Cones will lose crispness quickly once filled.
Troubleshooting
Cones crack or break during shaping
Cause: The cookies cooled down too much and became brittle.
Fix: Place the hardened cookie back in the oven for 15-30 seconds until flexible again.
Prevention: Work with only one or two cookies at a time and keep the rest in the warm oven.
Cones become soggy and lose their shape
Cause: Cones were filled too far in advance of serving.
Fix: Cannot be fixed.
Prevention: Only fill the cones immediately before they are intended to be eaten.
Cultural Context
While not tied to a specific historical event, fruit-filled pastries like these cones are a common sight at British summer garden parties and afternoon teas. They showcase the abundance of fresh berries available during the British summer months and offer a light, elegant dessert option.
