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Ingredients
THE CONES
1 cup all-purpose flour
⅔ cup granulated sugar
2 eggs, lightly beaten
2 teaspoons Pimm's Cup
THE FILLING
16 ounces heavy cream
½ cup, plus 2 tablespoons, confectioners' sugar
1 pint fresh raspberries
1 pint fresh blackberries
16 ounces mascarpone
20 large mint leaves, rinsed
Nutritional analysis per serving
31 grams carbs; 117 milligrams cholesterol; 417 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 30 grams fat; 1 gram trans fat; 4 grams fiber; 154 milligrams sodium; 7 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Butter two cookie sheets, then cover with waxed paper and butter. Draw five 5-inch circles on the paper.
- Step 3
To make the cones, combine all the ingredients in a bowl and mix until a smooth batter forms.
- Step 4
Place approximately one tablespoon of batter in each circle and spread batter evenly to cover the entire circle. Be sure the batter is spread very thin.
- Step 5
Bake one pan at a time for five minutes, or until the edges are golden.
- Step 6
Working quickly, peel each circle from the waxed paper and bend into a cone shape with the underside facing out. If cookies on the pan become too firm, return to oven for a few seconds.
- Step 7
Let molded cones cool.
- Step 8
Meanwhile, place the heavy cream in the bowl of an electric mixer, add two tablespoons of confectioners' sugar and mix until soft peaks form, approximately two to three minutes.
- Step 9
Fill the cones with berries and allow to cascade out of large end.
- Step 10
Place a dollop of whipped cream and a dollop of mascarpone on each cone. Sprinkle the entire cone with confectioners' sugar and place one mint leaf on each dollop of mascarpone and heavy cream.
Private Notes