Fresh Berry-Filled Cones

• 1 cup all-purpose flour
• 23 cup granulated sugar
• 2 eggs, lightly beaten
• 2 teaspoons Pimm's Cup
• 16 ounces heavy cream
• 1/2 cup, plus 2 tablespoons, confectioners' sugar
• 1 pint fresh raspberries
• 1 pint fresh blackberries
• 16 ounces mascarpone
• 20 large mint leaves, rinsed

1. Preheat the oven to 400 degrees.
2. Butter two cookie sheets, then cover with waxed paper and butter.
3. Draw five 5-inch circles on the paper.
4. To make the cones, combine all the ingredients in a bowl and mix until a smooth batter forms.
5. Place approximately one tablespoon of batter in each circle and spread batter evenly to cover the entire circle.
6. Be sure the batter is spread very thin.
7. Bake one pan at a time for five minutes, or until the edges are golden.
8. Working quickly, peel each circle from the waxed paper and bend into a cone shape with the underside facing out.
9. If cookies on the pan become too firm, return to oven for a few seconds.
10. Let molded cones cool.
11. 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.
12. Fill the cones with berries and allow to cascade out of large end.
13. Place a dollop of whipped cream and a dollop of mascarpone on each cone.
14. Sprinkle the entire cone with confectioners' sugar and place one mint leaf on each dollop of mascarpone and heavy cream.

flour, sugar, eggs, heavy cream, sugar, fresh raspberries, fresh blackberries, mascarpone, mint

Taken from cooking.nytimes.com/recipes/7768 (may not work)