Tuile cones with cherry and pistachio cream

Makes 12-16 Desserts and puddings

Cones 9649



  • 2 egg whites
  • 100g caster sugar
  • 50g butter, melted and cooled
  • 50g plain flour
  • 1tsp vanilla extract

For the filling

  • 300ml whipping cream
  • 20g caster sugar
  • 2tsp kirsch
  • 15 morello cherries in syrup, drained and chopped, some syrup reserved
  • handful pistachios, chopped, to sprinkle


In a bowl, whisk the egg whites until they are white and fluffy, add the sugar, a little at a time, until fully incorporated, then mix in the remaining ingredients.

Preheat the oven to 210C/190C F/Gas 6 and line 2 baking trays with baking paper. Put 4 walnut-sized spoonfuls of the mixture on each prepared baking tray and bake for 6-9 minutes until they are lightly
coloured and have spread.

Remove from the oven and allow to sit for a minute or so until they are touchable, then wrap them around metal cones and allow to cool completely - after around 3 minutes they will hold their shape. Meanwhile, repeat with the remaining mixture, to make 12-16 in total.

To make the filling, put the cream in a bowl, add the sugar and whip until it forms a ribbon when you lift the whisk. Add the kirsch and fold in the cherries.

Spoon or pipe the mixture into the cooled cones, sprinkle over a few chopped pistachios at the top of each cone and drizzle a small amount of syrup over to serve.

Recipes by Margaret Clancy, photography and prop styling by Angela Dukes
Cones 9649
Recipes by Margaret Clancy, photography and prop styling by Angela Dukes


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