I have made the lemon curd here but you can buy a small jar of good quality curd if you prefer.

Makes 8 horns

INGREDIENTS

500gm Puff or Rough Puff pastry

Lemon cream

170gm Caster sugar

Grated rind 2 lemons

Juice of 3 lemons

85gm Unsalted butter

2 Egg yolks plus 1 whole egg

1 level Tablsp Cornflour

200gm Mascarpone

400ml Double cream

To finish

16 fresh raspberries

A little grated chocolate

METHOD                                                     Set the oven to 200°Fan

• Using a double saucepan or a bowl over a pan of simmering water, place in the lemon rind, lemon juice, butter, sugar and cornflour.
• Stir every now and then until the sugar and butter are completely dissolved.
• Lightly whisk the 2 egg yolks with the whole egg.
• Whisking quickly pour the hot lemon mix on to the eggs then pour back into the pan or bowl and heat until the mix coats the back of the spoon. Do NOT overheat or the mixture will curdle.
• Leave the mix to cool.
• Roll out the pastry into an oblong 50cms long by 20cms wide
• Cut into 8 long strips 2.5cm wide.
• Lightly oil the horn moulds and VERY lightly dampen the strips of pastry.
• Fold the pastry around the moulds slightly overlapping as you go.
• Lightly brush a little water over the fronts of the horns and sprinkle with granulated sugar.
• Bake for 20-25 mins until golden brown. Cool on a wire rack but leave the moulds in until they are cold.
• Keep 8 teaspoons of lemon curd back then finish the lemon cream by whisking together the cold lemon curd and the mascarpone.
• Lightly whisk the cream until just beginning to thicken and keep enough on one side just enough to place some on the top of each cone at the end.
• Stir the rest of the cream into the lemon mix, this will then thicken up.
• Place a teaspoonful of curd in the bottom of each cone and one raspberry.
• Fill with the lemon cream until just below the rim.
• Pipe or spoon the remaining cream on the tops of each cone and then finish with a raspberry and some grated chocolate.