Makes 10
30 + 3 hours chillingMINS
Prep Time
Cook Time


  • 125g Perfection Blueberries, plus extra to serve
  • 125g Perfection Blackberries, halved if large, plus extra to serve
  • 10 waffle cones
  • 200g milk or dark chocolate
  • 300ml thickened cream
  • 1/4 cup icing sugar
  • 250g mascarpone
  • 60ml strong expresso
  • 2 tbs kalua liqueur
  • 80g (10 thin) sponge finger biscuits


  1. Melt 150g of the chocolate. Brush the inside of the cones with melted chocolate, place on a tray and allow to set for 10 minutes, if it’s a hot day refrigerate for 10 minutes.
  2. Meanwhile, whip the cream and icing sugar to soft peaks. Fold in the mascarpone. Combine the espresso and Kahlua in a shallow dish. Dip one biscuit into the coffee mixture, place on a board and cut crossways into 2cm pieces. Transfer to a bowl. Repeat with remaining biscuits and coffee mixture. Fold the biscuits, blueberries and blackberries into the cream mixture.
  3. Spoon the berrymisu mixture into the waffle cones and stand upright in tall glasses. Refrigerate for 2-3 hours until set. Grate the remaining chocolate and sprinkle over the cones. Serve with extra berries if desired.

Tip- Cones are best served the day they are made, though the cones will stay fresh and crisp for up to 3 days in the fridge.


Tip- For a child friendly option replace the espresso and Kahlua with 100ml of chocolate milk. At the end of step 1 dip the top of the cones in extra melted chocolate then chocolate sprinkles or hundreds and thousands before following steps 2-3.