Fruit Cones with Sweet Fillings

Squeeze the lemon half. Combine 1 teaspoon juice with 2 tablespoons sugar and 40 ml (approximately 1.5 ounces) of water in a small saucepan. Bring to a boil and cook while stirring until the sugar has completely dissolved and syrup is formed. Allow to cool slightly.

Separate the eggs. Whisk whites in a tall vessel with a hand mixer until stiff (save yolks for another use).

Beat butter until fluffy in a bowl. Slowly, while stirring, incorporate the warm sugar syrup.

Successively add flour and beaten egg whites into the butter mixture. Line a baking sheet with parchment paper.

In 2 batches of 5 waffles each, spoon 1 tablespoon of dough about 12 cm (approximately 5 inches) apart on prepared baking sheet and spread into rounds of about 10 cm (approximately 4 inches) in diameter.

Bake on top rack of preheated oven at 225°C (fan 200°C, gas: mark 4) (approximately 425°F) until edges are browned, about 10 minutes. Immediately take the waffles off the sheet, roll up into cones and let cool on a wire rack. Repeat to bake remaining batter. 

Rinse mixed red berries, drain, place in a bowl and sprinkle with 1 tablespoon sugar.

For the red filling, stir 5 tablespoons red grape juice with 1 tablespoon cornstarch. Bring remaining red grape juice to a boil, stir in the cornstarch mixture and return to a boil. Remove from heat and stir in the berries.

For the green filling, rinse the gooseberries, drain and cut in half (or smaller as desired). 

Peel and chop kiwi and mix with gooseberries and remaining sugar in another bowl.

Stir together 5 tablespoons white grape juice and remaining cornstarch. Bring remaining white grape juice to a boil, stir in cornstarch mixture and return to a boil. Remove from heat and stir in the gooseberries.