Trigona Panoramatos

Step 1: Warm 2 cups whole milk in a saucepan over a medium heat until steaming. In a bowl whisk 4 egg yolks, 3 ⅞ oz caster sugar and 1 ⅝ oz cornflour until pale and smooth.

Step 2: Pour the hot milk onto the yolks in a thin stream, whisking all the time, then tip everything back into the pan.

Step 3: Cook over a medium-low heat, whisking constantly, until the custard boils and turns thick enough to hold a ribbon. Keep it bubbling for 1 minute so the cornflour loses its raw taste.

Step 4: Stir in 2 tsp vanilla extract, press cling film onto the surface and chill until completely cold.

Step 5: For the syrup, boil 10 ½ oz granulated sugar, ¾ cup water and the peel from 1 lemon over a medium heat for 6 minutes, until slightly syrupy. Add the lemon juice and leave to cool fully.

Step 6: Heat the oven to 350°F (325°F fan). Lay one sheet of 9 oz filo pastry on the board, brush with 2 ⅝ oz unsalted butter, top with a second sheet and brush again. Cut into 4 rectangles. Keep the rest of the filo under a damp towel.

Step 7: Roll each rectangle into a cone around a metal cone mould or a cone of folded foil, pinching the pointed end. Brush the outside with more butter and stand on a lined tray, seam down. Repeat to make 12–16 cones, using the rest of 2 ⅝ oz unsalted butter.

Step 8: Bake for 18–20 minutes, until deep golden all over and crisp when tapped. Slide off the moulds and bake 3 minutes more so the insides crisp too.

Step 9: While the cones are still warm, dip each one into the cold syrup for 2–3 seconds, then stand on a rack to drain and cool completely.

Step 10: Whip 1 cup double cream to soft peaks and fold it into the cold custard in two goes until smooth and light. Spoon into a piping bag.

Step 11: Pipe the cream into the cool cones, right to the brim, and dip the tops in ⅔ oz pistachios if you like. Serve within 2–3 hours; the empty syrup-dipped cones keep a day in an airtight tin.