Ingredients:

Serving Size : 6
• 1 pint raspberries
• 1 pinnt strawberries
• 1 pint blackberries
• 1 pint blueberries
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1 pinch cinnamon -- ground
• 1 pinch cloves -- ground
• 1 pinch ginger -- ground
• 1/3 cup water

Instructions and Comments:

Prepare the ice cream cone a day ahead. Scoup some softened vanilla ice cream into 6 disposable paper cone cups. Place them back in the freezer to firm back up. For service, run the cones under warm water to remove the ice cream. Cool!

Prepare the Linzertorte Pie Dough a day ahead. Heavily flour a working surface. Roll the dough until it is about 1/8th of and inch thick. Use 2 round cookie cutters (one large and one small) to make 6 doughnut shaped cuts. Use a lattice pastry cutter to shape the rest of the dough. Place the shapes on a cookie sheet and bake at 350?for 10 minutes. Reserve at room temperature for service.

Combine the sugar, cornstarch, and water in a medium mixing bowl until the mix is smooth in texture. Add all of the berries and stir until the berries are coated with the mix. Season with the ground spices. Turn the mix into a lightly greased casserole dish and bake at 350? The trick with cobbler is to let the mix come to a boil for a few minutes. Boiling will cook the cornstarch and thicken up the cobbler. All together it should take about 15 to 20 minutes in a preheated oven.

For the dish, simply place the cone at 10 o'clock on each plate. Scoup the cobbler just to the right and tward the center of the plate. Garnish with the linzertorte cookie cuts and some mint leaves. Enjoy!