Instructions: Put cream in a bowl; with the sugar and essence; if using.

Whip until firm but stop before it turns granular or progresses to butter status.

Beat the cream cheese to soften and gradually work in a couple of tablespoons of the whipped cream to slacken the mixture.

Fold the rest in lightly.

Pile the mixture up in a cone in a serving dish making it as high and slender as it will go.

Leave in the fridge for an hour taking care not to knock it about.

Take the cream cone out of the fridge.

Gently press the marron mixture all over the cone covering it completely from tip to toe.

Return to the fridge and eat within 24 hours.

The original uses nothing but sweetened cream in the centre but I give it a little more body and flavour by mixing it with cream cheese.

Serves 6

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