To prepare cookie Taco mould. Drape greased foil over 4 cm wide box on its side (Macaroni and cheese box for example), a rolling pin or several 10 oz soup cans turned on their sides. In a food processor, combine eggs, sugar and flour. Whirl until fairly smooth. With machine running, add butter through feed tube, then vanilla. Lightly grease large baking sheet or several small pans such as foil pie plates. For each taco, pour about 3 tablespoon on to sheet. Using back of spoon, spread into 13 cm circles, leaving tow inches between tacos. Bake in 150ºC oven until golden brown and edges are brown. About 15 minutes. Using a wide spatula, immediately lift cookies onto foil draped moulds, flaring out edges. Let cool. Store cookies in an airtight container. To prepare the filling, thickly slice berries. Slice into julienne pieces or small wedges. Place in a large bowl, stir in sugar, adding more to taste. Stir lime peel or lemon filling with cream. Place taco cookie on dessert plate. Spoon about quarter cup cream mixture into centre of each. Top with berries so they flow out onto the plate.