Recipe - Details - Breads, Cakes & Biscuits

Shortbread With Red Berries and Mascarpone Cream

Ingredients

Shortbread Dough -

• 150g butter
• 90g sugar
• finely grated peel of 1 lemon
• 4 drops vanilla extract
• 1 egg lightly beaten
• 250g plain flour sifted

Mascarpone Cream -

• 250g mascarpone
• 125ml whipping cream
• 2 teaspoon icing sugar
• 4 drops vanilla extract
• 4 drops Cointreau
• 400g mixed red berries
• Mint

Method

Shortbread Dough:

1. Butter 1 baking tray and refrigerate a second
2. Place the butter and sugar in the bowl and cream until light
3. Add the lemon peel, vanilla extract, egg and flour, mix
4. Divide the dough in half
5. Place each half between 2 sheets of greaseproof paper, then roll out until the dough is even and approx. 2cm thick. Slide onto the greaseproof paper.
6. Refrigerate for approx. 30 mins.
7. Pre-heat the oven to 160°C.
8. Slide the dough off the baking tray and onto the work surface.
9. Remove the top sheet of greaseproof paper, cut the dough into rounds with an 8.5cm fluttered cutter.
10. Lift the rounds from the paper, place onto the buttered baking tray. Bake for 10 mins or until golden brown.

Mascarpone Cream:

1. Place all the ingredients into a bowl and beat until smooth and thick.
2. Transfer into a piping bag fitted with a large star shape nozzle.

To Serve:

1. Decorate the centre of the shortbread biscuits with mascarpone cream, arrange the berries around.
2. Place another shortbread biscuit on top of the cream.
3. Decorate with icing sugar and a sprig of mint.