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Mango & raspberry shortbread stacks
Mango & raspberry shortbread stacks
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Try these delicious fruity shortbread stacks for a simple and impressive baked dessert.
Ingredients:
  • 250g unsalted butter
  • 75.00 gm icing sugar
  • 4.40 gm vanilla essence
  • 250g mascarpone
  • 37.50 gm icing sugar
  • 63.13 gm thickened cream
  • 40.00 ml passionfruit pulp
  • 1 mango, sliced
  • 150g raspberries
  • Extra icing sugar, to dust
Instructions:
  • Preheat the oven to 160°C. Cream together 250g unsalted butter, icing sugar, and vanilla essence until smooth. Mix in the egg yolk, then fold in the plain flour.
  • Chill in the fridge for 30 minutes. Roll out the dough to a 4mm thickness. Cut out 18 biscuits using an 8.5cm round cutter. Arrange them on lined trays and freeze for 10 minutes. Bake until light golden, for 15-20 minutes.
  • Combine mascarpone, icing sugar, and thickened cream in a bowl, whisk until firm. Gently fold in passionfruit pulp. Create 6 stacks using sliced mango and raspberries, then dust with icing sugar before serving.

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