Berry and lime shortbread with black cherry mascarpone

By: Andrew Nutter From: Good Food Live

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This recipe is classed as intermediate

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Prep time:
20 mins
Cook time:
5 mins
Serves:
4

Crisp shortbread, black cherry mascarpone and juicy loganberries combine to stunning effect in this elegant dessert from Andrew Nutter

Ingredients

  • 100g Butter
  • 300g plain flour
  • 200g caster sugar
  • 1 lemon zest
  • 0.5 tsp vanilla essence

For the black cherry mascarpone

  • 400g Mascarpone
  • 25g icing sugar
  • 200 g black cherries, de-stoned and chopped

To serve

  • 400 g mixed summer berries, logan
  • 1 handful black cherries, dipped in chocolate
  • 1 tbsp crème Anglaise
  • 1 sprig fresh Mint
  • 1 pinch icing sugar, for dusting
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Method

1. Set the oven to 160°C/gas 2. Rub butter into the flour and sugar. Add the lime zest and vanilla. Bring together in a ball.

2. Roll out quite thinly on a floured surface and then cut into rounds - the size of a jam jar lid. The mixture should make about 12 rounds. Prick with a fork and bake for about 4-5 minutes, until golden brown. Leave to cool.

3. Mix together the mascarpone, icing sugar and cherries. Put a spoonful of the mixture on to each shortbread round.

4. Place loganberries around the edge of each piece and stack to form mini towers.

5. Place a shortbread tower on each plate and garnish with the dipped black cherries and crème anglais. Add a sprig of mint, dust with icing sugar and serve immediately.

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