
Andrew Nutter
from
Good Food Live
Crisp shortbread, black cherry mascarpone and juicy loganberries combine to stunning effect in this elegant dessert from Andrew Nutter
Crisp shortbread, black cherry mascarpone and juicy loganberries combine to stunning effect in this elegant dessert from Andrew Nutter
Berry and lime shortbread with black cherry mascarpone
Method
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.
Prep:
20 min
Cook: 5 min
Cook: 5 min
Ingredients
100g Butter300g plain flour
200g caster sugar
1 lemon zest
0.5 tsp vanilla essence
For the black cherry mascarpone
400g Mascarpone25g icing sugar
200g black cherries, de-stoned and chopped
To serve
400g berries, logan1 handful black cherries, dipped in chocolate
1 tbsp crème Anglaise
1 sprig fresh mint
1 pinch icing sugar, for dusting
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