Berry and lime shortbread with black cherry mascarpone

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.