Strawberries with shortbread rounds and mascarpone
A match made in heaven!
Preparation time: 40 minutes
Cooking time: 1 hour
For the shortbread
75g unrefined light muscovado sugar
175g plain flour
75g fine semolina, rice flour or cornflour
175g unsalted butter, cold and cut into squares
1 tsp vanilla bean paste or seeds from 1 vanilla pod
A pinch of salt
1 tbsp unrefined demerara sugar, for sprinkling
For the mascarpone
zest of 1/2 small lemon or orange
200-250g fresh strawberries, hulled and sliced horizontally
1 tbsp double cream
1/2 vanilla pod, seeds removed
1 tbsp icing sugar, plus extra for dusting
1. To make the shortbread, add all the ingredients (apart from the demerara sugar) into a large food processor and whizz until a soft ball of dough forms.
2. Transfer the dough to a prepared work surface and roll out until approximately 5mm thick. Use a circular cutter to cut out 8-10 biscuits.
3. Place the biscuits on a non-stick baking tray and chill the shortbread in the fridge for about 30 minutes.
4. Preheat the oven to 150ºC/R2. Using a fork, prick the shortbread all over and sprinkle evenly with demerara sugar.
5. Bake for about 1 hour until lightly golden then remove from the oven and place on a wire rack to cool.
6. Meanwhile, add the lemon or orange zest to the strawberries and combine.
7. In a separate bowl mix together the mascarpone, cream, vanilla seeds and icing sugar.
8. Place six ready-made shortbread rounds on a board and arrange a layer of sliced strawberry on top. Then using a teaspoon divide the mascarpone cream between each one, followed by another layer of strawberries. Finish with another shortbread round and a dusting of icing sugar.
Get ahead: the mascarpone filling can be made several hours ahead. You can also use shop-bought shortbread rounds for this recipe if you’re short on time.
Recipes and image courtesy of jubileestrawberries.co.uk