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How to make Mango & raspberry shortbread stacks

Yield = 6
Prep time: 1:00
Cook time: 0:20
Total time: 1:20

Ingredients

  • 250g unsalted butter
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla essence
  • 1 egg yolk
  • 250g mascarpone
  • 1/4 cup icing sugar
  • 1/4 cup thickened cream
  • 2 tablespoons passionfruit pulp
  • 1 mango, sliced
  • 150g raspberries
  • Extra icing sugar, to dust

Method

  • Step 1 Preheat oven to 160°C. Beat 250g unsalted butter, icing sugar and vanilla essence until creamy. Beat in egg yolk. Stir in plain flour.
  • Step 2 Cover and refrigerate for 30 minutes. Roll out to 4mm thick. Use 8.5cm round cutter to cut out 18 biscuits. Place on lined trays. Freeze for 10 minutes. Bake for 15-20 minutes until light golden.
  • Step 3 Whisk mascarpone, icing sugar and thickened cream until firm. Fold in passionfruit pulp. Use mango, sliced and raspberries to make 6 stacks. Dust with icing sugar.