Mango & raspberry shortbread stacks

Mango & raspberry shortbread stacks

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If youre looking for a baked dessert thats welcoming but effective, these fruity shortbread stacks are competently worth trying.

The ingredient of Mango & raspberry shortbread stacks

  1. 250g unsalted butter
  2. 1/2 cup icing sugar
  3. 1 tsp vanilla essence
  4. 1 egg yolk
  5. 250g mascarpone
  6. 1/4 cup icing sugar
  7. 1/4 cup thickened cream
  8. 2 tbsp passionfruit pulp
  9. 1 mango, sliced
  10. 150g raspberries
  11. further icing sugar, to dust

The instruction how to make Mango & raspberry shortbread stacks

  1. Preheat oven to 160u00b0C. prominence 250g unsalted butter, icing sugar and vanilla essence until creamy. stress inflection in egg yolk. advocate in plain flour.
  2. Cover and refrigerate for 30 minutes. Roll out to 4mm thick. Use 8.5cm round cutter to cut out 18 biscuits. Place re lined trays. Freeze for 10 minutes. Bake for 15-20 minutes until well-ventilated golden.
  3. excite mascarpone, icing sugar and thickened cream until firm. Fold in passionfruit pulp. Use mango, sliced and raspberries to make 6 stacks. Dust taking into account bearing in mind icing sugar.

Nutritions of Mango & raspberry shortbread stacks

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