Ingredients
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1/2 cup (1 stick) butter, diced
1/4 cup confectioners' sugar
1/2 cup sugar
1 2/3 cup all-purpose flour
14 oz blackberries (about 3 cups)
1 tsp cornstarch, mixed with a little water until smooth
8 oz mascarpone
1 cup whipping cream
Preparation
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Beat the butter, confectioners' sugar, 1/4 cup sugar, and a pinch of salt with the whisk of a mixer until creamy. Add the flour and knead with your hands to a smooth dough. Cover and chill for 30 mins.
Place the blackberries in a saucepan with 2 tbsp sugar and 5 tbsp water. Cover and simmer for 2 mins. Stir in the cornstarch and simmer for 1 min. Remove from the heat and allow to cool.
Preheat the oven to 325\u00b0F. Line a baking sheet with parchment. On a lightly floured work surface, roll out the dough to 1/3 inch-thick. Using a 2 1/2-inch pastry cutter, cut out 10 circles, re-rolling the dough when necessary. Lay on the baking sheet. Bake for 20 mins, until lightly browned. Allow to cool.
Place the mascarpone, cream and remaining 2 tbsp sugar in a bowl and beat with the whisk of a mixer until forming stiff peaks. Stir in 4 tbsp blackberries to form a swirled effect. Crumble 4 shortbreads and distribute in four 8-oz dessert glasses. Spoon half the remaining blackberries over the shortbread, top with the mascarpone cream, then finish with the remaining blackberries. Chill until ready to serve.
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