Lemon Melting Moments with Mascarpone and Strawberries
Transform the humble but delicious melting moment by sandwiching with mascarpone and fresh strawberries. Don’t stir the mascarpone before using or it will be too soft.
INGREDIENTS
200 grams butter at room temperature
½ cup icing sugar
finely grated zest 1 lemon
1 teaspoon vanilla extract
1 cup plain flour
½ teaspoon baking paper
¾ cup cornflour
To assemble
200 grams mascarpone
sliced strawberries
METHOD
Preheat the oven to 160˚C.
Beat the butter, icing sugar, lemon zest and vanilla until very pale and fluffy.
Sieve the flour, baking powder and cornflour together and gently beat into the butter mixture to make a soft dough.
Spoon the dough into a piping bag, do this in two batches, and pipe
into ovals about 3-4 cm long. Bake for 13-15 minutes until golden.
Leave on the tray for 5 minutes then carefully transfer to a cooling rack until cold.
To assemble: Spread the flat side of each biscuit with a layer of mascarpone and sandwich together with sliced strawberries. Dust with icing sugar to serve. Makes about 20 single biscuits
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.