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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.