Berry and Cream Stack
ready in 45 min.
- For the biscuits
- ½ cup unsalted butter (scant)
- ¼ cup superfine caster sugar (plus extra for sprinkling)
- 1 unwaxed lemon (finely grated zest)
- 1 cup all-purpose flour
- ¼ cup Corn starch
- ½ tsp Baking powder
- For the topping
- ½ cup plain Greek yogurt
- ½ cup Mascarpone
- 1 Tbsp sugar
- 2 tsps vanilla extract
- 1 cup Raspberries
- To decorate
For the biscuits: beat the butter in a mixing bowl until soft, then beat in the sugar and lemon zest until light.
Stir in the flour, cornflour and baking powder and mix together to form a dough.
Divide the mixture into 10 balls and place on a baking tray lined with non-stick baking paper.
Press each ball flat. Chill for 15 minutes.
Heat the oven to 190°C (170° fan) 375°F gas 5.
Bake for 12-15 minutes until light golden. Sprinkle with caster sugar and cool on the baking tray for 2 minutes. Place on a wire rack to cool completely.
For the topping: whisk together the yoghurt, mascarpone, sugar, and vanilla.
Beat in the raspberries.
Spoon on top of the biscuits and decorate with strawberries.