Strawberry shortcake stacks

Ingredients

Filling

250 gmascarpone cheese 1/4 cupthickened cream 1 tbsppure icing sugar sifted, plus extra to dust 1 tspvanilla bean paste 250 ghulled, sliced strawberries Strawberry shortcake stacks

2 1/4 cupsplain flour 1/3 cuppure icing sugar 150 gchopped butter 2 egg-yolks 1 tbspchilled water

Steps

Strawberry shortcake stacks

Sift flour and icing sugar into bowl. Add butter and rub in until mixture resembles crumbs. Add egg-yolks and water, mixing until dough just comes together. Turn onto floured surface and knead gently to a soft dough. Shape into a disc. Wrap in plastic wrap. Chill 30 minutes. Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper. Halve pastry. Roll out each piece between 2 sheets baking paper until 5mm thick. Using an 8.5cm round fluted cutter, cut 6 biscuits from each. Chill 15 minutes. Bake 12-15 minutes until golden. Cool on trays 5 minutes. Transfer to wire rack to cool completely. Filling

Mix mascarpone, cream icing sugar and vanilla together. Spread a little over 4 biscuits. Top with 4 strawberry slices. Repeat layers, finishing with a biscuit. Dust with icing sugar to serve.

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bon appetit