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.
- 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
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
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!