This stunning seasonal plum shortcakes recipe with mascarpone cream is the perfect dessert to serve to your guest at your next summertime soiree.
Ingredients
1 cup self raising flour
1/2 cup arrowroot
1/2 cup caster sugar
60g unsalted butter
2 egg yolks
1 tablespoon chilled water
4 ripe Plums
125g mascarpone
200ml thickened cream
1/2 cup icing sugar
1 teaspoon vanilla paste
Icing sugar, to dust
Method
Pre heat oven to 180°C. Grease and line 2 baking trays
In a medium bowl, sift flour and arrowroot. Add sugar and use fingertips to rub butter in until it resembles fine breadcrumbs
Add yolks and 1 tablespoon water, use a butter knife to mix into a soft dough
Use hands to bring together in the bowl. Turn out onto a lightly floured bench, knead gently to smooth
With a lightly floured rolling pin, roll to 5mm thick. Use a 10cm round cutter to cut into 8 discs
Place discs onto prepared trays and bake 12 -15 minutes or until golden. Cool
Cut plums into wedges or halves, remove stone
In a stand mixer, whip the cream to soft peaks, add the mascarpone and remaining ingredients, gently mix until combined. Place one short cake on a plate, top with plums and mascarpone cream. Dust with icing sugar
