Raspberry Shortcake

When raspberries are at the peak of their season they are so full of flavour that they are best served simply. Raspberry shortcakes make a great dessert to serve to dinner guests and are easy to prepare and assemble while looking great.

Portions: 6 Portions

Preparation: 30 minutes plus (1 hour for the pastry to rest)

Cooking: 15 minutes

Ingredients

  • 300g plain flour (sifted)
  • 75g ground almonds
  • 1 egg
  • 2 egg yolk
  • 225g unsalted butter (at room temperature)
  • 100g caster sugar
  • zest of 1 lemon

Cream

  • 750ml double cream or whipping cream
  • 100g icing sugar
  • 1/2 tsp vanilla essence

Raspberries

  • 600g raspberries

Raspberry Coulis

  • 180g raspberries
  • 50g icing sugar

To Serve

  • icing sugar
  • mint sprigs

Method

  1. Pastry: Place the almonds, caster sugar, salt and flour in a food processor and process until well combined. Add the butter and process it until it is a breadcrumb consistency, then add the egg lemon zest to the mixture and process until well combined. Turn the pastry out onto a floured surface and roll it together into a smooth ball. Place the pastry in cling film and refrigerate for at least 30 minutes before using. You may prepare the pastry by rubbing the butter into the flour, almonds and salt until it is a breadcrumb consistency. Then stir in the sugar and lemon zest. Make a well in the centre of the mixture and add the egg yolk and egg to it and work it into the flour mixture until it comes together and proceed as before.
  2. Remove the pastry from the fridge and bring it to room temperature. Roll the pastry out on a well floured surface so that it is 3mm-4mm thick. Cut the pastry into 18 circles with a 6cm biscuit cutter. Place the pastry on a baking tray and place the pastry in a refrigerator for at least 30 minutes. * A good way of making sure the pastry keeps it shape and doesn't shrink is freezing it and cooking it straight from the freezer.
  3. Preheat an oven to 180°C. Remove the pastry from the fridge and bake the pastry for 10 minutes then place a second tray on the pastry and return it to the oven for 5 minutes, so that the pastry is just cooked. Cool the pastry on a rack. When the pastry has cooled place the rounds in an airtight container for up to 2 days before serving.
  4. Cream: Place the cream in a mixing bowl with the icing sugar and vanilla essence. Whip the cream until firm. Refrigerate the cream until ready to serve.
  5. Raspberry Coulis: Place the raspberries and icing sugar in a food processor or blender and puree it until smooth. Strain the coulis through a fine sieve. Store the coulis in covered container in a refrigerator until ready to serve. Remove it from the fridge 15 minutes before serving.
  6. To Serve: Place a biscuit in the centre of each serving plate. Spread a generous tablespoon of the whipped cream over the biscuit. Place 8-12 raspberries on the cream. Place another biscuit on the raspberries and repeat the cream and raspberries. Place a third biscuit on top of each tower. Dust each plate generously with the icing sugar. Place a raspberry and mint leaf on each shortcake. Drizzle the coulis around each plate. Serve.