Tower of shortbread with cream and fruit

Another sweet delicacy for everyone’s palate and eyesight. Easy as baking a tray of biscuits, and filling them with cream and fruit. Whichever fruit you have at home will do, strawberries, redcurrants, blackcurrants, blackberries, raspberries, etc. The funny thing about this dessert is that when you have it in front of you, ready to eat, you realise that you have to “destroy” that beauty and you don’t know how....anyway, provide your guests with a fork and see what happens...


Ingredients

300g softened butter
150 icing sugar
Zest of one lemon
Dash of vanilla extract
1 egg, lightly beaten
450g sifted flour

Preheat the oven to 180degrees. Grease two trays and place them in the fridge while you make the biscuit dough.




Mix the butter and sugar, add the zest and vanilla, then the egg little by little, beating after every addition. Add the flour and mix until you have consistent dough. Divide the dough into two and roll out to 2,5mm and place it on the trays. Place the trays back in the fridge until they harden.

When this is done, flour the biscuit cutter of your choice, cut out three discs per portion, and place them in a greased oven tray. When you have them all in the tray, bake them at 180 degrees for 20 to 25 minutes or until they are a bit brown. Cool in the tray for 5 minutes and then transfer them to a cooling rack.

Filling

200ml whipping cream
1 teaspoon vanilla extract
Icing sugar to taste
400g fruit of your choice

Icing sugar to sprinkle

Whip the cream with the sugar, and then add the vanilla. Now it’s time to assemble the plate. To do this, grab one of the biscuits and place it on the plate, fill a piping bag with the cream and place small rosettes around the biscuits and place fruit in between every rosette. Repeat with another biscuit and place it on top of the first one, now for the top one,place just one drop of cream and one strawberry and decorate with fresh mint leaves. Sprinkle the icing sugar on top of the “tower” and enjoy...