Vanilla biscuits filled with mascarpone and plum coulis

December 22, 2010 (Last Updated: January 11, 2019)

Vanilla biscuits filled with mascarpone and plum coulis

Serves: 12
Cooking Time: 45 mins

Ingredients

  • PLUM COULIS
  • 2 plums, pitted and halved
  • 30ml (2 tbsp) water
  • 10ml (2 tsp) sugar
  • BISCUITS
  • 120g (1 cup) cake flour
  • 5ml (1 tsp) baking powder
  • 4 large eggs
  • 60ml (¼ cup) castor sugar
  • 50g ground almonds
  • 10ml (2 tsp) vanilla extract
  • 50g butter, melted
  • 125ml (½ cup) mascarpone
  • icing sugar, for dusting

Instructions

1

To make the coulis, put the plums, water and sugar in a blender and purée until smooth. Press througha fine sieve and discard the solids.Refrigerate until needed.

2

Preheat the oven to 180°C and line a baking tray with baking paper.

3

For the biscuits, sift the flour and baking powder three times into a mixing bowl and set aside.

4

Beat the eggs and sugar until light and tripled in volume. Sift the flour again into the egg mixture and gently fold in. Fold in the almonds, vanilla and butter.

5

Spoon discs of the mixture onto the prepared baking tray, leaving room for them to spread. Bake until golden,about 8 minutes and leave to cool on a wire rack.

6

Place half the biscuits on a work surface and spread with mascarpone and plum coulis. Top with another biscuit to sandwich the filling. Dust with icing sugar and serve.

 

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