Preparation Time: 20 - 90 minutes

Cooking Time: 15 minutes

Ingredients (serves 2)

60g butter, at room temperature

2 tbs icing sugar mixture

50g (1/3 cup) plain flour

2 tbs hazelnut meal

80g (1/3 cup) mascarpone

1 tbs Frangelico liqueur

1 tbs icing sugar mixture, extra

1 x 120g punnet fresh raspberries (see note)

Preparation

   Line a baking tray with non-stick baking paper. Use an electric beater to beat the butter and sugar until pale and creamy. Fold in the flour and hazelnut meal. Transfer to a clean work surface and knead until smooth. Shape dough into a disc. Wrap in plastic wrap and place in fridge for 1 hour or until firm.

   Roll out the pastry between 2 sheets of non-stick baking paper until 4mm thick. Use a 7cm heart-shaped pastry cutter to cut 4 hearts from the pastry. Place on the lined tray. Cover with plastic wrap and place in the fridge for 10 minutes to chill.

   Preheat oven to 180°C. Bake the shortbread for 12 minutes or until pale golden. Set aside on the tray to cool.

Combine the mascarpone, half the Frangelico and half the extra icing sugar in a small bowl. Combine the raspberries, remaining Frangelico and remaining icing sugar in another small bowl.

   Place 1 shortbread heart on each serving plate. Top with the mascarpone mixture and the raspberry mixture. Top with the remaining shortbread hearts. Dust with icing sugar to serve.

Storage tip: To avoid the shortbread breaking if making them ahead, store them between pieces of non-stick baking paper.

If fresh raspberries are unavailable, use thawed frozen raspberries.

Make it ahead

Prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container. Continue to the end of step 4 up to 6 hours ahead. Cover the bowls with plastic wrap and store in the fridge. Continue from step 5 just before serving.