Easy recipe Mango Raspberry Shortbread Stacks Recipe

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two hundred and fiftyg unsalted butter one/two cup icing sugar (Recipes by ingridients sugar) one teaspoon vanilla (Recipes by ingridients vanilla) essence one egg (Recipes by ingridients egg) yolk two hundred and fiftyg mascarpone one quarter cup icing sugar (Recipes by ingridients sugar) one quarter cup thickened cream two tablespoons passionfruit pulp one, mango (Recipes by ingridients mango) sliced one hundred and fiftyg raspberries Extra icing, sugar (Recipes by ingridients sugar) to dustStep one Preheat oven to about one hundred and sixtyC. Beat two hundred and fiftyg unsalted butter, icing sugar (Recipes by ingridients sugar) and vanilla (Recipes by ingridients vanilla) essence until creamy. Mango Raspberry Shortbread Stacks Recipe. Beat in egg (Recipes by ingridients egg) yolk. Stir in plain. flour (Recipes by ingridients flour) Step two Cover and refrigerate for thirty minutes. Roll out to fourmm thick. Mango Raspberry Shortbread Stacks Recipe. Use eight.about fivecm round cutter to cut out eighteen biscuits. Place on lined trays. Freeze for ten minutes. Bake for fifteen-twenty minutes until light golden. Mango Raspberry Shortbread Stacks Recipe. Step about three Whisk mascarpone, icing sugar (Recipes by ingridients sugar) and thickened cream until firm. Fold in passionfruit pulp. Use, mango (Recipes by ingridients mango) sliced and raspberries to make about six stacks. Dust with icing. sugar (Recipes by ingridients sugar) .