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Serves : 6 people

Preparation : 30 minutes

Cooking : 15 minutes

Wait : 1 hour

Ingredients

For the shortbread cookies
8.8 oz of white flour
4.2 oz of butter limp
3.5 oz of sugar white sugar, or brown sugar for a caramelized flavor, or muscovado sugar for a more pronounced flavor
2 eggs 1 whole egg + 1 egg yolk
1 bag of baking powder
1 pinch of salt

For the filling
6 passion fruit
5.3 oz of mascarpone
1.8 oz of heavy cream
1.8 oz of powdered sugar

Kitchen utensils
6 pastry rings 8 to 10 cm in diameter, or shortbread molds
1 baking mat (optional: you can use parchment paper instead)

Instructions

Making the shortbread dough

Take the mascarpone out of the fridge and let it soften at room temperature.
In a mixing bowl, combine the flour, butter, sugar, and salt.
Rub the mixture between your hands for about 3 minutes, until it resembles coarse crumbs, much like couscous.
Add the whole egg and the extra egg yolk. Mix by hand to combine all the ingredients, and as soon as you see the dough starting to form, stop mixing; otherwise, it will become too elastic.
Shape the dough into two balls (if it’s too sticky, sprinkle a small handful of flour on it first).
Flatten the dough balls slightly, dust them with a little flour, then place them in an airtight container.
Place the airtight container in the refrigerator and let it rest for at least 40 minutes so the butter can firm up.
The airtight container will help the dough retain its moisture, especially if you let it rest overnight!

Making the mascarpone cream

Place the mascarpone in a mixing bowl, then add the crème fraîche and the powdered sugar.
Mix vigorously until the ingredients are well combined and the mixture is smooth.

Baking shortbread cookies

Take the shortcrust pastry out of the fridge and roll it out on a silicone baking mat or, if you don’t have one, a sheet of parchment paper.
The rolled-out dough should be about half a centimeter thick.

The Chef’s Tip

The dough shouldn’t be too thick because it will rise further during baking due to the baking powder.
Next, cut the dough into rounds using pastry rings with a diameter of 8 to 10 cm.

The Chef’s Tip

Be sure to keep the pastry rings around the dough rounds, even while baking (unlike in the photo, where I had removed them!). This way, they won’t lose their shape during baking, ensuring a perfect final result.
Place the baking mat or parchment paper with the dough rounds on a baking rack.
Bake the shortbread cookies for 15 minutes.
Remove from the oven as soon as it's done baking and let it cool.

Final assembly

Spread a layer of mascarpone cream on each shortbread cookie, using the pastry ring to keep it from spilling over. Remove the pastry ring.
For each shortbread cookie, cut the passion fruit in half and spread the pulp and seeds over the cookie.

The Chef’s Tip

Don't do this on the serving plate, as you'll end up getting it dirty with crumbs, filling, or passion fruit seeds.
Decorate your serving plates. Place a shortbread cookie on each one and serve them to your amazed guests 😋😍.

WHAT TO DRINK WITH THESE MASCARPONE SAND CAKES? Champagne or a white sparkling wine… or why not a Lambrusco to stay true to the Italian spirit of mascarpone!

Shortbread, mascarpone, and passion fruit