Ingredients:
Fresh raspberries
Dark chocolate
Mascarpone cream:
200g of mascarpone
1 jar of Sorella raspberries Choco pasta
1 teaspoon of honey
Shortbread cookies:
250g plain flour (type 480)
100g of butter
80g of fine sugar
1 teaspoon of baking powder
1 egg
Preparation:
Mix mascarpone thoroughly with Choco pasta and honey. Set aside in the fridge to cool the resulting cream well.
Then mix all the ingredients for the shortbread cookies until a uniform dough is obtained. Put it in the fridge for 30 minutes. After this time, form balls of the same size and flatten them on a baking tray lined with baking paper. Bake for about 12 minutes at 180 degrees Celsius.
Serve the baked cookies with cream, fresh raspberries and chopped dark chocolate.
