200g of mascarpone
1 jar of Sorella raspberries Choco pasta
1 teaspoon of honey
250g plain flour (type 480)
100g of butter
80g of fine sugar
1 teaspoon of baking powder
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.