Sorella Mascarpone cream with Choco pasta with raspberries and shortbread cookies



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




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.