Shortbread Stack

             For the shortbread stack:

• 45g/1¾oz icing sugar
• 90g/3¼oz palin flour
• 30g/1oz cornflour
• 1 tbsp ground almonds
• 125g/4½ oz butter, cut into cubes
• 1-2 tbsp icing sugar, for dusting
  
  

  For the filling:

  • 250ml/9fl oz double cream
  • 150ml/5fl oz fresh cold vanilla custard
  • 75g/3oz strawberries, finely chopped
  • 400g/14oz raspberries
  • 1-2 tbsp icing sugar
    
    
    
    
  • For the shortbread stack, pre-heat the oven to 180C/350F/Gas 4.
    
  • Sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
    
  • Using your fingers, rub or mix the butter in until there are no visible lumps of butter.
    
  • Turn the mixture out onto a lightly floured surface and knead a few times, to just form a smooth dough.
    
  • Roll the dough out, about 3mm/1/8in thick and cut out 12 rounds, 7.5cm/3in diameter. Place on a baking tray and bake until they are a light golden-brown, about 8-12 minutes.
    
  • Remove them from the oven and cool completely.
    
  • For the filling, place the double cream into a bowl and whisk to soft peaks, then fold in the custard and whisk until it just holds a peak.
    
  • Fold in the chopped strawberries.
    
  • Place half the raspberries into a food processor with the icing sugar and blitz to a puree.
    
  • Pass through a fine sieve into a bowl, then check the sweetness level and adjust accordingly.
    
  • To assemble, place one disc of shortbread into the centre of the plate and top with a spoonful of cream mixture.
    
  • Place raspberries around the edge of the shortbread to fill tightly, enclosing the cream in the centre.
    
  • Top with another shortbread disc and repeat with the cream and raspberries.
    
  • Top with one more disc, then dust with icing sugar and finish with a sprig of mint.