When inspiration strikes it is often in a moment of desperation. This was such a moment. Not that I was completely desperate...but you know what I mean. Needed something sweet and delicious and FAST. Had all the components good to go, and it worked a treat. I confess I didn't make the shortbread, I used Walkers, which is my fave and always in my cupboard for such an occasion, but you can go either way with this. The macadamias just add a bit of nutty saltiness. Always good in my opinion. SO...you could shoosh this as much as you like and in fact after my recent bout of dessert mastery at the Australian Patisserie Academy I have all sorts of ideas on how to improve this one...but that would just take time! Enjoy this offering in the meantime.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Basic Shortbread Base Recipe
- Handfuls macadamias, roasted and salted
- 1/2 Batch Lemon Butter Recipe
- 300 Grams mascarpone
- assorted fresh berries of choice
Do
- 1
Make sure all your ingredients are made well in advance and completely cold. You could add some roasted macadamias to this shortbread crumble.
- 2
Place the cooked shortbread base into the Thermomix bowl in pieces (maybe not all of it, use your judgement) with the nuts if using. Crush 2 sec/speed 5.
- 3
Add the lemon butter and mascarpone and insert Butterfly. Whip until soft peaks form 10-20 sec/Butterfly/speed 4. DO NOT OVER WHIP.
- 4
Assemble by placing plenty of berries into the bottom of each serving glass or bowl, top with the whipped mixture and serve. There is a nutty crunchy element to the dessert, it has the sour/sweetness of the berries and is kind of like an Eton mess without the meringue!
