Berry and lime shortbread with black cherry mascarpone

Crisp shortbread, black cherry mascarpone and juicy loganberries combine to stunning effect in this elegant dessert from Andrew Nutter
By Andrew Nutter
Berry and lime shortbread with black cherry mascarpone
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 100 g butter
  • 300 g plain flour
  • 200 g caster sugar
  • 1 lemon zest
  • 0.5 tsp vanilla essence

For the black cherry mascarpone

  • 400 g mascarpone
  • 25 g icing sugar
  • 200 g black cherries, de-stoned and chopped

To serve

  • 400 g mixed summer berries, logan
  • 1 handfuls black cherries, dipped in chocolate
  • 1 tbsp crème anglaise
  • 1 sprig fresh mint
  • 1 pinches icing sugar, for dusting


1. Set the oven to 160°C/gas 2. Rub butter into the flour and sugar. Add the lime zest and vanilla. Bring together in a ball. 2. Roll out quite thinly on a floured surface and then cut into rounds - the size of a jam jar lid. The mixture should make about 12 rounds. Prick with a fork and bake for about 4-5 minutes, until golden brown. Leave to cool. 3. Mix together the mascarpone, icing sugar and cherries. Put a spoonful of the mixture on to each shortbread round. 4. Place loganberries around the edge of each piece and stack to form mini towers. 5. Place a shortbread tower on each plate and garnish with the dipped black cherries and crème anglais. Add a sprig of mint, dust with icing sugar and serve immediately.

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