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Boudoir Orange Choc Shortcake

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Bobs Recipes

INGREDIENTS:

4 oranges, cut into segments
1/4 cup granulated sugar
4 teaspoons lemon juice
250g mascarpone cheese
5 tablespoons icing sugar (divided)
1 teaspoon vanilla essence
1 cup cream (divided)
28-36 Original Boudoir biscuits
100g dark chocolate, grated

METHOD:

Mix orange segments, sugar and lemon juice in a bowl, leave to stand for 30 minutes.
Whip 1/2 cup of the cream until soft peaks form. Mix in 2 tablespoons of icing sugar.
In another bowl, mix mascarpone, 3 tablespoons icing sugar, vanilla essence and the remaining cream.
Fold the mascarpone mixture and cream mixture together.
To serve: Place a dollop of cream on each plate and place 3 Boudoir biscuits on top.
Top with mascarpone and cream mixture and a layer of orange segments and chocolate sprinkles.
Repeat with two layers.

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Boudoir Orange Choc Shortcake

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Thursday 1st May 2025