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Boudoir Orange Choc Shortcake

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


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Boudoir Orange Choc Shortcake

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Wednesday 24th April 2024