Pistachio Mascarpone Shortcake
Shortcake is a great summer dessert. The combination of delicate, flaky pastry topped with sweet berries and fresh cream can’t be beat. The recipe below also includes pistachio, which adds a new depth of flavor to this classic treat.
Serves 4
Ingredients:
For the shortcake dough:
- 3½ c. all-purpose flour
- 1 tsp. salt
- 1 tbsp. baking powder
- ½ tsp. baking soda
- 3 tbsp. pistachios, crushed
- ¾ c. butter, cold
- 1¼ c. buttermilk plus 2 tbsp.
- 3 tbsp. coarse sugar or caster sugar
For the mascarpone cream:
- 1 c. mascarpone
- 1 c. powdered sugar
- 2 tsp. vanilla extract
- ¼ c. heavy cream
For the toppings:
- Strawberries, sliced
- Blueberries
- Blackberries
- Pistachios, crushed
- Mint sprigs
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Instructions:
- In a large bowl, combine the flour, salt, baking powder, baking soda, and pistachios. Using your hands or a pastry cutter, incorporate the butter into the flour mixture, breaking up any big chunks. Fold in the buttermilk until a rough dough forms.
- On a floured surface, roll the dough out into a ¾-inch-thick rectangle. Cut out 3-inch circles, and place the dough circles on a parchment-lined sheet pan. Refrigerate until ready to bake.
- Preheat the oven to 450°F. Bake the dough for 8–10 minutes or until it’s light brown in color. Let the shortcakes cool at room temperature until ready to serve.
- In an electric mixer, whip together the mascarpone cream ingredients until smooth.
- Cut the shortcakes in half, and pipe cream onto one half. Top the cream with berries, pistachios, and mint, and place the other half of the shortcake on top.
