Shortbread hearts with strawberries and vanilla mascarpone
- 150g mascarpone
- juice of ¼ lemon
- 15ml (1 tbsp) icing sugar
- 10 heart-shaped shortbread biscuits
- 250ml (1 cup) fresh strawberries, sliced lengthways
- icing sugar, for dusting
Mix the mascarpone, lemon juice and icing sugar together in a bowl.
With a spatula, evenly spread the mascarpone mixture on the biscuits.
Spread the strawberry slices on the mascarpone-covered biscuits, reserving some for garnish. Sandwich the biscuits together and leave to set for about 2 hours.
To serve, garnish the biscuits with the remaining strawberries and dust with the icing sugar.