Vanilla biscuits filled with mascarpone and plum coulis
- PLUM COULIS
- 2 plums, pitted and halved
- 30ml (2 tbsp) water
- 10ml (2 tsp) sugar
- 120g (1 cup) cake flour
- 5ml (1 tsp) baking powder
- 4 large eggs
- 60ml (¼ cup) castor sugar
- 50g ground almonds
- 10ml (2 tsp) vanilla extract
- 50g butter, melted
- 125ml (½ cup) mascarpone
- icing sugar, for dusting
To make the coulis, put the plums, water and sugar in a blender and purée until smooth. Press througha fine sieve and discard the solids.Refrigerate until needed.
Preheat the oven to 180°C and line a baking tray with baking paper.
For the biscuits, sift the flour and baking powder three times into a mixing bowl and set aside.
Beat the eggs and sugar until light and tripled in volume. Sift the flour again into the egg mixture and gently fold in. Fold in the almonds, vanilla and butter.
Spoon discs of the mixture onto the prepared baking tray, leaving room for them to spread. Bake until golden,about 8 minutes and leave to cool on a wire rack.
Place half the biscuits on a work surface and spread with mascarpone and plum coulis. Top with another biscuit to sandwich the filling. Dust with icing sugar and serve.