TIP: Use a 20cm round cake pan or plate as a template to trace the circle onto baking paper. Shortcake round can be made up to four days ahead. Store it in an airtight container. Nectarines can be replaced with peaches or mango.

Ingredients

125g unsalted butter, chopped, at room temperature

1/3 cup icing sugar mixture

1 tsp vanilla extract

2/3 cup plain flour

½ cup self-raising flour

2 tblsps rice flour

Thinly sliced yellow nectarines, to decorate

RASPBERRY COULIS

125g punnet raspberries

2 tblsps icing sugar mixture

1 tblsp orange juice

FILLING

2/3 cup thickened cream

½ x 250g tub mascarpone

Method

Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add all flours. Beat on a low speed until mixture is just combined.

Transfer to a lightly floured bench. Using your hands, bring mixture together to form a soft dough. Shape into a flat disc. Roll out dough between two sheets baking paper to a 20cm circle, about 1cm thick. Remove top layer of paper. Lift the baking paper with dough on it onto an oven tray.

Cook in a moderately slow oven (160C) for about 15 to 18 minutes, or until light golden. Remove and cool on tray.

Meanwhile, make coulis. Place raspberries and sugar in a medium saucepan. Stir over a medium heat until sugar dissolves. Bring to boil. Boil for about 2 minutes, or until thickened. Remove from heat. Cool. Stir in juice.

To make filling, beat cream in same clean bowl of an electric mixer until soft peaks form. Using a whisk, gently fold in mascarpone.

Spoon filling over shortcake. Top with nectarines. Drizzle with half the coulis. Serve with remaining coulis.

New Idea team