Peach Melba Shortcakes

These shortcakes are perfect for a speedy summer dessert. They take just minutes to make and bake and can be filled with whatever seasonal fruit you have to hand. Here they are filled with a rich and sweet mascarpone cream with juicy peaches and fresh raspberries but a simple dollop of extra thick cream and some sliced strawberries will be just as impressive.

[box type=”shadow” align=”” class=”” width=”1000″][one_half] For the Shortcake
175g self-raising flour
½ tsp baking powder
75g butter, chilled and diced
55g caster sugar, plus extra for sprinkling
1 large egg, beaten
1 tbsp milk[/one_half][one_half_last] For the Filling
125g mascarpone cheese
2 tbsp icing sugar
6 tbsp single cream
175g fresh raspberries
2 ripe peaches, stoned and sliced [/one_half_last][/box]

1. Preheat the oven to 180C/350F/Gas Mark 4. Lightly grease a large baking sheet.
2. Sift the flour and baking powder into a large bowl. Add the diced butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar then add the beaten egg and milk and mix to a soft dough.
3. Knead the dough lightly on a floured surface and roll out to a 1cm thickness. Using an 8cm round cookie cutter stamp out 8 rounds, gently re-rolling the trimmings as necessary. Place on the prepared baking sheet, prick the top of each round lightly with a fork then sprinkle with a little caster sugar.
4. Bake in the preheated oven for 12-15 minutes, or until risen and pale golden. Carefully transfer to a wire rack and leave to cool completely.
5. To make the filling, beat the mascarpone cheese with the icing sugar and cream until smooth. Push half the raspberries through a fine-holed sieve to make a puree.
6. Slice each shortcake in half horizontally and top the bottom halves with the cream mixture, peach slices and remaining raspberries. Drizzle over the raspberry puree and top with remaining shortcake halves.

[box type=”shadow” align=”” class=”” width=”1000″]Tip:
The shortcakes can be made a day in advance and stored in an airtight container. Fill with the cream and fruit 1-2 hours before serving.[/box]