Blackberry Mascarpone Shortbread Trifle

1. 1

   Beat the butter, confectioners' sugar, 1/4 cup sugar, and a pinch of salt with the whisk of a mixer until creamy. Add the flour and knead with your hands to a smooth dough. Cover and chill for 30 mins.

2. 2

   Place the blackberries in a saucepan with 2 tbsp sugar and 5 tbsp water. Cover and simmer for 2 mins. Stir in the cornstarch and simmer for 1 min. Remove from the heat and allow to cool.

3. 3

   Preheat the oven to 325u00b0F. Line a baking sheet with parchment. On a lightly floured work surface, roll out the dough to 1/3 inch-thick. Using a 2 1/2-inch pastry cutter, cut out 10 circles, re-rolling the dough when necessary. Lay on the baking sheet. Bake for 20 mins, until lightly browned. Allow to cool.

4. 4

   Place the mascarpone, cream and remaining 2 tbsp sugar in a bowl and beat with the whisk of a mixer until forming stiff peaks. Stir in 4 tbsp blackberries to form a swirled effect. Crumble 4 shortbreads and distribute in four 8-oz dessert glasses. Spoon half the remaining blackberries over the shortbread, top with the mascarpone cream, then finish with the remaining blackberries. Chill until ready to serve.

* Per serving · 4 servings · Values may vary.