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- Lightly whip cream and icing sugar together. When you have soft peaks, fold in Philadelphia and passionfruit puree and work until desired consistency. Leave in a container for service.
- Cube the chilled butter and (paddle) mix with the flour, sugar and vanilla paste until it forms a dough. Don’t overmix - finish by hand and then rest it in the fridge for up to an hour.
- Roll out to 5mm and then cut out with an 8cm mould.
- Bake at 170⁰C for 7-9 minutes on silicone matts, rotating the trays halfway through. Leave to cool on wire rack and then store in an airtight container.
- To make the raspberry sorbet, put the sugar, water and glucose in a pan and bring to the boil. Add the puree and chill in the fridge. When cool churn and leave to freeze until a smooth whipped cream stage.
- Place a small amount of the Philly mix on a plate to stop the tower moving. Place a shortbread disc on top. Carefully place raspberries around the short bread then fill with the Philly mixture. Then place another disc on top and repeat.
- Dust the top shortbread with icing sugar and place on top. Just before it goes out place the sorbet on top.
Philly is particularly useful to use in this recipe as it holds its shape well and keeps everything in place. This dessert is the perfect balance of sweetness, creaminess and tartness from the fruit.