- 45g/1¾oz icing sugar
- 90g/3¼oz plain flour
- 30g/1oz cornflour
- 1 tbsp ground almonds
- 125g/4½ oz butter, cut into cubes
- 1-2 tbsp icing sugar, for dusting
- 4 sprigs mint
- 250ml/9fl oz double cream
- 150ml/5fl oz fresh cold vanilla custard
- 75g/3oz strawberries, finely chopped
- 400g/14oz raspberries
- 1-2 tbsp icing sugar
- For the shortbread stack, pre-heat the oven to 180C/350F/Gas 4.
- Sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
- Using your fingers, rub or mix the butter in until there are no visible lumps of butter.
- Turn the mixture out onto a lightly floured surface and knead a few times, to just form a smooth dough.
- Roll the dough out, about 3mm/1/8in thick and cut out 12 rounds, 7.5cm/3in diameter. Place on a baking tray and bake until they are a light golden-brown, about 8-12 minutes.
- Remove them from the oven and cool completely.
- For the filling, place the double cream into a bowl and whisk to soft peaks, then fold in the custard and whisk until it just holds a peak.
- Fold in the chopped strawberries.
- Place half the raspberries into a food processor with the icing sugar and blitz to a puree.
- Pass through a fine sieve into a bowl, then check the sweetness level and adjust accordingly.
- To assemble, place one disc of shortbread into the centre of the plate and top with a spoonful of cream mixture.
- Place raspberries around the edge of the shortbread to fill tightly, enclosing the cream in the centre.
- Top with another shortbread disc and repeat with the cream and raspberries.
- Top with one more disc, then dust with icing sugar and finish with a sprig of mint.
- Spoon a little of the raspberry sauce around the edge.