Pretty shortcake ring with vanilla Chantilly cream, berries and macaroons




For the shortcake pastry

You will also need

  • 400ml whipping cream
  • 200g crème patisserie or custard
  • 1 tsp vanilla extract
  • 1 box fresh raspberries
  • 1 box fresh red currants
  • 1 box x 6 pink macaroons
  • 1 bunch small edible flowers/roses


Start this recipe with the pastry. Rub together the butter, icing sugar, plain flour and pinch baking powder together till the mixture resembles crumbs. Add in the orange juice and zest, vanilla extract and 2 egg yolks and mix to a soft pastry and chill for 30 minutes before using. Roll out the pastry thinly on lightly floured surface and cut out 4 rings. Place onto baking sheets and cook in the oven  at 200°C for 25-30 minutes or until crisp and golden. Allow to cool down completely. Meanwhile to make the Chantilly cream, whip the cream and vanilla to stiff peaks (you may add in a drop of pink food colouring) then carefully fold in the pastry cream. Place one pastry ring onto your serving plate. Place the cream in a piping bag fitted with a plain nozzle and pipe small balls all over. Place on another pastry ring and repeat the process to use all 4 pastry rings. Finally, pipe more balls on top and decorate with the berries, macaroons and edible flowers.

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