This Marry Berry Strawberry and Passionfruit Shortbread Dessert is a crisp and creamy recipe, which includes a buttery shortbread base and a rich mascarpone topping. It’s a fresh, summery dessert ready in about 1 hour and 30 minutes.
Marry Berry Strawberry and Passionfruit Shortbread Dessert Ingredients
For the shortbread base:
- 115g (4oz) plain flour
- 55g (2oz) semolina
- 55g (2oz) caster sugar
- 115g (4oz) butter
For the topping:
- 3 tbsp passionfruit curd
- 200g (7oz) mascarpone cheese
- 150ml (¼ pint) pouring double cream
- 3 passionfruit
- 350g (12oz) strawberries, sliced
- 2 tbsp redcurrant jelly
How To Make Marry Berry Strawberry and Passionfruit Shortbread Dessert
- Make the dough: Combine flour, semolina, sugar, and butter in a food processor until a dough forms.
- Roll and chill: Roll the dough into a 20cm circle, flute the edges, prick with a fork, and chill for 30 minutes.
- Bake the shortbread: Bake at 160°C/140°C Fan/Gas 3 for 35–40 minutes until pale golden. Leave in the oven with heat off for 15 minutes.
- Prepare the topping: Spread passionfruit curd over cooled shortbread. Whip mascarpone and cream until thick, stir in pulp from 2 passionfruit, and spread on top.
- Assemble and glaze: Top with sliced strawberries and remaining passionfruit pulp. Melt redcurrant jelly with 2 tsp water, brush over strawberries just before serving.
Recipe Tips
- Can I use lemon curd instead of passionfruit?
Yes, lemon curd works beautifully if passionfruit curd is unavailable. - How to avoid soggy shortbread?
Fully cool the base and avoid overloading with cream too early. - Can I make it ahead?
Assemble up to 4 hours in advance and chill until serving. - What if I don’t have semolina?
Use additional plain flour, but semolina adds a delicate crunch.
What To Serve With Strawberry and Passionfruit Shortbread Dessert
Pair this dessert with light, fruity additions:
- A scoop of lemon sorbet
- Fresh mint leaves
- Sparkling elderflower cordial
- Vanilla bean whipped cream
How To Store Strawberry and Passionfruit Shortbread Dessert
Refrigerate:
Store in the fridge for up to 24 hours after assembling. Best enjoyed fresh.
Freeze:
The shortbread base can be frozen before topping. Wrap tightly and freeze for up to 1 month.
Strawberry and Passionfruit Shortbread Nutrition Facts
- Calories: ~420 kcal per serving
- Fat: 29g
- Carbohydrates: 35g
- Protein: 5g
- Sugar: 22g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen strawberries?
Fresh strawberries are best for texture and presentation, but thawed berries can be used in a pinch.
How long does the base stay crisp?
Up to 4 hours after assembly; longer if stored separately.
Is it okay to skip the glaze?
Yes, but the glaze gives a beautiful shine and a hint of tartness.
What can I use instead of mascarpone?
Cream cheese is a substitute, though slightly tangier.
Marry Berry Strawberry and Passionfruit Shortbread Dessert
Description
Buttery shortbread topped with creamy mascarpone and fresh strawberries, finished with passionfruit and redcurrant glaze.
Ingredients
Instructions
- Mix flour, semolina, sugar, and butter in a food processor until dough forms.
- Roll to 20cm circle, flute edges, chill 30 minutes.
- Bake at 160°C for 35–40 min; turn off oven and leave in for 15 more. Cool.
- Spread passionfruit curd over cooled base. Whip mascarpone and cream, stir in 2 passionfruit pulps, spread on curd.
- Top with strawberries and remaining passionfruit. Melt redcurrant jelly with 2 tsp water and glaze before serving.
Notes
- Base can be made a day ahead.
- Assemble dessert max 4 hours in advance.
- Shortbread base freezes well.
- Swap passionfruit curd for lemon curd if needed.