When mango season is upon us, I like nothing greater than pondering of as many waysas doable to eat them. It’s laborious to beat the enjoyment of messily consuming one over a sink, however these flaky, American-style shortcakes, which you’ll recognise as just like scones, are an excellent mango supply methodology. In the meantime, there are few issues that pistachio doesn’t enhance, and right here pistachio cream, which is conveniently fortified with sugar and fats, and emulsified to a clean, spoonable paste, is paired with espresso within the type of an ethereal tiramisu to feed a crowd.
Mango shortcakes (pictured prime)
Utilizing chilly grated butter and performing just a few roll, stack and folds offers you towering shortcakes with tender middles and crisp tops.
Prep 10 min
Prepare dinner 1 hr
Makes 6
For the flaky scones
120g very chilly butter
250g plain flour, plus additional for dusting
10g baking powder
½ tsp flaky salt
30g caster sugar
130g buttermilk, plus additional for brushing
2 tsp granulated sugar
For the whipped cream
150g greek yoghurt
30g caster sugar
150g double cream
To complete
3-4 small ripe Indian mangoes (I like alphonso), peeled and lower into skinny horizontal strips
1 lime
Grate the chilly butter on to a plate. In a big bowl, whisk the dry substances for the scones, then add the grated butter in 4 instalments, tossing properly between every addition. If the combo clumps, preserve tossing and squishing it between your fingertips till any giant clumps have dispersed.
Add the buttermilk in two instalments, stirring and tossing the combination with a spatula to hydrate it – it is going to be sticky in some locations and dry in others – then tip the dough on to a clear work floor and squish right into a roughly 20cm x 12cm rectangle. Utilizing a rolling pin, roll out to 30cm x 15cm, then, with a knife or dough scraper, lower it into thirds and stack them on prime of one another. Flip 90 levels, then repeat the rolling and chopping twice extra, dusting with flour if the dough sticks to the pin or work floor. For the ultimate stack, put the smoothest third on prime. Press down to stick the layers – it must be round 20cm x 14cm by this stage. Trim the surface of the dough to create clear edges, then lower the dough into six equal 6cm x 6cm squares, every weighing (75-85g. (Save and bake any offcuts as snacks.)
Switch the squares to a tray lined with baking paper, leaving 5cm house between every shortcake, then put within the freezer whilst you warmth the oven to 200C (180C fan)/390F/fuel 6. (Alternatively, relaxation the shortcakes in a sealed container within the fridge for as much as 24 hours.) Brush the tops with buttermilk, scatter over the granulated sugar, then bake for 20-22 minutes, till crisp and golden. Take away and go away to chill barely on the tray.
To complete, whip the yoghurt, sugar and cream to stiff peaks. Cut up every shortcake in half, spoon about 30g of the yoghurt cream on prime, adopted by 4 or 5 slices of mango and a grating of lime zest (if the mango is a bit underpowered, toss it with lime juice first). High with the shortcake lid, add one other spoonful of cream, just a few slices of mango and a closing grating of zest, and serve instantly.
Pistachio tiramisu
Forking out on fantastically inexperienced Iranian or Sicilian pistachios offers you essentially the most dramatic, golf-club inexperienced end, although any will style simply pretty much as good. You have to a 20cm x 20cm tin.
Prep 10 min
Prepare dinner 45 min
Chill 4 hr+
Serves 8
250g mascarpone
200ml double cream
180g pistachio cream – I exploit Black Milk
4 egg whites (about 120g)
¼ tsp flaky salt
70g caster sugar
About 30 ladyfingers, AKA sponge fingers or savoiardi
400ml sturdy brewed espresso, cooled to room temperature
Cocoa powder, for dusting
75g pistachios
In a big bowl, whip the mascarpone and double cream to stiff peaks. Add the pistachio cream and whip once more till properly mixed.
In a second bowl, beat the egg whites till frothy, then add the flaky salt and sugar, and whip once more to voluminous stiff peaks that seem like shiny shaving foam.
Loosen the cream and pistachio combination with 4 or 5 tablespoons of the meringue – combine it in and beat enthusiastically: the combination ought to calm down slightly, making it simpler to fold in the remainder of the meringue and retain as a lot air as doable. In three instalments, gently fold within the remaining meringue with a flat spatula or whisk, leaving you with a strong-looking however ethereal combination.
Dip every ladyfinger one after the other into the espresso for simply two or three seconds, then use these to line the bottom of a 20cm x 20cm tin. Mud calmly with cocoa powder.
Pile half the tiramisu cream (about 400g) on prime and clean with an offset spatula or the again of a spoon. Repeat with the sponge-dunking and layering, mud with extra cocoa powder, then pile the remaining cream on prime. Clean the highest, cowl and chill for at the least 4 hours, and ideally in a single day or as much as two days.
Blitz the pistachios to a high-quality crumb in a meals processor, then scatter all around the prime of the tiramisu earlier than serving.