Ingredients

Serves 8

Chocolate Shortcake
2 cups self raising flour
½ cup Dutch cocoa powder
½ cup caster sugar, plus additional for dipping
¼ teaspoon salt
1 cup bittersweet chocolate chips
2 cups cream
8 tbsp unsalted butter, melted

 

Frangelico Zabaglione
Serves 4
4 egg yolks
2 tbsp caster sugar
2 tbsp or more of Frangelico liqueur

 

Strawberry Coulis
Serves 4
250g strawberries, washed and hulled
50g sugar
1 tsp lemon juice

 

Vanilla Marscapone
Serves 4
250g marscapone cheese
100g sugar
1 vanilla bean scraped and deseeded.


 

Method

Chocolate Shortcake
Preheat oven to 180°C.
Stir the flour, cocoa, sugar and salt together in a large bowl until well combined. Add chocolate chips.
Add the cream and stir until the mixture comes together to form a dough.
Press dough into a 6 inch square approximately 2 inch thick.
Cut into squares. Dip tops of biscuit into the melted butter then sugar.
Place on a baking sheet and bake for 15 minutes.
Serve warm with vanilla ice cream or any of the suggestions below.

Frangelico Zabaglione
In a bowl add yolks, sugar and Frangelico. Start whisking mixture, then over a pot of simmering water continue whisking mixture until it doubles in size. Cool and set in refrigerator before serving.

Strawberry Coulis
In a pot bring all ingredients to a simmer. Cook until strawberries are tender. Puree using a hand blender until smooth.

Vanilla Marscapone
Mix all ingredients together until combined well and serve.