Mascarpone Cookie Cups
These Mascarpone Berry Cookie Cups are a delightful bite-sized dessert that combines buttery cookie shells with a cloud-like mascarpone cream filling and bursts of fresh berries.
Directions
1, Prepare the Cookie Cups
Preheat your oven to 180ºC (fan) / 350ºF. Line a cupcake tin with paper cases and set aside. In a medium mixing bowl, combine the flour and caster sugar. Add in the softened dairy-free butter and use your fingertips to rub it into the flour mixture until it forms a crumbly dough. Spoon dough evenly into each cupcake liner or into tin. Gently flatten the tops with your fingers.
2. Bake for 20–25 minutes, or until lightly golden.
3. Create the Cookie Cup Shape
Immediately after removing from the oven, use the end of a rolling pin or the back of a spoon to press down the center of each cookie to form a cup. Let cool completely in the tin.
4. Make the Filling
In a bowl, beat together mascarpone, powdered sugar, vanilla, and salt until smooth. Gently fold in the whipped cream until light and fluffy. If using coconut cream, whisk/beat in. Chill until ready to use.
5. Assemble
Spoon or pipe the mascarpone filling into the cooled cookie cups. Top each with a mix of fresh strawberries, blueberries, and raspberries. Dust lightly with cocoa powder if desired.
Storage Tip:
Store in the fridge for up to 2-3 days. Best served chilled! Ungarnished cookie cups keep well in an air-tight container at room temperature for 2 days.