INGREDIENTS

Vanilla Melting Moment Biscuit:

400g salted butter softened

140g icing sugar

250g flour

250g corn flour

1 tsp baking powder

2 tsp vanilla paste

French Buttercream Mascarpone Filling:

127.5g egg yolk

150g caster sugar

67.7g water

1g salt

300g butter

15-20g icing sugar

50g room temp mascarpone

Icing sugar to dust

METHOD

1. Set oven to 160°C and start making biscuit dough by creaming the softened butter and sugar until fluffy
2. Slowly add in dry ingredients and mix until it comes together
3. Gently knead the mixture together into a smooth dough
4. Roll the vanilla dough into balls of 26g and place on a baking tray
5. Using a fork gently press down on the balls
6. Bake for 18-20 minutes
7. While baking, prepare the French meringue mascarpone buttercream by cooking the sugar and water on medium heat until it reaches the soft ball stage
8. Pour into the pale beaten egg yolks slowly while beating until cool
9. Add the softened butter and room temperature mascarpone
10. Continue mixing until nice and thick and well combined
11. Pipe the mix onto the cooled biscuit halves with a dusting of icing sugar and sandwich together.