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