Raspberry mazurek

A fantastic springtime raspberry mazurek that is simply irresistible! Fresh, lightly sweet and bursting with intense raspberry flavour thanks to freeze-dried raspberries. Finished with crushed raspberries and crunchy mini meringues, this elegant Polish Easter tart is as beautiful as it is delicious. Highly recommended!

Ingredients for the shortcrust pastry:

• 250 g plain flour
• 50 g icing sugar
• 100 g cold butter
• 3 large egg yolks
• a pinch of salt

Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs (or pulse in a food processor). Add the egg yolks, icing sugar and salt, then quickly knead into a smooth dough. Shape into a disc, wrap in cling film and chill for 1 hour.

Line a 23 × 33 cm rectangular baking tin with baking paper. Roll out the chilled pastry and line the tin. Chill again for 1 hour, then prick the base all over with a fork.

Bake at 180°C for 20–22 minutes, or until lightly golden. Remove from the oven and leave to cool completely.

Ingredients for the raspberry cream:

• 500 g mascarpone, chilled
• 30 g icing sugar (or more, to taste)
• 30 g freeze-dried raspberries

Grind the freeze-dried raspberries into a fine powder using a spice grinder or blender.

Place the mascarpone and icing sugar into the bowl of a mixer and beat until smooth. Add the raspberry powder and mix until fully combined. The cream will be very thick. Taste and add more icing sugar if desired.

You will also need:

• a handful of crushed freeze-dried raspberries
• a handful of crushed mini meringues

Spread the raspberry cream evenly over the cooled pastry base. Sprinkle generously with the crushed freeze-dried raspberries and mini meringues.

Enjoy!