Lemon Raspberry Cookie Sandwiches - Hanawiti Rēmana me te Rahipere.
Swap the ice cream cookie sandwich with a whipped marscapone and fresh raspberry cookie sandwich. A dessert with a fun twist!
Servings 10 Hanawiti Pihikete (Biscuit Sandwiches)
Ingredients
The Simple Recipe - Te Tohutao Māmā
- 1 quantity Lemon, Raspberry & White Chocolate Biscuits
- 1 C (250 g) marscarpone
- 2 tablespoon puehu huka (icing sugar)
- 2 teaspoon wanira (vanilla)
- 125 g rahipere māota (fresh raspberries). You could also use ½ C of freeze-dried raspberries here)
Instructions
Make the Biscuits:
- Create the Lemon, Raspberry & White Chocolate Biscuits recipe according to the instructions and allow them to cool for 15 minutes. Make sure you make 20 pihikete (biscuits).
Whip the Mascarpone Cream:
- Add the mascarpone, puehu huka (icing sugar) and wanira (vanilla) in to a bowl. Whip for for 30 seconds or so with a whisk.
Fill the Biscuits:
- Pipe or dollop the kirīmi (cream) on to 10 of the cooled pihikete (biscuits).
- Add small pieces of rahipere (raspberries) on top of each one.
Complete the Lemon Raspberry Cookie Sandwiches:
- Add the lids and store in the fridge for up to 8 hours before serving. Anything longer than this may effect the texture of the pihikete (biscuits).Enjoy this flavour sensation!
Store the Biscuits:
- Store the unfilled pihikete (biscuits) in the fridge or in a cool cupboard. They will keep well like this for up to 5 days.