"My cooking heart belongs to the dessert world so when I was asked by Heartkids to come up with a heart- shaped dish it was always going to be something sweet!" This recipe was created by Kate to help raise for money for kids and families affected by Childhood Heart Disease.
Preheat oven to 160`C. Line a baking tray with a piece of baking paper.
Sift about one quarter of the icing sugar liberally onto your work surface then lay one sheet of pastry on top of the sugar. Sprinkle with another quarter of the sugar then roll to a 2mm thickness. Cut into 8 heart-shaped pieces using a cookie cutter and place onto a baking tray.
Place a piece of baking paper over the pastry pieces and place another heavy-based baking tray on top to keep the pastry weighted down as it cooks. Bake for 15-20 minutes until crisp and golden. Remove from the tray to cool and repeat with the second piece of puff pastry and remaining icing sugar to make 16 heart-shaped pieces in total.
Meanwhile, place the marscarpone, cream, sifted icing sugar and vanilla extract into the bowl of an electric mixer and beat until smooth and forming stiff peaks. Stir in the rosewater to taste (note: different brands of rosewater have different strengths of flavor).
To make the berry sauce, combine the sugar and water in a small saucepan and stir over medium heat until the sugar has dissolved. Increase the heat and cook for a further minute. Meanwhile, place the frozen berries in a blender. Pour the sugar syrup over the berries and blend until mostly smooth (I quite like a few ‘bits’ in there to show that it’s real!). Add the lime juice and rosewater to taste.
Sandwich the pastry pieces together with the cream filling and fresh berries. Dust liberally with icing sugar. Serve with the rose and berry sauce.
Note: Rosewater is available at some supermarkets, food specialty stores or middle eastern food stores. Feel free to omit the rosewater if you’d prefer not to use it!
For more info about how to get involved with HeartKids, go to www.heartkids.org.au
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