Blackberry Mascarpone Shortbread Trifle

• 1/2 cup (1 stick) butter, diced
• 1/4 cup confectioners' sugar
• 1/2 cup sugar
• 1 2/3 cup all-purpose flour
• 14 oz blackberries (about 3 cups)
• 1 tsp cornstarch, mixed with a little water until smooth
• 8 oz mascarpone
• 1 cup whipping cream

1. Beat the butter, confectioners' sugar, 1/4 cup sugar, and a pinch of salt with the whisk of a mixer until creamy. Add the flour and knead with your hands to a smooth dough. Cover and chill for 30 mins.
2. Place the blackberries in a saucepan with 2 tbsp sugar and 5 tbsp water. Cover and simmer for 2 mins. Stir in the cornstarch and simmer for 1 min. Remove from the heat and allow to cool.
3. Preheat the oven to 325u0b0F. Line a baking sheet with parchment. On a lightly floured work surface, roll out the dough to 1/3 inch-thick. Using a 2 1/2-inch pastry cutter, cut out 10 circles, re-rolling the dough when necessary. Lay on the baking sheet. Bake for 20 mins, until lightly browned. Allow to cool.
4. Place the mascarpone, cream and remaining 2 tbsp sugar in a bowl and beat with the whisk of a mixer until forming stiff peaks. Stir in 4 tbsp blackberries to form a swirled effect. Crumble 4 shortbreads and distribute in four 8-oz dessert glasses. Spoon half the remaining blackberries over the shortbread, top with the mascarpone cream, then finish with the remaining blackberries. Chill until ready to serve.

butter, confectioners, sugar, allpurpose, blackberries, cornstarch, mascarpone, whipping cream

Taken from recipes-plus.com/api/v2.0/recipes/26434 (may not work)