Shortbread with Mascarpone Cream and Blueberries

Mix butter with sugar and a pinch of salt until smooth. Add flour, knead briefly, form into a roll and refrigerate the dough, covered or wrapped, for at least 1 hour.

In the meantime, line a baking tray with baking paper. Preheat the oven to 170 °C top/bottom heat.

Unroll the dough roll and cut off approx. 1 cm wide slices.

Place the slices on the baking sheet with enough space between them and prick them with a fork. Bake for about 15 minutes, then remove and let cool.

Meanwhile, rinse blueberries, sort them out and drain very well. Meanwhile, caramelize sugar in a saucepan until light brown.

Pour in orange juice and white wine, add half of the blueberries and simmer on low heat for about 10 minutes.

Lightly thicken the compote with cornstarch mixed in a little cold water. Allow to cool, pass through a sieve.

Stir the mascarpone until smooth. Chop the Tourron into small pieces. Whip the whipped cream with the cream stiffener until stiff, fold the Tourron into the mascarpone with the whipped cream. Chill for 10 minutes.

Spread mascarpone mixture evenly on shortbread bottoms. Drizzle with a little blueberry sauce.

Spread remaining fresh blueberries evenly over top and drizzle with remaining sauce.

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