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This is an easy afternoon tea idea which looks very impressive. Use strawberries in the place of raspberries when in season.

Raspberry and Vanilla Shortcakes

  • Serves

    people
  • PREP TIME

    mins
  • Difficulty

INGREDIENTS

  • 4 scoops of Carte D’Or Vanilla Ice Cream (100g/200ml)
  • 8 round shortcake biscuits
  • 16 fresh raspberries
  • 100ml raspberry coulis
  • A dusting of icing sugar
  • 1 Scoop 4 small balls of Carte D’Or Vanilla Ice Cream using a melon baler.
  • 2 Add 1 small scoop to the centre of each round shortcake biscuit, leaving space around the edge.
  • 3 Arrange 4 raspberries neatly on the biscuit around each ice cream scoop.
  • 4 Place the second shortcake biscuit on top of the ice cream scoop and gently push down.
  • 5 Dust with icing sugar and serve with the raspberry coulis on a chilled dessert plate.

Nutritional Information

 

Per Serving

Energy (kcal)

156kcal

Energy (kJ)

656kJ

Protein (g)

2.7g

Carbohydrate incl. fibre (g)

20.1g

Carbohydrate excl. fibre (g)

17.6g

Sugar (g)

16.1g

Fibre (g)

2.6g

Fat (g)

7.5g

Saturated fat (g)

4.5g

Unsaturated fat (g)

2.4g

Monounsaturated fat (g)

2.0g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.0g

Cholesterol (mg)

29mg

Sodium (mg)

53mg

Salt (g)

0.13g

Total Per Dessert

625kcal

2623kJ

10.8g

80.6g

70.2g

64.4g

10.3g

29.9g

17.9g

9.6g

7.9g

1.7g

0.0g

116mg

213mg

0.53g