RECIPE: White Wine Peach Shortcakes with Mascarpone Whipped Cream
Posted on: September 27, 2020
Mary Berg’s White Wine Peach Shortcakes with Mascarpone Whipped Cream
1½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon kosher salt
6 tablespoons unsalted butter, cold and cut into pats
⅔–¾ cup cold buttermilk
1 tablespoon whipping cream
2 teaspoons turbinado sugar
White Wine Peaches, recipe follows
Mascarpone Whipped Cream, recipe follows
Preheat your oven to 450ºF and line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt to combine. Add in the cold butter and snap and rub the butter in with your fingertips just until the mixture is crumbly and the butter pieces are about the size of a pea. Make a well in the centre of the mixture and add in ⅔ cup of the cold buttermilk. Stir the mixture just until a very shaggy dough forms, adding more buttermilk if needed.
Lightly dust a work surface with some more flour. Turn the dough and any crumbly bits out onto the surface and lightly press and fold the mixture together until it holds its shape. Some remaining crumbly bits are ok – you just don’t want to over-work the dough as this will leave you with tough cakes. Press or roll the dough out into a 1-inch thick circle and, using a biscuit cutter or a wine glass, cut out 2- to 2 ½-inch cakes. Gather and re-roll the dough up to another two times to cut out as many cakes as you can.
Transfer the cakes to the prepared baking sheet and brush the tops with the whipping cream. Sprinkle over the turbinado sugar and bake in your preheated oven for 16 to 18 minutes or until golden brown.
Allow the shortcakes to cool before splitting and topping with Mascarpone Whipped Cream and White Wine Peaches (recipes follow).
White Wine Peaches
3 peaches, sliced into wedges
1 tablespoon sugar
¼ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
In a medium non-metal bowl, gently stir the peaches, sugar, and white wine together to combine. Set this mixture aside either covered on the counter or in the fridge for at least 30 minutes or up to overnight to allow the fruit to macerate in the sugar and wine before spooning over shortcakes.
Mascarpone Whipped Cream
⅓ cup mascarpone cheese
1 cup cold whipping cream
2–3 tablespoons powdered sugar
½ teaspoon vanilla extract
In a mixing bowl or the bowl of your stand mixer, whip together the mascarpone, whipping cream, powdered sugar to taste, and vanilla extract until stiff peaks from, about 1 to 2 minutes.
Use immediately or store in the fridge for up to two days.