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Aorora Wild Berry Stack


  • 200g strawberries
  • 80g raspberries
  • 1 tbsp sugar
  • 150g white chocolate
  • 120ml cream
  • 1 tbsp sour cream
  • 1 sheet Sweet short Pastry
  • 1 icing sugar


  1. Preheat oven to 200C
  2. Prepare baking tray lightly oiled then dusted with flour with excess shaken off
  3. Cut the pastry into desired shape roughing up the surface with a fork, place onto tray
  4. Lightly brush with egg then sprinkle with sugar
  5. Bake in till golden brown, remove quickly then leave to one side to cool
  6. In small bowl add the strawberries and raspberries, granulated sugar and balsam vinegar. Let stand, stir allowing the juices to run through the fruit
  7. Melt the white chocolate to a pouring consistency (microwave)
  8. In a bowl whisk the cream and sour cream until stiff peaks form.
  9. Gently fold the white chocolate into the cream mixture until combined.

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