Raspberry shortbread stack

Begin by preparing the shortbread biscuits. In a large bowl, cream together the butter and sugar until smooth. Add the egg yolks one at a time, mixing well until thoroughly incorporated

Rub in the flour by hand until the mixture comes together to form a dough. Divide into two, rolling each portion of dough into a 6cm sausage shape. Wrap each piece in cling film and transfer to the fridge to rest for at least 1 hour

Meanwhile, prepare the raspberry sauce. Place the raspberries in a saucepan and add the sugar, water and lemon juice

Bring to the boil, simmer for 10 minutes then remove from the heat and transfer to a blender. Blitz thoroughly, then strain through a sieve into a jar or suitable container and set aside to cool

Preheat the oven to 200°C/gas mark 6

Unwrap the rested shortbread dough sausages and roll each one out across a lightly floured surface into thin sheets. Using an 8cm pastry cutter, cut out up to 24 rounds of shortbread

Arrange the shortbread rounds over non-stick baking trays, leaving enough space between each one to allow for the biscuits to spread during cooking. Transfer to the oven and bake for 5 minutes

Once baked, remove the shortbread from the oven and leave to cool for 5 minutes. After this time, transfer the biscuits from the baking trays to a wire rack and leave to cool completely

Whip the double cream to stiff peaks while sprinkling in the icing sugar to sweeten. Transfer to a piping bag and store in the fridge if not using immediately

To assemble the stacks, place a shortbread round in the centre of each plate and arrange a circle of raspberries around the edge of the biscuit. Pipe cream into the centre and drizzle the sauce over the raspberries. Top with another shortbread round and repeat the process. Place another shortbread biscuit on top, dust with icing sugar and serve immediately