• For the dough:
  • 550g wheat flour
  • 60g sugar
  • 60g Kerrygold Pure Irish Salted Butter
  • 1 medium Egg
  • 220 ml milk
  • 20g fresh yeast
  • 1 tsp vanilla extract
  • For the Icing:
  • 200g icing sugar
  • 1 tsp of raspberry essence (or 4-5 tsp rasberry powder from freeze dried Raspberries)
  • 2 tbsp water
  • For the cream
  • 250g cream
  • 200g mascarpone
  • 50g icing sugar
  • 1-2 teaspoons of Rasberry essence (or 5-6 tsp raspberry powder from freeze dried Raspberries)
  • In addition:
  • 50 ml milk
  • Decorative sprinkles


For the Dough:
  1. Preheat the oven to 180 °C
  2. For the dough,  mix the egg, butter and vanilla extract together before incorporating in the Flour.
  3. Once combined, add in the milk, yeast and sugar to the flour mixture. Knead to a smooth dough by hand. Cover and leave the dough at room temperature for an hour.
  4. Place the dough on a floured work surface and roll out about 1-1.5 cm thick. Cut out hearts with a heart cutter (approx. 5 cm tall) and place them on baking paper-lined sheets, cover again for another 30 minutes.
  5. Brush the hearts with a little milk/egg and bake for 14-16 minutes. Remove from the oven and leave to cool.
  For the Icing:
  1. mix the icing sugar, raspberry flavoring (or raspberry powder)  and a little water. The consistency should be relatively thick. Spread the icing with a small spoon on top of half of the hearts
  2. Decorate with sprinkles as you wish
  For the Cream:
  1. Mix cream, mascarpone and the icing sugar in a bowl and beat stiffly using the hand stirrer or food processor. Stir in the raspberry powder and  add the cream to the lower halves of the heart.
  2. Place the decorated hearts on top of the cream & voilà

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