Peach and Mango Shortcakes

Ingredients:

Shortcakes

• 2 cups premium flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp ground allspice
• 0.5 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.5 tsp salt
• 90 g chilled unsalted butter, cut into pieces
• 3/4 cup heavy cream, plus extra for greasing
• 1 large egg
• Coarse sugar, for sprinkling

Filling

• 3 cups chopped peaches
• 1 cup chopped mango
• 1/4 cup granulated sugar
• 1 tbsp freshly squeezed lime juice
• 1 cup chilled heavy cream
• 1/3 cup powdered sugar
• 1 tbsp dark rum (optional)
• 1 teaspoon natural vanilla extract

Preparation:

1. Preheat oven to 200°C.
2. Make shortcakes:
   
   Combine the flour, granulated sugar, baking powder, allspice, ginger, nutmeg, and salt in a food processor. Add the butter and pulse until it forms pea-sized pieces, then beat in the cream and egg until the dough comes together.
   
3. Bake shortcakes:
   
   Place 6 spoons of dough on a baking sheet, brush with cream, and sprinkle with coarse sugar. Bake until golden brown, 20-25 minutes. Let cool, then divide each cake in half.
   
4. Filling:
   
   Mix peaches and mango with granulated sugar and lime juice. Whip heavy cream with powdered sugar until stiff peaks form; add rum and vanilla extract. Fill the shortbreads with fruit and whipped cream.