serves 6 - 8
225 g plain flour
50 g icing sugar
175 g butter, softened
1 egg yolk
2 x 15 ml spoons double or whipping cream
175 g full fat soft cheese
100 g caster sugar
1 egg white
150 ml double or whipping cream
225 g fresh blackberries
Oven: 190°C, 375°F, Gas Mark 5
Sift the flour and icing sugar into a bowl. Add the butter cut into small pieces, and the egg yolk mixed with the cream. Work to a soft smooth dough.
Divide the dough into two equal portions. Roll out each portion to a 20 - 23 cm (8 - 9 inch) round and place on two greased baking sheets. Mark the top of one shortcake round into 8 sections, without cutting right through. Chill for 30 minutes.
Bake the shortcakes in a preheated oven for 12 - 15 minutes or until lightly golden. Cut through the marked divisions on the one shortcake round and leave to cool on the baking sheets.
To make the filling, soften the cheese in a mixing bowl and beat in the caster sugar.
Whisk the egg white until stiff. Whip the cream. Fold the egg white into the whipped cream, then fold the lightened cream into the cheese mixture with most of the blackberries.
Put the uncut shortcake round onto a plate and top with the blackberry cream, mounding it up in the centre. Arrange the sections of shortcake on top, so that they come to a point in the centre.
Decorate with the reserved blackberries and dust lightly with sifted icing sugar.