Raspberry And Vanilla Shortcakes

Directions

1. 1
   Scoop 4 small balls of Carte D'Or Vanilla Ice Cream using a melon baler.
2. 2
   Add 1 small scoop to the centre of each round shortcake biscuit, leaving space around the edge.
3. 3
   Arrange 4 raspberries neatly on the biscuit around each ice cream scoop.
4. 4
   Place the second shortcake biscuit on top of the ice cream scoop and gently push down.
5. 5
   Dust with icing sugar and serve with the raspberry coulis on a chilled dessert plate.