Ingredients

The makings of the

1
Lightly whip cream and icing sugar together. When you have soft peaks, fold in Philadelphia and passionfruit puree and work until desired consistency. Leave in a container for service.
2
Cube the chilled butter and (paddle) mix with the flour, sugar and vanilla bean paste until it forms a dough. Don’t overmix - finish by hand and then rest it in the fridge for up to an hour.
3
Roll out to 5 mm and then cut out with an 8 cm mould.
4
Bake at 170 °C for 7-9 minutes on silicone matts, rotating the trays halfway through. Leave to cool on wire rack and then store in an airtight container.
5
To make the raspberry sorbet, put the sugar, water & glucose in a pan and bring to the boil. Add the puree and chill in the fridge. When cool churn and leave to freeze until a smooth whipped cream stage.
6
Place a small amount of the Philly mix on a plate to stop the tower moving. Place a shortbread disc on top. Carefully place raspberries around the short bread then fill with the Philly mixture. Then place another disc on top and repeat.
7
Dust the top shortbread with icing sugar and place on top. Just before it goes out place the sorbet on top.