Berry Napolitaine is a beautiful dessert recipe offered by Ever Peckish from South Africa. Expect gorgeous photos, passion, love and detailed instructions below :).
We are Kurvin and Vinasha, the couple from the blog and Instagram page ever peckish. Originally from the beautiful island of Mauritius, we currently live in Cape Town in South Africa.
We met in Cape Town ten years ago and bonded over a shared passion for food. We have been cooking and baking together since!
The start of an Instagram page led us on a food styling and photography journey. We have recently started a blog – everpeckish.com, where we share our favourite recipes, with a Mauritian/ South African influence.
Berry NapolitaineCourse: DessertCuisine: MauritianDifficulty: Easy
This berry napolitaine recipe is inspired from a shortcake but instead of a scone we have made a Mauritian ‘napolitaine’. A napolitaine is a jam sandwich cookie iced in a sugar glaze. We hope you enjoy this recipe!
- Napolitaine shortbread
250 g all purpose/cake flour, sifted
50 g mixed berry jam (or other)
100 g icing sugar, sifted
165 g butter unsalted
¼ tsp salt
¼ tsp lemon zest
- Filling and Icing
1 tbsp boiling water
Fresh strawberries and blueberries (or berries of your choice)
- Pre-heat oven to 180°C.
- Place the sifted flour, salt and lemon zest in a mixing bowl.
- Cut the cold butter in small cubes and add to the flour bowl.
- Rub in the butter with fingertips until a fine breadcrumb texture is achieved. Alternatively, add all the cookie ingredients to the bowl of a food processor and pulse until a breadcrumb texture is obtained.
- Gather the mixture together into a ball and flatten to form a disc.
- Roll out the disc between 2 pieces of wax/baking paper until it is 5-6 mm thick.
- Cut out circles which are approximately 7 cm in diameter.
- For half of the circles cut out a smaller circle around 4-5 cm, to form a ring (see pictures).
- Place the circles and rings on a baking tray lined with baking paper and bake for 15-18 minutes until very lightly golden.
- Allow the cookies to cool completely.
- To make the icing, mix the sifted (to break lumps) icing sugar and just enough boiling water (start with no more than 1 tbsp) until a thick, yet pourable glaze is obtained.
- Using a large spoon, pour the glaze onto the rings over a cooling rack.
- Allow the excess icing to drip and leave it dry.
- In the meantime, spread jam onto the cookies.
- Place the rings onto the jammed cookies.
- Fill the cookie centres with the fresh berries.
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If you are looking for amazing recipes from all over the world, check the small collection on Cooking Romania by Vivi – GUEST POST category. More guest posts every week, so the collection is growing. Check out these beauties!
Joining the Berry Napolitaine, a Raspberry Coconut Milk Cake by Ilona from Poland
A Homemade Chicken Burger by two Romanian young ladies
A beautiful keto dish made by John from Canada
Last but not least, a gorgeous Tomato Soup by Paul from the UK
Do you have any easy recipe suggestions? Send me a message!