One of the things I fell in love with in Vienna was Haas & Haas, a quaint tea shop tucked behind the huge cathedral in the middle of the beautiful-cobblestoned city. Part of their tea fare was this lovely biscuit with a sweet cream dollop and raspberry jam; the perfect amount of sweetness when you pile them all together, daintily as you should, while at a tea house.
However, because I have been recreating this snack for a handful of years following my stint in Vienna, I have made it a little less ceremonious because food doesn't have to be perfect, it just has to be good.
Since I knew none of the original exact ingredients, I had to wing this recipe using ingredients I was already familiar with; feel free to do the same to make it your own.
Viennese Sweet Cream Biscuits
1 tub Mascarpone, Italian cream cheese*
1/3 c Powdered Sugar, divided (more or less, to taste)
1 jar Raspberry Jam/Jelly/Preserves (any fruit compote can be used here, exact amount depends on how much used per biscuit; you can also use macerated fresh berries)
1 roll, refrigerated biscuit dough**
* Can use American cream cheese/creme fraiche/ricotta if you wish, but adjust the powdered sugar to your taste if you'd rather have it more tangy than sweet as each of these is different in taste and texture.
** French bread slices, croissants, or scones may also be used. Of course, homemade biscuits taste best, if you have more time.
In a large bowl whip together the tub of mascarpone with the powdered sugar, adding a little at a time. Taste after each incorporation to see if you want it sweet or tangy. Keep in mind you are adding jam on top of the cheese mixture. (This step can be done a day or two ahead of time, just give a final mix with a spatula before dolloping on biscuits.)
Make biscuits according to package directions, or your recipe.
Let biscuits cool for a few minutes so they can be held easily. Break open and top with sweetened cream and jam of your choice.
Enjoy, but don't talk with your mouth full. These are tea biscuits after all; even if, more often than not, you eat them in your favorite sweatpants.