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These will form the bases. "},{"preparation-step":"For the filling, mix mascarpone, icing sugar, hazelnuts and a pinch of  vanilla paste in a bowl until no lumps are visible. Then add the whipping cream and beat everything with an electric mixer until you have a smooth, frothy mixture.  "},{"preparation-step":"Prepare a piping bag with a small star nozzle. "},{"preparation-step":"Pipe the mixture onto the biscuits with the piping bag and cover each one with a second Hazelnut Leaf. Keep a little of the mixture for decoration."},{"preparation-step":"Chill the filled Hazelnut Leaves in the fridge for around 2 hours to allow the filling to set."},{"preparation-step":"Shortly before serving, decorate the Hazelnut Leaves with the remaining mixture as  desired and dust with icing sugar."}],"recipe-author":{"name":"","image":false},"recipes-teaser-title":"","recipes-teaser-selection":[{"ID":12540,"post_author":"14","post_date":"2020-03-20 15:57:02","post_date_gmt":"2020-03-20 13:57:02","post_content":"","post_title":"Butterfly with Raspberry Buttercream","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"butterfly-with-raspberry-buttercream","to_ping":"","pinged":"","post_modified":"2022-09-12 15:56:24","post_modified_gmt":"2022-09-12 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