Ingredients

50g Fairtrade cocoa powder, plus extra for dusting
100g Fairtrade icing sugar
350g Coop plain flour
275g local unsalted butter, chilled and diced
1 large local egg, plus 1 yolk, lightly beaten

For the coffee cream:
125g Fairtrade icing sugar
2 tbsp Fairtrade instant coffee, dissolved in
1½ tbsp just-boiled water
2 tsp vanilla extract
600ml local double cream

To decorate:
140g pack Coop Irresistible prosecco truffles

Method

1. Put the flour, cocoa powder and icing sugar in a food processor, add the butter, then pulse a few times until it resembles breadcrumbs

2. Add most of the egg mixture, then pulse into a dough — add more egg if needed. On a clean surface, cut in half and shape into discs, then wrap in cling film and chill for at least 1 hour

3. Roll each disc between 2 sheets of baking paper to about 5mm thick, then use a template (see tip) to cut out the heart shape, reserving the trimmings. Prick all over with a fork, then chill on a baking sheet for at least 1 hour. Repeat with the next disc, then gather all the trimmings together to make a third heart

4. Preheat the oven to 200°C/fan 180°C/Gas 6. Bake the hearts for 15 mins, until firm. Leave to cool for 10 mins before carefully transferring to wire racks until completely cold

5. For the coffee cream, whisk the ingredients together in a large bowl until stiff peaks form. Transfer a third of the mixture to a piping bag fitted with a 1cm open-star nozzle

6. Pipe a single layer of coffee cream ‘roses’ onto a pastry heart. Place another heart on top. Refill the piping bag with half the remaining cream and repeat. Put the final heart on top and pipe with the rest of the cream. Arrange the truffles on top, and dust with the extra cocoa powder