Arrange the components of this recipe on your breakfast table along with a toaster and let guests assemble their own. You can substitute panettone or brioche for the fruit bread.
Serves: 8-10
INGREDIENTS
1 loaf fruit bread, sliced 1 cm thick
1 cup mascarpone
1 cup thick plain yoghurt
1⁄2 cup passionfruit or lemon curd
1-2 punnets strawberries
1/3 cup pistachios
icing sugar for dusting
METHOD
Put the mascarpone and yoghurt in a bowl and whisk until smooth. Fold in the passionfruit curd to give a marbled effect.
De-stalk the strawberries and roughly chop. Place the mascarpone mixture, strawberries and pistachios in individual serving bowls.
To serve: Toast the bread and spread thickly with the mascarpone. Top with strawberries and pistachios and dust with icing sugar. Serves 8-10 depending on the size of your fruit bread
Menu: Serve this with Hot Smoked Salmon and Potato Gratins and a Baked Ham with Glazed Apricots and Bay Leaves.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.