Mascarpone Toast with Fresh Raspberries
Photography Photography by Vanessa Wu.
Serves: 6
INGREDIENTS
1 loaf of sourdough bread
150 grams mascarpone
2 punnets raspberries
icing sugar for dusting
METHOD
Cut the sourdough on the diagonal to give long slices about 1⁄2 cm thick.
Toast or grill the bread. Spread with a good layer of mascarpone and top with the raspberries. Just before serving, dust with icing sugar. Serves 6
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.