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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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.