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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!