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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.