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
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.