Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons icing sugar
- 1/2tablespoons balsamic vinegar
- 200grams strawberries, cut into raspberry-sized chunks
- 2 ripe peaches, peeled and cut into raspberry-sized chunks
- 150grams raspberries
- 8 slices brioche
- 2tablespoons butter, softened
- 250grams mascarpone
Nutrition per serving
3050kJ / 732Cal
3050 Kilojoules or 732 Calories
35% of daily energy intake*
Protein
10.4grams
Fat
46.5grams
Carbs
69.8grams
Sugars
29.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A quick and impressive dessert that makes the most of seasonal summer fruits.
Method
Step 1 of 3
In a bowl, mix 1 tbsp of the icing sugar with the vinegar until the sugar has dissolved.
Step 2 of 3
Add the strawberries and mix through. Leave to macerate, at room temperature, for about 30 minutes. Stir in the peaches and raspberries.
Step 3 of 3
Meanwhile, spread the slices of brioche with a little butter on both sides and toast them on a preheated griddle pan, or under a grill. Spread thickly with the mascarpone (you may not need the whole tub) and top each evenly with the berry mixture. Dust with the remaining icing sugar and serve immediately.
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