- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 4 thick slices panettone or brioche
- 6 tbsp brown sugar
- 1 tsp grated lemon zest
- 2 tsp lemon juice
- 500 g strawberries
- ½ cup mascarpone, softened
- 1 tsp vanilla bean paste
- ¼ cup mint leaves, to serve
- Edible glitter, to serve (optional)
- Gold leaf, to serve (optional)
Instructions
- Preheat a chargrill pan over medium heat. When hot, toast the bread on both sides, until golden.
- While the bread is toasting, heat a large frying pan over high heat. Add the brown sugar, lemon zest and juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30-60 seconds. Add the strawberries and stir for a further minute, or until the berries are warmed through and syrupy.
- In a medium bowl, combine the mascarpone with the vanilla bean paste and mix well to combine.
- To serve, spread each slice of toasted bread thickly with the vanilla mascarpone and transfer between serving plates. Spoon over the warm berry syrup and sprinkle with mint leaves, edible glitter and gold leaf (if using).
Note
- Edible glitter and gold leaf can be sourced at local cake decorating suppliers and stores.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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