- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes plus 1 ½ - 2 hrs chilling
- Effort: easy
- 12 fresh strawberries, hull 10 and cut into quarters leave the remaining 2 to be halved for decoration
- 30 ml amaretto liqueur
- 25 g caster sugar
- 1 peach or nectarine, stone removed and cut into 12 slices
- 24 ratafia biscuits, (macaroon biscuits)
For the custard
- 40 g custard powder
- 40 g caster sugar
- 500 g yogurt, such as Onken Natural Set Yogurt
- 1/2 tsp vanilla extract
For the topping
- 115 g mascarpone
- 150 ml yogurt, such as Onken Natural Set Yogurt
- 25 g icing sugar
- 10 ml amaretto liqueur, (optional)
1. To make the custard: place the custard powder and sugar into a medium pan, blend to a smooth paste with some of the yogurt, add the remaining yogurt and vanilla extract. Cook on a medium heat stirring throughout until the custard thickens, boil gently for 1 minute and remove from the heat. Cool slightly, stirring occasionally.
2. In a medium pan poach the ¼ pieces of strawberries in the amaretto and caster sugar until the strawberries are just soft, 1 to 2 minutes.
3. Place half the strawberries into 4 individual sundae glasses, top with 3 peach slices in each glass.
4. Add 20 ratafia biscuits to the poached syrup and toss to enable them to soak up some of the juices. Place 5 ratafia biscuits into each glass and top with the remaining strawberries.
5. Pour the cooled custard over the strawberries in the glasses, leave to chill for at least 1 hour.
6. Whisk all the topping ingredients together in a medium bowl with the amaretto if using until blended. Spoon topping over the custard and level; decorate with the remaining ratafia biscuits and strawberry halves.
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