A bit of this, a bit of that
- 12 fresh strawberries, hull 10 and cut into quarters – leave the remaining 2 to be halved for decoration
- 30ml (2tbsp) Amaretto liqueur
- 25g (1oz) caster sugar
- 1 peach or nectarine, stoned and cut into 12 slices
- 24 ratafia biscuits (macaroon biscuits)
- For the custard:
- 40g (1 ½ oz) custard powder
- 40g (1 ½ oz) caster sugar
- 500g pot of Onken Natural Set Yogurt
- ½ x 5mlsp (½ tsp) vanilla extract
- For the topping:
- 115g (4oz) mascarpone cheese
- 150ml (¼ pt) Onken Natural Set Yogurt
- 25g (1oz) icing sugar
- 10mlsp (2tsp) Amaretto liqueur (optional)
- 1 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 peaches 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.