Ingredients
| 1 x 3g sachet instant coffee, approx. 1 rounded teaspoon (I used Coffee Supreme) | |
| 250-300g mascarpone | |
| ¾ cup cream | |
| 3 tablespoons date syrup | |
| 2 tablespoons icing sugar | |
| 1 loaf brioche, sliced | |
| 2-3 punnets soft fruits such as raspberries or blackberries | |
| ¼ cup flaked almonds, toasted |
Dessert (or breakfast) doesn’t come any simpler than this. Date syrup can be found in some supermarkets (in the sugars section) but if unavailable try using either maple or rice syrup instead. Normally I loathe instant coffee but Coffee Supreme’s freeze-dried instant coffee is superb to use here. The berries can be changed to what you have available; blackberries and strawberries, the last of the stone fruits and even sliced bananas would also be excellent.
Instructions
| 1. | In a small bowl pour 2 tablespoons of boiling water over the instant coffee, stir and set aside to cool. |
| 2. | Using an electric beater, whisk together the mascarpone, cream and date syrup until thickened. |
| 3. | Slowly stir in the cooled coffee and icing sugar and put into the fridge until required. |
| 4. | Toast the brioche, then smear with the coffee mascarpone and top with berries and almonds. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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