Toasted Brioche with Crushed Berries in Marscapone
For a decadent Christmas breakfast, toast a couple of slices of brioche and serve with a mixture of pulped strawberries, raspberries and mascarpone. Delicious!
BY Dixie Elliott | Dec 09, 2009

Serves 6

1 loaf brioche, sliced into 2cm
 thick slices

250g mascarpone

250g punnet fresh strawberries, hulled

120g punnet raspberries

Toast 12 slices brioche until golden. Put mascarpone into a large bowl. Roughly mash strawberries and raspberries. Fold through mascarpone. Serve in a glass with toasted brioche on the side or put 2 slices of bread onto each serving plate and top with dollops of berry mixture.


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MiNDFOOD December 2009 (source: William Meppem)


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