When fresh fruit is in short supply for desserts over winter, Warren Elwin takes on a can-do attitude. Tin sizes and the number of biscuits used here will depend upon how large your serving glasses are and how sweet you like things! This recipe is a general guide so use whatever fruits you have at hand.
Ingredients
| 8 | Mallowpuff biscuits, you may need up to 12 biscuits, depending upon glass size (Main) |
| 1 can | Fruit salad, drained with syrup reserved (Main) |
| 1 can | Mandarin, segments, drained, reserve juice, or use blackberries or cherries (Main) |
| 1 pottle | Mascarpone, or sour cream, mixed with equal quantity plain yoghurt, sweetened to taste with a little icing sugar (Main) |
| 1 sprinkle | Desiccated coconut, to taste |
| 1 sprinkle | Lemon zest, or use orange or lime zest |
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Directions
- Chop 8-12 mallowpuffs into small pieces, and press down into the bottom of 4 tall glasses. Drain fruit salad and reserve the syrup. Mix fruit with drained mandarin segments (or cherries, or blackberries) and spoon into glasses. Add a good drizzle of the reserved syrup.
- Whip equal parts mascarpone (or sour cream) and yoghurt together with a little icing sugar, desiccated coconut and some citrus zest to taste. Spoon on top of fruit and chill.
