Whipped yoghurt with roasted strawberries and peanut butter fudge sauce

I serve these lime-roasted strawberries with peanut fudge sauce with a simple whipped yoghurt, but you could serve them with plain yoghurt or shop-bought ice cream. Frozen strawberries produce a redder syrup, but you can use (extra ripe) fresh strawberries – stalks removed and roughly chopped.

Serves 4

INGREDIENTS: Roasted strawberries

300g frozen strawberries, defrosted 50g caster sugar

½ lime

2 cinnamon sticks, roughly broken

Whipped yoghurt

150g mascarpone, fridge-cold

200g yoghurt, fridgecold

½ tsp vanilla bean paste 1 tbsp maple syrup Peanut fudge sauce 50g smooth peanut butter

1 ½ tbsp cocoa powder (15g)

75g maple syrup

1 tsp soy sauce (or tamari)

1 ½ tbsp water

METHOD:

Preheat oven to 200°C fan/220°C.

For the roasted strawberries, place all the ingredients in an ovenproof dish just big enough to fit the strawberries in a single layer. They should be snug, but not piled on top of each other. Bake for 20 minutes, stirring halfway. Set aside to cool.

Place the mascarpone, yoghurt, vanilla paste and maple syrup in a large bowl and whisk together until completely smooth. Keep the bowl in the fridge until ready to serve.

For the fudge sauce, whisk all the ingredients together in a small bowl until smooth. You may need to add more water or maple syrup, depending on the thickness of your peanut butter. You’re looking for a smooth, thick but pourable consistency.

In individual glasses, layer the chilled yoghurt with the warm strawberries and the fudge sauce and serve.

Make ahead

The fudge sauce and strawberries will keep for 3 days refrigerated.

All recipes adapted from Mezcla: Recipes to Excite (Ebury Press)