It may sound fancy but this dessert is ready in under half an hour.
Preparation Time
15 minutes
Cooking Time
8 minutes
Ingredients
12 2cm-thick slices brioche, crusts removed
60g butter, melted
250g (1 punnet) strawberries, hulled, halved
150g (1 punnet) blueberries
2 tsp balsamic vinegar
2 1/2 tbs caster sugar
125g (1/2 cup) mascarpone
2 tsp brandy
Icing sugar, to dust
Method
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Trim the brioche slices to make 6 x 6cm squares. Brush both sides with the melted butter. Place the brioche squares on the lined tray in a single layer. Cook in preheated oven, turning halfway through cooking, for 8 minutes or until golden brown. Remove from oven and set aside to cool on the tray.
Place the strawberries, blueberries, vinegar and 1 ½ tbs of the caster sugar in a medium bowl. Toss to coat. Set aside for at least 20 minutes to macerate.
Meanwhile, place the mascarpone and remaining caster sugar in a medium bowl. Add the brandy and use a fork to whisk until well combined.
To serve, place 1 toasted brioche square on each serving plate. Spoon the macerated berries and juices over and top with the mascarpone mixture. Place another toasted brioche square on top of each and dust with the icing sugar.
Notes
The brioche squares can be grilled and kept in an airtight container up to 1 day before serving.