The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly, and boy do they sing together! Here I serve them with a simple whipped yoghurt, but you could serve with plain yoghurt or shop-bought ice cream. If you’re feeling wild, pile the whipped yoghurt, roasted strawberries and fudge sauce on top of a caramelised roasted crumpet (page 236) and dust with cocoa powder to offset the sweetness.



Roasted Strawberries:
300g frozen strawberries (defrosted frozen strawberries will produce
a redder syrup, but you can use fresh strawberries – stalks removed and roughly chopped-just make sure they’re extra ripe)
50g caster sugar
1⁄2 lime
2 cinnamon sticks, roughly broken

Whipped Yoghurt:
150g mascarpone, fridge-cold 200g yoghurt, fridge-cold 1⁄2 teaspoon vanilla bean paste 1 tablespoon maple syrup

Peanut Fudge Sauce:
50g smooth peanut butter 1% tablespoons cocoa powder 75g maple syrup
1 teaspoon soy sauce (or tamari) 11⁄2 tablespoons water


Preheat the 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, stiming 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.

These recipes are extracts from MEZCLA by Ixta Belfrage (published by Ebury Press, RRP $55)