Ingredients

• 12 fresh strawberries, hull 10 and cut into quarters – leave the remaining 2 to be halved for decoration
• 30 ml amaretto liqueur
• 25 g caster sugar
• 1 peach or nectarine, stone removed and cut into 12 slices
• 24 ratafia biscuits, (macaroon biscuits)

For the custard

• 40 g custard powder
• 40 g caster sugar
• 500 g yogurt, such as Onken Natural Set Yogurt
• 1/2 tsp vanilla extract

For the topping

• 115 g mascarpone
• 150 ml yogurt, such as Onken Natural Set Yogurt
• 25 g icing sugar
• 10 ml amaretto liqueur, (optional)

Method

1. To make the custard: place the custard powder and sugar into a medium pan, blend to a smooth paste with some of the yogurt, add the remaining yogurt and vanilla extract. Cook on a medium heat stirring throughout until the custard thickens, boil gently for 1 minute and remove from the heat. Cool slightly, stirring occasionally.

2. In a medium pan poach the ¼ pieces of strawberries in the amaretto and caster sugar until the strawberries are just soft, 1 to 2 minutes.

3. Place half the strawberries into 4 individual sundae glasses, top with 3 peach slices in each glass.

4. Add 20 ratafia biscuits to the poached syrup and toss to enable them to soak up some of the juices. Place 5 ratafia biscuits into each glass and top with the remaining strawberries.

5. Pour the cooled custard over the strawberries in the glasses, leave to chill for at least 1 hour.

6. Whisk all the topping ingredients together in a medium bowl with the amaretto if using until blended. Spoon topping over the custard and level; decorate with the remaining ratafia biscuits and strawberry halves.