Mascarpone and dulce de leche/salted caramel with fruit
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Mascarpone and dulce de leche/salted caramel with fruit


Susan says

I made up this recipe one night when I didn't have time to make a baked dessert for a dinner party; I just used ingredients I had in my fridge and pantry. You can substitute almost any fresh soft fruits for the mango and raspberries, such as other types of berries, or apricots, plums, peaches or nectarines. The larger varieties of fruit should be cut into bite-sized pieces.

If possible, buy larger pieces of dried shaved coconut, not the very fine flakes.

Dulce le leche is sold at supermarkets and online. If you can't find it, buy a jar of salted butter caramel.

1 tub (250g/9oz)
mascarpone, chilled
60ml (¼ cup)
cream, chilled
passion fruit
1 basket
fresh raspberries
100g ( 3½oz)
dulce de leche or salter butter caramel
15g (½oz)
unsweetened coconut shavings or large-flaked coconut
30g (1oz)
unsalted macadamia nuts
rough-flaked sea salt
fresh mint leaves

Preheat the oven to 180° C (350° F). Put the macadamias on a small baking tray. If the coconut is untoasted, put it on another small tray. Place the trays in the oven and bake the coconut for about five minutes or until pale golden, stirring often. Bake the macadamias for about 10 minutes, or until fragrant and medium golden. Cool to room temperature.


Roughly chop the macadamia nuts.


Place the mango on a cutting board. Slicing parallel to the pit, cut the mango into three pieces: two "cheeks" and one piece with the pit. Carefully slice the flesh of the cheeks into 1cm cubes, then use a large flat spoon to scoop the mango out of the peel


Cut the passion fruits in half and scoop the pulp from the shells.


Put the mascarpone and cream in a mixing bowl. Mix it slowly to combine the ingredients, then use a wire whisk to whip the ingredients just until the mascarpone becomes softer and lighter. Do not overwhip or the mascarpone will curdle.


Divide the mascarpone between six individual serving glasses or bowls.


Top each portion with the mango and raspberries, then add the passion fruit pulp.


Drizzle some of the dulce de leche (or salted caramel) over the ingredients then scatter the macadamias and coconut on top.


Sprinkle a few flakes of salt over each portion, garnish with a mint leaf and serve.


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