( MAKES 4 )
Photo by Tam West
When fresh fruit is in short supply for desserts over winter, Warren Elwin takes on a can-do attitude. Tin sizes and the number of biscuits used here will depend upon how large your serving glasses are and how sweet you like things! This recipe is a general guide so use whatever fruits you have at hand.
- Chop 8-12 mallowpuffs into small pieces, and press down into the bottom of 4 tall glasses. Drain fruit salad and reserve the syrup. Mix fruit with drained mandarin segments (or cherries, or blackberries) and spoon into glasses. Add a good drizzle of the reserved syrup.
- Whip equal parts mascarpone (or sour cream) and yoghurt together with a little icing sugar, desiccated coconut and some citrus zest to taste. Spoon on top of fruit and chill.