The lime-roasted strawberries with 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 them with plain yoghurt or shop-bought ice cream. Frozen strawberries produce a redder syrup, but you can use (extra ripe) fresh strawberries – stalks removed and roughly chopped.


Method:

• Preheat 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, stirring 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.
  
  Make ahead
  The fudge sauce and strawberries will keep for 3 days refrigerated.
  
  All recipes adapted from Mezcla: Recipes to Excite (Ebury Press)