Crunchy almond toffee and decadent amaretto cream are a heavenly match with seasonal winter fruits.


  • 100g (1/2 cup) caster sugar
  • 50g (1/3 cup) toasted slivered almonds (Ducks brand)
  • Strawberries, pear slices and dates, to serve
  • 250g mascarpone
  • 2 tablespoons amaretto liqueur
  • 2 tablespoons icing sugar mixture


  1. Line a baking tray with non-stick baking paper. Place the sugar in a small frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves and caramelises. Remove from heat. Add the almonds and stir until well combined. Pour onto prepared tray and set aside for 10 minutes to cool.
  2. Meanwhile: to make the amaretto cream, place the mascarpone, amaretto and icing sugar mixture in a bowl and stir until well combined.
  3. Break up the almond toffee. Place in the bowl of a food processor and process until coarsely chopped.
  4. Transfer the amaretto cream to a serving bowl and sprinkle with praline. Serve with strawberries, pear slices and dates, if desired.