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    Toasted Brioche with Blueberries and Marzipan

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    Toasted Brioche with Blueberries and Marzipan

    Indulge yourself over the Easter holiday with this sweet treat. Simple to make, it is ideal as a dessert after a light lunch.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 6 minutes to 8 minutes
    • Total time: 11 minutes to 13 minutes 15 minutes

    Serves: 4


    • 1 unwaxed lemon
    • 75g Waitrose Lemon Fresh Fruit Marmalade
    • 175g blueberries, fresh or frozen
    • 4 x 3cm-thick slices cut from a Continental Classics Authentic Butter Brioche Loaf
    • 75g marzipan
    • 125g Greek yogurt


    1. Using a citrus zester, pare thin curls from the lemon and set aside (see cook’s tips). Squeeze 2 tablespoons of juice from the lemon and place in a small saucepan with the marmalade. Heat gently until the marmalade has melted.
    2. Add the blueberries to the pan and heat gently for 2-3 minutes until they are soft but still holding their shape.
    3. Toast the brioche on one side under a preheated moderate grill - keep an eye on it as brioche toasts very quickly. Remove from the grill and turn the slices. Grate an even layer of marzipan over each slice. Return to the grill and cook until the marzipan is pale, golden and just melted.
    4. Transfer to serving plates and top each slice of brioche with a large spoonful of yogurt. Spoon over the blueberries and juice and serve immediately, scattered with the reserved lemon zest.

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    Cook's tips

    If you don't have a citrus zester simply grate the zest. The rest of the marzipan can be used in Simnel cake or other Easter bakes. Any leftover marzipan can be tightly wrapped and frozen for up to six months.

    Drinks recommendation

    A dessert wine with marmalade and quince flavours, backed by a fresh acidity will be perfect for this dish.


    Average user rating

    3 stars