Summer berry meringues

Summer berry meringues

Gordon Ramsay gives us a masterclass in meringues – the perfect prepare-ahead pudding

Preparation Time

40 MINS

Cook Time

20 MINS

Ingredients

For the meringue nests

3 egg whites

½ tsp lemon juice

150g caster sugar

For the rippled cream

200ml tub crème fraîche

200ml natural yogurt

300g strawberries, hulled

250g raspberries

small bunch mint, leaves stripped and finely chopped

small knob fresh root ginger, peeled and finely grated

5 tbsp icing sugar (you may not need it all)

9 little sprigs of mint and icing sugar, to decorate

Method

1. Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. 2. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. 3. Whisk until all the sugar has been added and the whites are glossy.

4. Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.

5. Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.

6. To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)

Hazelnut & Baileys meringue cake

Hazelnut & Baileys meringue cake

A fantastic combination of sweet nutty meringue, fresh cream and tart raspberries

Preparation Time

20 MINS

Cook Time

45 MINS

Ingredients

sunflower oil, for greasing

150g toasted hazelnuts

5 egg whites

280g golden caster sugar

1 tbsp white wine vinegar

300ml pot double cream

2 tbsp icing sugar, plus extra for dusting

3 tbsp Baileys cream liqueur (optional)

200g pack fresh raspberries

Method

1. Heat oven to 190C/170C fan/gas 5. Line 2 x 20cm sandwich tins with foil, then lightly oil the foil. Whizz the nuts in a processor until finely ground.

2. Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.

3. Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.

4. To serve, whisk the cream, icing sugar and Baileys together until softly stiff. Put one of the meringues, top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.

Pistachio meringues with mango & mandarin ice cream

Pistachio meringues with mango & mandarin ice cream

These meringues, with fresh, subtle Indian flavours, can be made in advance and frozen for up to a month - ideal for a New Year buffet

Preparation Time

1 Hour, 15 MINS

Cook Time

! hour in the oven & 3 hours in freezing

Ingredients

For the ice cream

1 large mango

284ml carton double cream

4 tbsp Cointreau or Grand Marnier

115g icing sugar

1 mandarin or clementine, juice and finely grated zest

For the pistachio meringues

4 large egg whites

200g golden caster sugar

50g shelled pistachios, chopped, plus extra to serve

Method

1. You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.

2. Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)

3. Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.

4. Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.

5. When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.

6. To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.

Honeyed peach & pistachio Pavlova

Honeyed peach & pistachio Pavlova

Master the art of meringue and gain a kitchen skill for life. This pudding is topped with vanilla, cooked peaches and Greek yogurt

Preparation Time

40 MINS

Cook Time

1 Hour, 10 MINS

Ingredients

5 large egg whites

175g golden caster sugar

100g light brown sugar

1 tsp cornflour

1 tsp white wine vinegar

For the topping

100ml clear honey, plus 2 tbsp

5 ripe but firm peaches, peeled if you like, and thickly sliced

300ml pot double cream

seeds from 1 vanilla pod, or 2 tsp vanilla bean paste with seeds

200ml pot Greek yogurt

85g pistachios, roughly chopped

Method

1. Heat oven to 160C/140C fan/gas 3. Using a 20cm plate or cake tin as a template, draw a circle on a large sheet of baking parchment, flip it over and place on a large baking tray. When ready, dot a blob of raw meringue onto each corner of the baking tray and put the baking parchment on top – this way it won’t slip.

2. In a well-cleaned, grease-free bowl, whisk the egg whites with an electric hand whisk until they form stiff peaks. Add the caster sugar, 1 tbsp at a time, continuing to whisk as you go. The meringue will start to get thick and glossy. Add the brown sugar in the same way, continue whisking for another 1-2 mins until really thick and holding stiff, shiny peaks on the end of your whisk. Now add the cornflour and vinegar, and give a final whisk until smooth.

3. Using a large metal spoon, pile the meringue onto the parchment-lined tray, using the circle template as a guide to create a symmetrical circle. Use the spoon to make a dip in the middle (this will hold your cream and fruit later) and a few spikes of meringue around the edges. Place in the centre of the oven, shut the door and immediately turn the temperature down to 140C/120C fan/ gas 1. Cook the meringue for 1 hr 10 mins, then turn the oven off and leave until completely cold (best done overnight).

4. For the topping, put the 100ml honey in a wide frying pan and heat until saucy. Add the peach slices and cook for 1-2 mins on each side, over quite a high heat, until the peaches are sticky but still holding their shape. Cool completely.

5. Just before you are ready to serve, assemble the Pavlova. Tip the cream, vanilla and remaining honey into a bowl. Whisk until it just holds soft peaks, then add the yogurt and, using a spatula, fold together until combined. Spoon the cream into the centre of the meringue and swirl it out towards the edges. Top with the sticky peaches and any saucy bits from the pan, and sprinkle over the pistachios.

Strawberry cream roulade

Strawberry cream roulade

The meringue for this roulade is baked for only a short time to ensure it stays marshmallowy inside and rolls up easily

Preparation Time

15 MINS

Cook Time

20 MINS

Ingredients

For the custard

250ml milk

1 vanilla pod

3 large egg yolks

50g caster sugar

1 rounded tbsp plain flour

knob of butter

For the meringue

1 tsp each cornflour, white vinegar and vanilla extract

4 large egg whites

100g caster sugar

100g icing sugar, plus a little extra

To finish

150ml tub double cream

450g strawberries, sliced

Method

1. Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.

2. Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. 3. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.

4. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.

5. Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.

6. Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar

Mango passion fruit roulade

Mango passion fruit roulade

A deliciously rich and creamy recipe - it's hard to believe it's low in fat and gluten free

Ingredients

3 large egg whites

175g caster sugar

1 level tsp cornflour

1 tsp malt vinegar

1 tsp vanilla extract

icing sugar, to dust

200g fat-free Greek yogurt

1 large ripe mango, peeled, stoned and diced

4 passion fruits, pulp only

icing sugar (optional) and a few physalis, to decorate

raspberry sauce, to serve (see 'Try' below)

Method

1. Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.

2. Spoon into the tin and level the surface carefully, so you don’t push out the air. Bake for 30 minutes until the meringue surface is just firm.

3. Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.

Dark chocolate & cranberry roulade

Dark chocolate & cranberry roulade

This is a fantastic cake to serve as a dessert or at teatime over the festive season and can be made up to a day in advance

Preparation Time

50 MINS

Cook Time

20 MINS

Ingredients

For the sponge

1 tbsp plain flour, for dusting

50g self-raising flour

1 tsp baking powder

25g good-quality cocoa powder (we used Green & Black's)

50g ground almonds

5 large eggs

100g caster sugar, plus extra for turning the cake out

For the filling

2x 250g tubs mascarpone

grated zest 1 orange

300g jar good-quality cranberry sauce (or use homemade)

For the frosting

200g good-quality dark chocolate, broken into pieces

175g unsalted butter, softened

50g icing sugar, sifted

To decorate

cranberry and bay leaves, optional

icing sugar, to dust

Method

1. Heat oven to 190C/fan 170C/gas 5. Butter a large (approx 30cm x 40cm) Swiss roll tin and line the base and sides with baking parchment. Lightly butter the parchment, dust with the plain flour and tip out any excess.

2. Sift the self-raising flour, baking powder and cocoa into a bowl and mix in the ground almonds. Put the eggs and caster sugar in a large mixing bowl and beat, using an electric hand-whisk or tabletop mixer, for 5-10 mins until pale, thick and trebled in volume. The mixture should leave a trail when the beaters are lifted out.

3. Fold the dry ingredients into the egg mixture using a large metal spoon. Pour into the prepared tin, then tip the tin from side to side until it is covered in an even layer of batter and the corners are filled. Bake on the middle shelf of the oven for 12-15 mins or until firm to the touch. Meanwhile, lay a sheet of baking parchment on the work surface and sprinkle with caster sugar.

4. Allow the sponge to cool for 1 min before turning out onto the sugared paper. Peel away the backing paper and, with the short side facing you, roll the sponge away from you so that the sugary parchment is rolled inside the roulade. This will help you to fill and roll it later. Set aside until completely cold.

5. To make the filling, beat the mascarpone with the orange zest. Unroll the sponge, discard the inside paper and evenly spread the mascarpone over, leaving a finger-width border around the edges. Cover with the cranberry sauce. Using the outside baking paper to help, roll the sponge away from you as tightly as possible. Transfer to a serving platter, cover loosely and chill while you prepare the frosting.

6. For the frosting, melt the chocolate in a heatproof bowl over a pan of just-simmering water, or microwave on High for 2 mins, stirring halfway through. Set aside for about 10 mins until cooled, but still soft.

7. Meanwhile, beat the butter and icing sugar together until pale and smooth. Pour in the chocolate and stir thoroughly to combine. Set aside for 20 mins to firm up slightly before using a palette knife to cover the roulade in frosting. Mark with a fork to create a log effect. To decorate, arrange the cranberries and bay leaves along the length of the log. Dust with a little icing sugar just before serving. Cut into slices, removing cranberries and bay leaves to serve. The roulade can be made up to a day ahead. Take it out of the fridge at least 30 mins before you want to serve it, to allow the filling and icing to soften.

Chocolate tiramisu cake

Chocolate tiramisu cake

This creamy chocolate and coffee layer cake has real wow factor and is ideal for a celebration

Preparation Time

1 Hour

Cook Time

30-35 MINS

Ingredients

For the cake

50g butter, plus extra for the tins

4 large eggs

140g caster sugar

1 tsp vanilla extract

100g plain flour

25g cocoa

½ tsp baking powder

For the filling

1 tbsp demerara sugar

75ml hot espresso or strong rich coffee

4 large egg yolks

75g caster sugar

125ml marsala

200g white chocolate, half chopped, half grated

500g tub mascarpone

200g dark chocolate, grated

1 tbsp cocoa

Method

1. For the cakes, heat oven to 180C/ 160C fan/gas 4. Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly. Put the eggs, sugar and vanilla into a bowl and whisk for about 8 mins or until the mixture is pale, thick and has trebled in volume.

2. Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 mins or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few mins, then transfer to a wire rack to cool completely.

3. Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside. Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. Whisk for 5 mins until the mixture is thick and has trebled in volume – make sure the mixture is really thick. Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.

4. Melt the chopped white chocolate in the microwave on Low and allow to cool slightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.

5. Slice the cakes in half horizontally. Place one layer in the bottom of a 20cm springform tin. Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hrs along with the remaining mascarpone mixture.

6. Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.

White & dark chocolate cake

White & dark chocolate cake

For big celebrations this cake is a must, four layers of moist sponge, lashings of chocolate ganache and the crunch of Maltesers

Preparation Time

30 MINS

Cook Time

30 MINS

Ingredients

175g butter, softened, plus extra for greasing

100g white chocolate (we like M & S or Green & Black’s with real vanilla)

100g dark chocolate (70% cocoa)

3 eggs

100ml whole or semi-skimmed milk

175g caster sugar

1 tsp baking powder

200g self-raising flour

2 tbsp very strong coffee (instant is fine)

1 tsp vanilla extract

For the ganache and to decorate

284ml pot double cream

200g dark chocolate (70% cocoa)

50g white chocolate, melted

small bag white chocolate Maltesers (optional)

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter and bottom-line 2 x 20cm sandwich tins. For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 min or over a pan of simmering water. Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy.

2. Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other. Stir until mixed through, then tip into the tins. Bake for 20-25 mins until risen and slightly shrunk from the sides of the tins. Cool in the tins for a few mins, then turn onto a wire rack.

3. For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. Once the cream is just boiling, pour it onto the chocolate, then leave for 5 mins. Stir until smooth, then leave until thickened and cool. Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache.

4. To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead). Zig-zag the white chocolate over the cake, then finish with a scattering of white 5. Maltesers. Serve on its own or for dessert with pouring cream. Best eaten on the day, but keeps in an airtight container for up to 3 days.

White chocolate & raspberry cake

White chocolate & raspberry cake

John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Preparation Time

20 MINS

Cook Time

25 MINS

Ingredients

200g butter, chopped into small cubes, plus extra for greasing

100g white chocolate, broken into pieces

4 large eggs

200g caster sugar

200g self-raising flour

175g raspberries, fresh or frozen

For the ganache

200g white chocolate, chopped

250ml double cream

250ml double cream

a little icing sugar, for dusting

Method

1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.

2. When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.

3. Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.

4. To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.

5. When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Rhubarb & custard crunch

Rhubarb & custard crunch

Kids will enjoy assembling these little pots. If rhubarb isn't your thing, any cooked or canned fruit works well

PREPARATION TIME

10 MINS

COOK TIME

20 MINS

Ingredients

450g rhubarb, trimmed and cut into chunks

85g caster sugar

roughly a 500g/1lb 2oz tub or can ready-made custard

½ quantity honey crunch granola (see 'Goes well with')

Method

1. First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.

2. Heat oven to 150C/130C fan/gas 2. Arrange the rhubarb in a roasting tin just big enough to hold it all in a single layer, scatter with the sugar and cover with foil. Bake for 15-20 mins until just tender, then cool in the tin.

3. Spoon a little rhubarb into the base of 6 glasses or pots, then top with a couple of tbsp custard. Sprinkle over some granola, then repeat the layers to fill the glasses.

Raspberry & orange syllabub

Raspberry & orange syllabub

Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur

PREPARATION TIME
5 MINS

Ingredients

300g fresh or frozen raspberries, thawed

2 oranges

6 tbsp Cointreau or Grand Marnier

75g caster sugar

568ml carton double cream

soft amaretti biscuits to serve (we used Corsini Amaretti Morbidi)

Method

1. Divide the raspberries between six small glasses.

2. Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.

3. Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

Caramel peach & summer berry knickerbocker glory

Caramel peach & summer berry knickerbocker glory

Take Gordon Ramsay's vanilla ice cream, a classic French crème anglaise, then add fruit to your taste - this recipe is packed with summer fruits

PREPARATION TIME

30 MINS

COOK TIME

20 MINS

Ingredients

For the ice cream

500ml full-fat milk

500ml double cream

3 vanilla pods

100g golden caster sugar, plus 1 tbsp

12 free range egg yolks

40g poppy seeds

150ml Kümmel liqueur

For the fruits

3-4 large peaches, ideally white flesh

150g golden caster sugar, plus 1 tbsp for coulis

8-10 large basil leaves

For the raspberry coulis

250-300g fresh raspberries

1 tbsp fresh lemon juice

2 ripe passion fruits

250g fresh strawberries, hulled

100g thin round crisp biscuits

tuiles or cigarillos, to serve

mint sprigs, to serve

Method

1. Pour the milk and cream into a saucepan. Flatten the vanilla pods with the back of a knife, then slit in half and scrape out the sticky seeds into the pan. Add the slit pods and the 1 tbsp of sugar to the liquid and bring to boil. Then take off heat, cool and remove the pods.

2. Put 100g sugar and the egg yolks into a large bowl, ideally one with a rounded base for even whisking. 

3. Using a large balloon whisk (or hand-held electric machine), beat steadily until the mixture becomes pale and thick.

4. Return the milk to a boil, then pour a good slurp onto the sugary yolks, beating well. Return the yolk mixture to the milk pan and whisk lightly for 2-3 mins, until the custard just begins to thicken. Place the pan on a medium-low heat and bring it almost to boiling point, whisking continually until it begins to resemble double cream.

5. Remove immediately. Strain through a sieve into a bowl, placed inside a bigger bowl half-full of ice and water. You now have the vanilla ice-cream base. When cool, beat in poppy seeds and 75ml of the liqueur and chill. Churn in an ice-cream machine until thick – about 15-20 mins. Scrape into a freezer-proof container and freeze until ready to serve.

6. For the caramelised peaches, halve and stone the peaches and cut each into 8 wedges. Heat a large, non-stick frying pan, then sprinkle in 75g sugar. Melt to a light caramel, without stirring, although you can shake the pan a little.

7. Carefully lay in the peaches and sprinkle over the remaining 75g sugar, shaking the pan gently to mix the contents. Stir in the basil leaves and remaining Kümmel and cook for another 5 mins.

8. Tip the peaches into a shallow bowl to cool, add a good splash of cold water to the caramel in the pan and reheat until it dissolves. Tip this over the peaches and cool.

9. For the raspberry coulis, crush most of the raspberries in a bowl with 1 tbsp sugar and lemon juice. I use a stick blender for this, but a masher would do. Set aside when smooth. Halve the passion fruits and scoop out the insides into a bowl. Cut strawberries into spears or wedges.

10. Spoon raspberry coulis into the base of six tall sundae glasses, then add about a quarter of the strawberries. Break over some of the biscuits, allowing one per glass, then spoon in half the peaches and some of the caramel juice. Press down quite well. Repeat the layers of strawberries, biscuits and peaches, with a little more coulis until just below the top of the glass. To assemble your knickerbocker glory

11. Place a small, flat round biscuit in the top of each glass, then top with a large firm scoop of ice cream. Drizzle over the passion fruit pulp, then top with the last few raspberries. Stick in a rolled tuile or cigarillo and mint sprig. Serve immediately with longhandled spoons.

Raspberry & coconut trifle cake

Raspberry & coconut trifle cake

This towering beauty will make the perfect sweet centrepiece for a buffet, or a lighter option if you’re not into Christmas pudding

PREPARATION TIME

30 MINS

COOK TIME

45 MINS

Ingredients

For the cake

200g butter, softened, plus extra for greasing

50g unsweetened desiccated coconut, soaked in water for 1 hr then squeezed dry

200g golden caster sugar

200g self-raising flour

1 tsp baking powder

4 eggs

1 tbsp milk

2 tbsp from a 200 ml/7 fl oz pack coconut cream (keep the rest for the filling)

For the layers and topping

1 tbsp cornflour

4 tbsp icing sugar

600ml good-quality ready-made custard from the chiller

4 tbsp Malibu (or you could use white rum)

zest and juice 1 lime

300g pack frozen raspberries, defrosted, or use fresh

370g jar raspberries jam

142ml pot double cream

fresh coconut, shredded, for decoration (optional)

Method

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm loose-bottom cake tin. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Bake for 40-45 mins until golden and risen. Cool completely on a rack; once cold, put into the fridge. Meanwhile, prepare the custard – whisk the cornflour and 1 tbsp icing sugar into the remaining coconut cream until smooth. Bring the custard to the boil, then whisk in the coconut mix. Keep whisking until it’s boiling and fairly thick. Tip into a bowl, cover with cling film straight away, then cool.

2. Mix the Malibu, lime zest and juice and 2 tbsp icing sugar. Trim off the top of the cake if it’s domed, then cut into three horizontally using a bread knife or serrated knife.

3. Line the cleaned cake tin with plenty of cling film (a little oil helps it to stick), then put a circle of cake back in the bottom. Sprinkle with some of the Malibu mix. Crush 100g of the raspberries and mix well into the jam, then fold in 100g whole raspberries. Spoon onto the sponge in the tin but don’t go right to the edges.

4. Top with the second piece of cake, sprinkle with more of the Malibu mix, then spoon the custard over and spread it out. Top with the final layer of cake, sprinkle with remaining Malibu, then chill for at least 4 hrs, covered with cling film, to let the layers firm up and the flavours mingle.

5. Once set, remove the cake from the tin, then slide it onto a serving plate. Softly whip the cream with the final 1 tbsp icing sugar, then spread over top of the cake. Scatter with the remaining whole raspberries and decorate with fresh shredded coconut, if you like.

Boozy berry & elderflower trifle

Boozy berry & elderflower trifle

Taste the essence of summer with berry & elder flower trifle

PREPARATION TIME

5 MINS

Ingredients

250g pot mascarpone

250g fresh custard

250g pack raspberries

1 tbsp elderflower cordial

225g ready-made sponge cakes

3 tbsp kirsch

Method

1. With an electric whisk, whip together the mascarpone and custard in a bowl. Cover and chill until ready to use. Roughly mash most of the raspberries with the elderflower cordial.

2. Cut up the sponge cake and use to line the bottom of four glasses. Drizzle each one with a little kirsch, and spoon over half of the raspberry mixture. Cover with half of the whipped mascarpone and custard, then repeat the layers with the remaining berries and mascarpone and custard. Decorate with the rest of the raspberries and chill for at least 30 mins before serving.

Coconut custards with strawberries & lime

Coconut custards with strawberries & lime

Fruit fools with an exotic streak

COOK TIME
25 MINS - 35 MINS

Ingredients

150ml good-quality ready made custard

100g creamed coconut in a block

500g small strawberries

1 tsp lime juice

85g icing sugar

250g carton mascarpone

finely grated zest of 2 limes

Method

1. Pour the custard into a small, heavy-based pan and grate in the creamed coconut. Heat gently until the coconut dissolves, then remove from the heat and leave to cool.

2. Hull and halve two-thirds of the strawberries and put to one side. Blitz the rest with the lime juice and 2 tbsp of the icing sugar.

3. Tip the mascarpone into a large bowl and beat in the cooled coconut custard. Add half of the lime zest and the remaining icing sugar and mix well until smooth.

4. Take 6 large wine glasses or tumblers and spoon a little of the custard mixture into each. Follow with a layer of strawberry halves, cut faces to the outside of the glass. Pour over some strawberry sauce and then finish with another layer of custard. Chill in the fridge for at least 1 hour and top with the remaining lime zest before serving.

Really easy apricot & amaretti cream

Really easy apricot & amaretti cream

PREPARATION TIME

15 MINS

COOK TIME

20 MINS

Ingredients

1kg apricots, halved and stoned

1 large orange, grated zest and juice

85g golden caster sugar

2 x 250g tubs mascarpone

500g tub vanilla custard

140g amaretti biscuits

about 50g/2oz grated dark chocolate

Method

1. Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.

2. Whisk the mascarpone and custard together until completely blended.

3. Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

Apple flapjack trifle

Apple flapjack trifle

PREPARATION TIME

10 MINS

COOK TIME

15 MINS

Ingredients

100g porridge oats

1 tsp mixed spice

50g light muscovado sugar

50g butter

For the filling

7-8 Cox's or russet apples, depending on size

25g butter

25g golden caster sugar

2 tbsp blackcurrant coulis (you will find it in small bottles in the chiller cabinet alongside the creams, or by the canned fruit)

500g carton fresh custard

284ml carton double cream

Method

Mix the oats, spice and sugar. Melt the butter in a frying pan, add the oats and fry for about 5 minutes, stirring all the time, until they are lightly toasted and crisp (they become crispier still on cooling). Tip into a bowl and leave to cool.

Peel, core and thickly slice the apples. Melt the butter in the frying pan until it is foaming, add the apples and fry quickly over a fairly high heat, flipping them over when they start to colour. Sprinkle over the sugar and cook for a further 2-3 minutes, until the apples are slightly softened. Leave to cool.

Layer half the apples and almost half the oats in a glass serving dish, repeat, setting aside a few oats. Drizzle over the coulis, then spoon over the custard. Whip the cream until stiff, then spoon over the custard. Scatter over the remaining oats. Serve straight away or chill for up to 6 hours.

Feelgood flapjacks

Feelgood flapjacks

PREPARATION TIME

10 MINS

COOK TIME

1 Hour

Ingredients

50g butter, plus a little extra for greasing

2 tbsp smooth peanut butter

3 tbsp honey or maple syrup

2 ripe bananas, mashed

1 apple, peeled and grated

250g rolled oats

85g apricots, chopped

100g raisins

85g mixed seeds (we used pumpkin and sunflower)

Method

1.Heat oven to 160 C/140 C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Heat the butter, peanut butter and honey or maple syrup in a small pan until melted. Add the mashed banana, apple and 100 ml hot water, and mix to combine.

2.Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the combined banana and apple and stir until everything is coated by the wet mixture. Tip into the cake tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin. Cut into 12 pieces to serve or store in an airtight container in the fridge. They will keep for up to 3 days.

Cinnamon porridge with banana & berries

Cinnamon porridge with banana & berries

Start the day in a super healthy way with energy-boosting oats and fresh fruit

PREPARATION TIME

15 MINS

COOK TIME

5 MINS

Ingredients

100g porridge oats

½ tsp cinnamon, plus extra to serve

4 tsp demerara sugar

450ml skimmed milk

3 bananas, sliced

400g punnet strawberries, hulled and halved

150g pot fat-free natural yogurt

Method

1. In a medium-sized saucepan, mix the oats, cinnamon, sugar, milk and half the sliced bananas. Bring to the boil, stirring occasionally. Turn down the heat and cook for 4-5 mins, stirring all the time.

2. Remove and divide between 4 bowls, top with the remaining banana, strawberries, a dollop of yogurt and a sprinkle of cinnamon.