Crêpes aux Fraises

Crêpe aux Fraises

 

Crêpes aux fraises is a simple traditional recipe that tastes heavenly. Very light crêpes are filled with strawberries and then topped with mounds of whipped cream.

 

Crêpes aux Fraises
Prepares: 4 servings (2 crêpes each)
 
  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) full fat/whole milk (1 cup)
  • 60ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the filling
  • 450g (1 lb) strawberries
  • 600ml (20 fl oz) double/whipping or heavy cream (2½ cups)
  • 1 tbsp icing/powdered sugar, plus extra to dust

  • Equipment
  • A heavy gauge aluminium frying pan


  1. Method
  2. Warm 5 plates in the oven.

  3. Mix the milk and water together.

  4. Sift the flour and salt into a large mixing bowl.

  5. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.

  6. Meanwhile, wash, hull and pat dry the strawberries. Cut large strawberries into quarters and smaller ones in half so they are all of a similar size. Set to one side.

  7. Pour the cream into a large bowl and add the icing sugar. Whisk until stiff.

  8. When the batter has stood for its 20 minutes start cooking the crêpes.

  9. First melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between cooking each crêpe.

  10. Get the pan really hot, then turn the heat down to a medium setting.

  11. Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  12. Flip the crêpe over with the palette knife and cook the the underside until it is golden. It will cook very quickly. Then slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.

  13. Continue until you have 8 crêpes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven to keep warm.

  14. Fold the strawberries into the cream.

  15. Fold each crêpe in half and lay 2 on a plate. Then divide the strawberries and cream between the 8 crêpes, spooning the mixture inside the fold.

  16. Dust with icing/powdered sugar and serve immediately.

Updated: September 14, 2017

Summer Berry Crêpes

I love making crêpes to fill with summer fruits. They are so light and make a really impressive summer dessert.

Crêpes aren’t difficult to make. My tip is to start off with a really hot pan and then turn the heat down a little. The pan only needs to be smeared with melted butter between cooking each one. It should just glisten, not be running with the butter.

I hope you will want to try them and enjoy them too.

 

Summer Berry Crêpes

 

Thin, light, crêpes are filled with a selection of delicious summer berries, then topped with velvety, whipped cream and chocolate shavings.

 

Summer Berry Crêpes
Prepares: Makes 8, 8 inch crêpes to serve 4
 
  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain flour/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) full fat/whole milk (1 cup)
  • 60ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the filling
  • 450g/1 lb a selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
  • 240ml (8 fl oz) double/whipping or heavy cream (1 cup)
  • 28g (1 oz) plain/dark chocolate

  • Equipment
  • A heavy gauge aluminium frying pan


  1. Method
  2. Warm 5 plates in the oven.

  3. Mix the milk and water together.

  4. Sift the flour and salt into a large mixing bowl.

  5. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.

  6. Meanwhile, wash the berries and pat dry. Hull any strawberries, if using. Place in a bowl and set to one side.

  7. Over a shallow bowl, grate the chocolate to create chocolate shavings to be used for decoration.

  8. Then, in a large bowl, whip the cream until stiff and put to one side while making the crêpes.

  9. When the batter has stood for its 20 minutes start cooking the crêpes.

  10. First melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between cooking each crepe.

  11. Get the pan really hot, then turn the heat down to a medium setting.

  12. Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  13. Flip the crêpe over with the palette knife and cook the the underside until it is golden. It will cook very quickly. Then slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.

  14. Continue until you have 8 crêpes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven to keep warm.

  15. Divide the fruit between the crêpes spooning it into the middle. Fold in two sides of the crêpe over the fruit to create a cone shape.

  16. Spoon a generous dollop of cream on top of each crêpe and sprinkle with some of the chocolate shavings.

  17. Serve immediately.

Updated: September 14, 2017

Individual Chocolate and Raspberry Pavlovas

Individual Chocolate and Raspberry Pavlovas

 

These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.

 

Individual Chocolate and Raspberry Pavlovas
Prepares: 4 pavlovas
 
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • ½ tsp vanilla extract
  • 7g (/¼ oz) cocoa powder (1 tbsp)
  • 150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
  • 14g (½ oz) icing/powdered sugar (1½ tbsp)
  • 115g (4 oz) raspberries (1 cup)


  • Equipment
  • large baking sheet/tray lined with baking parchment


  1. Method
  2. Preheat the oven to 140°C (275°F) gas 1.

  3. Whisk the egg whites until firm peaks form. Gradually add the sugar, one spoonful at a time, whisking well after each addition, until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.

  4. Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.

  5. Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.

  6. Put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

  7. Divide the meringues between four serving dishes. Then whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.

Updated: September 8, 2017

Baked Custard with Fruit Compote

 

Baked Custard with Fruit Compote

 

 

A delicious light dessert of silky baked custard served with a compote of plums, strawberries and blueberries.

 

Baked Custard with Fruit Compote
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Refrigeration time: 24 hours
  • Cooking time: 50 minutes
  • Standing time: 20–30 minutes

  • Ingredients
  • For the fruit compote
  • 85g (3 oz) sugar (½ cup less 1 tbsp)
  • 170g (6 oz) plums (about 4)
  • 170g (6 oz) strawberries, hulled and halved (⅞ cup)
  • 170g (6 oz) blueberries (1 cup)

  • For the custard
  • 150ml (5 fl oz) whole/full fat milk (⅔ cup)
  • 150ml (5 fl oz) single cream/table cream (⅔ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 28g (1 oz) caster/white sugar (2 tbsp)
  • ½ tsp vanilla extract

  • To serve
  • Single cream/table cream

  • Equipment
  • a shallow ovenproof dish with a capacity of 600ml (20 fl oz) (3 cups)
  • a small roasting tin/pan


  1. Method
  2. For the fruit compote
  3. Wash the plums, halve and remove the stones. Pour 300ml (10 fl oz) of water into a pan, add the sugar and stir over a medium heat until the sugar has dissolved. Bring the syrup-water to a simmer and add the plums. Cook for one minute. Remove from the heat, cover and leave for 10–15 minutes until the fruit has softened but still keeps its shape.

  4. Meanwhile, wash the berries, hull and halve the strawberries. Add them to the plums and stir to distribute the fruit. Transfer the fruit to a serving dish, cover and chill for 24 hours.

  5. For the custard
  6. The next day prepare the custard.

  7. Heat the oven to 170°C (325°F) (gas 3)

  8. Pour the milk and cream into a mixing bowl and add the eggs, sugar, and vanilla extract. Whisk to combine and then strain the custard into the ovenproof dish.

  9. Pour the custard into the ovenproof dish and place this in the roasting tin/pan. Then slowly pour cold water into the roasting tin/pan to a depth of at least 2.5cm (1 inch). Carefully slide onto the middle rack in the oven and bake the custard for 50 minutes until it is set but still has a slight wobble in the centre when gently moved. It will also have an attractive golden skin. Remove from the oven and allow to cool for 20–30 minutes.

  10. To serve
  11. Remove the fruit compote from the fridge to bring it to room temperature.

  12. Divide the custard between four dessert dishes and then spoon the compote around. Cream can also be poured over for a little bit of extra indulgence.

 

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

 

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

 

Mediterranean Lamb Cutlets with Potatoes Dauphinoise
Prepares: 4 servings
 
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400g tin cherry tomatoes (small can)
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly ground black pepper

  • For the potatoes dauphinoise
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 240ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240ml (8 fl oz) double cream/whipping cream or heavy cream (1 cup)
  • salt and freshly ground black pepper
  • whole nutmeg


  1. Method
  2. For the potatoes dauphinoise
  3. Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  4. Bring the milk to the boil in a sauté pan with the garlic.

  5. Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  6. Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  7. Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  8. They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. They will need to cook for the same length of time as the potatoes and so they go into the oven together.

  9. For the ratatouille and lamb cutlets
  10. Preheat the oven to 190°C (375°F) gas 5.

  11. Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  12. Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  13. Tip into the roasting tin and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  14. Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  15. Season the cutlets and spread the garlic over them. Then, over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  16. While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  17. Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

  18. To serve
  19. Divide the vegetables between four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.

 

Panna Cotta Terrine

Panna Cotta Terrine

 

Panna cotta is an Italian dessert where cream is sweetened and flavoured then left to set in a mould using gelatine. Here I have used a mixture of cream and yogurt to make to make a light summer dessert. Raspberry coulis is then drizzled over the top and topped with fresh raspberries.

 

Panna Cotta Terrine
Prepares: 6 servings
 
  • Preparation time: 30 minutes
  • Chilling time: 4 hours

  • Ingredients
  • For the panna cotta
  • 425ml (14 fl oz) double cream/whipping or heavy cream (1¾ cups)
  • 14g powdered gelatine (2 sachets)
  • 1 tsp vanilla extract
  • 85g (3 oz) caster/white sugar (½ cup less 1 tbsp)
  • 425ml (14 fl oz) natural Greek yogurt (1¾ cups)

  • For the fruit coulis
  • 340g (12 oz) raspberries (2½ cups)
  • 55g (2 oz) caster/white sugar (¼ cup)
  • ½ lemon, juice only

  • Equipment
  • A loaf tin or plastic container measuring 10 x 10 x 20cm (4 x 4 x 8 ins)


  1. Method
  2. For the panna cotta
  3. Line the loaf tin or container with cling film/wrap so that it hangs over the sides.

  4. Put 4 tablespoons of cream into a shallow dish and sprinkle over the gelatine. Leave for 5 minutes to swell.

  5. Place the dish in a larger dish of just boiling water and leave for the gelatine to dissolve.

  6. Meanwhile, pour the remaining cream into a pan and add the sugar and vanilla extract. Heat gently to dissolve the sugar, stirring occasionally. Set aside for 5 minutes to cool a little.

  7. Whisk the cream into the yogurt until the mixture is smooth.

  8. Pour into the prepared loaf tin or container and chill for 4 hours.

  9. For the fruit coulis
  10. Wash and pat dry the raspberries. Reserve 18 for decoration and put the rest into a blender. Add the sugar and the juice of the half lemon. Purée the fruit.

  11. Strain through a nylon sieve into a bowl to produce a smooth sauce. Wipe the underside of the sieve with a spoon to remove all the coulis.

  12. To serve
  13. Invert the panna cotta over a large serving plate and remove the cling film/wrap.

  14. Divide into 6 slices and lay on 6 plates. Drizzle the coulis over the slices and then decorate each slice with 3 of the reserved raspberries.

  15. Best served on the day it is prepared.

 

Syllabub Trifle

Syllabub Trifle

 

A true summer trifle – one that is so simple but so light and delicious. Fresh strawberries, raspberries, and redcurrants sit on a sponge base and are topped with a wine syllabub.

The syllabub originated in 16th century England. It was a drink of milk or cream curdled with a little wine or cider, sweetened and flavoured. In modern recipes a dessert syllabub is a thick or heavy cream curdled with wine or sherry, sweetened and flavoured, usually with lemon. It is whipped until thick and foamy.

 

Syllabub Trifle
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Standing time: 5 hours

  • Ingredients
  • 340g (12 oz) a mix of strawberries, raspberries, and redcurrants (2 cups)
  • 40g (1½ oz) caster/white sugar (1½ tbsp)
  • 60ml (2 fl oz) dry white wine (¼ cup)
  • 1 lemon
  • 2 sponge cases
  • 55g (2 oz) caster/white sugar (¼ cup + 1 tsp)
  • 142 ml carton double/whipping cream (⅔ cup)

  • Equipment
  • 4 × squat glass tumblers or similar pretty glasses


  1. Method
  2. Wash and pat dry the fruit. Hull and slice the strawberries and strip the redcurrants from their stalks. Place all the fruit in a bowl and sprinkle over 40g (1½ oz) sugar. Toss to coat the fruit and set to one side for 2 hours to draw out the juices.

  3. Measure the wine into a small bowl. Pare a couple of slices of rind from the lemon, cut them in half and add to the wine, making sure they are covered. Put to one side for 2 hours.

  4. After the 2 hours, cut the sponge cases to fit the base of the four glasses. Divide the fruit and their juices between the four glasses, spooning over the sponge base.

  5. Remove the lemon rind from the wine. Squeeze one and half tablespoons of juice from the lemon and add to the wine, along with the remaining sugar. Stir to dissolve the sugar.

  6. Pour the cream into a large bowl and stir in the wine mixture. Whisk until it is thick and frothy to form a syllabub. Because the wine dilutes the cream, it will take longer than usual to thicken but it will become thick and frothy. Spoon this equally over the fruit and swirl the top. Chill for 3 hours.

  7. Serve.

 

Summer Trifle

This is a really light trifle. Not what you normally think of as a trifle although it uses the same ingredients. It’s very refreshing for a summer dessert and looks good too.

 

Summer Trifle

 

This very light summer trifle has a selection of seasonal fruits such as strawberries, raspberries, black and red currants, tossed in a fruit purée and surrounded with little boozy sponge fingers coated in a vanilla custard.

 

Summer Trifle
Prepares: 8 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • ½ vanilla pod split lengthways, OR
  • ½ tsp vanilla extract
  • 120ml (4 fl oz) milk (½ cup)
  • 2 egg yolks
  • 40g (1½ oz) caster sugar/white sugar (3 tbsp + 1 tsp)
  • 10 lady fingers or sponge fingers
  • ½ tbsp sweet white wine or sherry
  • 150ml (5 fl oz) double cream/whipping or heavy cream (⅔ cups)
  • 500g (1lb 2 oz) summer fruits, such as strawberries, raspberries, black and red currants
  • a splash of white wine (about ½ tablespoon)
  • 28g (1 oz) unsalted, shelled pistachio nuts, or walnuts (¼ cup)


  1. Method
  2. Chill four dessert plates in the fridge.

  3. Pour the milk in a small pan. and add the vanilla pod or vanilla extract. Slowly heat on the lowest setting for 10 minutes, without boiling.

  4. Meanwhile put the egg yolks in a small bowl and stir in the sugar to make a paste.

  5. Slowly stir the milk and vanilla into the egg and sugar until the mixture is smooth. Return the custard to the pan and stir over a low heat, until it begins to thicken. Do not let it boil. You want it to thicken enough to coat the back of a spoon. Remove from the heat and cool briefly.

  6. Meanwhile, cut each sponge finger in two and lay them in a shallow bowl. Drizzle over the wine or sherry.

  7. Whip the cream until it forms soft peaks and then stir in the cooled custard.

  8. Wash and pat dry the fruits. Remove the currants from their stalks, hull and halve the strawberries. Set aside half the berries and currants, picking out the best. Put the remainder in a food processor or blender and add the teaspoon of sugar and wine. Purée until smooth and then, using the back of a spoon, push through a plastic sieve to remove the pulp. Once the purée is pressed through, wipe the underside of the sieve with the spoon to get all the remaining sauce.

  9. Carefully toss the reserved fruit with half the purée and spoon into the centre of each plate.

  10. Divide the sponge fingers between the plates arranging them around the edge.

  11. Roughly chop the pistachio nuts or walnuts.

  12. Pour the custard over the sponge fingers then sprinkle the nuts on top.

  13. Pour the remaining purée over the fruit and serve.

Updated: August 2, 2017

Berry Meringue Creams

Berry Meringue Creams

 

A delicious light dessert served in individual glass dishes. Fresh raspberries and strawberries are folded in whipped cream with crushed meringue lightly mixed in. They are decorated with cut strawberries and dusted with icing sugar.

 

Berry Meringue Creams
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Preparation time if making meringues: 25 minutes
  • Cooking time for the meringues: 1 hour 15 minutes
  • Standing time for the meringues: 2 hours

  • Ingredients
  • 340g (12 oz) strawberries (1 pint)
  • 2 tbsp caster sugar/white sugar
  • 300ml/10 fl oz double cream/whipping cream (1¼ cups)
  • ½ tsp vanilla extract
  • 3 meringue shells*
  • 140g (5 oz) raspberries
  • icing/powdered sugar to decorate

  • *This dish is a great way to use up any left over meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare these first.

  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster/white sugar (½ cup plus 1 tbsp)

  • Equipment
  • 4 x glass dessert dishes


  1. Method
  2. For the meringues
  3. Preheat oven to cool, 140°C (275°F) (mark 1)

  4. Whisk the egg whites until they are stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.

  5. Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.

  6. Spoon 6 mounds of meringue onto the baking parchment. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes until the meringues will lift from the paper easily. Turn off the oven but leave the meringues in the oven for a further 2 hours. This will allow the meringues to completely dry out. (You will only need four of the meringue shells for this recipe.)

  7. For the Berry Meringue Creams
  8. Wash, pat dry and hull strawberries. Reserve a quarter and set aside. Quarter the rest and place in a small bowl, then gently mix in 4 teaspoons of the sugar and leave to stand for 10 minutes.

  9. Pour the cream into a bowl and add the remaining 2 teaspoons sugar and vanilla. Whisk until the cream holds a soft peak.

  10. Carefully break 4 of the meringue shells into small pieces and mix into the cream. Fold in the raspberries and strawberries, including any of their juice, being careful not to over mix.

  11. Divide between the four dishes. Top with the reserved strawberries, cutting any into halves or quarters if they are too large.

  12. Dust a little icing sugar over top just before serving.

  13. They can be refrigerated for up to two hours, leaving the icing sugar to be dusted over until just before serving.

Updated: July 19, 2017

Posh Raspberry Mess

Posh Raspberry Mess

 

This is a grown up version of the famous Eton Mess but with raspberries. Raspberries are drizzled with framboise, a raspberry liqueur, and then folded with crushed meringue shells into mounds of whipped cream.

 

Posh Raspberry Mess
Prepares: 4 servings
 
  • Preparation time without making the meringues: 10 minutes
  • Preparation time including making the meringues: 18 minutes
  • Cooking time if making the meringues: 1 hour to 1 hour 15 minutes
  • Standing time if making the meringues: 2 hours

  • Ingredients
  • 350ml (12 fl oz) double cream/whipping cream (1½ cups)
  • 4 meringue shells*
  • 450g (1 1b) raspberries, washed
  • 2 tbsp framboise/raspberry liqueur, optional

  • *This dish is a great way to use up any left-over meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare these first.

  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)

  • Equipment
  • 4 × glass dessert dishes or sundae glasses


  1. Method
  2. For the meringue
  3. Preheat oven to cool, 140°C (275°F) (mark 1)

  4. Whisk the egg whites until they are stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition until stiff and glossy.

  5. Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.

  6. Spoon 6 mounds of meringue onto the baking parchment. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes until the meringues will lift from the paper easily. Turn off the oven but leave the meringues in the oven for a further 2 hours. This will allow the meringues to completely dry out.

  7. For the fool
  8. Pat dry the washed raspberries and put in a bowl, reserving 12 for later.. Drizzle over the framboise, if using, and set to one side.

  9. Whip the cream until it forms soft peaks.

  10. Roughly crush 4 meringue shells and fold into the cream.

  11. Just using a few strokes, fold in the raspberries along with any juice.

  12. Divide between the glass dishes and top each one with three reserved raspberries.

  13. Note
  14. This summer dessert still tastes delicious without the framboise. It just misses that little bit extra. To make your own, see Drinks – Framboise Liqueur.

Updated: July 19, 2017

Strawberry Shortcake

Strawberry Shortcake

So summery. A very light strawberry shortcake that is filled with sliced berries and whipped cream.

 

Strawberry Shortcake
Prepares: 8 servings (photo shows 4 servings)
 
  • Preparation time: 40 minutes
  • Cooking time: 15 minutes
  • Standing time: about 15 minutes

  • Ingredients
  • For the shortcake
  • 225g (8 oz) plain flour/cake and pastry flour, plus extra for dusting (1½ cups + 1 tbsp)
  • 2 tsp baking powder
  • pinch of salt
  • 85g (3 oz) butter, cut into small cubes (⅜ cup, or ¾ stick)
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 40g (1½ oz) caster sugar/white sugar (3 tbsp)
  • 3 tbsp milk
  • 14g (½ oz) melted butter (1 tbsp)

  • For the filling
  • 1 pint container strawberries
  • small carton double cream/whipping cream
  • icing sugar/powdered sugar for dusting

  • Equipment
  • A 20cm (8 in) sandwich tin that is 5cm (2in) deep and brushed with a little of the melted butter.


  1. Method
  2. For the filling
  3. Wash the strawberries and pat dry. Hull, then slice them lengthways and place in a bowl. Sprinkle with the sugar and toss to coat. Put to one side for at least 1 hour to draw out the juices.

  4. For the shortcake
  5. Meanwhile, preheat the oven to 200°C (400°F) (gas 6)

  6. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub in with fingertips.

  7. In a smaller bowl, add the egg and whisk with a fork to break up, then add the sugar and milk and mix together. Pour the mixture liberally over the dry ingredients and, using a table knife, cut through the mixture bringing it together to make a rough soft dough. With floured fingers, draw the mixture together, then turn out onto a lightly floured work surface and knead lightly a couple of times to smooth the surface.

  8. Divide the dough into two equal pieces and gently pat each half out to a circle that will fit the buttered tin. With floured fingers, lift one circle of dough and lay it in the tin, gently pressing it to fit. Brush the surface of the dough liberally with the melted butter. Now place the second circle of dough on top and press gently to fit.

  9. Bake the shortcake for 15 minutes, then turn out onto a wire rack and cool for 10 minutes. Then, using the tip of a palette knife, gently separate the two pieces of shortcake. The melted butter separating the two layers will have allowed them to remain separate.

  10. To assemble
  11. Place the shortcake base on a serving plate. Divide the top into 8 equal slices, which will make cutting the dessert easier to serve.

  12. Whip the cream until soft peaks form.

  13. Spoon the strawberries and their juice over the base and then cover with the whipped cream. Place the 8 slices on top in exactly the order they were cut so they will fit back together.

  14. Dust with icing sugar/powdered sugar using a small sieve and serve immediately.

 

Eton Mess

Eton Mess

 

Eton Mess – a mix of strawberry halves, soft whipped cream and crushed meringue.

 

Eton Mess
Prepares: 4 servings
 
  • Preparation time:
  • 15 minutes plus 30 minutes standing time, if using ready-made meringues
  • 25 minutes plus 20 minutes standing time, if making the meringues as well
  • Cooking time: 1 hour 15 minutes (only if making the meringues)

  • Ingredients
  • 450g (1 lb) strawberries (about 4 cups)
  • 1 tbsp caster sugar/white sugar
  • 1 tbsp Grand Marnier (optional)
  • 6 small meringues*
  • 284ml carton double cream/whipping cream

  • * This dish is a great way to use up any leftover meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare them first.

  • For the meringues
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster sugar/white sugar (1 cup + 1 tbsp)

  • Equipment
  • 4 glass dessert dishes


  1. Method
  2. For the meringues
  3. Preheat oven to cool, 140°C (275°F) (gas mark 1)

  4. Whisk the egg whites until stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.

  5. Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.

  6. Spoon six mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes. The meringues should now lift easily from the paper. Leave to cool.

  7. For the Eton Mess
  8. Wash, hull and halve the strawberries. Place in a large bowl, sprinkle over the sugar and drizzle with the Grand Marnier if using. Mix gently and leave for 30 minutes at room temperature.

  9. In a separate bowl, break the meringues into bite-sized pieces.

  10. Whip the cream until it just forms soft peaks. It should still fall from a spoon.

  11. Put 20 strawberry halves and about a quarter of the broken meringues to one side for decoration.

  12. Now gently mix the cream into the strawberries in the large bowl and add the remaining meringue pieces. Divide between the glass dishes and top each dish with an equal quantity of the reserved strawberry halves and meringue.

  13. Serve immediately.

Updated: June 25, 2017