Raspberry Creamy Parcels

Raspberry Creamy Parcels

Another summer favourite. These little parcels are delightful. Raspberries are folded in a creamy blend of mascarpone and cream cheese and then chilled. They are topped with a mixed berry compote and decorated with raspberries.

Raspberry Creamy Parcels

4 servings
  • Preparation time: 25 minutes
  • Freezing time: 45 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the parcels
  • 170 g (6 oz) cream cheese (¾ cup)
  • 170 g (6 oz) mascarpone cheese (¾ cup)
  • 55 g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 40 g (1½ oz) caster/superfine sugar (3 tbsp)
  • 115 g (4 oz) fresh raspberries (1 cup)
  • 2 tsp vanilla extract

  • For the fruit compote
  • 225 g (8 oz) mixed frozen berries, thawed (1⅓ cups)
  • 28 g (1 oz) caster/superfine sugar (2 tbsp)


  • You will also need 4 x 8 cm (3 inch) ramekin dishes.

  • Method
  • For the parcels
  • Line the four ramekin dishes with cling film/food wrap, overlapping the edges, and put to one side.

  • Beat together the cream cheese and mascarpone in a large bowl until smooth. (A food mixer or hand-held whisk does this easily.)

  • Now in a separate bowl, beat the butter and sugar until light and fluffy, then stir in the vanilla extract. Add to the cheeses and beat well to combine.

  • Reserve 12 raspberries for decoration and gently fold the rest into the cheese mixture.

  • Divide the mixture amongst the ramekins, pressing it down with the back of a spoon to remove any air pockets. Fold excess film/wrap over the top and place in the freezer to become firm, about 45 minutes.

  • For the fruit compote
  • Meanwhile prepare the fruit compote. Place the fruit in a small pan and sprinkle over the sugar. Now cook the fruit, over a medium heat, until it starts bubbling.

  • Reduce the heat and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Gently cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.

  • To serve
  • Unfold the cling film/food wrap from the top of the ramekins and invert each one onto a plate. Peel off the rest of the film/wrap.

  • Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.
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Updated: October 19, 2019

Summer Fruit Glory

Summer Fruit Glory

Summer Fruit Glory is a quick summer dessert to prepare that looks very impressive. Layers of mascarpone and strawberry yogurt, summer fruits and amaretti biscuits soaked in Marsala. Delicious!

Summer Fruit Glory

4 servings
  • Preparation time: 25 minutes

  • Ingredients
  • 250 g or 275 g tub mascarpone
  • ½ x 500 g pot strawberry yogurt
  • 12 strawberries, hulled
  • 140 g (5 oz) raspberries (1¼ cups)
  • 140 g (5 oz) blueberries (¾ cup heaped)
  • 1 tbsp icing/powdered sugar for dusting
  • 225 g (8 oz) amaretti biscuits (about 24)
  • 4 tbsp Marsala, medium sherry or brandy

To serve

  • You will also need 4 x pretty glasses, sundae glasses, or short tumblers.

  • Method
  • Whisk the mascarpone and yogurt together until smooth.

  • Reserve 4 strawberries, 8 raspberries and 8 blueberries for decoration, then lightly mix the other fruits together in a small bowl and dust with 2 teaspoons icing/powdered sugar to sweeten.

  • Crush the biscuits.

  • Now begin layering the glasses. First, divide half the biscuits between the glasses, spreading them evenly over the base. Sprinkle 2 tablespoons of the Marsala (or whatever you are using) over the biscuit crumbs.

  • Spoon a quarter of the mascarpone mixture over the biscuit crumbs and smooth the surface.

  • Next, divide half the fruit between each of the glasses and then layer with another quarter of the mascarpone mixture and smooth the surface.

  • Now, sprinkle the remaining biscuit pieces over the mascarpone mixture and add 2 more tablespoons of the Marsala (or whatever you are using). Add another quarter of the mascarpone mixture and smooth the tops.

  • Finally spoon over the remaining fruit and finally the last quarter of the mascarpone mixture.

  • You should now have 4 layers of the mascarpone mixture, 2 layers of the amaretti biscuits and 2 layers of fruit.

  • Halve the reserved strawberries and decorate each glass with the reserved fruit.

  • Sieve over a dusting of icing/powdered sugar just before serving.
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Updated: August 5, 2018

Lemon Mascarpone with Blackberries and Raspberries

Lemon Mascarpone with Blackberries and Raspberries

A super quick dessert to prepare. Mascarpone and lemon whisked together and then decorated with fresh berries.

Lemon Mascarpone with Blackberries and Raspberries

4 servings
  • Preparation time: 10 minutes

  • Ingredients
  • 375 g mascarpone cheese (1½ small containers)
  • lemons, juice only
  • 55 g (2 oz) caster/white sugar (¼ cup)
  • 12 raspberries
  • 12 blackberries


  • 4 stemmed glasses or small glass dessert dishes

  • Method
  • In a medium-sized bowl, whisk together the mascarpone, lemon juice, and sugar until smooth.

  • Spoon an equal amount into each glass.

  • Then decorate each one with three raspberries and three blackberries.
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Lemon Roulade

Lemon Roulade

The light, rolled sponge in this Lemon Roulade is filled with a zesty lemon curd and creamy mascarpone filling. Just heavenly!

Lemon Roulade

8 servings
  • Preparation time: 1 hour
  • Cooking time: 25 minutes

  • Ingredients
  • For the lemon curd
  • 3 lemons
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 125 g (4½ oz) caster sugar/white sugar (½ cup + 2 tbsp)
  • 85 g (3 oz) butter at room temperature (⅜ cup, or ¾ stick)
  • For the sponge
  • grated zest of 1 lemon, prepared from a lemon used in making the curd
  • 55 g (2 oz) butter at room temperature (¼ cup, or ½ stick)
  • 115 g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 115 g (4 oz) self-raising/self-rising flour, sifted (⅔ cup + 2 tbsp)
  • a little icing sugar/powdered sugar, sifted, for dusting
  • For the cream filling
  • 250 g mascarpone, straight from the fridge
  • 200 g fromage frais, straight from the fridge
  • 1 tbsp caster sugar/white sugar

  • For the icing
  • 1 lemon
  • 55 g (2 oz) icing sugar/powdered sugar (½ cup)


  • A 23 × 32.5 × 1 cm (9 × 13 × ½ inch) deep baking tin/pan lined with baking parchment and lightly greased.

  • Method
  • For the lemon curd
  • For this you will need a heatproof bowl that can be sat over a pan of just simmering water. The bowl must not be able to touch the water.

  • While the water is heating up in the pan, prepare the ingredients. Zest one of the lemons and put this aside for using in the sponge. Zest 1½ of the remaining 2 lemons and place in the bowl. Juice all 3 lemons and add this to the bowl (the 3 lemons should produce 9 tablespoons of juice). Also add the eggs and sugar. Whisk all the ingredients together and then place the bowl over the pan of simmering water.

  • Add the butter a little at a time to the bowl, whisking between each addition until well blended.

  • Whisk the curd occasionally to keep the mixture smooth and cook until it has thickened, about 15 minutes.

  • Remove the bowl from the pan and let the mixture cool. Then cover the curd with clingfilm to prevent it forming a skin and refrigerate so it has a chance to become well chilled.

  • For the sponge
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Put all the ingredients except the icing sugar/powdered sugar in a large bowl and whisk for 1 minute. Use either an electric hand mixer or a food mixer.

  • Heat a little water and add 1 tablespoon to the mixture and whisk briefly, just enough to mix in.

  • Spoon the mixture into the prepared baking tin and smooth it out to an even layer. Bake for 8 to 10 minutes but do not open the oven door before 8 minutes has elapsed or the sponge could sink. The sponge is cooked when if feels springy in the centre if lightly touched with the forefinger.

  • Remove the cake from the oven and leave it for 5 minutes to cool in the tin.

  • Meanwhile, cut a piece of baking parchment 40 cm (16 in) long and lay it flat. Heavily dust all over with icing sugar/powdered sugar. Turn the sponge out onto the sugared paper and carefully remove the lining paper. Now dampen a tea towel and lay over the sponge and leave for 3 minutes. This will make it easier to roll the sponge but it needs to still feel slightly warm.
  • To roll up the sponge, lift the paper from one of the shorter sides and fold it over the edge of the sponge. Carefully roll up the sponge and the paper together as tightly as possible. Gently lift onto a wire rack to cool completely.

  • For the cream filling
  • Whisk together the mascarpone, fromage frais, and sugar until soft and creamy.
  • To assemble
  • Unroll the sponge and evenly spread all-over with two-thirds of the lemon curd and two-thirds of the cream filling. Now gently roll up the sponge again but this time more loosely and carefully lift onto a serving plate.

  • For the icing and decoration
  • Using a zester, remove the zest from the lemon to get long, curly strands and put on a small plate. Sprinkle over about half a tablespoon of lemon juice and stir to coat the zest strands.

  • Now to make the icing, sift the icing sugar/powdered sugar into a small bowl and stir in about one tablespoon of lemon juice, enough to make a thin glaze. Using a spoon, and starting at one end, quickly drizzle the glaze across the roulade back and forth, working down the roulade to the other end.

  • Tip the zest onto a piece of kitchen paper to absorb any excess lemon juice and then scatter the zest over the top of the roulade.

  • Stir the remaining lemon curd and cream filling together and spoon into a small serving bowl.

  • The roulade is then ready to be sliced and served with a spoonful of the lemon cream.


  • The roulade can be made and refrigerated, lightly covered, a few hours in advance and removed 30–60 minutes before slicing and serving.
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