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.
*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)
4 × glass dessert dishes or sundae glasses
For the meringue
Preheat oven to cool, 140°C (275°F) (mark 1)
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.
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.
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.
For the fool
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.
Whip the cream until it forms soft peaks.
Roughly crush 4 meringue shells and fold into the cream.
Just using a few strokes, fold in the raspberries along with any juice.
Divide between the glass dishes and top each one with three reserved raspberries.
This summer dessert still tastes delicious without the framboise. It just misses that little bit extra. To make your own, see Drinks – Framboise Liqueur.
Break enough of the sponges to fit the base of each dish.
Spoon 1 tablespoon of raspberry conserve on top of the sponge and level.
Reserve 4 raspberries and 4 strawberries for decoration. Equally divide the rest of the fruit between the four dishes, cutting the strawberries in half.
Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while preparing the custard so the sherry can be absorbed by the fruit and sponge. At this stage it can be left for up to an hour.
Make up 1 cup of Bird’s custard according to the packet. Pour into a small jug and cover the custard with clingfilm so it does not form a skin. Leave until just cold. (I usually like to make my custard from scratch but, hey, this is supposed to be an easy, summer recipe! You could even buy a carton of ready-made custard.)
Divide the custard between the four dishes.
Whip up the cream until soft peaks form and put a dollop on top of the custard.
Half the reserved strawberries and decorate each dish with two strawberry halves and a raspberry.
Frozen raspberries are used in this light, creamy trifle. Raspberry filled sponges are soaked in sherry and then topped with raspberries and covered in a creamy custard before decorating with dollops of whipped cream and crushed biscuits.
A large flat bottomed glass dish or 8 individual glass dessert dishes
Pour the milk into a pan.
Put the egg yolks, sugar and cornflour in a bowl and take 2 tablespoons of milk from the pan.Whisk until blended and pale in colour. Set aside.
Stir the vanilla into the milk in the pan and bring to the boil. Slowly pour the milk onto the egg mixture, stirring constantly. When smooth, pour the mixture back into the pan and cook over a medium heat, stirring until it starts to thicken, about 3 minutes.
Pour into a bowl and cover the surface of the custard with cling film to prevent it from forming a skin. Leave for 30 minutes to cool.
Meanwhile slice the trifle sponges in half or open up the lady fingers and spread one half with the raspberry conserve or jam. Sandwich back together. Arrange in a single layer over the bottom of the glass dish or individual dishes. Drizzle the sherry over the sponges, then scatter the raspberries on top.
Whisk 150ml (5 fl oz) (⅔ cup) of the cream until thick. Using a balloon whisk, whisk the custard to loosen it a little, then whisk in the cream until well blended. Pour on top of the raspberries.
Whisk the remaining cream until soft peaks form. Using a large spoon, dollop the cream on top of the trifle in the large glass dish or spoon one dollop on top of the trifle in the individual glass dishes. Chill for at least 30 minutes.
Crush the biscuits into small pieces. Just before serving, sprinkle them over the cream.
If a smaller number or servings are needed, just reduce the quantity of ingredients appropriately and use individual glass dishes.
2 eggs, large (U.K.)/extra large (N.A.), whites only
110g/4 oz caster sugar/extra fine sugar
½ tsp vanilla extract
7g/¼ oz cocoa powder
140g/5 oz double/whipping cream
15g/½ oz icing sugar
110g/4 oz raspberries
large baking sheet lined with baking parchment
Preheat the oven to 150°C/300°F/gas mark 2.
Whisk the egg whites until firm peaks form. Gradually add the sugar, one spoonful at a time, beating well after each addition until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.
Using a metal spoon, spoon a third of the meringue into another bowl. Sift over all but 2 teaspoons of the cocoa powder and gently fold this into the meringue.
Spoon cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.
Spoon four dollops onto the baking sheet. Bake for 45 minutes until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.
Whisk the cream and icing sugar until it forms soft peaks and then spoon to to the meringues. Add the raspberries and then dust with the reserved cocoa powder.
Reserve four raspberries and then cook the rest gently in a small pan with the honey until the fruit juices just start to run. This will only take a couple of minutes. Remove from the heat and leave to cool.
Pour the yogurt into a bowl and very carefully fold in the raspberries. The juice will be absorbed into the yogurt to turn it a pale raspberry colour. Chill for 30 minutes in the fridge.
Divide between four fancy glass dishes and top with the reserved raspberries.
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.
Line the four ramekin dishes with cling film, overlapping the edges, and set to one side.
Beat together the cream cheese and mascarpone in a large bowl. (A food mixer or hand held whisk does this easily.)
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 between the ramekins, tapping them a few times on the work surface to remove any air pockets. Fold excess film 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. Over a medium heat, cook the fruit until it starts bubbling, then reduce the heat to a medium-low setting and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Continue to cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.
Unfold the cling film from the top of the ramekins and invert each one on a plate, then carefully remove the rest of the cling film. Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.
To make the raspberry sauce, put the sugar and lemon juice in a saucepan with 225ml/8 fl oz of water. Bring to the boil, then reduce the heat and simmer for 10 minutes, until slightly thickened.
Put the raspberries in a blender or food processor and pour the hot syrup over the top. Purée until smooth then strain through a fine sieve to remove the pips.
Whip the cream until it forms soft peaks.
Drizzle two tablespoons of the raspberry sauce round the inside of the sundae glasses so it sticks to the sides. (It will run down the sides and leave a layer on the bottom.) Add two scoops of ice cream or frozen yogurt to each glass. Top with the whipped cream divided between the glasses. Then slowly drizzle two tablespoons of raspberry sauce over the top allowing the sauce to run down through the layers.
To prepare the sauce, purée the raspberries, caster sugar, lemon zest, lemon juice and crème de cassis. Then sieve the purée to remove the raspberry seeds.
Measure 12 scoops of ice cream into a freezer container and drizzle over half the sauce. Cut through the ice cream to allow the sauce to create a marbled effect. Cover and freeze for at least one hour.
Warm the remaining sauce. Scoop the ice cream into four bowls and pour over the warm sauce. Serve immediately.
110g/4 oz butter, softened, plus extra for greasing
4 tbsp raspberry jam
1 large orange
50g/2 oz caster sugar/fine white sugar
1 large egg (U.K.)/extra large egg (N.A.), beaten
110g/4 oz self raising flour, sifted
4 x 175ml/6 fl oz pudding basins
Preheat the oven to 200°C/400°F/gas mark 6.
Grease the four pudding basins and put 1 tablespoon of jam in the bottom of each. Set aside.
Grate the zest from half the orange and set aside. Squeeze the juice from the orange and pour into a small bowl.
Whisk the zest into the butter using an electric whisk. Add the sugar and whisk until thoroughly blended. Then gradually whisk in the egg. Fold in the flour, then add sufficient orange juice to give a soft dropping consistency. This is best done one tablespoon at a time.
Alternatively, use a food mixer. Omit adding the orange juice until the rest of the ingredients have been mixed and then add one tablespoon at a time until the right consistency is reached.
Divide the mixture between the four basins and smooth the surfaces.
Butter four discs of foil, measuring about 12.5cm/5 inches across and cover the puddings with them, folding under the rims to secure. Put the basins in a deep sided tin. Pour in enough boiling water to come halfway up the sides of the basins and bake for 45 minutes. The tops should spring back when lightly pressed.
Carefully lift them out of the pan. Run a small palette knife round the edge of the sponges, then turn them out onto four plates or dessert bowls.
Cream the butter and sugar. Gently add the flour, alternately with egg and milk. The mixture should drop gently from a spoon.
Alternatively, use a food mixer but add ½ tsp baking powder.
Grease the pudding basin, spoon the jam into the bottom and level it. Then add the mixture. Take a piece of foil that will cover the top of the basin and come halfway down the sides. Make a pleat through the middle to allow for any expansion. Place over the basin and pinch under rim. Take a length of string. It needs to go round the basin under the rim and secured tightly, then a loose length to make a handle. This will make removing the basin at the end easy.
Fill the saucepan with about two inches of water and bring to the boil. Place the basin in the steamer, cover with the lid, and turn the heat down to a gentle simmer. Simmer for 1 hour 15 minutes.
If you don’t have a steamer, use a deep sided saucepan. Prepare the basin in the same way and place in the saucepan. Carefully pour boiling water into the saucepan so it comes no more than half way up the basin. Cover and let the water simmer for 1 hour 15 minutes.
Remove the basin, take off the string and foil and run a palette knife round the inside. Invert it on to a plate and serve with extra jam.
To make a pudding for 2
Use 1½ oz butter, 1½ oz sugar, 3 oz flour, 1 egg and ½ tbsp milk.
You will need a ¾ pint pudding basin.
To make a pudding for 6
Use 3 oz butter, 3 oz sugar, 6 oz flour, 2 medium eggs and ½ tbsp milk.