Peaches are one of those fruits that continue to ripen when you get them home. Leave them in a windowsill to catch the sun. For this recipe you can substitute the crushed meringue nests with crushed ginger nuts or amaretti biscuits. Serve hot or cold.
When you add mascarpone to a cake it gives it a rich creamy texture. It’s a heavier cake than a pound cake and it benefits from being left for a day before eating. Serve it simply dusted with icing sugar, with sour cream and fresh raspberries or any other fresh or poached berry fruit. A chef in a small restaurant near Milan gave us this recipe years ago, written on a small shard of blue-lined note paper.
A fruit fool is a blend of ripe or poached fruit sweetened with sugar and whipped cream. Any fruit works and you can choose single or double cream. Here’s the ratio so you can make a fruit fool from the fruits that are seasonal. For a healthier version use vanilla yogurt instead of cream.
A soft pillowy gooey meringue layered with vanilla cream and macerated strawberries – think of a fruity pavlova crossed with a giant marshmallow! You’ll need a stand mixer or electric whisk to make life easier when you make this recipe.
From Jane Lovett’s cookbook The Get-Ahead Cook published by Apicius. ‘Rustic and free-form, this is an easy and quick-to-make seasonal tart” according…
Cherries were once a rare treat but now they have become more affordable when they are in season. Buy a few punnets at a time and make our boozy cherries to eat for dessert with Greek yogurt or serve them as part of a cheese board with a runny piece of Brie de Meaux which is in season at the same time. Our boozy cherries last for 2 weeks if you store them in a sealed container in the fridge.
A glamorous way of making a crêpe gateaux from a stack of pancakes. Make the pancakes in advance and assemble…
Is this the most delicious sauce in the world to pour over icecream? It’s up there with the best. Make it in advance and store it in a kilner jar or empty Bonne Maman jar in the fridge ready to cheer you up when you need a sugar hit. Spread it on sourdough toast, drizzle it over warm buttermilk pancakes or waffles, spoon it over thick Greek yogurt or sour cream or layer it between a Victoria sponge with fresh cream or buttercream. You could just eat it by the spoonful from the jar and lick the spoon clean.