A truly exquisite soft fruit that needs hardly any adornment. I like them served on a plate, spread out in a single layer with a minute sprinkling of sugar, and I eat them just like that as often as I can during the season, which lasts from July to October.
Treat them more or less like strawberries – no water if possible, and covered if you're forced to keep them in the fridge. Raspberries, like strawberries, also lend themselves to countless recipe ideas.
Damaged, over-soft fruits make marvellous tarts, and if you sieve them and add icing sugar to taste you have a wonderful sauce for pouring over ice cream or strawberries.
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Juicy, jewel-like summer berries encased in a raspberry jelly – what could be more refreshing on a summer’s day when entertaining? Make it in advance and serve it with cream or, for a truly low-fat option, as it is.
Who can resist such a stunning dessert? To make life easier you can use bought pastry but it's well worth making Delia's quick flaky pastry as it has a wonderful depth of flavour. Use any summer berries you like.
Predominantly fruit, this is a healthy summery dessert to serve to dieters who often feel they miss out on the pudding front. You can use any fruit combination you like - the lemon grass adds a subtle and intriguing element.
Using fresh raspberries for this luscious trifle makes it even more of a treat, with trifle sponges, raspberry jam and custard adding the other dimensions. You could even use a ready-made custard if short of time.
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