Forget those heavy, cream-laden sauces that were so popular a few decades ago... the modern variation involves a lighter touch where cream simply adds richness and enhances other ingredients.
This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.
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.
Once you know how, meringues are the easiest thing to make and can be used in recipes from Eton mess to petits monts blancs and pavlova. They're also a great way to use up leftover egg whites from other recipes...
Mascarpone has both a richness and lightness that makes it the ideal ingredient for summery desserts. Add plenty of seasonal berries and you'll be in heaven!
What could be a more classic teatime treat than scones fresh from the oven, served with lashings of clotted cream and intensely flavoured raspberry butter. Baking doesn't get any better than this!
Creamy mascarpone, luscious caramel, crunchy hazelnuts: this is a truly memorable dessert combining very special flavours and textures.
Blackcurrants, raspberries or redcurrants can be used instead of gooseberries, but either way we just know you'll love this grown-up, prepare-ahead version of rice pudding!
Apple crumble is one of your all-time favourite desserts, so why not give it an extra dimension with pecan nuts and mascarpone cream, lifting it into the luxury league.
If you are a coffee fan, this is the coffee dessert – the best ever! It is based on an old-fashioned recipe for honeycomb mould, which sometimes separates into layers but sadly often doesn't.
I have had a long association with chocolate blancmange: I've always wanted it desperately, but never been able to make it successfully. I've been down the cornflour and milk or cream route – with cocoa or melted chocolate – and when we worked on the
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