Home-grown raspberries - especially those from Scotland - are a real delight: plump, juicy, packed with flavour. Enjoy them at their best in these mouthwatering recipes...
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.
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.
As the title says, this cake is just made in one bowl to the time-honoured all-in-one creaming method. Add fresh raspberries and mascarpone cream for a really summery treat!
Raspberries may not be the obvious choice for a crumble, but their sharpness perfectly offsets the sweetness and texture of the topping. Give it a go!
Instead of making a classic crème pâtissière why not cheat and use a mixture of bought fresh custard and crème fraîche? Then make your shortbreads, add some fruit and puree and you have one of the most impressive-looking desserts imaginable!
Want to know how to get the thinnest, crunchiest crust on your brûlée? Delia's shares a chef's secret tip and creates a fruity summery dessert that will soon become a firm favourite.
You have to make the terrine in advance, which means this is an ideal dessert when entertaining and will elicit many compliments from your grateful guests.
This is what I suppose I should call a 'master recipe' as it can be varied in endless ways. Raspberries are perhaps the nicest filling, but you could also use rhubarb, gooseberry or dried apricots and almonds. An alternative topping to the one I have
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