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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 a wonderful way to use up excess gooseberries! This recipe combines creaminess and a fruity compote to mouthwatering effect.
Rhubarb and ginger has to be a marriage made in heaven. Combine them with a wonderful cream and Greek yoghurt brûlée topped with loads of brown sugar and it really is the food of the gods.
Sorbets are a brilliant way of cleansing the palate between courses or as a refreshing dessert. This unusual apple version from Delia's friend, chef Galton Blackiston, can't be bettered.
Mmmm…apple fans will swoon over this fabulous trifle, with its Calvados-soaked trifle sponges, apple puree and custard layer, with mascarpone and almonds on top.
Invented at Eton for 4 June celebrations, this easy summery dessert is one of the quickest and most delectable ways to enjoy home-grown strawberries, couple with cream and meringue. Yum!
So easy to make and with almost no fat at all these jellies are a real winner, especially after Christmas when you need a respite from rich food!
These heavenly little trifles are actually an assembly job with plenty of tropical flavours: rum-soaked sponge, bananas, mangoes and pineapple, topped with a vanilla-infused layer of mascarpone and custard. Who could resist?
What could be a more luscious combination than the ripest strawberries, velvety cream filling and crisp shortcakes made with hazelnuts? Summer eating doesn't get any better than this...
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