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Made in moments, this trifle is a real treat for chocolate lovers. And even complete beginners can make this, as all it involves is a quick trawl round the supermarket and an assembly job.
Delia describes this classic chocolate recipe as 'not only one of the best desserts I've tried but also one of the easiest', so if you're looking for an indulgent dessert to impress, that can even be made ahead and frozen, this is it!
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
Extremely rich and packed with wonderful almondy amaretti flavours, this grown-up cake can just as well be served as a dinner-party dessert, with or without cream.
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.
A 1960s' revival here which looks impressive but is actually very easy to make - Delia has a foolproof way of rolling the flour-free roulade and the chocolate curls are child's play.
Elegant and autumnal, this dessert would go down well at the end of a special meal and is simplicity itself to make. Of course, you can use the mascarpone mousse in other recipes too - a great addition to your repertoire!
The title says it all and this jewel-like confit is the perfect foil for the richness of game or duck - you could also serve it with cheeses and cold cuts at Christmas as a change from your usual chutney.
Crumble has to be one of the best desserts going, and it's so quick and easy to make, especially if you use a food processor to make the topping. This is a true classic…
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