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.
It may look as if this Italian classic took hours to make, but in fact you just assemble a few ingredients in a loaf tin and there you have it - a lovely dessert that will earn you plenty of compliments.
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!
The Canadian bit comes from the maple syrup - that sticky, sweet, caramelly ingredient that lifts pancakes into the realm of the heavenly. Using buttermilk makes pancakes particularly light and moreish.
OK, this isn't the healthiest dessert on record, but we all deserve a no-holds-barred bit of indulgence now and then. Anyone who loves chocolate will thrill to this wonderful baked cheesecake. To avoid it cracking, allow to cool in the oven.
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!
Make these the day before you want to eat them: creamy, luxurious and so special, these lovely low-fat cheesecakes are the perfect treat for dieters!
Return to Homepage
Visit the Delia Online Cookery School