Serves: 8 Preparation time: 20 minutes Cooking time: 16 minutes Ingredients: Vegetable oil for brushing the tin 6 egg whites 300g caster sugar 80g flaked almonds 400g mascarpone cream cheese 1heaped tbsp icing sugar, plus extra to sprinkle 300g Sweet Eve strawberries, rinsed, hulled and sliced in half lengthways Method: 1. Preheat the oven to 200°C and place the oven rack quite near the top. Line a standard Swiss roll baking tin or a shallow baking tray with baking parchment and brush with vegetable oil. 2. In a big, clean bowl, whisk the egg whites till they are quite stiff. Add the caster sugar slowly, whisking continuously until the meringue mixture
Serves 6 Preparation time: 30 minutes Cooking time: 25 minutes Ingredients For the pastry 100g cold butter 175g plain flour 1 tbsp caster sugar 1 egg A little cold water For filling the tart 200ml double cream 1 x 250g tub of ricotta cheese Zest of 1 lemon 2 tsp ground cinnamon 250g Sweet Eve strawberries Method Pre-heat the oven to 180°C and grease a 20cm tart tin with a little butter. Next, make the pastry. Rub the cold butter into the sifted flour till it resembles fine breadcrumbs. Mix in the sugar and the egg, adding just enough cold water to create a dough, but no more. Roll out the pastry and use it to line the
Serves: 6 Preparation time: 30 minutes Cooking time: 10 minutes for the sponge fingers. 10 minutes for the custard. Ingredients: For the sponge fingers 1 egg 45g caster sugar 60g plain flour For the custard 2 eggs 1 tbsp caster sugar 300ml milk Seeds of a vanilla pod or 1 tbsp of vanilla bean paste For the trifle 200ml double cream 2 tbsps caster sugar 250g Sweet Eve strawberries, rinsed, hulled and cut into thin slices, plus extra whole strawberries, to decorate Method: 1. First make the sponge fingers. Preheat the oven to 200°C and line a baking sheet with baking parchment. 2. Whisk the egg and sugar in a big bowl until light and quite stiff. Sift
Makes: 12 muffins Preparation time: 20 minutes Cooking time: 25 minutes Ingredients: 120g butter 120g soft brown sugar 150ml milk 2 medium eggs Seeds of 1 vanilla pod 250g plain flour ½ tbsp baking powder 60g white chocolate buttons 100g Sweet Eve strawberries, diced into small pieces Method: 1. Preheat the oven to 170°C. Place 12 muffin cases in the holes of a muffin tray. 2. Melt the butter in a saucepan with the sugar. Mix well. Take off the heat and add the milk, eggs and vanilla. 3. Sift over the flour and baking powder and mix quite quickly, using about 10 strokes to fold in. 4. Stir in the strawberry pieces and chocolate buttons.
This extra special dessert can also double up as a birthday cake with some indoor sparklers or birthday candles pressed into the top meringue layer. Serves 8 Preparation time: 30 minutes Cooking time: 11/4-11/2 hours Ingredients For the meringue 50 g (2 oz) hazelnuts 2 teaspoons cornflour 4 medium egg whites 225 g (8 oz) caster sugar To decorate 300 ml (1/2 pint) double cream 100 g (4 oz) 0% fat fromage frais 150 g (5 oz) raspberries 400 g (14 oz) strawberries, hulled, chopped 50 g (2 oz) dark chocolate, melted Few toasted and roughly chopped hazelnuts, optional Method 1. Preheat the oven to 110oC/225oF/ Gas Mark ¼. Line 2 large baking sheets with
With Wimbledon now underway and the strawberry season here, there's no better time to try your hand at sweet seasonal treats. Synonymous with summer and bursting with fresh flavours and sweetness, English strawberries are the perfect fruit to add sunshine to any menu. We have ten sumptuous strawberry desserts that are just perfect for summer, from the traditional – such as a trifle and a strawberry and cream cake – to the more adventurous – including mouthwatering tarts and a meringue roulade with mascarpone. So now there's no reason not to serve up some ace desserts this Wimbledon season… CLICK ON PHOTO FOR TOP TEN STRAWBERRY