This strawberry and raspberry Paris-Brest is Katie Quinn Davies' version of a giant eclair.
Make five-star jam and coconut slice with just a few simple ingredients. It will become a lunchbox favourite with the kids!
This pudding is always a success: it always works, and everyone always loves it. And I have the great Anna del Conte to thank for it. It is also the recipe that converted me to Tiramisu in the first place, which I’d always snobbishly referred to as the Black Forest Gateau of the 1990s. I don’t think I’d be able to count the times I’ve made this over the 20 years since How To Eat was first published. And I will never stop making it, either. Please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Smoothie moment. Strawberry Banana Soy Smoothie, also called banana-berry. I'm sipping on a creamy, silky smoothie blended up with bananas and berries. How cliche. Sure maybe. But the "Banana Berry" flavor combo is most certainly a classic. And it has longevity for a reason: it's delicious! Spinning a Classic. The classic banana-berry smoothie (you know...
Creating this delightful raspberry mousse is surprisingly easy. With just a few simple ingredients, you can whip up a chilled dessert rivaling those found in restaurants.
“Clafoutis” (pronounced kla-foo-tee) is one of those funny French words that makes a dish sound so fancy, while it’s actually so simple to make. Some fresh seasonal cherries and a few basic baking …
A delicious fruit curd full of tart sweet fresh raspberries that's amazing on top of biscuits or on top of vanilla ice cream.
Delicious and refreshing raspberry coulis which can be used as a side sauce or as a topping for your most indulgent cakes. Follow this quick and easy raspberry coulis recipe.
Curtis Stone's gorgeous trifle will satisfy (and serve) a crowd at your Christmas gathering.
Vanilla Tapioca Pudding with Lemon Strawberries
While I hate the indiscriminate use of mint leaves as a decoration for desserts in general, the flavor of mint in moderation is wonderful with berries. Right before serving this tart, I like to scatter tiny mint leaves on it, then lightly dust it with confectioners’ sugar. If you only have large min
Preparing for holidays or parties always brings an exciting note of anticipation into the home. During my childhood, I remember […]
Pour moi, le gout était parfait !
Light and creamy and fruity, what a dessert! If you have no energy to make meringues, use 2 or 3 shop bought ones instead. Although these meringues were stupidly easy to make and they give you enough time to go and do something else while they bake.
Looking for easy summer recipes? Here's some easy and fun recipes perfect for summer including the easiest pie crust ever. Easy summer recipes you can make.
The ethereal Italian dessert sauce zabaglione (known in French as sabayon) consists of egg yolks beaten with sugar and the Sicilian fortified dessert wine Marsala.
Celebrate gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with this set basin brioche pud
This strawberry and pistachio mousse cake is so fresh and delicious! This cake consists of a white chocolate pistachio disc, a super soft and moist gluten-free pistachio Mazarin cake, and a fresh strawberry mousse.
This strawberry and raspberry Paris-Brest is Katie Quinn Davies' version of a giant eclair.
An easy no bake dessert made with fresh strawberries, whipped cream and meringue.
It's been a while since I wanted to make this cake. It's from GoodFood and everybody that has made it claims it's the best...
These homemade beignets are light, fluffy, yet crunchy on the outside, and the perfect vehicle for mountains of powdered sugar and raspberry glaze.
Light and creamy vegan strawberry pasta with asparagus.
Bublanina is a simple Czechoslovakian dessert made with whatever fruit is plentiful. It's similar to a coffee cake and sometimes enjoyed at breakfast.
The garlic butter is the star of this dish, combining mellow, slow-roasted garlic, sweet black garlic and pungent raw garlic. The recipe will make more butter than you’ll need for the flatbreads, but it keeps for up to a week in the fridge and is great spread on toast, melted over steak or stuffed into chicken kievs
In this classic Swiss dessert, gelatin is used in a creamy custard that's set between two layers of tart raspberry and strawberry cream. It's best to make this dish one day ahead and let it set in the refrigerator overnight.
They take some time and effort and your first go round may not be the prettiest, but these rugelach are dangerous -- because you seriously can't stop eating them.
Pie just got some serious competition.
Makes 1 panful | ½ lb sweet cream butter ½ cup sugar 1 egg yolk ½ tsp salt 2½ cups flour ¾ cup finely ground walnuts (optional) 4 Egg whites 1 cup sugar 1 to 2 cups raspberry preserves (can substitute with strawberry or boysenberry) 1 cup finely ground walnuts (approx.) Cream butter, 1/2 cup sugar. Add egg yolk and salt. Add flour gradually and mix.with fork or hand Pat dough into thin layer in 12 x 12 inch pan. Spread preserves over dough Whip eggs whites until stiff Slowly add 1 cup sugar to
There is a wonderful poetry to the name of this pudding which, thankfully, once eaten could never be forgotten. It's an old, old recipe popularly exhumed — I believe — by the late, great Richard Sax. Think of it as a kind of marshmallow-based pavlova. That's to say, you whip egg whites as if making meringue, spread on a swiss roll tin (or that's how I make it) and put in an oven which you immediately switch off, leaving the pudding to cook overnight, hence "forgotten". For US cup measures, use the toggle at the top of the ingredients list.
This delicious sweet Filo Pastry dessert is a great alternative to a traditional cheesecake. These tarts are made using Fillo Pastry, filled with a creamy lemon cheesecake filling and topped with fresh raspberries. Enjoy the beautiful flavours of this light cheesecake dessert with lemon zest and fre
I love my stand mixer, I really do, but sometimes it is nice to make a recipe that just requires a bowl and a simple wooden spoon. Sometim...
An easy, no-cook recipe for creamy panna cotta made with Greek yogurt.
Lusciously creamy layers of raspberry mascarpone filling, raspberry syrup-soaked ladyfingers and grated white chocolate! The perfect dessert to share with your loved one...or just yourself!
Made with fresh ingredients, a fruit coulis is the perfect fruit sauce. Along with step-by-step photo instructions, you'll find recipes for a raspberry, a mixed berry, and a strawberry version.
I know, I know, it is Fall…so why all the raspberries? And now the lemon? Store diplays, magazine covers and tv shows "fall season" premieres are doing a great job at convincing me it is Fall. Yet, one step outside in the middle of the afternoon keeps telling me otherwise, time and time again. Still…
Nadiya Hussain's Money Can't Buy You Happiness Brownies feature a triple chocolate base, nutty caramel centre and cheesecake topping. As featured on her BBC2 series Nadiya Bakes.
We know what's on our Christmas menu.
Raspberry Fudge Chocolates 1 cup cashews 2 tablespoons honey* 2 tablespoons coconut oil, soft 150 grams raspberries 1 teaspoon vanilla extract 150 grams dark chocolate, melted Place the cashews into…
This is a boysenberry chocolate mud cake, tinted so that the dark purple contrasts against the buttercream icing. I spread some boysenberry jam between each layer and a little icing just for visual contrast. The flower on top was the result of me playing with my new flower making toys that I picked up at the Couture Cakes cupcake decorating class. I'm not even sure what flower it is meant to be and I urge you to not look too closely or you'll see the many flaws!
This pudding is always a success: it always works, and everyone always loves it. And I have the great Anna del Conte to thank for it. It is also the recipe that converted me to Tiramisu in the first place, which I’d always snobbishly referred to as the Black Forest Gateau of the 1990s. I don’t think I’d be able to count the times I’ve made this over the 20 years since How To Eat was first published. And I will never stop making it, either. Please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
