This is a very simple but full-flavoured mousse. You could also make it with strawberries, wild blueberries or cherries.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Surround the brownies on this platter, which can be used to serve four or 44, with fruit and sauces in separate bowls. I like dulce de leche, chocolate sauce (recipe below) and a fruit purée (recipe below), usually strawberry. Choose three different types of ice cream and place them in chilled containers. Use berries too if they're available.Read More
These moist, chocolaty squares have a welcome hit of raspberry for contrast. They freeze well and only take about 30 minutes to come back to room temperature, which makes them ideal for packing in lunchboxes.Read More
The melt-in-the-mouth texture and slightly nutty flavour are an outstanding combination. Linzers are usually made with hazelnuts but any ground nuts can be used – the texture doesn't change, just the flavour.Read More
I first had this sensational dessert in Chile in a small hotel in Patagonia. I did not get the recipe due to language problems but this is my take. There are two options for serving: either freeze the dessert or serve in pretty dishes.Read More
If you have visited French pâtisseries in Paris, you know that one of the confections that always looks so beautiful are the tarts. Making one as pretty and delicious as they are in France is easier than you might imagine and each step can be done ahead of time.Read More