Fresh Summer Desserts
For those of us with a sweet tooth, desserts are the best bit of any meal! The summer leaves us craving light and fresh fruity desserts that compliment a gorgeous sunny day – especially after a BBQ. Try out some of these delicious recipes for family and when friends come over; you will not be disappointed.
– Pre-heat oven to 150C/130FAN/GAS2. Using a pencil, draw round the rim of a dinner plate on baking parchment
– Whisk the egg whites until they form stiff peaks and then whisk in the sugar, 1tbsp at a time until the meringue looks glossy. They add in the vinegar, cornflour and vanilla and whisk briefly again until combined
– Spread the meringue inside the circle you have drawn on the parchment creating a crater by making the sides a little higher than the middle
– Put in your pre-heated oven for 1 hour. Turn off the oven and let it cool completely inside the oven
– Chop 100g of strawberries and mix them with half the red currents and 2 tbsp. icing sugar. Place in a food processer and blitz until smooth – push this mixture through a sieve and save the sauce (you can get rid of the pulp)
– Whip up the cream with the remaining icing sugar and spread over the cool meringue. Place the remaining fruit on top of the cream and pour over the sauce!
– Heat the oven to 200C/180FAN/GAS6. Butter and line a 25X35cm Swiss roll tin with baking parchment
– In a large bowl, whisk the eggs and sugar using an electric whisk until light and fluffy
– Sift the flour into the bowl and using a metal spoon; gently fold this into the eggs. Pour in the butter and quickly fold to combine – don’t over mix
– Pour the mixture into a lined tin and smooth out to the edges with a spoon – bake for 12-15 minutes until cooked through
– Lay a sheet of baking paper, larger than your sponge, on to your work surface and dust with the remaining sugar. Flip the sponge onto the sugary surface and peel of the parchment lining the base of the sponge. Use the sheet underneath and tightly roll the sponge – leave to cool
– For the filling, add the vanilla and 3 tbsp. of the peach syrup to the cream and whisk. Fold in half the peaches and ripple through half the coulis
– Unroll the cooled sponge and remove the baking paper – spread the sponge with the cream
– Scatter raspberries and remaining coulis over – plate up and serve!
– Put the biscuits in a plastic bag and bash them with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls
– Beat the soft cheese, sugar, yogurt and vanilla until smooth and spoon over the crumbs equally
– Stir the jam until it becomes loose and gently stir in the strawberries
– Divide the jam between the cheesecakes and serve!
– Put half the mango slices in a bowl with half the lime juice and half the zest. Cover and chill. Put the rest of the mango in the freezer for about 3-4 hours
– Put the frozen mango in a blender with the rest of the lime juice and zest and blend until smooth. Tip into a container and leave in the freezer until needed
– Just before serving, place the mango pieces in the bottom of 6 sundae glasses and take out the mango sorbet and coconut ice cream from the freezer so they are just about soft enough to scoop out
– Divide the ice cream and sorbet between glasses and decorate with mint leaves and lime slices – serve!