Knickerbocker glory

Make this dessert even more indulgent by drizzling over warm chocolate sauce before serving.

Ingredients:

half of a 1-pint (400-g) basket of
strawberries, stems removed
drizzle of strawberry liqueur or other
liqueur of choice
2⁄3 cup heavy whipping cream
2 slices plain sponge cake or pound cake,
cut into pieces if needed
1 pint (600ml) vanilla ice cream
1⁄4 cup blanched almonds, toasted and
coarsely chopped

Preparation:

1. Coarsely slice the strawberries,reserving 2 whole ones. Put the sliced berries in a bowl, drizzle
with the liqueur, then purée with an immersion blender. (Alternatively, pulse in a food processor.) Whip the cream with a whisk or electric mixer until soft peaks form.
2. Place 1 piece of cake in the bottom of each of two tall glasses, then spoon in 1 tbsp of strawberry
sauce. Add a scoop of ice cream then of whipped cream. Add another drizzle of strawberry sauce, then continue layering, ending with ice cream at the top. Sprinkle with the nuts and top with the reserved whole berries.

Fresh figs with cassis cream

Serve this dessert when figs are in season and at their best.

Ingredients:

12 plump fresh figs, stems removed
generous drizzle of crème de cassis
7oz (200g) mascarpone cheese

Preparation:

1. Cut a cross on the stem-end of each fig, cutting down about 3⁄4 of the length, then squeeze gently to open. Place 3 figs in each of 4 dishes, and drizzle with crème de cassis.
2. Mix the mascarpone with a drizzle of cassis and stir gently until lightly marbled. Add a spoonful of the mascarpone mixture and serve.

Mixed berry cake

Bring in a flavor of summer with this combination of mixed berries.

Ingredients:

3–4 scoops soft chocolate ice cream
3–4 scoops soft vanilla ice cream
8in round plain sponge cake
1lb 2oz (500g) mixed summer berries, such
as raspberries, blackberries, strawberries,
and red currants
drizzle of crème de cassis or other liqueur
of your choice (optional)

Preparation:

1. Spoon the ice cream on to the sponge cake, then pile on the fruit.
2. Drizzle over the crème de cassis or other liqueur (if using), and serve.

Berry gelatin cups with vanilla cream

Try topping this delicious dessert with crème fraîche instead.

Preparation:

1 package (4-serving size) instant gelatin,
berry flavored
1⁄2 cup crème de cassis
1⁄2 cup heavy whipping cream
1⁄4 tsp vanilla extract
2 tbsp confectioner’s sugar, sifted
small mint leaves, for garnish
handful of small berries,for garnish (optional)

Preparation:

1. Make the gelatin, according to package directions, in a 1-quart heatproof bowl. Pour in 2⁄3 cup
boiling water and stir until the gelatin has dissolved. Pour in the cassis, then add up to 1 cup cold
water, stirring until dissolved. Divide between 4 small wine glasses and chill for at least 4 hours or until set.
2. Just before serving, combine the cream, vanilla, and confectioner’s sugar in a bowl and beat with an electric mixer until soft peaks form. Spoon the cream into each glass, top each dessert with a mint leaf or two and a sprig of berries (if using), and serve.