These super cute mini strawberry cream cakes make for the most blissful summer picnic treats. Strawberries are the star of the show, but cream is an essential ingredient too. They’re also flavoured with rose as befits the season. Ideal for summer entertaining and alfresco eating.
Doesn’t roasted plum parfait sound delicious? Well you wouldn’t be far wrong. It’s a light and fresh tasting summer dessert made with layers of roasted plums and a mixture of yoghurt, cream and lemon curd.
These light and crisp waffles, served with a perfumed rhubarb and rose compote and a pillowy cloud of gently scented rose cream will save you the cost of a pilgrimage to Waffleland.
Flavoursome cakes with zesty notes and a background hit of coconut. A mix of cream and lemon curd with some grated chocolate completes the picture, making them perfect for an afternoon tea party. If you don’t add the cream or lemon curd topping, these lemon coconut cakes become dairy-free.
A rich decadent three layered chocolate cashew pie for a special occasion. It’s a biscuit crust, filled with dark chocolate ganache and topped off with a creamy confection of cashew nut butter, cream cheese and whipped cream.
Soft rich dark chocolate scones make an ideal base for cherry jam, blackcurrant jam or orange curd. Delicious warm or cold, but best eaten on the day they are made.
Chocolate sponge covered with rose infused strawberries, blueberries and raspberries then smothered with custard and cream. If you’re a trifle rushed, this summer berry trifle makes for an easy but indulgent summer dessert.
A truly decadent dessert for those long dark winter nights. This Baileys chocolate banana pie has a dark chocolate biscuit base which is covered in thinly sliced bananas. On top of this goes a mixture of yogurt and cream with a dash of Baileys.
In a really busy year, this month seems to have been the busiest of the lot; I’ve tried to be creative by combining as many entries to blog challenges as possible – regular readers will have spotted this from earlier posts. I think I’ve done pretty well, but there are two further challenges I want to enter: One Ingredient and Classic French. In addition, I needed to bake something from Eric Lanlard’s latest book Chocolat which I was recently sent for review.