An old recipe but still worth the effort! It's so nice to make this in the summer with really ripe raspberries and it's a great way to use up slightly stale bread. Serve with whipped cream.
Reader, Debbie Cleland, shares her version of this traditional Scottish dessert, served as an ice cream slice with raspberries, oats and an optional dash of whisky
Mousses, â€œi dolci al cucchiaioâ€ (desserts eaten with a spoon), are the perfect way to finish a dinner with guests. I learned this type of preparation from a chef friend of my family who worked in Switzerland serving the Australian Ambassador. This mousse is prepared the day before and can also be frozen for up to 15 days. If you freeze the mousse, it is best to use individual moulds so that you thaw only the portions that you need to use.
Adding a little fruit purÃ©e to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges
Follow our step-by-step for prepping your tart case then fill with frangipane and top with fruit for a classic bake everyone will love
A wonderful Scottish pudding based loosely on the traditional trifle, with the added twist of a layer of baked custard