summer dessert recipe

When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert

Strawberry pavlova

caster sugar

tsp white wine vinegar

tsp cornflour

tsp vanilla extract

strawberries, hulled and halved

redcurrants, stalks removed

tbsp icing sugar

double cream

Using a pencil, mark out the circumference of a dinner plate on baking parchment.

Whisk 4 egg whites with a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">hand mixer</a> until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.

Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

When the meringue is cool, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.

Place in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, blitz until smooth, then push the fruit mixture through a sieve.

Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

This easy homemade Cherry Cobbler recipe is made with fresh cherries and a soft rise-to-the-top topping. Served with a scoop of ice cream it&#x27;ll be at the top of your dessert go-to list!

Cherry Cobbler

lbs cherries (fresh, pitted and cut in half)

sugar (granulated)

cornstarch

lemon juice

salt

all purpose flour

sugar

tbsp baking powder

tsp salt

milk

butter (unsalted, melted, for the skillet)

Preheat oven to 375 F degrees.

Cook the cherry filling: Wash and pit your cherries. This process is much faster and easier with a cherry pitter. Slice them in half and add them to a saucepan with the rest of the filling ingredients. Cook them over medium heat for about 5 minutes, stirring occasionally.

Make the batter: Mix the flour, sugar, baking powder, salt, egg, and milk in a bowl until smooth. Melt the butter in the skillet, remove from heat, then pour the batter in.

Bake: Spoon the cherry mixture in an even layer over the batter and turn the oven down to 350F. Bake for 40 to 45 minutes, or until golden brown.

https://content.jwplatform.com/videos/mvvoJ8u3.mp4

This easy homemade Cherry Cobbler recipe is made with fresh cherries and a soft rise-to-the-top topping. Served with a scoop of ice cream it'll be at the top of your dessert go-to list!

Healthy Fruit Pizza - 2 Ways - the perfect breakfast, brunch or dessert for summer parties, BBQ&#x27;s and cookouts. Made with your favorite selection of rainbow fruit or mixed berries, and a gluten free granola crust with Vanilla Greek yogurt. 

Healthy Fruit Pizza + RECIPE VIDEO

old fashioned oats (, (use coconut flakes

oat flour (, (use almond flour

coconut oil (, room temperature (melted butter can be substituted))

honey ((use low carb sweetener

vanilla extract

cinnamon

1-1/3 cups thick plain Greek OR Skyr yogurt

maple syrup

blackberries

raspberries

oranges

kiwi (, sliced (leave out for keto))

strawberries (sliced)

blueberries

Plus any other fruits you

Preheat oven to 350 F.

Grease a 10-inch cake pan with baking spray or line with parchment paper and set aside.

In a large bowl, combine oats, oat flour, cinnamon, vanilla,&nbsp;and salt together. Add the honey and coconut oil and mix until dough is combined and sticks together. Use your hands or a fork as needed.

Spread the mixture into prepared pan and press down firmly with a spatula or the bottom of a glass cup.

Bake in preheated oven for 10 minutes. Remove from oven and allow to cool completely (place in the refrigerator or freezer to cool faster).

Meanwhile, in a medium mixing bowl, combine yogurt with honey and vanilla. Use an offset spatula to spread yogurt over cooled crust.

Decorate with your favorite combination of fruit. Enjoy immediately or place in the fridge to cool and set.

Strawberry Shortcake is a great summer dessert using bright fresh berries. Light &amp; sweet angel food cake is toasted and layered with whipped cream, which is a delicious twist on the typical strawberry shortcake recipe.

Strawberry Shortcake

angel food cake

whipped cream

Wash the fruit and pat dry. Slice strawberries and place into a bowl. Add in the sugar and gently stir together. Cover and place in the refrigerator for two hours.

Preheat oven to 375°F.

Cut the angel food cake into cubed pieces and place them onto a baking sheet covered with parchment paper.

Bake for 8-10 minutes until they are slightly toasted.

Remove from oven and cool.

In clear glasses, layer the angel food cake, strawberries, and whipped cream. Repeat layer once again and top with whipped cream.

Serve immediately.

This gorgeous and super simple summer peach cobbler is just a few minutes away from hitting your belly! No peeling peaches required!

Peach Cobbler

halved,

dark brown sugar

all-purpose flour

baking powder

unsalted butter,

heavy cream

tbsp course sugar

Preheat oven to 375° F. Set a 2-quart baking...

Preheat oven to 375° F. Set a 2-quart baking dish aside.

To make the filling: Place the peaches, cornstarch,...

To make the filling: Place the peaches, cornstarch, both sugars, and cinnamon in a large bowl. Toss until well combined and set the bowl aside, stirring every so often while you make the biscuit topping.

To make the biscuit topping: In a large...

To make the biscuit topping: In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined. Gently toss in the butter pieces and coat them with the flour mixture. Rub the butter in with your fingers (use your thumbs and first two fingers) until the mixture becomes a little crumbly and the butter forms small clumps (coarse meal with the flour) – you’ll need to use a little pressure to get the cold butter to break up so don’t be afraid to “get dirty”.

Whisk the egg and cream together in a...

Whisk the egg and cream together in a 4-cup liquid-measuring cup. Slowly add this mixture to dry ingredients, mixing with a fork until the dough just comes together - it will be wet and sticky.

Pour the peach filling into the baking dish....

Pour the peach filling into the baking dish. Using a large ice cream scoop or a ¼ cup measuring cup drop clumps of biscuit dough (about ½ cup each) over the top of the peaches, gently flattening them out slightly with your fingertips. Sprinkle the biscuit dough with the coarse sugar.

Bake until golden brown, about 45 minutes. Transfer...

Bake until golden brown, about 45 minutes. Transfer pan to a rack and let cool slightly. Serve warm with vanilla ice cream or whipped cream.

This choc cherry ice cream cake is the only dessert you need at a summer gathering. You will need a kitchen thermometer for this recipe.

Chocolate and roasted cherry ice cream cake recipe

thickened cream

x jar good-quality cherry jam

dark (70%) chocolate, chopped

sour cream

(250 milliliters) pure (thin) cream

icing sugar mixture

cherries, pitted, whole

(150 grams) caster sugar

lemons

Step 1

To make the ice cream, place the egg yolks in the bowl of a stand mixer with the whisk attachment and whisk until thick and pale. Place the sugar and 1/3 cup (80ml) water in a saucepan over medium- high heat. When the sugar syrup reaches 118°C on a kitchen thermometer, slowly pour into the yolks while whisking continuously. Continue to whisk until cooled and combined. Set aside. Place the thickened cream in the cleaned bowl of a stand mixer and whisk to soft peaks. Fold gently into the egg mixture, followed by cherry jam (you want this to form a ripple effect). Line the base and side of a 25cm (1.5 Lt capacity) springform pan with baking paper. Pour the mixture into the pan and wrap with plastic wrap and freeze overnight to set. Preheat oven to 220°C.

Step 2

For the roast cherries, place cherries in a roasting pan and scatter over sugar, zest and juice. Roast for 20-25 minutes or until cherries are roasted and syrupy. Set aside to cool completely at room temperature.

Step 3

To make the chocolate shards, melt dark chocolate and thinly spread over a large piece of baking paper. Cover with another piece of baking paper and roll up to form a 2cm-diameter cylinder. Freeze for 30 minutes, then unroll (the chocolate will break into shards).

Step 4

Place the sour cream and the pouring cream in a bowl with the icing sugar and whisk to stiff peaks. Remove the ice cream cake from the springform pan and place on a platter. Spoon over whipped cream and spread over the top. Scatter over chocolate shards roasted cherries to serve.

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6317470208112&=domain=del

Top 6 summer dessert recipe recipes from across the web

The most viewed summer dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry pavlova

Cherry Cobbler

Healthy Fruit Pizza + RECIPE VIDEO

Strawberry Shortcake

Peach Cobbler

Chocolate and roasted cherry ice cr...

Top 6 summer dessert recipe recipes from across the web

The most viewed summer dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry pavlova

Cherry Cobbler

Healthy Fruit Pizza + RECIPE VIDEO

Strawberry Shortcake

Peach Cobbler

Chocolate and roasted cherry ice cr...

The most viewed summer dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine