There’s just something about raspberries. Resist eating them straight from the punnet and they can be turned into jelly, jam or a refreshing sorbert, bringing vibrant colour and the perfect marriage of sweetness and tang. Cakes, ice cream, truffles, and anything meringue – both entertaining and everyday – these ruby fruits make a welcome addition in those too. Struggle to get your five a day no more.

Peach, raspberry and ricotta crumble cake

Peaches and raspberries with prosecco zabaglione

Pistachio and rose roulade with lychees and raspberries

Stephanie Alexander’s raspberry and rose-geranium sorbet with honey wafers, raspberries and cream

Meringue stack with raspberries and cream

Dutch waffle ice-cream sandwiches with crushed raspberries

Strawberry, cherry and raspberry salad with raspberry sorbet

Aperol jelly with prosecco sorbetto and raspberries

Verbena-scented bread and butter pudding, peaches, raspberries

Sesame praline meringue roulade with rosewater raspberries
