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
Mango granita with lemongrass, raspberries and yoghurt
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