Recipe

Mini dessert medley

by Katherine Frelon

A smorgasbord of Borough Market cakes, jazzed up for a party

This recipe came out of the Love Your Local Market Market Basket Challenge.

Ingredients

For the meringues:
8 mini meringues
400g mixed summer berries (reserve some for the brownies)
500g each of mascarpone and double cream, whisked together until firm (reserve some for the brownies)
Handful of dried rose petals, violets or other edible petals

For the lemon cake:
1 small lemon cake
Juice of 2 lemons
50g sugar
Lemon curd
Blueberries
Small basil leaves
Shelled pistachios, roughly chopped

For the chocolate brownies:
1 tray of chocolate brownie
1 tsp rose or orange water
Ice cream (optional)
Icing sugar for dusting

Method

Top the meringues with the whipped cream, decorate with red berries and scatter with rose petals.

Cut the lemon cake into slices or squares, mix the sugar and lemon juice together and spoon over the cake. Top with a swoosh of lemon curd and scatter with blueberries, basil leaves and chopped pistachios.

Cut the brownie tray bake into diamonds. Muddle some red berries with the rose or orange water. Spread a layer of the whipped cream over the brownies (or ice cream if you prefer) and top with the red fruit mash-up. Dust with icing sugar and serve.

Recipe: Katherine Frelon