This classic British dessert layers sweetened crushed berries with billowy whipped cream to create an elegant, light dessert that celebrates the natural beauty of fresh fruit.
Recipe Details
Ingredients
- 500g mixed fresh berries (strawberries, raspberries, blueberries)
- 80g caster sugar
- 400ml heavy whipping cream, cold
Instructions
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Hull strawberries and cut into quarters. Leave smaller berries whole. Place all 500g mixed fresh berries (strawberries in a large bowl.
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Add 80g caster sugar to the berries and gently crush about half the berries with a fork, leaving some whole for texture.
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Let berries macerate for 15 minutes, stirring occasionally, until juices form and sugar dissolves.
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In a chilled bowl, whip 400ml heavy whipping cream with electric beaters until soft peaks form, about 3-4 minutes. Don't overwhip.
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Gently fold half the berry mixture into the whipped cream, creating a marbled effect with streaks of berry color.
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In 4 glasses or bowls, layer the berry cream mixture with the remaining plain berry mixture.
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Finish with a dollop of plain whipped cream and a few perfect berries for garnish.
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Chill for 30 minutes before serving to allow flavors to meld.
Tips
Berry Selection: Use a mix of berries for varied flavors and colors. Frozen berries work but will release more juice.
Crushing Technique: Crush only about half the berries - you want both smooth and chunky textures for interest.
Maceration Time: Let the berries sit with sugar to release their natural juices and create a syrup.
Cream Consistency: Stop whipping at soft peaks - overwhipped cream becomes grainy and less appealing.
Folding Method: Fold gently to maintain the cream's airiness while creating beautiful berry swirls.
Make-Ahead: Prepare components separately and assemble just before serving for best texture.
Seasonal Variations: Use whatever berries are in season - summer berries are ideal, but frozen work in winter months.