Summer in a glass!

This is one of my favourite desserts, and I've been making it for as long as I can remember. My mum, Vera, always made a fabulous traditional Sherry trifle when we were growing up, and this variation has all the classic elements, but it takes no time at all to whip up.

  • 300ml raspberry & Wexford rhubarb cordial
  • 1 cinnamon stick
  • 300g mixed summer berries (such as strawberries, blackberries, blueberries and raspberries)
  • 1 tsp vanilla extract
  • 150ml cream
  • finely grated rind of 1 orange
  • 450g carton fresh vanilla bean custard
  • 195g packet shortbread biscuits
  • cocoa powder, to dust
  • 2–3 amaretti biscuits

Put the cordial into a pan with the cinnamon stick. Bring to the boil, then reduce the heat and simmer for 15 minutes until reduced by half and slightly thickened. Place the mixed berries in a heatproof bowl and pour over the cordial mixture, and add the vanilla. Stir to combine and leave to cool.

Remove the cinnamon stick from the marinated berries, and spoon into Martini glasses, reserving the liquid. Whip the cream in a bowl until it forms soft peaks and set aside until needed. In a separate bowl, fold the orange rind into the custard until evenly combined. Crumble the shortbread biscuits over the marinated berries, then pour over a little of the reserved liquid.

Spoon over the custard mixture and dollop or pipe the whipped cream on top. Chill for 1 hour, then add a light dusting of cocoa powder and crumble the amaretti biscuits on top to serve. These will keep in the fridge covered with cling film for up to 3 days.

Coconut Crème Brûlée

With its perfectly caramelised sugar topping (and decadent custard with a tropical twist), this coconut crème brûlée is very beautiful to look at. Crack the sweet glaze, and it is also incredibly light and wonderfully smooth. I often serve it for large numbers – everyone can enjoy their own individual dessert, so it’s easy to do the maths!

Serves 6–8

  • 8 egg yolks
  • 120g caster sugar
  • 1 vanilla pod, split in half and seeds
  • scraped out
  • 400ml cream
  • 400ml coconut milk

Preheat the oven to 110°C (225°F/Gas Mark ¼). Place the egg yolks in a large bowl with 125g of the sugar and the vanilla seeds. Whisk for about 5 minutes, until the mixture is pale and fluffy and holds the trail of a figure 8. Meanwhile, place the cream and coconut milk in a pan with the scraped-out vanilla pod, and simmer gently until the mixture just comes to the boil. Remove the vanilla pod, then slowly pour the hot cream into the yolk mixture, whisking continuously.

Pass through a sieve into a clean bowl. Using a ladle, divide the mixture into 8 x 125ml small dishes or ramekins set in a baking tin filled with enough boiling water to come halfway up the sides of the ramekins (this is called a bain marie). Bake in the oven for 1 hour, until just set but still with a slight wobble in the middle.

Remove from the oven and leave in the bain-marie for another 30 minutes before removing and allowing to cool completely. Transfer to the fridge and allow to set for at least 6 hours, or preferably overnight. To finish the brûlées, sprinkle each one with about 2 teaspoons of sugar in an even layer and use a blow torch to melt and glaze the sugar until caramelised. Arrange on plates.