Innholdsfortegnelse for Summer Desserts 2025 i Olive Magazine

From years of entertaining (and writing entertaining recipes), one thing I’ve learned is that people will always remember a killer dessert. So with summer in full flow we’ve gathered our ultimate Olive winners – whether you’re after a simple ‘pull together in five minutes’ pud like our instant berry tiramisu, or a full-on showstopper like the griddled peach pavlova, you’ll find something gorgeous to make. There’s even a selection of dessert cocktails (mine’s a sgroppino) which are guaranteed to send you guests home very happy. Enjoy the summer!…

Boozy knickerbocker glory SERVES 4 | PREP 20 MINS PLUS CHILLING COOK 10 MINS | EASY 135g pack of strawberry jelly200ml Pimm’s200g blueberries2 tbsp caster sugar2 tbsp sloe gin150g strawberries, hulled150g raspberries3 tbsp icing sugarsqueeze of lemon juice300ml whipping cream1 tsp vanilla extract4 scoops of Cornish clotted cream ice cream4 scoops of raspberry ripple ice cream4 fan-shaped ice cream wafers4 maraschino cherries with stalks 1 Make the jelly following pack instructions, substituting the Pimm’s for the water. Line a shallow dish with clingfilm and pour in the jelly. Chill until set. 2 To make the compote, put the blueberries, sugar and gin in a small pan and heat gently until the sugar has dissolved and the sauce is shiny. Cool. 3 Keep back 50g each of the nicest looking strawberries…

Easy madeleine babas This is a cheat on a rum baba that’s very simple – use your favourite rum to make it more special. SERVES 2 | PREP 5 MINS | COOK 5 MINS | EASY 100g caster sugar125ml golden or dark rum2-4 madeleinesscoop of crème fraîche or whipped cream, to serve 1 Put 75ml of water and the sugar into a small pan, and bring to a simmer, swirling the pan at the start to help the sugar dissolve. 2 Bring to a boil and bubble for 5 mins to make the syrup a little thicker, then add the rum off the heat. Chill the syrup. 3 Arrange the madeleines in small bowls or glasses and, when you are ready to serve, pour over a good dose of the…

Zombie cocktail MAKES 1 | PREP 5 MINS | EASY 25ml white rum25ml dark rum1 tbsp overproof rum (we used Two Drifters Overproof Spiced Pineapple Rum)25ml lime juice125ml Pernod or other anise liqueur100ml pineapple juicedash of Angostura bitters1 tsp grenadine mint sprigs, cocktail cherries and orange or pineapple wedges, to garnish 1 Put the rums, lime juice, Pernod, pineapple juice and bitters in a blender with ice, and blitz for a few seconds. Or shake well in a cocktail shaker filled with ice until the outside of the shaker is cold. 2 Pour the cocktail into a glass filled with ice cubes, then slowly drizzle over the grenadine. Garnish with mint, cocktail cherries and orange or pineapple wedges. Sgroppino MAKES 2 | PREP 5 MINS | EASY 2 large spoons of lemon sorbet2…