Saturday, 6 August 2016


Hello and happy August everyone! If you follow me on Twitter (@loveemilyjayne) you'll know that I have been working on my baking skills and recently I made my first ever dessert! After many visits to the fruit farm the raspberries were finally ready on my most recent trip and it was only a matter of time before I was trying to find the perfect Summer dessert. If raspberries aren't your thing then this is the perfect recipe where you can just substitute the raspberries for other fruits such as strawberries, oranges or even lemons. 

This is the perfect Summer pud the serve up as it's fruity, creamy and cool! It's a thick ice cream topping on a nutty, crumbly base. I have never made a dessert before and I think this one was a success as it seemed to go down very nicely with the family (in other words they had seconds). It did take two attempts to get it just right but I managed to figure out where I went wrong and now I can share it with you lovely lot. 


2 egg whites
1 cup of all purpose flour (130g)
1/2 cup brown sugar (55g)
1/2 unsalted butter at room temp (115g)
1 cup walnuts cut into halves (125g)
1 cup white sugar (200g)
3 cups of raspberries (roughly 380g)
1 cup heavy whipping cream (230g)
1 teaspoon lemon juice

Prep: 30mins Cook: 20mins Ready: 50mins (plus minimum of 6 hours freezer time)

1. Preheat the oven to 150 degrees 

2. In a medium bowl mix together the brown sugar and butter until crumbly. Break the walnuts into smaller pieces. You can have them as big or little as you like, but personally I preferred them in bigger chunks and mix into the crumble. 

3. Press 2/3 of the mixture gently into the bottom of a non stick, medium cake tin. The remaining 1/3 will be used for the topping later. Bake in the oven for 20 minutes and once out of the oven put on a wire rack and let the crust cool completely.

4. This is not essential but would certainly make the next step A LOT easier: in a blender blend the raspberries till juiced. 

5. Next in a large mixing bowl whip the egg whites, white sugar, lemon juice and raspberries together. It's much easier to use an electronic mixer as it takes a good 10 minutes for it to be fully mixed together with a smooth texture. 

6. In a separate bowl whip the double cream until stiff. Once the cream is ready gradually fold it in to the raspberry mixture. 

7. Spread over the crust evenly and add remaining 1/3 crust to the top.

8. Freeze overnight (minimum 6 hours) before serving. You can serve alone or with extra cream, depending on your preference. 

What's your favourite Summertime dessert? Please leave your comments below!

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  1. That looks incredible!
    Alicia xx

  2. That looks SO good! I'm a sucker for anything pretty and pink!

    Claudia xx

    1. Thank you, it was delicious. Same, if it's pink I am all for it!x

  3. This looks lovely, I need to give this a try :)

    1. I hope you enjoy it as much as my family did. Thank you x

  4. Oh my gosh, this is the prettiest looking pud in the world!
    I may need to give this a try!

    Kayleigh x

    1. Aw thank you! Anything pink instantly gets my vote. I hope you enjoy it! x

  5. This looks delish and I'm so happy I stumbled upon your lovely blog after you followed me on Instagram! <3

  6. Hmm this looks amazing! and it is so pink and girly <3

    Gisforgingers xx


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