Very berry delight

    40 min

    An autumnal strawberry and blueberry dessert smothered in delicious chantilly cream. Served best in a glass to show off the lovely layers your guests will be tucking in to!

    London, England, UK
    4 people made this

    Serves: 4 

    • 1 punnet strawberries
    • 1 punnet blueberries
    • 1 tablespoon caster sugar
    • 1 small packet digestive biscuits, crushed
    • 50g butter, melted
    • 300ml creme fraiche
    • 1 teaspoon vanilla extract
    • 4 to 5 tablespoons caster sugar
    • dark chocolate

    Prep:15min  ›  Cook:15min  ›  Extra time:10min chilling  ›  Ready in:40min 

    1. Take the leaves off the strawberries and cut into quarters. Place in a bowl with the blueberries and sprinkle with 1 tablespoon caster sugar.
    2. Cover with clingfilm and place in the fridge until needed.
    3. Mix the crushed digestive biscuits and melted butter together to a consistency that would form a good base when patted down.
    4. Divide the crushed digestive mixture between 4 serving glasses and pat down to form a base.
    5. Place in the fridge for around 10 minutes or until set.
    6. For the chantilly cream mix together the crème fraiche, vanilla extract and 4 to 5 tablespoons caster sugar until smooth – you may want to adjust the caster sugar to taste.
    7. To assemble, spoon equal quantities of the fruit mixture onto the biscuit base and top with the chantilly cream mixture.
    8. Grate the chocolate over the top before serving.


    The biscuit base, fruit mixture and chantilly cream can be made ahead of time and assembled just before serving. Try different combinations depending what is in season.

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