23 Easy Summer Desserts That Are *Almost* Too Beautiful to Eat

1. Preheat the oven to 200°C/180°C fan/Gas 6. To make the genoise, put the eggs, sugar, zest and vanilla into a heatproof mixing bowl and set over a pan of barely simmering water. Whisk together with a handheld electric mixer until the mixture feels

1. Reserve 6 small strawberries for decoration. Hull and roughly chop the rest and put them in a saucepan with the orange zest and juice, plus sugar. Stir over a gentle heat until the sugar has dissolved, then simmer for 5–10 minutes until the strawb

1. Place the biscuits in a large plastic food bag and roll with a rolling pin to crush finely. Mix with the icing sugar in a large bowl. Melt the dark chocolate with the butter over a gentle heat then add to the biscuits with 50g of the honeycomb pie

Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.Meanwhile, add the yoghurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be

Chia seeds make these polka-dot pops fun to eat. And at a hefty 2g of fiber per serving.

Preheat the oven to 150°C. Trace 6 circles, each 2 1/2-inches across and with at least 2 inches between them using marker on parchment paper, then flip the paper over onto a baking tray. Whip the egg whites and cream of tartar first on low spe

Special equipment: four 12-inch skewers Prepare a grill for medium-high heat. Toss the cake, strawberries and 1 1/2 cups sugar in a large bowl until the cake and berries are coated well on all sides with sugar (they can be a little lumpy and uneve

Special equipment: Four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticksTake the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium he

1. Break the chocolate into pieces and melt in bowl set over a small saucepan of gently simmering water. Cut two squares of non-stick baking paper about 15 cm (6 inches) across. 2. Divide the chocolate between the squares of paper, add a drop or two

Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when t

Line the base and two long sides of a 900g (2lb) non-stick loaf tin with a strip of non-stick baking paper or clingfilm. To make the granola topping, heat the butter in a frying pan, stir in the flaked almonds and cook for 2-3 minutes, stirring

These biscuits are great plain, but making the dessert certainly ups the 'wow' factor.

No special equipment is needed to make this easy, fruity ice cream. Enjoy it plain or try one of our mix-in ideas.

1) In a small shallow casserole dish, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired. 2) In a large bowl using an ele

Spoon the yogurt and lemon curd into a bowl and gently stir together. Scoop the passion fruit seeds out of the fruit shells with a teaspoon and fold into the lemon curd mix. Transfer the brandy snap baskets to a serving plate and divide two thirds o

Preheat the oven to 175°C.For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size piece

Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.

For the For the Crust: Blend flour, sugar and salt in a mixer fitted with a paddle attachment. Cut in butter, on low speed, until a rough crumbly texture. Whisk egg yolks with vinegar and 3 tablespoons of cold water. Add all at once to flour m

1. Line a brownie tin with greaseproof paper, leaving an overhang on each side for easy lifting later. 2. Line with cling film, bottom and sides. 3. Place 1L of softened vanilla ice cream in the bottom of the tin. Smooth out. Freeze until soli

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in clingfilm. Mix together the crushed biscuits and melted buttery spread. Press into the base of the tin and chill for 10 minutes. Beat the crea

1. Put half the blueberries in a small saucepan with the sugar and 1 tbsp water. Heat gently, stirring frequently until the blueberry juices start to run. Stir in the remaining blueberries, transfer to a bowl and leave to cool slightly. 2.Stir the

Line a 23cm (9inch) square cake tin, with baking parchment. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Whisk the sugar, eggs and the vanilla on a high speed with an electric hand mixer until very light and fluffy. Sift in