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Preparation time 30 minutes
Cooking time 35-40 minutes
Cost per portion £1.12
4 medium egg whites
One quarter tsp cream of tartar
150g/5oz caster sugar
75g/3oz light muscovado sugar
1 tsp white wine vinegar
50g/2oz ground almonds
For the filling
250ml/8fl oz double cream
150g/5oz Greek yogurt
350g/12oz strawberries, sliced
1 Whisk the egg whites and cream of tartar in a large bowl with an electric whisk until stiff but still moist looking peaks. Gradually whisk in the caster sugar, then muscovado sugar, a teaspoonful at a time until they have all been added, whisk for a minute of two more until the mixture is thick and glossy.
2 Fold in the vinegar and ground almonds with a large metal spoon then divide the mixture between two, lightly oiled 20cm/8in sandwich tins that have been base lined with a circle of non-stick baking paper.
3 Bake in a preheated oven set to 150oC/gas mark 2 for 35-40 minutes until lightly browned and crisp. Loosen the edges of the cakes carefully with a knife then leave to cool in the tins.
4 Loosen the edges of the cakes once more then turn out on to a sheet of non-stick baking paper. Peel off the paper from the bases.
5 Whip the cream until if forms soft swirls, then fold in the yogurt. Transfer one macaroon cake to a serving plate, spread with two thirds of the cream mixture. Arrange two thirds of the fruit on top then add the second macaroon cake. Decorate the top with the remaining cream and berries and serve within 30 minutes of assembly.
The macaroon cake can be made the day before and then turned out on to a tray lined with non-stick baking paper. Cover with a second sheet of paper and store in a cool dry place. The cakes are very fragile so handle with care, you may find it easier to transfer them to a serving plate by sliding the base of a loose bottomed cake tin underneath them rather than using a palette knife or fish slice. Decorate with cream and summer fruit at the very last minute.