As soon as you get to the picnic area you throw of your shoes and let the slightly moist field tickle the soles of your bare feet… The air smells warm, a lone bumblebee buzzes from flower to flower. You feel happy. Happy and alive… Summer has finally arrived!! Ofcourse, we will have to see how long it stays this time, but for now, it is warm and sunny and lovely outside. People seem to be different as soon as the weather changes for the better. Clothes disappear magically. Revealing legs that are too white for July and arms that haven’t seen much sunshine either. After a long and leisurely day in the park those same arms and legs have a rosy glow over them. Winter has been forgotten!
Of course, you’re not gonna go to the park just to sit there… There needs to be food involved. Something sweet and colorful and a little sinful, aren’t those the best treats? Summer for me is all about light and lovely food. Salads, fruity desserts and evenings spend with friends around a BBQ. Sometimes I would really wish that are garden was facing the south, as most of the times, the temperatures drop dramatically after 6 pm. Leaving the garden a bit too cold for a summer bbq… But hey, nothing a cardigan can’t fix!
And if you present everyone with some of this do-it-yourself dessert, I am pretty sure the evening will be long and leisurely. The dessert can be with homemade cake (and I suggest a lovely lemoncake here!) or it can be storebought if you’re out of time or if the temperatures are too hot to turn on the oven. It’s up to you!
The prep time of this recipe is a bit dependent on your ingredients and can be as short as ten minutes or as long as an hour if you choose to go with homemade cake
assortment of fresh fruit (pick whatever is in season. I have used:
- red currants
- blue berries
For the raspberry cream;
- 250 ml of whipping cream
- 2 tbsp of sugar (or more or less as you prefer)
- 200 gr fresh raspberries
Cake - homemade or storebought
Whip the cream with the sugar until you have stiff peaks. Use a fork to break up some of the raspberries and carefully fold them through the cream. You want it to look rippled and not all pink.
Clean and cut or peel the rest of the fruit in whatever size you want it to be.
Cut the cake in slices and arrange layers on plates with the cake, the fresh fruit and the raspberry cream and tuck in and enjoy!