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As you know, I'm not usually associated with such sophisticated dishes as desserts! I'm far too clumsy and far too impatient, but, this is one dessert recipe I do enjoy doing

Once over, raspberries tended to be a late summer fruit, but now thankfully, British growers are able to produce fantastic raspberries from June to October, I’ve also used Prosecco in this recipe, who doesn’t love the combination of Prosecco and raspberries?!!!

So I urge you to give this recipe a whirl, it does take a little time and effort, but it'll be worth it, trust me

Shopping list

  1. 5 sheets gelatine

  2. 450 g raspberries

  3. 100ml of Prosecco

  4. 125 g icing sugar, sifted

  5. 300 g Greek yogurt

  6. 5 large egg whites

  7. 500 ml double cream


1 Cover the gelatine with cold water and leave for 10min.

2 Cut 10 strips of baking parchment, each roughly 3 x 15in,Wrap each strip around a ramekin, leaving 1½in above the dish. Secure with an elastic band

3. In a food processor, whiz raspberries with Prosecco and half the icing sugar until pulpy

4 Sieve to remove seeds and Stir purée into the yogurt and beat until smooth.

5 Squeeze out excess water from the gelatine, put into a bowl and pour over 100ml boiling water. Whisk to di