Sunshine berries

Embrace the best of British berries, whether it’s a punnet of juicy, tangy raspberries or a bounty of sweet pick-your-own strawberries

Raspberry & dark chocolate cheat’s ice cream terrine

For a dessert that’s incredibly easy, with ice cream that doesn’t need churning, you must try this terrine. It’s layered with crisp dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead, ready to take out of the freezer when you want to impress. Liberty Mendez

SERVES 8-10

PREP 20 mins plus at least 8 hrs freezing

COOK 3 mins

EASY V

225g raspberries

1 tbsp caster sugar

½ lemon, juiced

400ml double cream

1 tbsp vanilla paste

275g condensed milk

200g dark chocolate, melted and cooled slightly, plus extra for topping

1 Line a 900g loaf tin (ours was 9cm x 20cm x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.

2 Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.

3 Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.