Looking for a dessert that’s just as beautiful as it is delicious? These Raspberry Almond Cupcakes are a stunning combination ...

Smooth the mixture out and sprinkle with the slivered almonds. Bake for 45 minutes or until a skewer comes out clean. Allow to cool in the tin for about 15 minutes then transfer onto a wire rack ...

In a food processor, pulse almonds until very finely ground ... Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.

These keto raspberry cheesecake bars are the kind of treat you’ll want to keep in your freezer year-round. They’re creamy, ...

Stir the chia seeds, along with a bit of almond extract, into the raspberry mixture, then transfer to the fridge and let the magic happen. After an hour of chilling, voilà! A lovely pink pudding ...

I have found a combination of vanilla, almond and raspberry to work beautifully, especially in the spring and summer months. The cake itself has a twang to it, thanks to the raspberries ...

Nadiya's chewy, almond and raspberry amaretti have a fresh raspberry hidden in the middle. They make a lovely gift, but are best eaten straight away. Preheat the oven to 190C/170C Fan/Gas 5 and ...

then stir in the almond essence. Pour the filling mixture into the pastry case and, using a palette knife, gently spread it evenly over the raspberry layer. Bake the tart on the middle shelf of ...

Alex Szrok, the head of pastry at St John in London, exclusively shares the recipe for the restaurant’s seasonal trifle. “Alex [Szrok] is a brilliant pastry chef who puts his own spin on ...

Stir the chia seeds, along with a bit of almond extract, into the raspberry mixture, then transfer to the fridge and let the magic happen. After an hour of chilling, voilà! A lovely pink pudding ...