Ok, this is not strictly to do with DIY stuff, but it looks so gorgeous I just had to share…

Yummy. During my stay in the UK, I’ve been buying a popular DIY magazine to get some British-based decor inspiration (in fact, one of the magazine issues has given me an idea for the spare bedroom – more on that later). Whilst perusing their website, I came across this recipe.  And started drooling.  This looks L.U.S.H.  And so easy to do. 

How great would this be for dessert on a summer’s eve, sitting out on your dream deck?  I think I’m gonna have to make these soon!  Here’s the recipe…

You will need (serves 4):

For the towers
150ml whipping cream
8 shortbread biscuits (cookies in the US)
350g hulled and halved strawberries
4 tsp strawberry jam (not jelly)

For the raspberry sauce
350g raspberries
25g icing sugar (powdered sugar in the US)
1 tbsp lemon juice

Directions

First make the raspberry sauce, sprinkle the sugar over the raspberries and lemon juice and leave for 20 minutes. Then force the mix through a fine sieve to remove the seeds. Cover and refrigerate until needed.

When ready to serve, whip the cream to a soft peak stage. Place a biscuit on each plate and spoon a heaped tablespoon of cream onto the centre of each. Take 4-6 strawberry halves of roughly the same size and arrange in a circle, cut side out, around the rim of each biscuit, pressing into the cream to hold them in place.

Add a teaspoon of strawberry jam in the centre of the strawberries, spoon a little more whipped cream on top, and crown with another biscuit, pressing down gently to make sure the cream and strawberries merge together – but not so hard that the cream comes out the sides. 

Top with a little dollop of cream, and a half strawberry, arrange more strawberry halves around the outside of the plate, and drizzle with raspberry sauce.

Linking this post up to Show and Tell Saturday: