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Try our dessert board, then check out our best British desserts, individual dessert recipes and summer desserts.

Looking for more sharing ideas? Try our brunch sharing board, cheese grazing board and baked feta board.

Dessert board recipes

White russian

SERVES 8 | PREP 5 MINS | EASY

Mix 500ml of vodka with 250ml of Kahlua in a jug and chill. Whip 150ml of double cream to soft peaks and chill. Put eight small glasses (straight-sided glasses work better when serving lots together) in the fridge. Divide the mixture between the chilled glasses and add a spoonful of whipped cream to each glass.

Lemon tart with limoncello cream

SERVES 8 | PREP 5 MINS | EASY

Cut 1 ready-made lemon tart into eight slices, whip 150ml of double cream with 1 tbsp of limoncello and fold in the finely grated zest of 1 lemon. Arrange the tart pieces on a board and spoon a small amount of lemon cream onto each one.

PER SERVING 265 kcals | fat 17.3G saturates 10.6G | carbs 23.6G | sugars 12.3G fibre 0.4G | protein 2.6G | salt 0.1G

Rich chocolate pots

SERVES 8 | PREP 5 MINS PLUS CHILLING | COOK 5 MINS EASY | GLUTEN FREE

Chop 300g of dark milk chocolate and tip it into a bowl, heat 150ml of double cream with 150ml of milk to just below boiling, tip it over the chocolate and then stir until smooth. Divide between eight small ramekins or pots and chill until needed.

PER SERVING 302 kcals | fat 22.3G saturates 13.7G | carbs 21.1G | sugars 21.1G fibre 0.9G | protein 3.6G | salt 0.1G

  • lemon tart slices
  • chocolate pots
  • 32 mini meringues
  • 350g berry compote
  • 1 pouring cream
  • 8 different flavoured macarons
  • 8 mini croissants
  • sprinkle of sugar
  • knob of butter
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    Method

    • step 1

      TO BUILD YOUR BOARD: Put the lemon tart slices on a board and arrange the chocolate pots on, too. Pile the meringues into a bowl, spoon the berry compote into a jug and pour the cream into another. Arrange the macarons alongside the other desserts. Serve with the mini croissants – press them flat and fry briefly with the butter and sugar to slightly caramelise.

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    Authors

    Lulu GrimesManaging editor
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