Dessert Bowl

Kirsten Tibballs

Cook Time 30 minutes

Servings 10


For the Chantilly Cream

800ml thickened cream

80g caster sugar

2 lemons, zested

1 tsp vanilla bean paste

For the Butterscotch Sauce

1 tsp vanilla bean paste

pinch salt

250ml thickened cream

250g brown sugar

1 tbsp unsalted butter

To assemble

1 packet chocolate biscuits

1 punnet of blueberries

1 punnet of raspberries

1 punnet of strawberries, diced

1 small block of milk chocolate


In a bowl, whisk together the cream, sugar, lemon and vanilla until the cream just holds its shape but still collapses. Store the cream in the fridge for up to an hour before assembling the dessert bowl.

In a saucepan, combine the vanilla, salt, cream and brown sugar and boil for 3 minutes. Remove from the heat, add in the butter and whisk together. Set aside to cool.

Place one third of the cream in the base of a serving bowl, top with a layer of biscuits and drizzle with butterscotch sauce. Scatter in one third of the berries and repeat the same layers. To finish, top with the remaining cream and garnish with the butterscotch sauce, remaining berries and shave some chocolate on top using a vegetable peeler.


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