• Sarah Rainey

Golden berry bake

Half-brûlée, half crumble, my golden berry bake combines the best of all worlds - and can be eaten sizzling hot from the oven, or chilled if you prefer.

It works well with a bag of mixed berries - the plumpest and juiciest you can get your hands on - and golden caster sugar rather than regular caster, which gives it a lovely honeyed hue on top and makes the whole thing taste like caramel.

All you need is five minutes to whip it up... and an extra big spoon to dig in...

Serves 2 (or 4 smaller portions)


275g mixed berries (I use strawberries, blueberries and raspberries)

250g mascarpone cheese

4 tbsp golden caster sugar


Preheat the grill to medium.

Wash and prepare the berries. If using, hull and quarter the strawberries.

Mix two tablespoons of sugar with the berries and transfer them to a small skillet or oven-proof frying pan (around 20cm diameter). They should completely cover the base.

Scrape the mascarpone into a bowl and whip it until light and fluffy. Dollop the cheese over the berries and top with the remaining sugar. Grill for 10-15 minutes or until golden and caramelised on top.

Serve immediately, straight from the pan.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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