The 'pick your own' sweet sharing board recipe | Sainsbury`s Magazine (2024)

Celebrate the best of the season’s berries with this fruity sharing board. Add any sweet treats you like; mini tart cases or mini pastries would both make welcome additions

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill

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Ingredients

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Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 6 and line a baking tray. To make the scones, put the flour and baking powder in a bowl and rub in the butter. Stir through the sugar and sultanas then make a well in the middle and add one of the eggs and the milk. Stir to bring the dough together, then transfer to a lightly floured work surface. Shape the dough into a rectangle, then fold in half and repeat the process 2 or 3 times. Roll out to around 3cm thick and cut out rounds with a 4cm cutter, re-rolling the offcuts as necessary until you have 16 scones. Transfer to the baking tray, beat the remaining egg and brush the scone tops. Bake for 12 minutes, then transfer to a wire rack to cool.
2. For the meringues, reduce the oven temperature to 120°C, fan 100°C, gas ½ and line a baking tray. Whisk the egg whites to soft peaks, then add the sugar a tablespoon at a time, until the meringue is stiff and glossy. Pipe 18-24 mini meringues onto the tray and scatter with the pistachios. Bake for 1 hour, then turn the oven off and leave the meringues inside until completely cool.
3. For the blueberry compote, put the blueberries in a pan with the brown sugar and heat gently until the sugar has dissolved. Continue to cook for 6-8 minutes, or until the blueberries are starting to burst. Add the cornflour and continue to cook for a few minutes until syrupy. Set aside to cool.
4. For the strawberries, combine the elderflower cordial, sugar and 2 tablespoons of water in a bowl. Stir in the strawberries, cover and leave for a couple of hours until the strawberries are soft and syrupy.
5. For the limoncello cream, put the mascarpone, cream and limoncello in a bowl and whip to soft peaks.
6. To decorate the board, put the compote, strawberries and cream in separate bowls and add to the board. Pile on the scones and meringues and fill the gaps with shortbreads, madeleines, fresh berries and cherries.