Between milkshakes, trifles and mousse, there are so many fantastic recipes that use this dessert staple. It’s not just a garnish anymore and can be used to lighten a dish up or as the bind that holds it all together.

Here is a two-course meal you can enjoy with whipped cream.

Main course:

Salt-crusted whole sea bass with fennel and rocket salad and garlic mash.

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour


Serves 4



For the sea bass

For the fennel salad

For the garlic mash


  1. Preheat the oven to 200C/390F/Gas 6.
  2. Dry the scaled, gutted fish with kitchen paper. Stuff the body cavity with the thyme.
  3. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold the salt into the egg whites.
  4. Line a baking sheet or ovenproof serving dish with greaseproof paper and spread one-third of the egg white mixture over the base.
  5. Lay the sea bass on top of the egg white mixture, and then spoon over the remaining mix to cover the fish completely.
  6. Bake the sea bass in the oven for 30-35 minutes, until the salt crust is crisp.
  7. Remove the dish from the oven. Break the salt crust with a palette knife. Using a pastry brush, remove the salt crystals from the surface of the fish and from around the fish.
  8. Squeeze over the lemon juice and drizzle with olive oil.
  9. For the fennel salad, place the fennel, dill, orange juice and olive oil into a bowl and mix together.
  10. Leave to stand for about ten minutes. Just before serving, add the rocket and mix to coat the rocket leaves.
  11. For the garlic mash, place the garlic and cream into a saucepan and bring to the boil, then reduce the heat and simmer until the cream is reduced by half.
  12. Remove the garlic bulb from the pan, then mix in the mashed potatoes and stir well to combine.
  13. Add the butter and season to taste with salt and freshly ground black pepper.
  14. To serve, place a spoonful of mash onto each serving plate along with a little of the salad and a quarter of the sea bass for each person.


Mary Berry’s tipsy trifle

Homemade Swiss roll and soaks up the sherry and adds a special decorative touch to Mary Berry’s slightly boozy, party-time trifle.

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour


Serves 10




For the Swiss roll

For the filling

For the custard

To decorate


Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.

For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.

Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar.

Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through.

Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end.

Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards.

For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top.

Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard.


For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming.

Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set.

Leave three tablespoons of whipped cream aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the almonds. Spoon 10 cream blobs around the trifle, one for each portion. Decorate with 10 cherries and chill until ready to serve.