Soft, feather-light and topped with a thick strip of icing: few things are as irresistible to me as an iced finger bun. Here, I’ve flavoured the fondant with blackcurrant jam, which lends a gentle tartness to balance the sweetness, though almost any good-quality jam will work. A simple tanzhong (a cooked flour-and-milk paste) gives the buns their wonderfully fluffy crumb and keeps them soft for longer. For a more indulgent version, split the buns along the top and fill with whipped cream and a spoonful of jam instead. They’re best assembled just before serving, and make a particularly lovely afternoon treat. Blackcurrant and vanilla finger buns Prep 10 minProve 2 hr+Cook 1 hr 15 minMakes 12 For the dough270ml whole milk 7g dried instant yeast400g strong white bread flour, plus extra for dusting50g caster sugar1 large egg, lightly whisked¾ tsp fine sea salt1 tsp vanilla paste60g unsalted butter, cut into small cubes and softened, plus a little extra for greasing For the blackcurrant fondant70g blackcurrant (or other) jam180g icing sugar, sifted2 tsp lemon juice1 tiny …

I love the glorious unruliness of Eton mess, all billowy cream, crushed meringue and tumbling fruit. This frozen version captures all of that charm but in a sliceable, make-ahead dessert that’s perfect for August entertaining. The fruit can even be cooked a day in advance, leaving little more to do than whip everything together before freezing. Thanks to the condensed milk, the cream freezes surprisingly softly, while the meringue keeps its gentle chew and the toasted coconut adds a welcome crunch and nuttiness. Late summer plums bring a lovely tartness that balances the sweetness beautifully, though apricots, peaches and nectarines would also work well. Frozen Eton mess with plum, coconut and raspberry Want to save this recipe? Download the Guardian Feast app to add this to your collection. Prep 10 minCook 40 minFreeze 8 hr+Serves 8 For the fruit400g red plums (about 5 medium fruit), stoned and quartered40g caster sugar2 tsp lemon juice1 pinch fine sea salt120g raspberries, plus a few extra to decorate For the ice-cream150g coconut condensed milk, or regular condensed milk250ml double …

British strawberry season barely needs embellishment, so I haven’t done anything wild here. This is essentially a classic rolled pavlova: crisp at the edges, marshmallow-soft within and filled with clouds of cream and strawberries. The small flourish here is sumac, which has a gentle tartness that somehow amplifies the berry flavour while balancing the sweetness of the meringue. Add a little lime zest, too, and the whole thing tastes bright, fragrant and unmistakably of summer. Rolled pavlova with strawberries and sumac Prep 15 minCook 1 hr 10 minServes 8-10 For the meringue250g egg whites (from 6 large eggs), at room temperature½ tsp cream of tartar370g caster sugar2 tsp vanilla extract2 tsp cornflour For the filling 700g strawberries, 500g hulled and thinly sliced, the rest left whole or halved, for decorating 1 tbsp sumac, plus ½ tsp extra for sprinklingFinely grated zest of 1 large lime, plus extra to finish 300ml double cream100g mascarpone2 tbsp icing sugar1 tsp vanilla essence 40g pistachios, roughly chopped Line the base and sides of a 25cm x 38cm rimmed baking …