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I have picked these three tried and tested desserts, from my very old cookery books. They are chosen on the grounds that they take only a little time to prepare and will give you stunning and delicious results every time. You don't need to be Gordon Ramsey to produce a tasty, easy dessert that everyone can enjoy, so get your apron on and go for it!

1. CHOCOLATE CREAM MOUSSE (Serves 4)

INGREDIENTS:

4 ounces of good quality dark chocolate
4 eggs - separated and whites whisked stiffly into peaks
1 tablespoon of fine sugar
1/4 pint of double (thick) cream, lightly whipped.

METHOD:

Get a large basin over a pan of hot but NOT boiling water and break the chocolate into it, allowing it to soften and do not get water in there. Keep an eye on this and keep stirring. Separate your egg yolks from the whites and add these to the chocolate mixture, along with the sugar. Beat well until light and soft. Remove the basin from over the hot water, beating continuously as it cools. When it is cool, but not set, fold in the cream, then the whisked egg whites. Put into four cold serving glass dishes and chill for an hour or so.

TIPSY VARIATION: Place a couple of amaretti biscuits, doused in a little Tia Maria, in the bottom of the glasses, before spooning in your mousse mixture. What a combination, coffee, chocolate and almonds.

2. LEMON SYLLABUB (Serves 4) An old fashioned, easy dessert, refreshing and tangy.

INGREDIENTS:

1/4 Pint of medium sweet sherry
2 tablespoons of brandy
2 ounces of caster sugar
1/2 pint of double cream
1 large lemon
Slices of lemon to decorate

METHOD:

Using a fine grater, grate the rind from the lemon, and squeeze the juice into a bowl. Add the rind, sherry, brandy and sugar, stirring until the sugar dissolves completely. Pour in the cream and whisk until there are peaks in it when you lift your whisk. Spoon the mixture into 4 tall serving glasses, cold of course, and chill till needed. Serve with a twisted lemon slice on top. You can make this one day ahead, as it keeps well overnight in the fridge. There, in about 15 minutes, you have created a quintessentially Olde English "sweet" for the grown-ups.

3. CHERRY AND GINGER CRUNCH PIE (Serves 4-6)

A 14 ounce can of cherry pie filling
6 ounces of ginger biscuits, crushed into crumbs
3 ounces of butter
A 5 and 1/2 ounce can of evaporated milk
3/4 ounce of cornflour
1 ounce of caster sugar
1 teaspoon of powdered ginger
A few drops of vanilla essence

METHOD:

Crush your biscuits into fine crumbs by putting them in a strong plastic bag, tightly closed, and bash and roll with a rolling pin, getting rid of your frustrations as you bash. Melt your butter in a large pan, then add the crumbs and stir in the ginger powder. Mix well, then press this into an 8" flan tin, very lightly greased. Leave to set in the fridge while you go on to the next stages.

Make the evaporated milk up to a half a pint by adding water. I always use a measuring jug for accuracy. In a bowl, using a little milk, mix the sugar and cornflour. Boil the water/evaporated milk mix, then pour it over the sugar and cornflour, stirring all the while to prevent lumps. Return all this to the pan and stir until it thickens, adding in the drops of vanilla essence.

Get the biscuit base out and spread with half the cherry pie filling, add the thickened sauce on top, then finish off with the rest of the cherry filling. Pop it into the fridge to cool completely and serve on its own, or with a scoop of vanilla ice cream. A great combination of tastes and textures for a summer dessert.

As you can see, none of these recipes takes very long to complete, and though the alcohol and cream might make for slightly more expensive treats, they are all really summery and delicious. Happy cooking.

Learn more about this author, Dolores Moore.
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