Store Cupboard desserts and puds – the beginning

These days there are lots of shop bought options, usually expensive - sadly what looks inviting doesn't always deliver in taste. Here's the start of the sweet section of your store cupboard that I think you'll find more economical and just as good.

Blocks of dessert pastry for the freezer are now readily available – it's usually in smaller blocks than the savoury versions. You would probably get 12 tart cases – blind bake as per the instructions and cool. If you don't want to be bothered rolling out pastry then you can buy boxes of ready made dessert pastry cases from M&S and most supermarkets. Keep bags of frozen fruits in your freezer – most supermarkets have a good selection, for example at the moment, summer fruits comprising raspberries, blackberries, black/red currants. Usually in 480/500g bags.

Take 250g of mascarpone cheese, add 75g icing sugar and a tsp of vanilla bean paste, mix well. Spoon the mixture into the cooled cases. Top with fruit of your choice. This can be frozen and if it is, drain the defrosted fruit (reserve the liquid). I would not sweeten the fruit, the cheese filling is sweet enough but, if you've a sweet tooth then dust with vanilla bean or icing sugar. You can also use canned fruit of your choice or, finally, and best option of all, fresh fruit in season. Strawberries or raspberries would be scrumptious.

If you've reserved the liquid from the defrosted fruit, then turn it into a compote by straining, then heating gently, add a little caster sugar and lemon juice until the sugar has melted – adjust to taste.

Another alternative for frozen fruit is the fastest trifle on record. Use the compote to soak shop bought sponge fingers or madeira cake. Top with defrosted fruit, add the cheese mixture and if you happen to have a packet of chocolate buttons or similar to hand, use to decorate.

Meringue nests or “kisses” (smaller meringues, available in tubs) are invaluable. You don't have to make your own – you can buy “off the shelf” and either version has a good shelf life. Works well with the cheese mixture as above and any of the fruit options mentioned too.

Finally, today a post script on vanilla bean paste. A great ingredient and an absolute essential for your sweet shelf. As a general rule 15ml of paste = 15ml of extract or 1 pod. So much more convenient.

Oodles to follow.