Sweet and SPEEDY

Our Test Kitchen experts have whipped up these quick and easy desserts for you to enjoy

- ROSE FOOKS

TIP We love making palmiers with leftover puff pastry scraps. You can also buy them ready-made if in a rush.

PER SERVING

346 cals, 20g fat, 12g sat fat, 36g carbs

LEMON SYLLABUB WITH LITTLE PALMIERS

This irresistible, light dessert is the perfect sweet, refreshing flourish to end a meal on.

SERVES 6

For the syllabub:

2 egg whites

75g (2½oz) caster sugar

2tbsp Gewürztraminer, or another medium-dry white wine

Zest of 1 lemon

150ml (5floz) double cream

75g (2½oz) lemon curd

For the mini palmiers (makes 12-14):

160g (5½oz) ready-rolled all-butter puff pastry

45g (1½oz) golden caster sugar

1 For the palmiers, heat the oven to 200C/Gas 6. On a sheet of baking parchment, roll the puff pastry to the thickness of a £1 coin. Sprinkle over half the sugar. Spread evenly and roll again to press the sugar into the pastry.

2 Flip the pastry over and sprinkle over the remaining sugar. Roll into a square, again about the thickness of a £1 coin. Tightly roll both sides into the centre. Cut 2cm (¾in) pieces and place on a lined baking tray so the palmiers are face up.