Mixed berries with kirsch in tulip baskets

Mixed berries with kirsch in tulip baskets

100 Best Cakes and Desserts
Mark Roper

The delicate baskets are made using langues de chat, ‘cat’s tongue’ biscuits. To shape the baskets, I use small brioche moulds or the back of a teacup. Raspberries, strawberries and blueberries are lovely but you can also use diced mango mixed with passionfruit or other seasonal fruit.


Quantity Ingredient
90g butter, softened
90g caster sugar
3 large egg whites
90g plain flour, sifted
70g raspberry jam
2 tablespoons kirsch or drambuie
300g raspberries
300g small strawberries
200g blueberries
250ml cream, whipped until firm
or 8 scoops Vanilla ice cream
or a fruit sorbet of your choice


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. In a small bowl, whisk together the butter and sugar. Mix in the egg whites, and lastly mix in the sifted flour.
  3. Spoon the mixture into a piping bag fitted with a 5 cm nozzle and pipe a 10 cm ring onto the prepared baking tray, then pipe three or four rings inside the large one. Using a small spatula, flatten the rings to form a thin, flat disc.
  4. In batches, bake the discs for a few minutes or until the edges of the biscuit (cookie) are golden brown and the centre looks dry. Remove from the oven and use a spatula to quickly lift the biscuit off the tray with a scraping movement. Press the warm biscuit into a brioche mould or over the back of a teacup to make a tulip shape. The biscuit will harden as it cools so the shape must be formed while it is still hot. Leave in the mould for a few minutes until cool, then remove and set aside while you prepare the remaining baskets.
  5. Combine the raspberry jam and Kirsch in a bowl. Add the fruit and gently mix together.
  6. Fill each tulip basket with the mixed berries and top with a little cream, ice cream or sorbet. Serve immediately.
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