Dessert platter recipe

date Dec 2, 2021

  • Serves 6
  • 20 mins plus setting
  • 265 calories / serving


For the chocolate-dipped fruit

  • 100g dark chocolate
  • 50g Tesco Finest maple nuts, crushed
  • 1 tangerine, segmented
  • 9 strawberries
  • 6 dates

For the berry compote

  • 150g frozen blackberries
  • 150g frozen blueberries
  • 75g caster sugar

To serve

  • 8 Tesco Finest meringue nests
  • 250ml gingerbread extra thick double cream
  • 200g chocolate orange popcorn


  1. Melt 100g dark chocolate in a heatproof bowl over a pan of simmering water to prepare the chocolate-dipped fruits. Allow 1 minute for cooling. Tesco 50g Crush Using a pestle and mortar, grind the finest maple nuts (exclude any chocolate-coated ones) from a 225g pack till fine. 1 tangerine, cut in half, dipped in chocolate, then crushed almonds Rep with the remaining 9 strawberries and 6 dates. Transfer to a sheet lined with baking paper to set.
  2. Make a start on your berry compote while the fruit is setting. In a small saucepan, gently boil 150g frozen blackberries and blueberries with 75g caster sugar to dissolve the sugar. Simmer for 3-4 minutes, then remove from heat and set aside to cool. Transfer to a serving bowl after blending until smooth.
  3. Arrange the chocolate-dipped fruit, Tesco Finest meringue nests, extra maple nuts, gingerbread extra thick double cream, and chocolate orange popcorn around the berry compote on a serving board to serve.

Need to know: This recipe's nutritional information solely applies to the chocolate-dipped fruit and berry compote.


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