Kathy Paterson’s Rocky Road

Enjoy the colour and flavour of summer with this delish take on the classic Rocky Road. Kathy’s shared this easy dish from her website, with its vibrant red thanks to the freeze-dried raspberry and its summer flavour courtesy of cranberries and cherries.

Makes 20-24 pieces

Base

250g block of dark chocolate

250g block of milk chocolate

150g almonds, skin on, toasted and very roughly chopped

150g Turkish delight, cut into 2.5cm pieces (I used rose flavoured Turkish delight)

160g vanilla and raspberry marshmallows, halved or quartered if large

100g dried cranberries

50g dried sour cherries

1-2 tablespoons lightly crushed freeze dried raspberries, for sprinkling (optional)

Line a shallow baking tin, about 30cm x 20cm with baking paper.

Break the chocolate into small pieces and place in a large heatproof bowl over a saucepan of simmering water. Ensure the bowl doesn’t touch the water. Allow the chocolate to melt, stirring gently once or twice. Remove from the heat and allow to cool a little. Fold in the chopped almonds.

Add the Turkish delight, marshmallows, cranberries and cherries and fold to just combine all the ingredients. Pour the mixture into the prepared tin.

Sprinkle with the freeze dried raspberries, if wished. Leave to set at room temperature then cut into large pieces. Store in an airtight container in the fridge.