Eat, Slater’s book full of simple, narrative recipe ideas, leaving the amounts to your taste and imagination. This mini recipe is adapted slightly from <a href=https://food52.com/recipes/"https://food52.com/shop/products/4699-presale-signed-copy-genius-desserts-by-kristen-miglore">Genius Desserts</strong></a> (Ten Speed Press, September 2018), one of 7 ways to turn a loaf of bread into dessert."> Eat, Slater’s book full of simple, narrative recipe ideas, leaving the amounts to your taste and imagination. This mini recipe is adapted slightly from <a href=https://food52.com/recipes/"https://food52.com/shop/products/4699-presale-signed-copy-genius-desserts-by-kristen-miglore">Genius Desserts</strong></a> (Ten Speed Press, September 2018), one of 7 ways to turn a loaf of bread into dessert.">

5 Ingredients or Fewer

Nigel Slater’s Raspberry Ripple Sandwich

by:
May 18, 2021
4.8
4 Ratings
Nigel Slater’s Raspberry Ripple Sandwich
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves you, or people you love
Author Notes

This sandwich is a joyously messy experience and nostalgic even if you didn’t grow up in England eating raspberry ripple ice cream (which is vanilla with a raspberry swirl, for the rest of us). The recipe originally comes from Eat, Slater’s book full of simple, narrative recipe ideas, leaving the amounts to your taste and imagination. This mini recipe is adapted slightly from Genius Desserts (Ten Speed Press, September 2018), one of 7 ways to turn a loaf of bread into dessert. —Genius Recipes

What You'll Need
Watch This Recipe
Nigel Slater’s Raspberry Ripple Sandwich
Ingredients
  • Fresh raspberries and any other berries you like
  • Heavy cream
  • Superfine or confectioners’ sugar
  • Pure vanilla extract
  • Brioche, challah, or white sandwich bread
Directions
  1. Crush together a mixture of fresh raspberries and any other berries you like with a fork or potato masher. Softly whip heavy cream, sweetening it to taste with superfine or confectioners’ sugar and pure vanilla extract. Fold the crushed berries into the whipped cream, leaving it streaked with berries, then heap the mixture onto toasted brioche, challah, or white sandwich bread. Eat immediately, while the toast is still warm and ripple cold.
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4 Reviews

Tracy D.
Tracy D. August 8, 2022
I may be late to this party but oh my my! This was AMAZING. One of those recipes where the taste is way beyond the sum of its parts. It reminded me of a gloriously fresh cream puff with a delicious addition of summer berries. I'm going to have another right now!!
 
Linda C.
Linda C. December 5, 2018
Our childhood home had raspberry bushes all across the backyard fence and my Mum created dozens of raspberry masterpieces. She made a virtually identical raspberry whipped cream for years and years, starting back in the 50's - except she slathered it on the angel food cake she made for my birthday every year!
 
Chickey
Chickey August 15, 2018
We were introduced to this type of dessert during the World's Fair back in the 80's. They used Belgian waffles, but any waffle will do. You smash the berries into the holes and top with whipped cream or mashed vanilla ice cream. Very tasty!
 
Sue B.
Sue B. August 15, 2018
I like the idea of this but would go more berries and less whipped cream can't wait to try it