Make the most of tart, juicy raspberries when they're in season with this sweet toasted brioche recipe that is just as delicious for a brunch treat as it is for an easy dessert. Gently roasting the raspberries helps to bring out their natural sweetness, perfect with buttery brioche and a dollop of lemon-scented ricotta.
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the raspberries in a roasting tin and scatter over the caster sugar. Mix gently, cover with foil and cook for 10-12 mins.
- Preheat the grill to medium. Cut the brioche into 1.5cm (3/4in) slices. Brush each side with melted butter and grill until golden all over.
- Meanwhile, in a bowl, combine the ricotta, icing sugar, nutmeg and most of the lemon zest.
- Spread the brioche slices with the ricotta mixture and spoon over the raspberries. Drizzle with any juices from the tin. To serve, scatter with the almonds and remaining lemon zest.
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