Wimbledon 2025 final: Move over strawberries and cream! Use seasonal berries to make unique dishes

Wimbledon is famous for the dish of strawberries and cream that is popularly eaten during this time of the year during the tournament. Photo Courtesy: Special Arrangement

With the Wimbledon 2025 final this weekend, strawberries and cream has been a popular treat that is enjoyed during this time of the year at the prestigious Grand Slam in the United Kingdom. Unfortunately for fans in India watching the two-week tournament on their television screens, enjoying strawberries is difficult because they are currently not in season in the country.

While you may be able to get them online, there is nothing like fresh strawberries from the market, that are usually available from December to March. Interestingly, the monsoon brings with it a whole lot of seasonal fruits, that also include berries. As the women's and men's final takes place over this weekend, Mumbaikars can unwind by putting on their chef's hat in the kitchen, and whipping up some berries with cream, to enjoy while you watch American Amanda Anisimova takes on Pole Iga Swiatek today, and Italian Jannik Sinner battles it out with Spaniard Carlos Alcaraz on Sunday, July 13, after demolishing Serbian Novak Djokovic.

With such thrilling encounters in store, apart from the doubles encounters, mid-day asked Indian chefs to share some fun and innovative recipes to help you indulge this weekend. They not only share delicious recipes with berries and cream, but also other seasonal fruits accompanied with cream that is not only limited to European influences but also Asian and Peruvian fusion.

Cherry Compote with Vanilla Bean Cream & Almond Crumble
Making the most of the monsoon season, Mozanne Karbhari, sous chef at ITC Grand Central in Parel, says you can make use of cherries that are available in abundance in the market right now, to make a delicious Cherry Compote with Vanilla Bean Cream & Almond Crumble this weekend.
He explains, "This dessert combines the bold tartness of cherries with the smooth warmth of cream ideal for the cosy feel of Mumbai's monsoon season. It's simple, nostalgic, yet refined."

Ingredients:
Fresh cherries 2 cups (pitted)
Sugar 3 tbsp
Lemon juice 1 tsp
Vanilla bean 1 (or extract - 1/2 tsp)
Fresh cream 1 cup
Icing sugar 1 tbsp
Toasted almond flakes 1/4 cup
Crushed biscuits or granola 1/2 cup

Method:
1. In a pan, cook cherries with sugar and lemon juice for 8-10 minutes until soft and syrupy. Let cool.
2. Whip the fresh cream with vanilla and icing sugar until light and fluffy.
3. In a glass, layer the cherry compote, spoonful of vanilla cream, and a sprinkle of almond crumble.
4. Top with toasted almonds and a cherry. Serve chilled.

Monsoon Mirage Mousse
If you want to enjoy berries but with a little spice, then Amandeep Singh, who is the executive sous chef at The Westin Mumbai Garden City in Goregaon says you can make the Monsoon Mirage Mousse, which makes use of not just one but more berries. He says, "It is a feather-light cloud of cardamom-whispered cream, punctuated by jewel-bright berries roasted in black pepper and honey."

Ingredients:
Heavy cream 250 ml
Honey 2 tsp
Freshly ground green cardamom 1/8 tsp
Cherries and raspberries, quartered 150 gm
Cracked black pepper 1/2 tsp

Method:
1. Roast the berries: Toss fruit with honey and pepper; roast at 180 degrees Celsius for 8 minutes until just blistered. Cool.
2. Whip the cream: Beat cream with cardamom to soft peaks. Gently fold in cooled berries and any pan juices.
3. Set and serve: Spoon into chilled bowls. Rest for 20 minutes in fridge so flavours meld into an ethereal mousse.

Mulberry Mascarpone Tartlets
If you want to get a little more adventurous, then Rakesh Jadhav, who is the executive sous chef at DoubleTree by Hilton Pune-Chinchwad, says you can experiment with mulberries to make creamy Mulberry Mascarpone Tartlets. The buttery almond tart shells are filled with vanilla bean mascarpone cream, and topped with mulberry-thyme compote, garnished with fresh berries, micro herbs, and pistachio dust. If you want to take it up a notch, he suggests, "Try infusing cream with a touch of saffron or rosewater before whipping for a fusion twist. Add a surprise crunch with crushed honeycomb or biscuit crumb at the base before adding the cream. Tart shells and compote can be made 1-2 days in advance. Fill only before serving to retain crispness. You can substitute mulberries with jamun, phalsa, or gooseberries, just adjust sugar and acidity accordingly. Serve with a light Earl Grey tea to enhance the experience."

Ingredients: (Serves: 6 tartlets and Prep + Bake: 1 hour 30 minutes)

For Almond Tart Shells
All-purpose flour 120 gm (1 cup)
Almond flour 40 gm (1/3 cup)
Icing sugar 50 gm
Cold unsalted butter, cubed 90 gm
Egg yolk 1 no
Vanilla extract 1/2 tsp
Ice-cold water 1-2 tbsp
Salt a pinch

For Vanilla Bean Mascarpone Cream
Mascarpone 200 gm (room temperature)
Heavy cream 100 ml (cold)
Icing sugar 2 tbsp
Vanilla bean 1 (or 1 tsp high-quality extract)
Lemon zest 1/4 tsp (optional, for brightness)
For Mulberry-Thyme Compote
Fresh mulberries 1 1/2 cups
Raw or caster sugar 3 tbsp
Lemon juice 1 tbsp
Fresh thyme 1 sprig (or 1 pinch dried)
Water 2 tbsp
Salt tiny pinch (enhances flavour)

Garnish (Optional but Recommended)
Fresh mulberries (whole or halved)
Micro basil or mint leaves
Toasted pistachio dust
Edible flowers (Optional)

Method:

For Almond Tart Shells
1. In a mixing bowl, whisk flour, almond flour, icing sugar, and salt.
2. Rub in cold butter using fingertips until it resembles fine breadcrumbs.
3. Add egg yolk, vanilla, and just enough cold water to bring it together as a dough.
4. Wrap and chill for 30 minutes.
5. Roll dough 2-3mm thin. Line 6 mini tart pans, dock the bases with a fork.
6. Chill 10 more minutes. Bake at 175 degrees Celsius (350 degrees Fahrenheit) for 15-18 minutes until golden. Cool completely.

For the Mulberry-Thyme Compote
1. In a saucepan, combine mulberries, sugar, water, lemon juice, thyme, and salt.
2. Simmer on low heat for 10-12 mins until thick and glossy, berries soft but not mushy.
3. Remove thyme sprig. Cool completely. Chill.

For Mascarpone Cream:
1. In a mixing bowl, whip mascarpone with icing sugar, vanilla bean seeds, and lemon zest.
2. In another bowl, whip cream to soft peaks.
3. Gently fold whipped cream into the mascarpone until light and fluffy. Chill 10-15 minutes.

Assembly:
1. Fill each tart shell with mascarpone cream using a piping bag or offset spatula.
2. Spoon or swirl a layer of mulberry compote on top.
3. Garnish with fresh mulberries, herbs, pistachio dust, and edible flowers.
4. Serve chilled or slightly cool for best texture.

Fresh Raspberry Cream Caramel
Making the most of raspberries this season, chef Rahul at Aalia Jungle Retreat & Spa in Uttarakhand, says you can combine unique flavours to create a Fresh Raspberry Cream Caramel dessert. It is a treat where the tartness of the raspberries combines with the cream and caramel to produce a burst of flavours as you are glued to the screen this weekend.

Ingredients:
Milk 100 ml
Sugar 65 gm
Whole egg 1 no
Egg yolk 1 no
Vanilla essence as per requirement
Caramelised sugar
Fresh Raspberry as per requirement

Method (One portion):
1. Add 50 gm sugar to the pan and melt on a slow flame. After 8 to 10 minutes sugar caramelise into a dark colour. Then pour it into a ceramic dish and leave it to cool for 15 minutes.
2. Take 100 ml lukewarm milk.
3. Add 15 gm and stir slowly.
4. After that, add 1 whole egg and 1 egg yolk.
5. Add a few drops vanilla essence. Mix all the ingredients well and then pour it into a dish. Put lukewarm water into the baking tray after you preheat the oven to 175 degrees. Then slowly put the dessert bowl in a hot water tray and leave it 30 minutes for steam bake.
6. After 30 minutes, the dessert will be well-baked. Leave it for 30 minutes to cool. After that, put it into the refrigerator for 6 to 8 hours and ready to serve with fresh raspberry and blueberry and mint leaf.

Buckthorn Berries, Cherries & Nikkei Cream Pavlova
Why limit yourself to known Indian and Western flavours when you can also explore Asian cuisine with berries? Krishna Sharma, who is the head Chef at Swan, says you can give a Nikkei twist to desserts this monsoon season. With roots in Peru, the Nikkei cuisine is a unique combination of Japanese food with Peruvian flavours, which was a result of Japanese people settling down in the South American country. Taking inspiration from there, Sharma says, "As a chef rooted in Nikkei cuisine, I enjoy playing with contrasting elements - bold yet balanced. For this monsoon, I've reimagined the classic berries-and-cream pairing with Peruvian warmth and Japanese elegance by using Aji Amarillo Meringue Shell, Wasabi Vanilla Cream, Macerated Buckthorn-Cherries in Yuzu Syrup, Shiso Leaf Oil, and Toasted Quinoa pop crumble."

Ingredients and Method:

Aji Amarillo Meringue:
Egg whites 3 nos
Caster sugar 150 gm
Aji Amarillo paste (Peruvian yellow chili - for warmth, not heat) 1 tsp
Pinch of salt

Method:
1. Whip whites to soft peaks, gradually add sugar until glossy stiff peaks form. Fold in Aji Amarillo.
2. Pipe into small pavlova nests. Bake at 100 degrees Celsius for 90 minutes until dry and crisp.

Wasabi Vanilla Cream:
Heavy cream 200 ml
Icing sugar 1 tbsp
Vanilla bean paste 1 tsp
Wasabi paste 1/4 tsp

Method:
1. Whip everything until soft peaks form. Chill.

Macerated Cherries in Yuzu:
Pitted fresh cherries, halved 80 gm
Fresh Buckthorn Berries 20 gm
Honey 1 tbsp
Yuzu juice 1 tbsp
Zest of lime 1 no

Method:
1. Toss and marinate for 1 hour.

Shiso Oil:
Shiso leaves (or mint/basil if unavailable) 10 nos
Neutral oil 30 ml

Method:
1. Blanch leaves, shock in ice bath, blend with oil, strain.

Toasted Quinoa Pop Crumble:
Cooked quinoa, dehydrated 2 tbsp

Method:
1. Fry the quinoa at 160 degrees Celsius
2. Sprinkle for crunch and a nod to Andean roots.

To Plate:
1. Crack open the meringue shell slightly, spoon in wasabi vanilla cream, top with cherries, berries and syrup.
2. Drizzle with shiso oil and finish with quinoa pop crumble.