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 (Image for represenational purpose only)

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 (Image for represenational purpose only)

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

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 (Image for represenational purpose only)

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