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By Tony Bilson
Published 1987
Berry fruits are often best left to speak for themselves or used as a garnish for richer desserts, particularly mascarpone with cognac, lemon tart, bavarois and crêpes soufflés.
Raspberries served dusted with icing sugar and served with a bowl of crème fraîche is a perfect dessert, whereas a red berry salad is more suited to a fo