With the sun in the sky and the grass looking ever-so green, it's official – picnic season is upon us. Whilst we love sausage rolls and Scotch eggs as much as the next person, no summer spread is complete without a sweet treat at the end, so we've used our trusty Fenwick Food Collection to create three portable picnic desserts. Pop them in your hamper, and prepare to be the envy of every blanket.
With the sun in the sky and the grass looking ever-so green, it's official – picnic season is upon us. Whilst we love sausage rolls and Scotch eggs as much as the next person, no summer spread is complete without a sweet treat at the end, so we've used our trusty [Fenwick Food Collection](https://www.fenwick.co.uk/brands/fenwick) to create three portable picnic desserts. Pop them in your hamper, and prepare to be the envy of every blanket.
Blackberry & Blackcurrant Jammie Dodgers
It may come as no surprise that the way to our heart is of course through our stomach – preferably in the form of a homemade jammie dodger. Fun, fruity, and an excellent vessel for our Blackberry and Blackcurrant Jam, little bakers will enjoy assembling these almost as much as they will eating them. Sticky fingers absolutely guaranteed.
1\. Using a large mixing bowl and a wooden spoon, beat together the butter, icing sugar, vanilla and egg yolk. Stir in the salt and flour until a soft dough forms, then wrap in cling film and chill in the fridge for at least an hour.
2\. Preheat your oven to 180°C, and roll out half the dough on a floured surface. Cut out 12 large hearts using a biscuit cutter. Roll out the second half of dough, cut out a further 12 large hearts, and cut out the middle of these using a smaller heart cutter. _Top tip: if your dough is soft, rolling with the cling film on top makes it easier to handle._
3\. Transfer the biscuits to a large baking sheet lined with greaseproof paper, and bake for around 10 minutes or until lightly golden brown.
4\. Leave to cool for five minutes on the tray, then carefully move to a wire rack to cool completely.
5\. Spread a teaspoon of our [Blackberry and Blackcurrant Jam](https://www.fenwick.co.uk/food/food/jams-and-preserves/jam/blackberry-and-blackcurrant-jam/2530012977369.html) onto the 12 large hearts, and gently press the lids on top.
6\. Finish with a dusting of icing sugar, and devour with a cup of tea. We have a rather splendid selection for you to choose from [here](https://www.fenwick.co.uk/food/food/tea).
Jam Jar Tiramisu
Time to forgo tradition and layer your tiramisu into a jam jar that is not only portable, but also a crafty way to enforce some much-needed portion control. Before unscrewing the lid, we advise taking to your favourite viewpoint, and savouring decadent spoonfuls whilst watching the sunset.
1\. Measure the [coffee](https://www.fenwick.co.uk/food/food/coffee/ground/hand-roasted-arabica-coffee/2530012986156.html), [rum](https://www.fenwick.co.uk/food/wines-and-spirits/spirits/rum) and sweet marsala into a shallow dish.
2\. Carefully separate the eggs. Use an electric whisk to beat the egg whites until stiff.
3\. In a separate (and slightly larger) mixing bowl, whisk the egg yolks with the caster sugar until pale and voluminous, then gradually whisk in the mascarpone and vanilla until smooth and well combined. Use a large metal spoon to fold the egg whites into the mascarpone mixture, being careful not to knock out the air, keeping it lovely and light.
4\. Line up four jam jars. Dip two boudoir biscuits into your boozy coffee mix, then break each in two, and place all four pieces into the bottom of one of the jars. Top with a generous spoonful of the mascarpone mix, then sieve over 1/2 tsp cocoa powder. Repeat the process so you have two layers of each stage, then do the same for the three other jars.
5\. Screw the lids on and refrigerate for about six hours before serving.
6\. Just before tucking in, grate over a few decorative (and decadent) curls of [Fenwick Dorset Milk Chocolate](https://www.fenwick.co.uk/food/food/chocolate/bars/dorset-milk-chocolate-bar/2530012950348.html).
Dark Chocolate & Stem Ginger Tiffin
A doddle to make – and a joy to demolish – a generous chunk is a lovely addition to a picnic hamper, whilst smaller squares make very good petits fours.
1\. Grease and line a 18cm square baking tin using greaseproof paper.
2\. Place your biscuits in a sealed freezer bag, and crush them using a rolling pin.
3\. Melt the butter and sugar in a saucepan until the sugar dissolves, then add the cocoa and egg, dried fruit and stem ginger. Stir on a very low heat for two minutes.
4\. Take the pan off the heat, and stir through the [biscuits](https://www.fenwick.co.uk/food/food/biscuits-and-cakes/biscuits/dark-chocolate-and-stem-ginger-biscuits/2530013367459.html), then press into your tin. Place in the fridge for about an hour to firm up.
5\. Gently melt your bar of [Dorset Dark Chocolate](https://www.fenwick.co.uk/food/food/chocolate/bars/dorset-dark-chocolate-bar/2530012966974.html), then pour decadently on top of the chilled biscuit base. Smooth the top and decorate with crystallised ginger pieces, if you like.
6\. Place back in the fridge to set overnight or for about four hours.
7\. Cut into 16 squares and savour; best stored in the fridge.