A DESSERT that could be one of Britain's most expensive is on sale in the North-East for £67.50.

Pink Blush went on the menu at Hide restaurants in Yarm, Durham and Newcastle yesterday, with all proceeds going to Breakthrough Breast Cancer.

The designer dessert is made from Vintage Dom Perignon Rose champagne, costing about £250-a-bottle, along with raspberries, strawberries, mint and cucumber.

For every Pink Blush sold, Hide will donate all proceeds to the UK breast cancer charity.

Philip Vaux, sous chef at the Yarm restaurant, said the dessert takes about two hours to make.

"It takes a long time because we have to wait for each layer to set before we can put the next one on top," he said. Sarah Sherwood, assistant manager at Yarm, said she thought the desserts would sell well.

Jonathan Hall, managing director of Hide, said: "Breast cancer affects as many as one in nine women and we all know people who have been affected by this terrible disease. We wanted to create something which was unique and would appeal to our customers, whilst pledging our support to Breakthrough at the same time."

For those who cannot afford the dessert, but still want to help support this month's Breast Cancer Awareness Month, there is also a more affordable version available.

Proceeds from the miniature Pink Blush, priced at £6.75, and made with cheaper Moet Chandon champagne, will also go to the charity.

Northern Echo reporter Alex Mott was given the job of taste testing the highly expensive dessert And this is what she thought:

"When I first saw it, I thought it was a really posh drink - but this is one of Britain's most costly desserts.

"When I got closer, I could see the individual layers of jelly, coating fresh raspberries and strawberries.

"It was delicious - really refreshing, fruity, tangy and bubbly, and you can certainly get quite a kick from the champagne.

"I'm told there's a whole glass in each dessert and with the champagne costing around £250-a -bottle, it's probably worth £67.50.

"It's certainly more than I'd ever pay for five minutes of gastric pleasure, but I'm sure there are professionals with cash to burn who would be happy for their money to go to a good cause.

"On the other hand, our photographer, Chris Booth, was quite disappointed by the small size of the dessert and said he thought it tasted like cider."