1.CASSIS MERINGUES AT CHAMBORD SEMIFREDDO
Ray McVinnie wouldn’t describe his sister Vicky as some kind of foodie, but, boy, can she make the perfect meringue. “And perfect for me in the meringue world is delicate and crisp on the outside with a slightly chewy center,” he says.
Here is Vicky’s recipe with the addition of blackcurrant powder from Sujon.
Cassata originates from Sicily and is traditionally made with a sponge cake – this is the version of ice cream.
It will keep for three to four weeks in the freezer, so you can prepare it ahead of time and cut into portions as needed.
You can also mix the topping ingredients together, using whatever you prefer – try almonds, dried apricots, white chocolate, or even fresh berries in the cream filling instead of pistachios, chocolate, and cherries.
3.SEMIFREDDO CHOCOLATE & CHERRIES
Camille Rope’s cool way with seasonal cherries is the perfect dessert if you plan to eat Christmas dinner outside.