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Christmas Icebox Cake

 

Christmas Icebox Cake

We like to think of this dish as a love child of the classic Queen's Pudding and a Trifle. Our recipe requires no cooking and makes for a quick & easy dessert this festive season. Showcasing some of our favourite Pure Butter biscuits from Pierre Biscuiterie, Meander Valley Dairy Double Cream & Norohy Vanilla. It’s layered with Agrimontana Jam, fresh raspberries and crowned with Veniani Brutti e Buoni and Valrhona Cocoa Powder. This is the dish for your next celebration!
Course Dessert

Ingredients
  

  • 1 packet Pure Butter Biscuits (Pierre Biscuiterie) crushed
  • 3 tbsp Lescure Demi Sel butter melted
  • 2 x 200ml Meander Valley Dairy Double Cream
  • 1 Nohory Vanilla Pod scraped
  • 4 tbsp Agrimontana Jam Strawberry or Raspberry
  • 2 punnets fresh raspberries
  • 2 x packet Vanilla Brutti e Buoni
  • 1 tbsp Valrhona Cocoa Powder

Instructions
 

  • Combine crushed biscuits and melted butter together in a mixing bowl and fill the base of a shallow pudding dish. Chill in the freezer until firm, (for 20 mins approx.)
  • Combine double cream and scraped vanilla seeds in a mixing bowl and spoon a few large dollops of cream over the top of the biscuit base, spreading over the base evenly.
  • Add a few dollops of jam and spread along the top of the cream evenly and dot the fresh raspberries over the top to form the next layer.
  • Spread remaining cream over the top of the raspberries.
  • Decorate the top of the pudding with Brutti e Buoni, beginning at the edges and working your way to the centre.
  • Dust the top of the pudding with cocoa powder and chill before serving.

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