$15 Flat rate shipping - Free on orders over $99

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.

Video

SHOP THIS RECIPE

Like this Recipe?

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

More Delicious Recipes

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

BBQ Lamb with White Bean Puree

  Welcome in Summer with some delicious BBQ lamb, doused in Colonna Rosemary EVOO and served alongside our white bean puree, using El Navarrico Judion

Crumbed Olives

  These delicious morsels are the perfect accompaniment to your at home aperitif. Or make a batch ahead and share with friends when picnicking! Serve

Oaxacan Cheese Fritters

  These delicious Oaxacan Cheese Fritters showcase Queso Oaxaca. Oaxaca is a fresh, traditional Mexican-style cheese made from cow milk. It is mild and creamy

Niçoise Salad

  This simple Niçoise salad showcases some of our all time favourites. You will need Ortiz Ventresca Tuna Belly, our Empeltre Olives, PONS Green EVOO

Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.