Showstopper PUDS

Impressively easy desserts for your Boxing Day buffet

- JESS MEYER

Tiramisu ice cream terrine

Layers of coffee and vanilla ice cream, boozy sponge fingers and chocolate make for a stunning yet simple Christmas centrepiece.

SERVES 10-12

PREP 30 MINS, PLUS OVERNIGHT FREEZING

* 500ml vanilla ice cream (not soft scoop)

* 500ml coffee ice cream (not soft scoop)

* 24 sponge fingers

* 100ml strong, freshly made coffee

* 80ml Marsala

* 4tbsp coffee liqueur

* 50g hazelnuts, toasted and roughly ground

* 50g dark chocolate, finely grated

* Cocoa powder and icing sugar, to decorate

For the chocolate and hazelnut shards:

* 200g dark chocolate

* 50g hazelnuts, toasted and roughly chopped

You will need:

* 1kg loaf tin, lined with baking paper

1 Soften both ice creams until they are spreadable, either in a food processor one at a time or in large bowls using a whisk.

2 Put the sponge fingers in a shallow dish. Mix together the coffee, Marsala and coffee liqueur and pour over the sponge fingers. Soak for 5 mins. In a separate bowl, combine the ground hazelnuts and grated chocolate.

3 Spoon half the vanilla ice cream into the tin, top with half the sponge fingers, the remaining vanilla ice cream and the nut and chocolate mixture. Top with half the coffee ice cream, the other sponge fingers and the leftover coffee ice cream. Freeze overnight.

4 For the shards, melt the chocolate and stir in the hazelnuts. Pour onto a piece of baking paper. Spread thinly and leave to set for 2 hrs, then break into shards.

5 To serve, turn the terrine out onto a chilled platter and dust with cocoa powder. Decorate with the shards and icing sugar.

Per serving: 311 cals, 15g fat, 7g sat fat, 36g carbs

FOOD ED'S TIP