Dazzling desserts

Three wow-factor puddings for a sensational finale

- CASSIE BEST, ADAM BUSH and LIBERTY MENDEZ

Negroni meringue pie

1 HOUR + CHILLING + SETTING | SERVES 8-10

A LITTLE EFFORT

pre-rolled shortcrust pastry 320g CURD

oranges 3-4, juiced to make 160ml, plus pared zest of 2 oranges

lemons 3-4, juiced to make 100ml, plus pared zest of 1 lemon

coriander seeds 1 tsp

juniper berries 1 tsp, crushed

cornflour 50g

caster sugar 150g

eggs 3 large, yolks only (use the whites for the meringue, below)

unsalted butter 75g, cubed

Campari 4 tbsp

sweet red vermouth 2 tbsp MERINGUE

egg whites (see above)

caster sugar 175g

• In a small pan, heat the orange and lemon juices and zests, along with the coriander seeds, juniper berries and 150ml of water. Bring to the boil, take off the heat, put a lid on and leave to infuse until needed.

• Heat the oven to 200C/fan 180C/gas 6. Unroll the pastry and drape it over a 20cm (4cm-deep) loose-based cake tin, pushing the pastry into the tin’s edges and up the sides. The tin should be evenly covered with pastry, so patch up any exposed areas with excess pastry. Trim the top of the pastry, leaving a 1-2cm overhang. Chill for 45 minutes.

• Prick the pastry base with a fork, cover it with baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and cook for 10-15 minutes or until golden brown. Remove from the oven and trim the edges with a small serrated knife. Allow to cool.