Miracle desserts CHRISTMAS WREATH CAKE

THE SECRET TO AN ORGANISED CHRISTMAS? CHOOSE A SWEET YOU CAN MAKE AHEAD OF TIME – LIKE, RIGHT NOW!

SERVES 10. PREP 30 MINS. INGREDIENTS

450g rectangle double unfilled sponge cake

• 1 litre good-quality strawberry ice cream

• 1.5 litres good-quality vanilla ice cream

• 4 scoops berry sorbet

• Small macarons, to decorate

• Mini meringues, to decorate

• Crushed freeze-dried strawberries, to decorate

• Chopped pistachio kernels, to decorate

• Watermelon stars, to decorate

• Fresh berries, to decorate

• Cherries, to decorate

• Mint leaves, to decorate

METHOD

1. Line base and side of a 22cm (base) springform pan with baking paper. Place sponges next to each other. Place pan on top and cut around edge of pan as closely as you can. Fit sponge into base of pan. Use offcuts to fill gaps.

2. Place baking tray in freezer to chill. Use an ice-cream scoop to make 4 balls of strawberry ice-cream. Place on prepared tray and return to freezer. Use a large metal spoon to scrape flat pieces of remaining strawberry ice-cream and arrange over sponge. Use back of a spoon to press and smooth into an even layer (it will soften as you work). Place in freezer for 4 hours or until firm.

3. Repeat with vanilla ice-cream to make 4 balls and vanilla layer over berry layer. Return to freezer. Add sorbet to tray. Cover balls and pan with plastic wrap. Freeze overnight. 4. Transfer cake to serving plate. Arrange icecream and sorbet balls around edge of cake. If not serving yet, return to freezer. Close to serving time, decorate with macarons, whole and crushed meringues, freeze-dried strawberries, pistachio, watermelon stars, berries, cherries and mint. Serve immediately. NOTE: Get ahead for Christmas and wrap the undecorated cake in plastic wrap and freeze for up to 3 months.