My advice at Bacchus: save room for desserts. They are decadent — and shareable. Here, tangy lemon ice cream fills a crisp tuile playfully shaped like Italian pasta.
Pistachio-studded ice cream, a sorbet core and a dense dark chocolate cake base all smothered with meringue make a show-stopper dessert. And it goes from freezer to oven to table for a truly no-fuss finale.
Don't worry if a few crêpes aren't perfectly round; just layer the less attractive ones in the centre of the cake and no one will be the wiser. A bar zester makes perfect, delicate strips of rind and comes in handy when preparing the orange zest topping.
Panettone, a tall and cylindrical sweet bread made from a buttery, egg-rich dough, is an Italian Christmas classic. While it's traditionally made with dried fruit, we've added indulgent chocolate and roasted hazelnuts for the most decadent dessert possible. Serve with espresso, and use any leftovers for French toast or bread pudding.
Boozy custard is a treat in itself, but these artful Irish Cream Pots of Gold are even more luscious served in edible chocolate bowls and dressed with a sparkly topping. While they look clever, they're almost too easy to make when you follow the simple steps.
This elegant European-style torte layers walnut cake with coffee buttercream then envelops it all in mocha. For the buttercream, soften the butter until creamy before adding it to the cooled egg mixture.
This fantastic dessert should stay refrigerated until serving. Use a hot knife, wiping it clean after each cut to get pristine edges.
Make the happy day even more special by serving an elegant dark chocolate cake that will make chocolate lovers rejoice. Make one batch of the cake recipe for the top tier of the wedding cake and a double batch for the bottom one.
This three-tiered one-bowl celebration cake features fluffy layers of sponge, a cream filling and a scattering of fresh berries.
