Ben Dearnley (main)
Desserts are good. Desserts spiked with booze are better. Whiskey makes a welcome addition in desserts with caramel and chocolate flavours (see the chocolate whiskey soufflé or the walnut, whiskey and salted caramel pie), while rum is an essential ingredient in your future savarin-baking sessions. Boozy desserts aren’t just the domain of dark liqueurs. You’ll find limoncello in Jaci Koludrovic’s baba with vanilla cream, vodka in April Bloomfield’s Eton mess, and gin in our lime and coconut angel food cake. It’s dessert time, for adults only.
Jaci Koludrovic’s limoncello baba with vanilla cream
Chaco Bar’s Chaco cheesecake with Japanese whisky
Ginger biscuit ice-cream sandwiches with whisky caramel
Nik Hill’s banoffee trifle with rum syrup
April Bloomfield’s Eton mess with vodka-soaked strawberries
Pan-fried bananas with whiskey and salted maple caramel
Chocolate, prune and walnut cake with chocolate & sherry ganache
Rice and rum pudding fritters with rhubarb and winter strawberry jam
Boozy crème caramel with grapefruit tuiles
Rhubarb-hazelnut puddings with brown sugar-brandy custard
Rum savarin with coconut cream and pineapple
René Redzepi & Nadine Levy Redzepi’s brandy plum cake
Lime and coconut angel food cake with pineapple-gin glaze
