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The archetypal showstopper
Mine is based on a neapolitan ice cream, dotted with chopped walnuts, and topped with a toasted vanilla-flecked meringue
Olivia Potts
They will elevate a roast and can hold their own against a beautifully cooked steak
I like to serve this with crème fraîche and some prunes soaked in Earl Grey tea or armagnac
As befits a no-bake dessert, the process of making it is a cinch
Food
Where are the risk-takers of yore? This is far too safe, hardly a gamble at all
Jane Stannus