FROZEN BEAUTY

Magical to behold and a delight to eat, these frozen desserts are perfect for Australia's Christmas in summer

- RECIPES JESSICA BROOK | STYLING STEVE PEARCE PHOTOGRAPHY CON POULOS

Raspberry limoncello bomb

SERVES 12

Prep 30 minutes, plus 3-4 hours freezing

750g store-bought pandoro

¼ cup (60ml) limoncello

1L raspberry sorbet

1L vanilla ice-cream

750g mascarpone cream

300ml thickened cream

¼ cup (35g) icing sugar mixture, plus extra to dust

¼ cup (30g) freeze dried raspberries, crushed

1 tsp red food colouring, optional

6-7 punnets raspberries

1 Using a large serrated knife, slice about 2cm from the base of the pandoro, trim and reserve the base. Using a 13cm round as a guide and leaving a 2cm-thick edge, cut into the underside of the cake and remove the centre to make a hollow. Brush lightly with 1 tablespoon limoncello.

2 Line a tray with nonstick baking paper. Place pandoro inverted on tray. Working quickly, spoon sorbet into the hollow, followed by vanilla ice-cream. Top with reserved base and press to secure. Place pandoro, base-down, on the tray and freeze for 3-4 hours or until solid.

3 For the mascarpone, combine mascarpone cream, cream, icing sugar, freeze dried raspberries, red food colouring, if using, and remaining limoncello in the bowl of an electric mixer and beat until just thickened.

4 Remove the pandoro from the freezer 20 minutes, before serving. Spread the mascarpone over the pandoro. Decorate with raspberries and dust with icing sugar, to serve.

TIP Pandoro can be filled up to a week in advance. The pandoro will need time to soften before serving.

Strawberry cranberry frozen souffles

MAKES 4

Prep 30 minutes, plus 6 hours freezing Cooking 6 minutes

150g strawberries, chopped

150g frozen cranberries

110g caster sugar

2 tbsp Cointreau