Vesuvian Surprise

Vesuvian Surprise is a sumptuous dessert to serve as a spectacular ending to a dinner party. It is a good idea to flambe the dessert at the table if possible so that it may be served immediately the flames have died away.

1 x

10-inch Meringue Basket x

9-inch Genoise Sponge

1 fl. oz. fresh orange juice

12 fl. oz. vanilla ice-cream, slightly softened

3 large peaches, blanched, peeled, halved, stoned, poached in

12 fl.

1 oz. white wine for

15 minutes, drained and cooled

2 fl. oz. orange-flavoured liqueur

Place the meringue basket on a decorative serving plate and set aside. Trim the sponge so that it will fit inside the basket and place it on a plate. Pour over the orange juice and set the sponge aside for 30 minutes.

Slide the soaked sponge off the plate and place it inside the meringue basket. Spoon the ice-cream on top, gently spreading it out with the back of the spoon to make a smooth surface. Arrange the peach halves on top and set aside.

In a small saucepan, heat the orange-flavoured liqueur over low heat until it is hot but not boiling. Remove the This unusual Scandinavian cake, Vetekaka med Applen, is delightful served with tea or coffee. pan from the heat and pour the liqueur over the peaches. Ignite the liqueur and leave the pudding until the flames have died down.

Cut into wedges and serve immed-iately.

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