Desserts like this are a blessing as they can be made in advance and frozen until required. I am using a combination of summer berries, such as strawberries, raspberries and boysenberries, but you can use your favourite berry or cherries or whatever makes you happy!

 

Serves 10-12

ingredients

2 litres good quality vanilla ice cream

2 tsp vanilla paste

2 Tbsp brandy (optional)

250g mascarpone

1 orange, zest only

300g summer berries, plus more for garnishing

2 Tbsp icing sugar

Rose petals (optional) for serving

 

Method

Line a 2 litre deep bowl with muslin this will give you a lovely effect on the outside or you can use plastic wrap to line the bowl.

Remove the ice cream from the freezer and soften slightly.

Spoon into a bowl of your electric mixer, add the vanilla and beat for 1 minute.

Working fast as you don’t want the ice cream to melt. Transfer the mixture to your prepared bowl, spreading the ice cream around the surface, leaving the centre empty.

Lightly brush the outside of a suitable sized smaller bowl with a little neutral oil.  Place into the centre of the larger ice cream lined bowl.  Freeze for at least 1- 2 hours or until very firm.

 

Toss the berries through the icing sugar and let macerate for 30 minutes.

Whip the mascarpone, brandy, orange zest and 1 tablespoon icing sugar together until well combined and smooth.

Gently fold the 2 mixtures together ensuring you don’t mash up the berries too much.

 

Remove the inner bowl from your ice cream.

Spoon in the berry mixture into the hollowed out centre. Cover and return to the freezer to completely set.  The longer the better.

 

When you are ready to serve; remove from the freezer and place the bowl upside down on a serving platter.  Rub the outside of the bowl with hot cloth to loosen the bowl. Gently ease the pudding out.

Decorate with more berries, rose petals and enjoy immediately.

 

This will last in your freezer for up to 1 month.