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Fi's avatar

Nicola, I can’t wait to make this. What kind of direction would you recommend going in for the biscuit/cake component of an ice cream sandwich so that it doesn’t get too hard if eaten straight from the freezer? I like the idea of an ice cream sandwich as a dessert for a BBQ but not sure how to approach that element.

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Sunday Bakes with Pari's avatar

Hi Nicola, do you have any tips on incorporating champagne or chardonnay or any other alcohol into parfaits. From my research I've gathered that it's advisable to reduce part of the alcohol. Would you have any tips for incorporating it into the parfait. thank you!!

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