If you are searching for a show-stopping dessert which can be made in advance and basically served straight from your freezer we have you covered. This pie is indulgent but also surprisingly light in texture. For the pie to be removed from the tin with ease, it’s best to use a springform/loose bottom tin. Also, take from the freezer about 20 minutes before serving and when cutting, use a large knife, which has been dipped in hot water and wiped dry, to help cut through the cake quickly and evenly.
With a festive feel, thanks to the mulled berry topping, and wreath-like decorating, this pie would make for a welcome addition at any gathering this Christmas.
Enjoy!
Nessa
Frozen Mulled Berry Pie
Ingredients
Base
- 175g digestive biscuits
- 75g butter, dairy or plant-based
Filling
- 500ml cream, dairy or plant-based
- 1 tin (397g) condensed milk, dairy or plant-based
- 2tsp vanilla extract
Topping
- 200g raspberries & blueberries
- 50ml port
- 25g caster sugar
- ½ tsp cinnamon
To decorate
- Reserved cream mixture
- Raspberries, blueberries, rosemary sprigs
Method
1. In a food processor, blitz the biscuits until they’re like a fine dust. Gently melt the butter either in a pan or in the microwave and add to the crushed biscuits.
2. Stir to combine and pour into a 17cm springform tin. Press it down firmly and evenly, and place in the fridge for about 30 minutes to chill.
3. To prepare the mulled berries, add the berries to a small saucepan with the port, caster sugar, and cinnamon, and set over a medium heat. Bring to the boil, turn down the heat and simmer for about five minutes, stirring regularly. Take from the heat and allow to cool completely before blitzing until smooth.
4. In a large bowl, or using a mixer, whisk the cream until it is lightly whisked. Add the condensed milk and vanilla extract. Continue to whisk for a couple of minutes until combined and thick but be careful not to over whisk. Reserve a few tablespoons of the cream mixture into a piping bag with a large nozzle attached and place in the fridge.
5. Evenly spread the cream mixture over the biscuit base. Add dollops of the cooled, blitzed berry mixture and using a skewer gently swirl to combine. Reserve some of the berry mixture to serve on the side of the pie – it will keep well in the fridge for up to three days, or pop into a bag in the freezer and defrost when needed.
6. Pipe the reserved cream mixture on outer layer of the pie, and top with a few raspberries, and blueberries.
7. Place in the freezer, uncovered for an hour, before loosely covering in cling film. Place in a freezer-proof container and return to the freezer for at least 4 hours, or until ready to serve.
8. Take from the freezer about 20 minutes before serving, add some sprigs of rosemary, dust with icing sugar and enjoy!
