• Ingredients: 30
  • Serves: 6

Calvados ice cream with half and half, vanilla bean, split lengthwise, sugar, large egg yolks, light corn syrup, crème fraîche or sour cream, calvados.


For cake layers

For jam filling

  • Special equipment: a pastry bag fitted with an 3/4-inch plain tip


  • 6 blood oranges or small navel oranges
  • 1/2 cup apricot preserves, melted, strained
  • 2 tsps. grenadine

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.

    For this step you will need

  2. Step 2 Whisk sugar, yolks and corn syrup in medium heatproof bowl to blend. Gradually whisk in hot half and half mixture.

    For this step you will need

  3. Step 3 Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
  4. Step 4 Strain into bowl. Mix in crème fraîche and Calvados. Chill until cold. Transfer to ice cream maker; process according to manufacturer’s instructions.

    For this step you will need