• 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.

Ingredients

For cake layers

For jam filling

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

Topping

  • 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

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  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