Food stylist and writer Frankie Unsworth shares my passion for frozen desserts, and one in particular, the Viennetta. A Viennetta is a commercially made ice cream dessert, but Frankie makes her own type of Viennetta as a semifreddo, pressing berries into her ice cream layers in between the thin shards of dark chocolate. It requires no machines and is easy to make. She calls her dessert a Frozen Berry and Chocolate Terrine. Even more than the scattered frozen berries, the crunch of the chocolate in each bite is, in my opinion, the biggest draw! —Kristina
Why Frankie loves this recipe: I wish I could take credit for the genius that is the Viennetta, but this glorious frozen swirled ice cream with its delicate layers of crisp chocolate was born two years before I even came into this world, and now enjoys a quasi cult status among us 80s kids. I’d like to say it’s a guilty pleasure of mine, but in reality I’ve never felt an ounce of guilt when tucking into a slice of this groundbreaking invention. My homemade homage to this deep-freeze delicacy is studded with berries for extra impact and is even more of a showstopper for your summer table when accompanied by an extra tumble of the fruit upon serving.
Photography by Lara Messer