Darina Allen: The Ballymaloe dessert trolley takes New York

Delicious desserts inspired by a trip to the Big Apple

This meringue gâteau is a very useful way to serve fresh fruit as an elegant dessert.

I just spent a few days in New York to check out the post-pandemic food scene. It feels like the Big Apple is almost back to ‘normal’ whatever that means with lines outside restaurants and extra covered seating on the sidewalks.

I’d come to New York to attend the launch of JR Ryall’s Ballymaloe Desserts cookbook published by Phaidon at King on King Street, a wonderfully convivial event with delicious food cooked by Ballymaloe Cookery School alumni Jess Shadbolt and her team of beautiful cooks. JR magicked up a range of Ballymaloe desserts to recreate the much-celebrated Sweet Trolley — Pear and Walnut Meringue, Panna Cotta with Espresso Jelly, Almond Tartlets with Autumn Raspberries and Mint, Poached Plums, Ballymaloe Vanilla-Bean Ice Cream with Chocolate Sauce and of course Carrageen Moss Pudding with soft brown sugar and softly whipped cream. I almost forgot the pistachio langues du chat the recipes are well tried and tested so people can reproduce their favourites at home and the books disappeared like hotcakes.