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Make and Freeze Desserts

Make these impressive desserts weeks before the holiday rush—they all store beautifully in the freezer

Fine Cooking Issue 54

One of my best strategies for hassle-free holiday baking is to make a few of my favorite desserts up to a month in advance and stow them in the freezer. You might not think it’s possible to freeze something as elegant as a lemon tart, or a mocha soufflé, or a flourless marble cake, but you’ll be amazed—there’s no sacrifice in taste or appearance when you freeze these desserts. And the great thing is, they’re always just a thaw away—the easy solution to ending your holiday meal in style.

Always, always cool the dessert completely before attempting to wrap it and freeze it. Wrapping a warm tart or cake will promote condensation and quickly lead to a soggy dessert and freezer burn. While the dessert is cooling to room temperature, I dig out a level niche in my freezer. The space doesn’t have to be directly on the shelf, just a level area big enough to hold the rack or plate the dessert is on (I’m apt to use my boxes of frozen peas or artichoke hearts as levelers).

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