Ingredients:

  • 8 oz block Full-fat cream cheese, softened
  • 4 Tbsp Unsalted butter, softened
  • 1 cup Icing sugar (confectioner's sugar)
  • 2 Tbsp Heavy cream (double cream)
  • ½ tsp Peppermint extract (pure)
  • Pinch of salt
  • 6 oz package Gingersnap or Speculoos cookies
  • 4 oz package Plain shortbread fingers
  • 4 oz Chocolate covered pretzels (mini or rods)
  • 3 oz Vanilla wafer biscuits (Nilla wafers)
  • 4 sheets Graham crackers or digestive biscuits, broken
  • ½ cup Fresh cranberries
  • 1 cup Fresh raspberries
  • 2 small fruits Orange (Clementine or Mandarin), thinly sliced
  • ½ cup Dried apricots or figs
  • 6–8 pieces High-quality dark chocolate truffles
  • 4 oz Store-bought peppermint bark, broken into shards
  • 6–8 large Vanilla or cocoa artisanal marshmallows
  • 2 oz Honeycomb or shattered toffee
  • 1 Tbsp Powdered sugar (for dusting)
  • 2 Tbsp Chopped pistachios or slivered almonds
  • 3–4 sprigs Small sprigs of fresh rosemary (optional, for scent)

Instructions:

  1. Cream the Fats: In a mixing bowl, combine the softened cream cheese and unsalted butter. Beat using an electric mixer until completely smooth and lump-free (about 2 minutes). Scrape down the sides.
  2. Add Sweeteners and Flavour: Gradually add the icing sugar, mixing on a low speed until incorporated. Add the heavy cream, peppermint extract, and a pinch of salt. Increase speed to medium and beat until light and fluffy (1–2 minutes).
  3. Chill: Transfer the dip into one of the small ramekins. Cover and chill in the refrigerator for at least 15 minutes to firm up slightly.
  4. Slice and Break Components: Slice the citrus fruits thinly. Break the graham crackers/digestives into jagged, uneven pieces. Break the peppermint bark into large, visually interesting shards.
  5. Organise Small Items and Anchors: Place the chopped pistachios, fresh cranberries, and any loose candies into their own designated small ramekins or pinch bowls. Place the signature dip and the other pre-filled ramekins onto the board first to serve as anchors.
  6. Place the Structure: Begin arranging the larger, longer items—like the shortbread fingers and pretzel rods—in fans or long lines radiating from the central dips. Use the corners of the board for structure.
  7. Create Piles and Textures: Create distinct piles of the various cookies (Gingersnaps, vanilla wafers). Group the items by colour and texture, ensuring visual separation.
  8. Incorporate Freshness: Weave the fresh fruits (raspberries and orange slices) throughout the structured piles. Use the brightness of the fruit to contrast the darker chocolates.
  9. Add Height and Drama: Place the large marshmallows and broken honeycomb pieces strategically to add varying heights and prevent the board from looking too flat.
  10. Fill the Gaps (The Crumb Fill): Use the dried fruits (apricots, figs) and small individual truffles to fill in any empty spaces between the larger elements, making the board look abundant.
  11. Dust and Garnish: Lightly dust the entire board with powdered sugar using a fine-mesh sieve, giving it a beautiful 'snowy' effect. Tuck small sprigs of fresh rosemary amongst the elements for scent and presentation. Serve immediately.