We have been trying more and more charcuterie boards at various wine bars and cocktail lounges in Asheville. They also are served up at my brother-in-law's, when we go over there. The other day we bought a board at Bed, Bath & Beyond, and I have started created my own. This was my first attempt.
My same Raspberry Champagne Cake, but with strawberries on top! This one I was able to make and assemble pretty quickly because the main parts were made around Christmas, then frozen. I only had to make some fresh whipped cream and purchase the strawberries. It was as good as the one we had on Christmas - really better, since I combined the Sabayon cream with the whipped cream. It gave the white exterior a hint of yellow.