Use our handy guide for no-stress success. Serves: 12
Lemon-Rosemary Olive Oil Cake
Plum Galette with Armagnac Cream
Cocoa Nib Meringues

Prosecco or cava
Credit: Photo: Photo: Becky Luigart-Stayner

Game Plan
Up to 2 weeks ahead:
• Bake and freeze unglazed olive oil cake.

Up to 1 day ahead:
• Prepare galette dough, and chill.
• Cook plum filling.
• Bake meringues.

1 day ahead:
• Thaw cake in refrigerator.

3 hours ahead:
• Shape and bake galette.
• Bring cake to room temperature.

30 minutes ahead:
• Glaze cake.

15 minutes ahead:
• Mix Armagnac cream.

As guests arrive:
• Make coffee.