Darina Allen’s fingerprints are all over my food. Almost every dessert at Ballymaloe Cookery School is served with a “dollop of softly whipped cream,” and to this day desserts often feel a bit underdressed without it. Whipped cream always makes me think of cooking school because it was the one time that Darina was genuinely let down by my performance. I whipped the cream too stiffly, and, upon tasting, she made
