Christmas Desserts


‘Tis the season to bake all the sweets. Top off a delicious holiday meal with these easy dessert recipes, guaranteed to make your day merrier. Christmas will be more festive than ever with the help of these sweet and eye-catching treats. Don’t forget to comment below to let us know what you think.

This whimsical confection is decked out in seasonal sweets.

Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup White Vanilla Frosting. Repeat two more times, using domed layer on top. Frost top and sides with remaining frosting.

Decorate along the edge and a little down the sides with crushed starlight mints. Insert candy canes into the top of the cake.

Tools you will need:

Wilton Aluminum Performance Pans 8 by 2-Inch Round Pan

Gracie China 10-Inch Victorian Rose Fine Porcelain Round Pedestal Cake Stand

“Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners’ sugar to resemble snow on a Yule log.” – Tyra Rachelle

Tools you will need:

Fox Run 4855 Jelly Roll/Cookie Pan, Stainless Steel

Paderno World Cuisine A4982312 Stainless Steel Yule Log Mold

No Christmas at Downton Abbey would be complete without plum pudding, as it is also known (somewhat confusingly, it does not contain any plums – this was a pre-Victorian word for raisins).

Tools you will need:

Kitchen Craft KCMCHB61 Master Class Non-Stick 2 Litre Pudding Steamer

Sweese 1101 Porcelain Bowls – 18 Ounce for Cereal, Salad, Dessert

If I had to choose one dessert as the most nostalgic for me, that would be this family recipe for English Trifle. Every holiday we would travel to my aunt’s house for a huge feast and a dazzling dessert table covered with homemade chocolate cake, lemon and mincemeat tarts, usually a pie of some sort, and of course, English Trifle. A trifle is a layered dessert that contains custard, sherry-soaked cake, fruit, jam and whipped cream.

This English trifle recipe is one that my family has always loved. Recipes can vary from family to family, but the basic elements remain the same. A sponge cake soaked in spirits layered together with custard, whipped cream, and fruit. I believe one of my aunts used to add banana slices to hers as well!

Tools you will need:

Anchor Hocking Monaco Trifle Bowl

EurKitchen Professional Whipped Cream Dispenser

Christmas without mince pies is unimaginable. Why?  Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then, they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. So, they are pretty much part of the heritage of a British Christmas.

Tools you will need:

Wilton 2105-0089 12-Cavity Nonstick Tart Pan, Mini

Delicious with ripe summer strawberries. Try using stewed fruits in winter in place of the summer berries.

Preheat the oven to 150C/300F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. Turn the paper over, and set to one side.

Put the egg whites in a large, clean bowl and whisk with an electric whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out.

Tools you will need:

ORBLUE Flatware Pie Server Stainless Steel Cake Cutter

This dessert is like a frozen mousse, which helps explain its name: semifreddo, or “half-frozen.”

This is a true gourmet dessert that anyone would be impressed with. A bit time labor-intensive, but overall, not too bad.

If you use regular lemons, omit the zest, it will be too tart as Meyer lemons are sweeter than regular lemons. Bon Apetit!

Delicious, rich and light at the same time! Rave reviews from dinner guests. Easy to make and done ahead of time, beautiful plated as well.

Tools you will need:

Gibson Elite Pueblo Springs 14″ Handpainted Platter

Before starting this Mont Blanc recipe, make sure you have organised all the necessary ingredients.

For the meringues: Pour the egg whites in the stand mixer bowl.

Add the castor sugar.

Combine with a whisk to incorporate the castor sugar.

Place the recipient over a bain-marie prepared in a saucepan.

Whisk the preparation until hot. When touching the preparation with the tip of your finger, you should feel a stinging sensation due to the heat. Watch the intensity of the heat, as it could cause the egg whites to coagulate.

Place the recipient in the food mixer and beat…

… until you obtain a meringue. Continue beating until the meringue is cold. The Swiss meringue is now ready.

Scoop the meringue into a piping bag fitted with a plain nozzle.

Tools you will need:

Russian Piping Tips – Cake Decorating Supplies

Cake Decorating Supplies Kit 30pcs Set

Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.

Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you’ll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.

Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.

Tools you will need:

Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker

EurKitchen Culinary Torch – Safest Butane Torch w/ Protective Hand Guard

Preheat oven to 350º and spray a 9″ springform pan with cooking spray.. Make filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar. Add eggs, one at a time, sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.

Tools you will need:

Hiware 7 Inch Non-stick Springform Pan / Cheesecake Pan

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