How will you end your Christmas feast this year? In case you haven’t decided what to do for Christmas dessert, we’ve come up with some fun ideas for you to try!
Christmas Fruit Tree
You’ll need:
- 1 bunch grapes
- 2-3 kiwi fruit
- 1 punnet strawberries
- ½ rock melon
- Mint
For assembling the tree
- Styrofoam cone
- Toothpicks
- Large plate (for the base)
- Christmas shaped cookie cutters
Method:
- Position cone in the middle of your plate. Keep in place with a few toothpicks.
- Using the cookie cutters create various shapes out of the melon. Slice the strawberries in half and the kiwi fruit into thin circles.
- Attach toothpicks to the cone. Attach one piece each of a fruit to a toothpick, spacing the different fruits evenly around the circumference of the cone.
- Use mint leaves to fill any gaps between the fruit slices and at the bottom of the tree.
White Chocolate Snowball and Strawberry Trifle
You’ll need:
- 2 x 85g strawberry jelly crystal packets
- 500g strawberries, hulled and halves
- 215g caster sugar
- 100g butter, melted
- 2 eggs
- 115g plain flour
- 45g desiccated coconut
- 120g macadamias, coarsely chopped
- 2 Tbsp. milk
- 2 Tbsp. Frangelico liqueur
- 160g strawberry jam
- 4 x 125g Lindt white chocolate balls
- Icing sugar
For the white chocolate cream
- 200g white chocolate cooking chocolate, finely chopped
- 500ml thickened cream
- 2 x 250g cartons of mascapone
Method:
- Make the jelly following packet directions. Pour into a 20cm (3.75L) straight-sided trifle bowl. Add 300g of the strawberries. Place in the fridge for 4 hours to set.
- Preheat oven to 180oC. Line a 22cm round springform pan with non-stick baking paper.
- Place the sugar and melted butter in a large bowl. Add the eggs, one at a time, and stir until mixture is thick and glossy. Stir in flour, coconut, macadamia, white chocolate and milk. Pour into prepared pan and smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool completely.
- To make white chocolate cream, place the chocolate and 250ml of the cream in a saucepan. Stir for 5 minutes over low heat or until chocolate melts. Set aside for 10 minutes to cool slightly. Combine chocolate mixture, mascarpone and remaining cream in a bowl. Use electric beaters to whisk until firm peaks form.
- Use a large serrated knife to trim cake edge to fit into trifle bowl. Gently place the cake into bowl. Drizzle with the Frangelico. Spread the jam over the cake. Line the remaining strawberries around the edge of the bowl to decorate. Fill with the white chocolate cream. Top with Lindt balls. Place in fridge for 4 hours to chill.
- Use a peeler to scrape sides of white chocolate to create curls and arrange on top of trifle. Dust with icing sugar. Before serving.
Black Forest Pavlova
You’ll need:
- 6 egg whites
- 1 ½ cups caster sugar
- Pinch cream of tartar
- 1 Tbsp. cornflour
- 1 tsp vanilla extract
- 1 liters choc-vanilla swirl ice cream
- 150g fresh cherries
- 1/3 cup toasted flaked coconut
- ¼ cup chocolate topping
Method:
- Preheat oven to 120oC. Grease and line a baking tray with baking paper. Mark a 22cm circle on tray. Using an electric mixer, beat egg whites until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until dissolved after each. Add cream of tartar, cornflour and vanilla.
- Beat for 1 minute or until combined. Spoon meringue on to prepared tray. Using a palette knife, shape meringue into a circle. Bake for 1 hour or so, until firm. Turn oven off. Cool in oven with door ajar. Just before serving, top pavlova with ice-cream.
- Decorate with cherries, coconut and topping. Serve immediately.