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With all the prep and admin around the main Christmas meal, it’s often just another exhausting task to get the dessert done. We all know, Christmas isn't complete without a Christmas pudding or trifle, so we’ve put a fresh twist on these all-time favourites as well as some quick and easy idea’s to help make the last hurdle effortless before you can sit down and enjoy!
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4 Ingredient Xmas cake
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Taking on the all-important Christmas Cake can be dauting, but it’s impossible to mess up with these easy ingredients.
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What you need:
- 1 kg mixed fruit (add a packet of glacé cherries if you like them as much as we do)
- 2 cups chocolate Milk (steri-stumpie will do)
- 1/2-3/4 cup amarula
- 2 cups self-raising flour
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- Soak fruit in milk & amarula for 24hrs.
- Fold in flour. Line slow cooker with 2 layers of baking paper on bottom and sides.
- Pour batter in and even out. Cook on low for 7-8 hours. Tea towel under lid.
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3-Ingredient Chocolate Mousse
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You don't even need to turn on the oven to make this silky smooth treat.
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What you need:
- 230 gms chocolate (70% cacao or higher), chopped, plus chocolate shavings
- 30 regular-size marshmallows
- 2 cups heavy cream
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In large bowl, combine chocolate, marshmallows and 1/2 cup heavy cream. Microwave on high 2 minutes; stir until marshmallows are melted and mixture is smooth (if not melted after 2 minutes, microwave in 15-second intervals, stirring in between). Let cool to room temp, about 45 minutes. Once mixture is cool, whip remaining cream in bowl until soft peaks form; transfer 1/2 cup to small bowl for topping. Refrigerate. Stir half of remaining whipped cream into cooled chocolate mixture until fully incorporated, then gently fold in the rest. Spoon into eight 4-ounce ramekins. Refrigerate until set, at least 2 hours and up to overnight. To serve, top with reserved whipped cream and sprinkle with shaved chocolate, if desired. |
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Salted Caramel Pears
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This elegant take on caramel apples looks excellent on even the humblest Christmas table.
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What you need:
- 1 cup sugar
- 1/3 cup heavy cream
- 1 tbsp. butter
- 6 pears
- Flake sea salt or coarse sugar, for serving
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In small saucepan, heat sugar on medium, stirring occasionally until sugar dissolves. Increase heat to high; cook until caramel turns amber (this will happen quickly). Remove from heat; carefully stir in heavy cream until smooth. Stir in butter. Dip pears, one at a time, into caramel. Sprinkle with flaky sea salt (or coarse sugar) and place on parchment to set.
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Red Velvet Holiday Trifle
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Start with your favorite red velvet cake mix, then throw together this impressive dessert in three easy steps.
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What you need:
- 1 ready-made red velvet cake
- 2 cups of half-and-half (available at macro)
- 1 cup heavy cream
- 560 grams chocolate chips
- Whipped Cream
- 6 cup heavy cream
- 450 grams mascarpone (at room temperature)
- 3/4 cup sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
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- For the Ganache: In saucepan, bring half-and-half and heavy cream to simmer, stirring often. Add chocolate chips to heatproof bowl and pour cream mixture over. Let stand 5 minutes, then whisk until blended. Let cool completely.
- For the Whipped Cream: Using mixer with whisk attachment, beat heavy cream, mascarpone, sugar, vanilla extract, and salt on low until blended. Increase speed to high; beat until stiff peaks form. Refrigerate until assembly.
- Assembly: Break cake into chunks. Layer in a deep glass trifle bowl, starting with Ganache. Refrigerate until serving. Garnish with cake crumbs.
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Strawberry-Orange Trifle
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For a summer twist on your Christmas table, serve up this delightfully light dessert.
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What you need:
- 1 qt. strawberries, halved
- 4 oranges, sectioned and halved
- 2 tablespoons orange liqueur or orange juice
- 3 tablespoons sugar
- 1 1/2 cups whipping cream
- 1 jar lemon curd
- 1 1/2 shortbread cookies, crushed
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- Toss together first 4 ingredients, and let stand at room temperature 10 minutes.
- Meanwhile, beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form.
- Layer one-third each of fruit mixture and curd mixture in a large bowl. Top with half of crushed cookies.
- Repeat layers once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour or up to 8 hours. Garnish, if desired.
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These deserts are sure to help you feel refreshed after preparing, and not as heavy and full after indulging!
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