Are you looking for a new way to impress your loved ones this festive season?
Try these incredibly easy desserts that won’t take up precious time you can spend with your family.
Here are four of the best festive desserts you could try this Christmas:
Potent Peppermint Tart
Impress your guests with this delectable tart. Rich and creamy, the proof is certainly in the pudding.
Ingredients
2 packets of Tennis biscuits
1 litre of cream
15ml castor sugar
1 bar of Beacon Peppermint Crisp chocolate
20ml peppermint liquor
Method:
Whip the cream for two to three minutes then add in castor sugar and peppermint liquor. Beat for another minute until soft peaks form.
Lay biscuits in a casserole dish and pour cream mixture over. Sprinkle over the crushed chocolate, the top with another layer of biscuits and the cream mixture.
Decorate with crushed biscuits and chocolate to serve.
Nutella Crepes with Pecan Nuts and Banana
A quick and easy treat to be enjoyed by both young and old. Sweet tooth craving? Problem solved.
Ingredients
4 eggs
4 tablespoons of flour
2.5ml vanilla essence
5ml baking powder
20g butter
Filling
180g Nutella hazelnut spread
3 sliced bananas
250g chopped pecan nuts
Method:
Beat eggs in a mixing bowl and add vanilla essence.
In a separate bowl, combine flour and baking powder. Next, combine well the wet ingredients with the dry ingredients.
Heat a pan and add a teaspoon of butter, spreading evenly. Using a 125ml measuring cup, place batter in heated pan. Move the batter around to create an even thin layer.
When bubbles form on the surface, it’s the perfect time to flip the crepe and cook the other side. This recipe should make about eight crepes.
Once the crepes are slightly cooled, spread a layer of Nutella on them. Top with sliced bananas and nuts.
For an interesting variation, use fresh strawberries and cream as a filling or simply top with a layer of golden syrup.
Tweaked Traditional Trifle
This dessert takes a bit of time, but it’s all worth the wait. You could even make it a day or two before serving; the longer it sits, the better it tastes.
Ingredients:
500g sponge cake
60g set raspberry jelly
60g set greengage jelly
1 litre Ultra-Mel custard
250g Nestle dessert cream
100g sliced almonds
1 bar Cadbury Flake
15g desiccated coconut
480g preserved cocktail fruit
40g glace red and green cherries
15ml orange liquor
Method:
Cut the sponge cake into 2cm squares. Lay sponge cake squares at the bottom of a large dessert bowl.
Top the cake with (in order): four tablespoons of the cocktail fruit, four tablespoons of jelly, custard, desiccated coconut and sliced almonds.
Repeat this process a few times, sprinkling the orange liquor onto the second layer of sponge cake. Finish off with a layer of tinned cream.
For a flourish, decorate the dessert with the leftover cherries and a sprinkling of crushed Flake.
Amazing Amarula Tiramisu
Ingredients
450g mascarpone cheese
450ml cream
5ml vanilla essence
400ml Amarula, divided into 100ml and 300ml
3 eggs
1 ½ cups cold coffee
60g castor sugar
1 packet ladyfinger biscuits
Method:
Soak biscuits in coffee and 300ml of the Amarula.
Place eggs and sugar in a bowl over a double boiler and whisk until the contents reach
the ribbon stage (forms a consistent line). Mix until well combined.
Beat mascarpone, cream and 100ml of the Amarula until soft peaks form. Combine
the egg mixture with the cream mixture and add vanilla essence.
Place biscuits in martini glasses and pour mixture over. Let this set for at least two
hours. Sprinkle with cocoa powder to serve.
