A twist on festive desserts

After a hearty Christmas lunch, why not complete this perfect meal with a sweet ending. 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 that you can spend with your family.

Here are four of the best festival desserts you could try this Christmas.

1. Amazing Amarula Tiramisu

Ingredients

450g Mascarpone cheese
450ml cream
5ml vanilla essence
100ml Amarula
300ml Amarula
3 eggs
1 ½ cups cold coffee
60g Castor sugar
1 Packet boudior biscuits

Method:

Soak biscuits in coffee and 300ml Amarula.

Place eggs and sugar in a bowl over a double boiler, whisk until eggs and sugar reach a ribbon stage (forms a consistent line) mix until well combined.

Beat mascarpone, cream and 100ml Amarula until soft peaks form.

Combine eggs mixture to cream mixture and add vanilla essence.

Place biscuits in martini glasses and pour mixture over. Let set for at least two hours.

Sprinkle with cocoa powder.

Enjoy!

2. Potent Peppermint Tart

Impress your guests with this delectable tart. Rich and creamy, the proof is in the pudding.

Ingredients

2 Packets of Tennis Biscuits
1 Litre of cream
15ml castor sugar
1 bar beacon Peppermint Crisp Chocolate
20ml Peppermint Liquor

Method:

– Whip cream for 2 to 3 minutes then add the castor sugar and peppermint Liquor, beat for another minute until soft peaks form.

– Lay biscuits in a casserole dish and pour cram mixture over.

– Sprinkle with crushed Peppermint Crisp chocolate.

– Add another layer of biscuits and cream mixture.

– Decorate with crushed biscuits, and Peppermint crisp chocolate.

3. Nutella Crepes with Pecan Nuts and Banana

Quick and easy, enjoyed by both young and old. Sweet tooth craving solved.

Ingredients

4 eggs
4 tablespoons of flour
2.5ml vanilla essence
5ml Baking powder
20g Butter

Filling
180g Nutella Hazulnut spread
3 Bananas (sliced)
250g Chopped Pecan Nuts

Method:

– Beat eggs in a mixing bowl and add vanilla essence.

– Add flour and baking powder in a separate bowl, combine wet ingredients with dry ingredients.

– Mix well until all ingredients are combined through.

– Heat the pan and add a teaspoon of butter, spreading evenly.

– Using a 125ml-measuring cup, place batter in heated pan moving around to create an even layer of thin batter.

– When bubbles form on the surface, will be the perfect time to flip the crepe and cook the other side.

– Makes up to 8 crepes.

Once the crepes a slightly cool spread a layer of Nutella, then add some sliced banana and top of with chopped pecan nuts.

Variations:
Use fresh strawberries and cream as a filling or the traditional golden syrup is always a winner.

4. T’is Traditional Trifle Tweaked

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 Raspberry Jelly (set)
60g Greengage Jelly (set)
1 Litre Ultra-Mel Custard
250g Nestle Tin Cream
100g Sliced Almonds
1 bar Cadbury Flake
15g Desiccated Coconut
480g Preserved Cocktail Fruit
20g Glazed red Cherries
20g Glazed green Cherries
15ml Orange Liquor

Method:
– Cut the sponge cake into 2cm squares, in a large dessert bowl, lay sponge cake squares at the bottom of the bowl.

– Add four tablespoons of preserve cocktail fruit.

– Spoon 4 tablespoons each of the raspberry and greengage jelly.

-Add a layer of Ultra – Mel Custard and sprinkle desiccated coconut and sliced almonds on top.

– Start with another layer of sponge cake squares, this time adding the orange liquor on top followed by the cocktail fruit preserve the rest of the jelly.

– Add the reminder of the custard, and tinned cream.

– Lastly decorate the top with green and red glazed cherries, finishing with a sprinkle of Cadbury Flake chocolate.