Recipes: Christmas Lunch Dessert Ideas
28 Dec 2017 LIFESTYLE
By Motlagae Konyana
Christmas time is upon us and here are some ideas for South African Christmas dessert recipes for Christmas lunch or dinner, as well as some tasty treats to cook up before the big family feast. Nothing like a slice of your favourite tart and a scoop of ice cream after that delicious chistmas meal.
You can never go wrong with the Trifle, layers of amazing ingredients that turn into magic in your mouth.
- 400 grams mixed frozen berries
- 120 grams caster sugar (superfine sugar)
- Grated zest of 1 lemon
- 500 grams cream cheese
- 1 liter (4 1/4 cups) strawberry yoghurt
- 1 large Swiss roll (jelly roll), cut into thin slices
- 1 liter (4 1/4 cups) custard
- 250 grams fresh whole raspberries
- 250 grams fresh strawberries, quartered
- Fresh mint leaves, for garnish
For the berry sauce: Place the frozen berries in a medium saucepan and heat for a few minutes until they soften, crushing them with the fork or spoon. Add the sugar, lemon zest and 1/4 cup water and cook until thickened and reduced, for a further 5 minutes. Set aside and cool.
For the layers: Whisk the cream cheese until soft and smooth in a mixing dish. Add the yoghurt a little at a time, beating well after each addition to prevent any lumps from forming. Continue until all the yoghurt is mixed in with the cream cheese.
In a deep trifle dish, start with a layer of the Swiss roll slices. Top with some custard. Next, add some of the yoghurt and cream cheese mix and drizzle some berry sauce around the edge, followed by a layer of raspberries and strawberries. Next, repeat the layering with the Swiss roll slices, custard, yoghurt and cream cheese mix and then the berry sauce and fresh mixed berries. Repeat the layering for the last time, ending with the strawberries and finally a drizzle of the sauce. Garnish with fresh mint.
Serve immediately or cover with cling wrap and keep in the fridge until needed.
Peppermint Crisp Tart
This is an easy recipe that you simply have to have! Absolutely delicious. It’s perfect for festive get togethers.
Preparation time : 10 min Cooking time : 6 hours Servings : 6 or more
- 250 ml fresh cream
- 397 g caramel condensed milk
- 3 x 49 g peppermint crisp chocolate
- 200 g Tennis biscuits
Whip the cream until firm.
Add caramel milk and half crushed chocolate and stir in gently.
Do not beat it again as it will cause the cream to become runny and prevent it from setting properly. In a blender add the biscuits and whizz till they’re like bread crumbs.Layer the biscuit crumbs in your choice of dish. Then spread half the cream mixture over the biscuits and sprinkle a little chocolate. Make another layer of biscuits and cream mixture and top with remaining chocolate.
Refrigerate for at least 6 hours for the dessert to chill and set
- 720ml brewed coffee, cooled
- 225g mascarpone cheese
- 5 eggs, separated
- 400g savoiardi biscuits
- 113g sugar, plus 2 tbsp or more for the coffee
- 2 shots rum or Italian Marsala, optional
- Pinch salt
- 2 tablespoons unsweetened cocoa powder
- 40g shaved dark chocolate, to garnish
First prepare the coffee and pour it in a bowl and allow to cool off, add 2 tablespoons sugar or sweeten to taste.
Mix the egg yolks with 45g sugar, and mix until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the mascarpone to the sugar-egg mixture and continue to mix well.
In a separate bowl, mix the egg whites, pinch of salt, and the remaining sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture. Stir in the rum, if using.
Dip the savoiardi biscuits in the coffee, and one by one lay them flat into a 7 by 11 pyrex tray, making sure you do not soak the biscuits, as you want to make sure they maintain their firmness. Once the first layer of biscuits has been laid out, spread a layer of the mascarpone cream on top, and dust with 1 tablespoon cocoa powder.
Now, again, prepare another layer of coffee-dipped biscuits, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.
Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.
Cook’s Tip: Because you are working with raw eggs, it is mandatory that you use the freshest product you can find. Organic, free-range eggs are good enough.
Test the eggs by putting them in a bowl of water: if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed!
- 1 Packet tennis biscuits
- 100g Butter, melted
- 1 Can condensed milk
- 125ml Lemon juice
- 2 Egg yolks
- 4 Egg whites
- 150ml Sugar
- 5ml Vanilla essence
- 5ml Lemon juice
Pre-heat oven to 180C. In a food processor, process the biscuits to fine crumbs. Add the melted butter and mix well. Firmly press crumb mixture into a medium-size tart pan or loose bottomed tart tin, covering the base and sides evenly.
In a mixing bowl, whisk condensed milk while adding lemon juice a bit at a time. Whisk the yolks in a separate bowl, then add them to the condensed milk mixture and mix well. Pour the mixture into tart pan and bake for 10 minutes.
While the lemon filling is baking, use a clean, dry bowl to whisk the egg whites until they form stiff peaks (make sure your whisk is also clean and dry). Add sugar a little bit at a time, whisking continuously until the mixture is thick and glossy. Add vanilla and lemon juice and fold into meringue mixture.
Remove tart pan from oven after baking for 10 minutes and turn the heat down to 150C. Immediately top with meringue mixture, working carefully. Create beautiful swirls on top with a palette knife. Return to the oven for 20 to 30 minutes or until meringue is a pale golden brown colour. Remove from oven and cool completely, then slice and serve!
125ml White Sugar
1 Extra Large Egg
15ml Apricot Jam
5 ml Bicarbonate of Soda
250ml Cake Flour
Pinch of Salt
185 ml White Sugar
185 ml Cream
5ml Vanilla essence
Cream butter and sugar together, beat in the egg until light and fluffy.
Beat in the apricot jam.
Dissolve the bicarb in the milk.
Sift the flour and salt together and add to the creamed mixture alternately with the milk.
Lastly stir in the vinegar.
Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.