Decadent Christmas desserts

In our home Christmas time is synonymous with delicious meals and decadent desserts. I thought I’d share two of my all-time favourite desserts to make at Christmas time with you this year!

Summer Christmas Berry Pavlova

This pavlova is such a show stopper of a dessert that never fails to deliver and is always the first to go on the dessert table.  So many people find the prospect of making a meringue base daunting, I promise you it’s not, and this will become your go-to dessert recipe!

Ingredients for the topping:

Punnet of strawberries, washed and sliced

Small punnet of blueberries, washed

Icing sugar for dusting over the top with a sieve

350ml cream, whipped (I add the seeds of a vanilla pod or tsp vanilla extract as well as 2 tbsp. caster sugar to the cream before whipping)

Ingredients for the meringue base:

4 large egg whites

250g caster sugar

1 tsp white vinegar

1 tsp cornflour

1 tsp vanilla extract

Method:

  1. Preheat the oven to 150 C/130 C with fan. Using a pencil, mark around the circumference of a dinner plate onto a sheet of baking paper placed on a flat baking sheet/tray. Whisk the egg whites with a hand mixer until they form stiff peaks, then add the sugar, slowly, one tbsp. at a time until the mixture is beautiful and glossy. Whisk in the vinegar, cornflour and vanilla.
  2. Dollop the meringue around the circumference drawn onto the parchment then dollop some in the centre and spread (I prefer a rustic looking pav so never flatten completely) making sure the centre has a bit of a crater – make the sides a little higher than that of the centre. Bake in the oven for 1 hour, then turn off the oven and allow to cool completely before opening the door and removing.

Meringue 33. Once the base is cool, slice the washed strawberries. Whip the cream with the sugar and vanilla and then spread liberally over the base. Arrange the strawberries on the cream and dot with the blueberries, finishing off with a dusting of icing sugar and there you have it! Easy, right?!

Pav

 

Oreo Cheesecake

This deliciously smooth and creamy no-bake cheesecake is such a hit with our family and friends – perfect for our warm South African Christmases!

What you will need for the base:

1 and half boxes of Oreo biscuits

100g butter, melted

Whizz the biscuits up in the food processer to make fine crumbs and then add in the melted butter. Lightly grease a small pie dish and then press the crumb-mixture into the bottom of the pie dish to compact and level.  Refrigerate for half an hour.

Ingredients:

Crumb of three Oreos

Oreos for decorating

250g smooth cottage cheese

2 eggs, separated

100 ml caster sugar

2 tsp gelatine

5ml vanilla extract

3 tbsp. water

½ cup cream, whipped

Pinch of salt

Method:

  1. Sprinkle the gelatine over the water and dissolve over low heat.
  2. Use a hand mixer to whisk together the cottage cheese, sugar and egg yolks until smooth.
  3. Slowly dribble in the gelatine onto the beaters, while still beating, then add the vanilla.
  4. Beat the egg whites with a pinch of salt, until stiff and gently fold into the mixture. Once combined, fold in the whipped cream and Oreo crumb.
  5. Pour onto the prepared and chilled biscuit base, then decorate as you wish with the remaining Oreos.
  6. Chill until set and enjoy!
Cheesecake
Delicious Oreo Cheesecake complete with Soph-sized finger indentations for extra pizazz!

 

Pav and Cheesecake

Let me know if you try these and what you think!

 

 

 

 

One comment Add yours

Leave a Reply

Your email address will not be published. Required fields are marked *