Growing up, I loved Christmas trifle. The sherry soaked sponge cake
(that made the grandparents a bit tiddly), 3 kinds of jelly, instant custard,
tinned fruit, nuts, glacé cherries, and buckets of cream… let’s not forget the
hundreds and thousands.
It was utter bliss, even when the left-over’s
transformed into scary mush that we ate happily for days after. Good times!
Now, years on, my tastes have developed and I have moved onwards. I simply love classic desserts and have tried them all.
Have you always wanted to make the classics like crème
brulee, chocolate fondants or pavlova but never dared to try?
7 fool-proof favourites
I give you my 7 favourite fool-proof (yes, fool-proof) desserts
that are just to die for!
And for the peeps that want to stick to tradition - with
a twist, try experimenting with fresh berries and other seasonal fruit, boudoir
biscuits, crushed meringues, salted caramel, lemon or passion fruit curd and
homemade sponge cake.
Check out these
variations of the classic trifle.
forest meringue log – soft, light and fluffy meringue rolled with boozy
cherries, dark chocolate and cream. This has to be my absolute favourite
dessert this year. Check out this step by step gallery.
2. Homemade Pavlova
– Crispy meringue with a squishy, sticky centre topped with cream, lemon
curd and blue berries. Also one of my go to recipes, especially after a heavy
meal. So light and refreshing.
brulée– smooth and velvety baked custard topped with crisp caramelized
sugar. The husband’s favourite and he reckons it’s a pretty good one.
Chocolate fondant- gooey soft centred
chocolate puds – yum! Make ahead of time and just bake when you are ready. Check out the step by step gallery.
5. Mint choc
shots- shot glasses filled with rich velvety dark mint chocolate
mousse topped with shortbread and peppermint crisp crumble.
chocolate cheesecake – So easy and a real treat!
pannacottas with berry compote – soft creamy vanilla goodness topped with
homemade berry compote. Also a great option after a heavy meal.
So, what desserts will you be making
this Christmas? Traditional trifle,
trifle with a twist or something completely different? Do share.
Wishing you a happy and blessed
Christmas dear foodies!
- Carey Boucher-Erasmus