The Best Christmas Desserts (In My Opinion)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

Preheat the oven to 120° C.

In a stand mixer with the whisk attachment, add 200 g of egg whites.

Start mixing on speed two, then increase to speed four until the egg whites have decent volume.

Gradually add 270 g of caster sugar, ensuring it dissolves by rubbing a bit of meringue between your fingers to check for grittiness.

Once the sugar is dissolved, add a squeeze of vanilla paste, then turn the mixer on low to mix it through.

Add 5 g of white vinegar and 10 g of corn flour to stabilize the meringue and mix until combined.

Prepare an oven tray with greaseproof paper brushed with neutral oil, and secure the paper with a bit of meringue in each corner.

Dust the paper with corn flour and use a cake tin ring to guide the size of the meringue.

Load the meringue onto the tray, keeping a flat top and textured sides, then place it in the oven for about an hour and a half.

After baking, leave the meringue in the oven with the door open to cool completely before removing it from the tray.

Once cooled, carefully lift the meringue off the paper onto a plate.

Garnish the meringue with a layer of cream, then load it up with a mix of fresh berries and passion fruit.

For the panettone trifle, whip cream with icing sugar and a vanilla pod until fluffy.

Split cherries in half and optionally marinate them in icing sugar and orange bitters.

Tear the panettone into mouth-sized pieces.

Assemble the trifle by layering panettone, marinated cherries, chocolate shards, and mascarpone without sweetening it.

Finish with a layer of sweetened vanilla cream and more chocolate shards.

For homemade marshmallows, start mixing 100 g of egg whites in a bowl.

In a pot, combine 270 g of caster sugar, 300 ml of water, and 1.5 tablespoons of glucose syrup, and heat until it reaches 130° C.

Bloom 13 sheets of gelatin in cold water, ensuring water gets between all the sheets.

Prepare a tray with grapeseed oil, then dust it with a mixture of 50 g icing sugar and 40 g corn flour for even coverage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens