Category: christmas

Lemon & Blackberry Miniature Trifles

Published on by Elise BLeave a comment

These adorable trifles are an ideal finish to a big meal (such as Christmas dinner) as they are light and fresh with zesty lemon curd and pops of blackberry. I’ve made 9 individual trifles here, but it also works as one large trifle for a Christmas centrepiece, you may just need to add some chantilly cream on top of the lemon curd layer to get sufficient height.

You’ll want to make the meringues, sponge and curd the day ahead so all you need to do is assemble.

Ingredients (serves 9)
Meringues
3 egg whites
pinch of salt
3/4 cup caster sugar

1½-2 cups luscious lemon curd (or bought curd if you prefer)
1 vanilla sponge cake (or bought if you prefer)
2 x 300g jars blackberry jam (I use Beerenberg)
900g vanilla custard (I used Paul’s Double Thick Custard in French Vanilla)
2 punnets fresh blackberries
Edible flowers (optional)

Method

To make the meringues, preheat oven to 100°C. Line 2 large trays with baking paper. Use a stand mixer with the whisk attachment to beat the egg whites with a pinch of salt until stiff peaks form. Add sugar, a table spoon at a time, beating until the sugar has dissolved between each addition. Keep beating until all of the sugar has been added and the mixture is thick, white and glossy. Transfer to a large piping bag with a large star nozzle (I used Wilton’s 2M). Pipe approximately 50 small rosettes of meringue onto the trays. Bake for 1 hour and 15 minutes, then turn off the oven, prop open the door and leave to cool completely.

Cut the sponge cake in half and spread each half with a layer of blackberry jam. Then carefully cut the sponge cake into small cubes.

To assemble the trifle, put a layer of sponge cake pieces in the bottom of each glass, trying to get a flat and even layer. Spoon approximately 1 teaspoon of extra blackberry jam per glass and spread over the top of the sponge pieces.

Spoon a thick layer of vanilla custard on top of the jam, followed by a generous dollop of lemon curd, then top with crushed meringue pieces and blackberries cut in half (approximately 6 halves per glass).

Repeat the layers – sponge cake, blackberry jam, custard and curd. Then top with a few whole meringues, a couple of blackberries and an edible flower. If not serving immediately, leave off the meringues from the top until just before serving so they stay crisp.

Enjoy!

Meringue recipe adapted from Merle’s Kitchen by Merle Parrish.

Spiced Chocolate Sugar Cookies

Published on by Elise BLeave a comment

These spiced chocolate sugar cookies are super quick and easy to whip up, leaving plenty of time for more important things, like decorating and eating!

Ingredients (makes approximately 40 cookies)
170g butter, chopped (straight from the fridge)
3/4 cup + 1 tablespoon caster sugar
1 teaspoon vanilla extract
1 egg
2 cups plain flour
½ cup cocoa powder
1 teaspoon mixed spice
½ teaspoon ginger powder
½ teaspoon baking powder
Packet of royal icing (I use Queen brand)
Red food dye

Method

Preheat oven to 150ºC fan-forced. Line 2 large trays with baking paper.

Add butter, sugar and vanilla to the large bowl of a stand mixer. Beat butter and sugar on low speed, then turn up to medium until butter and sugar is completely combined. Add egg and beat briefly until egg has been dispersed. Add flour, cocoa, spices and baking powder and mix on low speed until it comes together.

Shape into a large disc and roll out with a rolling pin on a clean surface until it’s at your desired thickness (I like mine around 5-6mm). Use cookie cutters to cut out cookies and carefully transfer them to your prepared trays.

Bake for 12-15 minutes. Allow to cool briefly on the tray before transferring to a wire rack to cool completely.

Repeat with the rest of the dough.

For the icing, follow the packet instructions and colour half of the mix red, leaving the remainder white. Transfer into snaplock bags, cut the corner (keep the cut nice and small) and pipe the cookies as desired. Top with mini m&ms, sprinkles or leave plain.

Recipe adapted from The Sweetest Menu’s ‘Chocolate Sugar Cookies’.

Rudolph’s Chocolate & Salted Caramel Tart

Published on by Elise BLeave a comment

The simple addition of red M&Ms, candy eyeballs and pretzel halves turn this family favourite dessert into a Christmas classic. Start this dessert at least 8 hours ahead of serving (I make the caramel the night before).

Ingredients (serves 10-12)
1 x 395g can sweetened condensed milk
2 teaspoons vanilla extract
Big pinch sea salt flakes
1½ cups plain flour
3 tspns icing sugar
140g cold butter, chopped
1 egg yolk
2 tblspns water
150g dark chocolate melts
½ cup thickened cream
12 red M&Ms
24 candy eyes
12 pretzels, cut in half to look like antlers

Method

To make the caramel filling, put the unopened can of condensed milk into a large saucepan and fill with enough water to just cover the to of the tin. Bring the water to the boil, then turn down the heat until the water is simmering. Keep simmering for 3½ hours, ensuring you top up the water regular so the can is still fully submerged. Allow to cool for 30 mins in the water before carefully removing. Carefully open the can and scrape the caramel into a small bowl. Add vanilla and sea salt flakes to taste.

To make the pastry, put flour, icing sugar, butter, yolk and water into a food processor and process until just come together. Press dough into a ball, knead gently on a floured surface until smooth; cover, refrigerate 30 mins.

Preheat oven to 180°C fan-forced. Lightly grease a 24cm flan tin. After resting, roll dough on floured surface until large enough to line the tin. Lift pastry into tin, ease into sides and trim the edge.

Place tin on an oven tray, line pastry with baking paper and fill with pie weights or uncooked rice. Bake for 15 mins then remove baking paper and weights and bake, uncovered for a further 15-20 mins or until pastry case is golden browned and crisp. Leave to cool.

Once the pastry is completely cool, spoon in the caramel and smooth the top with a silicone spatula. Refrigerate for 30 mins.

To make the chocolate ganache, place the dark chocolate melts and cream in a medium saucepan over a medium heat. Stir continuously until the chocolate has melted and the ganache is glossy and smooth. Set aside for a couple of minutes to cool slightly.

Pour the chocolate ganache onto the caramel layer and refrigerate for a further 30 mins to set .

Once set, cut the tart into 10-12 slices. Decorate each slice with a red M&M nose, 2 candy eyes and 2 pretzel antlers. Serve and enjoy!

Tart recipe adapted from Beatrix Bake’s salty dulce de leche, the Australian Women’s Weekly pastry & Donna Hay’s chocolate ganache. Reindeer inspiration from Instagram.

Lemon, Mango & Passionfruit Trifle

Published on by Elise BLeave a comment

This trifle is a cinch to put together and can be made ahead of time but looks amazing – making it the perfect Christmas dessert! Everyone will love the classic summery flavours and textural surprises and there’s no booze, so the whole family can enjoy.

Ingredients (serves 10-12)
2 cups luscious lemon curd (or bought curd if you prefer)
8 passionfruit
600ml thickened cream
1 tablespoon icing sugar
2 tspns vanilla extract
1 vanilla sponge cake, cut into squares (I bought mine, but you could use this recipe to make your own)
900g vanilla custard (I used Paul’s Double Thick Custard in French Vanilla)
2 mangoes (I used Kensington Pride)
1 packet meringue kisses
½ cup coconut flakes

Method

Make the lemon curd and refrigerate until cool.

To make the passionfruit cream, combine cream, vanilla and icing sugar in a large bowl and beat on high speed until very thick. Gently stir through the pulp of 5 passionfruit.

Toast your coconut flakes in a frypan over a medium-high heat until golden brown and fragrant.

Cut up the mangoes into long slices, discarding the skin and pit.

To assemble the trifle, place an even layer of sponge cake squares in the bottom of the dish.

Top with vanilla custard and approximately two-thirds of the mango slices.

Crush approximately 10-12 mini meringue kisses and sprinkle over the top of the mango.

Top with approximately two-thirds of the passionfruit cream mixture and the pulp of an extra passionfruit.

Gently spoon on the lemon curd, taking care not to mix it with the cream.

Allow to set in the fridge.

Just prior to serving, spoon the remaining passionfruit cream onto the curd and then top with remaining mango slices, passionfruit pulp (I left a whole passionfruit) and toasted coconut flakes.

Recipe inspired by delicious. magazine’s ‘Mango Dacquiri Trifle’, December 2022/January 2023 issue.

Chocolate Snowman Puddles

Published on by Elise BLeave a comment

These adorable chocolate snowman puddles are such a fun and simple no-bake Christmas treat. Perfect for making with little ones – you really can’t go wrong!

Ingredients (makes 8)
290g packet white chocolate melts
1 packet mini Reese’s Peanut Butter cups
16 candy eyeballs
1 packet of jubes
1 packet mini M&Ms
1 packet chocolate Pocky sticks

Method

For the snowman’s hat, gently unwrap the mini Reese’s Peanut Butter cups and cut in half

For the snowman’s nose, thinly slice orange jube/s into 8 narrow triangles.

For the snowman’s arms, cut 16 4cm pieces of Pocky sticks, using only the chocolate section.

For the snowman’s buttons, separate out the red, green and brown mini M&Ms and ensure you have enough for 3 buttons per snowman.

Melt the white chocolate in a microwave-safe bowl on medium in 30 second bursts, stirring with a silicone spatula after each burst, until melted and smooth. Set aside to cool for 2 minutes.

Meanwhile, line 2 large baking trays with baking paper.

Divide your melted white chocolate into 8 roughly even puddles – 4 per tray.

Working quickly and using the picture as a guide, arrange the peanut butter cup ‘hat’, 2 eyeballs, jube nose, 3 M&M buttons and pocky stick arms on each puddle.

Leave to set at room temperature (or in the fridge if it’s warm). Serve and enjoy!

Recipe adapted from Woolworths fresh ideas magazine, December 2022.

Raspberry & Vanilla Trifle

Published on by Elise BLeave a comment

We’ve never really been a trifle family, and the few trifles I’d tried before this one were often disappointing – mushy and bland. We decided we wanted to serve a trifle as a dessert option on Christmas day and so, after a bit of experimenting, I developed this vanilla and raspberry trifle with torched meringue topping. I hope you enjoy as much as I do! For the time poor, I have put in some cheats to make it an easier job.

Start this recipe at least the day ahead.

Ingredients (serves 12-14)
2 packets raspberry jelly
1 cup frozen raspberries

Sponge cake
3 eggs, separated
1 cup caster sugar
½ cup cold water
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup plain flour
1 tbsp cornflour

OR use 2 round unfilled sponge cakes (Woolworths brand do the job perfectly)

Vanilla custard
1 tablespoon vanilla bean paste
1.2L full cream milk
8 egg yolks
4 tablespoons caster sugar
2 tablespoons cornflour

OR approximately 1 litre of pre-bought custard (I like Paul’s Double Thick French Vanilla 900g)

Meringue Topping
2 egg whites
⅔ cup caster sugar
1 teaspoon vanilla extract

3 punnets of fresh raspberries, to serve

Method

Make the jelly according to packet instructions and pour into a 3L capacity trifle dish. Add frozen raspberries. Put in the fridge to set for at least 6 hours.

To make the sponge cakes, preheat oven to 160°C fan-forced. Grease two 20cm round, shallow tins and line the bases with baking paper.

Use electric beaters to beat the egg yolks, sugar, water, and vanilla for approximately 10 minutes, until very pale and thick. Wash the beaters and then, in a separate bowl, beat the egg whites and baking powder until stiff peaks form. Fold the sifted flours into the yolk mixture and then gently mix in the egg whites.

Divide evenly between the tins and bake for 20 minutes or until springy in the centre and the cake has come away from the sides of the tins. Gently turn cakes onto wire cooling racks and leave to cool entirely. Store in an airtight container until required.

To make the custard, add vanilla bean paste and milk to a large saucepan on a medium-low heat and bring to the boil. Immediately remove it from the heat and leave to cool slightly.

Meanwhile, in a very large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.

Gradually add the warm milk, a tablespoon full at a time, whisking well between each addition. Pour the mixture back into the pan and cook gently on a low heat, whisking continuously, for about 20 minutes or until very thick. Leave to cool at room temperature then refrigerate until required.

To assemble the trifle, cut the sponge cake into squares approximately 6cm x 6cm. Add a layer of sponge cake pieces over the set jelly like so:


Top with half of the custard mixture. Place half of the raspberries, evenly spaced, on top of the custard.

Repeat – add a further layer of sponge cake, the remaining custard and top with raspberries. Refrigerate until required.

Just before serving (or up to 3 hours ahead), make the meringue. Whip the eggwhites with electric beaters until they’re light and fluffy. Add the vanilla and a tablespoon of the sugar and beat until combined. Add the remaining sugar, a spoonful at a time, beating between each addition until the sugar has dissolved. Once all of the sugar has been added you should have glossy white, stiff peaks.

Spoon the meringue mixture onto the top. Use a kitchen blowtorch to lightly toast the meringue. Serve and enjoy!

Watermelon, Pistachio & Goat’s Cheese Bites

Published on by Elise BLeave a comment

These unique, tasty morsels are a perfect starter – especially for Christmas in Australia with the jewel-like pomegranate seeds contrasting beautifully with the pistachios.

Ingredients (serves 10-12)
1.6kg wedge seedless watermelon
¼ red onion, finely chopped
2 tablespoons olive oil (ideally extra virgin)
1 tablespoon red wine vinegar
¼ cup roasted pistachios, roughly chopped
½ cup pomegranate seeds
50g goat’s cheese, crumbled
¼ small fresh mint leaves

Method

Remove watermelon rind and discard. Cut the watermelon into 2cm thick slices. Using a 4cm round cutter, cut out rounds from sliced watermelon (you should have approximately 36).

Combine red onion, olive oil and vinegar in a bowl and season to taste. Whisk to combine. Add pistachio and pomegranate seeds and stir to combine. Spoon a little pistachio mixture onto each piece of watermelon. Top with goat’s cheese and mint. Enjoy!

Recipe adapted from Super Food Ideas, December 2019.

Pastel Iced Sugar Cookies

Published on by Elise BLeave a comment

Inspired by Peggy Porschen and her stunning parlour that I visited while in London in 2017, these beautiful cookies are as much fun to make as they are to eat.

Ingredients (makes approx. 50 small cookies)
250g butter
1 cup sugar
2 teaspoons vanilla extract
1 egg
3 cups plain flour
3 teaspoons mixed spice
1 ½ teaspoons baking powder
Star, Christmas tree and/or snowflake cookie cutters

1 330g packet royal icing mixture (I use Queen’s brand)
Pastel food colouring (I used blue, green, pink and purple)
Silver cachous

Method
Cream butter, sugar & vanilla using electric beaters until well combined.

Add the egg and beat until light and fluffy.

Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Divide into 2 roughly equal pieces, cover with glad wrap (or plastic wrap) and refrigerate for an hour.

Preheat oven to 180°C (160 fan-forced). Roll out dough onto a lightly floured surface using a rolling pin until you reach your desired thickness (I like mine around 6-7mm) and cut out shapes using cookie cutters.

Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for 5-8 minutes, or until golden.

Once the cookies have cooled, make the royal icing according to the packet instructions. Divide the icing evenly into 5 bowls (or however many colours you want) and add a small amount of food colouring to all but one.

Spread a thin layer of the coloured icing onto your cookies with a butter knife and leave to harden. Spoon the white royal icing into a piping bag (I didn’t use a nozzle and just cut a tiny hole in the bag) and pipe on decorations. Decorate with silver cachous or however you wish. Enjoy!

Recipe adapted from ‘The Best Valentine Sugar Cookies’ on Alice & Lois.com

Christmas Light Cookies

Published on by Elise BLeave a comment

These cookies are so easy to make, but look amazing. They’re absolutely perfect as end of year gifts, served on Christmas day or left out for Santa.

Ingredients (makes approx. 50 large round cookies)
250g butter
1 cup sugar
2 teaspoons vanilla extract
1 egg
3 cups plain flour
3 teaspoons mixed spice
1 ½ teaspoons baking powder

3 cups icing sugar
Boiling water
Mini M&Ms (cut in half)
Black edible marker

Method

Cream butter, sugar & vanilla using electric beaters until well combined. Add the egg and beat until light and fluffy.

Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Knead gently for 1-2 minutes on a lightly floured bench and then divide into 2 roughly equal pieces, cover with clingfilm and refrigerate for at least 30 minutes.

Preheat oven to 180°C (160 fan-forced). Roll out dough onto a lightly floured surface using a rolling pin until you reach your desired thickness (I like mine around 5-6mm) and cut out circles using a large round cookie cutter. Repeat until you have used all the dough.

Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for approximately 12-15 minutes, or until lightly golden.

When the cookies are cooled, make your icing by adding boiling water gradually to the icing sugar until you have the desired consistency (thin enough to spread easily, but not so thin that it runs off the cookies).

Once the icing has dried, gently draw the string of the Christmas lights with the black marker. Add the halved M&Ms as the ‘lights’ alternating whether they hang from above or below the marker line. Enjoy!

Recipe adapted from ‘The Best Valentine Sugar Cookies’ on Alice & Lois.com
Decorations inspired by various versions on Pinterest

Melting Snowman Cookies

Published on by Elise BLeave a comment

These lightly spiced Christmas cookies are almost too cute to eat (almost…. sorry Frosty!)

Ingredients (makes approx. 30 large round cookies)
250g butter
1 cup sugar
2 teaspoons vanilla extract
1 egg
3 cups plain flour
3 teaspoons mixed spice
1 ½ teaspoons baking powder

3 cups icing sugar
Boiling water
30 white marshmallows
2 packets of mini M&Ms
Edible textas (black and orange)

Method

Cream butter, sugar & vanilla using electric beaters until well combined. Add the egg and beat until light and fluffy.

Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Knead gently for 1-2 minutes on a lightly floured bench and then divide into 2 roughly equal pieces, cover with clingfilm and refrigerate for at least 30 minutes.

Preheat oven to 180°C (160 fan-forced). Roll out dough onto a lightly floured surface using a rolling pin until you reach your desired thickness (I like mine around 5-6mm) and cut out circles using a large round cookie cutter. Repeat until you have used all the dough.

Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for approximately 12-15 minutes, or until lightly golden.

When the cookies are cooled, make your icing by adding boiling water gradually to the icing sugar until you have the desired consistency (thin enough to spread easily, but not so thin that it runs off the cookies).

To decorate, spread icing onto the cookie so it looks like a puddle, attach the white marshmallow to the ‘back’ and 2 M&M buttons. When the icing has dried completely, gently draw on the arms and facial details (my snowmen are surprised, but you can add whatever expressions you like). Enjoy!

Recipe adapted from ‘The Best Valentine Sugar Cookies’ on Alice & Lois.com
Decorations inspired by various versions on Pinterest