Desserts for Christmas

English Sherry Trifle

Sherry Trifle is particularly popular here in the UK at Christmas when it makes a good alternative to the heavier Christmas Pudding. It's not only eaten at Christmas, though, it's often included in a celebration meal.

Ingredients
8 store bought trifle sponge cakes (or stale cake you have made)
1/2 cup (170ml) sherry
6 crushed macaroons
1 cup (400ml) custard
1-1/2 cups (285ml) whipped cream
Jam (jelly)
Angelica, glacé cherries, chocolate vermicelli (sprinkles), whipped cream, slivered almonds, etc, to decorate

Method
1. Cut the sponge cakes in half and spread with a thin layer of jam. Arrange them in the base of glass serving dish.

2. Pour the sherry over them and leave to soak for at least 30 minutes.

3. Sprinkle the crushed macaroons over the soaked sponge cakes, then pour on the custard which should be warm but not hot so that it spreads evenly and smoothly.

4. Cover with a plate or circle of greaseproof paper to stop a skin forming on the custard.

5. Once the custard is cold, spread the whipped cream over it. The dish should now be full to the top.

6. The remaining cream can be piped on the top to decorate, sprinkle on the cherries, angelicas, chocolate vermicelli and slivered almonds

Meringues on Cake Rack Photographic Print
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This special celebration meringue can be used as a delicious dessert or as a cake.

Base
4 egg whites
½ cup sugar
1 cup confectioner's sugar
2 tablespoons cornflour
3 ozs grated semi-sweet (plain) chocolate

Filling
1 ¾ cups heavy (double) cream
5 ozs semi-sweet (plain) chocolate

Also required
baking sheets
parchment paper
Ganache frosting (icing) - see below

Method
1. Prepare the bases and cream filling 24 hours before required.

2. Preheat the oven to 125F. Whisk the egg whites together with the sugar until stiff.

3. Sift the confectioner's sugar with the cornflour and carefully fold in the mixture.

4. Blend in the chocolate.

5. Cover the baking sheet with parchment paper and draw three 8 inch circles.

6. Spoon the mixture into a round tipped pastry bag. Starting from the centre, pipe a continuous spiral to fill each circle.

7. Dry the meringues overnight, leaving the oven door slightly open. Remove frtom the parchment paper with care.

Ganache Frosting (Icing)
Soft textured icing coating
Makes 3 cups
½ cup milk
3 fl ozs cream
¼ cup sugar
¼ cup water
6 ½ teaspoons glucose syrup*
12 ozs semi-sweet (plain) chocolate

Method
1. Mix milk, cream, sugar, water and glucose syrup into a saucepan.

2. Bring the mixture to the boil, stirring constantly. Then remove from heat.

3. Add grated or finely chopped chocolate and stir until melted totally.

4. Mix well or use a hand blender, keeping well down in the mixture.

5. Spread liberally over the cold meringues and sandwich three together carefully.

6. Decorate with grated chocolate and serve with whipped cream.

*Glucose syrup - should be available in baking sections of supermarkets otherwise use corn syrup.

Cassata Art Print
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This lovely Italian inspired dessert is perfect for a summer day.

Ingredients
Bottom layer
2 separated eggs
1/3 cup (1-1/4 oz) icing (confectioners) sugar
3/4 cup (6 fl oz) double (heavy) cream
1-3/4oz flaked almonds

Middle layer
4-1/2oz plain (semi-sweet) chocolate
1tbs cocoa powder
2 separated eggs
1/3 cup (1-1/4 oz) icing (confectioners) sugar
3/4 cup (6 fl oz) double (heavy) cream

Top layer
2 separated eggs
1/4 cup (1oz) icing (confectioners) sugar
1/2 cup (4oz) Ricotta cheese
1/4 cup (2 fl oz) double (heavy) cream
8oz crystallised fruit, chopped (if you prefer, you could use fresh fruit as long as they are not too juicy)
1 tsp vanilla extract

Method
1. Line an 8 inch square tin with aluminium foil. The tin should be at least 3 or 4 inches deep.

2. Bottom layer: beat the egg whites until they form soft peaks then gradually beat in the icing sugar.

3. Put the cream into a separate bowl and beat until peaks form. Fold in the egg yolks and then the beaten egg white mixture, followed by the almonds.

4. Put the mixture in the bottom of the prepared tin and spread until it is even and level. Freeze until set, about one hour.

5. Middle layer: melt the chocolate (see techniques) and meanwhile beat the egg whites and add the icing sugar, then the cream as for the bottom layer.

6. When the chocolate has melted, stir in the cocoa powder well and then allow to cool slightly, then stir into the beaten cream, followed by the egg yolks and beaten egg white mixture.

7. Spread evenly over the frozen bottom layer and then freeze until set.

8. Top layer: Beat the egg whites and icing sugar, as for the other two layers, then the cream in a separate bowl as before. This time, stir the Ricotta cheese into the cream, followed by the egg yolks, beaten egg white mixture, the chopped fruit and vanilla extract.

9. Spread evenly over the middle layer and cover with non-stick kitchen paper. Freeze at least overnight.

Picture below: Copyright © danchitnis - Creative Commons License

This dates back to Elizabethan times when it was a drink of wine mixed with frothy cream. By the 18th century it had evolved into a rich dessert, eventually becoming the traditional English trifle (see below). Serves 4.

Ingredients
1 lemon
6tbs sherry
2tbs brandy
3oz castor (fine grained) sugar
280ml (1/2 pint, 10 fl oz) double (heavy) cream

Method
1. Pare the rind off the lemon ensuring you remove all the pith. Squeeze the lemon. Put the rind and 4 tablespoons of lemon juice in a bowl with the brandy and sherry. Cover the bowl and leave overnight.

2. Strain the liquid into another bowl and then stir in the sugar until it has dissolved. Add the cream, stirring continuously as you do so.

3. Beat the mixture until it forms soft peaks. Spoon into separate dishes or glasses and keep somewhere cool but not in the refrigerator until ready to serve.

4. Serve with sponge fingers, shortbread or brandy snaps.