Christmas desserts: the only recipes you'll need this Christmas

Christmas dessert

Curdle-proof custard

40 minutes

Afternoon tea

Abi’s caramel meringue roulade

20 minutes

Afternoon tea

Chocolate-swirled meringues with chocolate sauce

45 minutes

Afternoon tea

Coconut îles flottantes (floating islands)

15 minutes

Christmas dessert

Pavlova with whisky-candied nuts

2 hours

Christmas dessert

Gooey brown sugar pavlova

2 hours

Christmas dessert

Miso caramel Eton mess

45 minutes

Christmas dessert

Macaron coconut torte

40 minutes

Christmas dessert

Meringue sandwiches

45 minutes

Meringue sandwiches

Serves 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 x basic meringue (see note below)
1 cup Monin elderflower syrup

For the filling:

350 g crème fraîche
1 T vanilla paste

Method

1. Find the recipe for the basic meringue here. Preheat the oven to 120°C and line a baking tray with greaseproof paper.

2. Spoon the meringue mixture into a piping bag with a star nozzle. Pipe onto the lined baking tray. Bake for 45 minutes, or until set on the outside and soft and gooey on the inside.

3. To make the filling, mix the crème fraîche and vanilla paste. Spoon or pipe between 2 meringues and sandwich them together.

4. Heat the elderflower syrup in a saucepan over a medium heat and reduce by half, or until thick. Drizzle over the meringues to serve.

Find more meringue recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Roasted strawberry and scone trifle

3-ingredient chocolate sauce

Gluten-free chocolate striped Swiss roll cake

Curdle-proof custard

Abi’s caramel meringue roulade

Chocolate-swirled meringues with chocolate sauce

Coconut îles flottantes (floating islands)

Pavlova with whisky-candied nuts

Gooey brown sugar pavlova

Miso caramel Eton mess

Macaron coconut torte

Meringue sandwiches

Meringue sandwiches

Ingredients

Method