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3 Delicious Alternative Christmas Dessert Recipes

I have to admit, I wasn't looking forward to the prospect of Christmas pudding and mince pies this year, so I had to find some alternatives. Luckily for me, I went online and found these three really simple alternative desserts for Christmas. What's more is that they each take less than an hour to prepare! Read on to find out how to make these sweet Christmas treats: 

 

Lemon Meringue Roulade with Icing Sugar


What You'll Need 

For the filling:

  • 8 gelatin leaves
  • 150ml dry white wine
  • 3 egg yolks
  • 100g sugar  
  • Finely-grated zest from 1 lemon
  • Juice from 1 lemon
  • 250ml fresh cream

For the meringue:

  • 5 egg whites
  • 175g caster sugar
  • 3 tbsp. corn starch
  • Icing sugar to finish

Additional stuff:

  • Swiss roll tin
  • Baking paper

Preparation time: 50 minutes

Cooking time: 10 minutes

Serves: 8

Directions for the filling:

Soak the gelatin leaves in cold water for 10 minutes, then squeeze them out and place in a small pan. Add white wine to the pan and allow it to dissolve by heating it very gently. Beat the egg yolks together with the sugar until the mixture turns pale and creamy. Add in the lemon zest and juice.

Heat your oven to 180°C (160°C fan) and use the baking paper to line your Swiss roll tin.

Directions for the meringue:

  1. Whisk the egg whites until soft peaks form. At this point, begin whisking in the caster sugar gradually until the mixture turns stiff. Next, fold in the corn starch until it’s properly mixed in, then add the mixture to your Swiss roll tin. Bake for 10-12 minutes.
  2. Once the baking is complete, allow the meringue to cool for a few minutes. Place the mixture onto a sheet of baking paper and dust it with icing sugar. Spread the filling evenly on top of the meringue. Roll up the meringue, using the baking paper to assist you.
  3. Next, transfer onto a serving dish and chill for one hour. Dust with a little more icing sugar and serve.
 

Shortbread and Cranberry Cookies


What You'll Need 

  • 225g unsalted butter
  • 375g dried cranberries
  • 375g flour
  • 110g icing sugar
  • Pinch of salt

Additional Stuff

  • Baking paper
  • 2 baking trays
  • Star-shaped cookie cutter

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 8

Directions:

  1. Heat your oven to 180°C (160° fan, or 350°F, or gas mark 4) and in the meantime, line two baking trays with non-stick baking paper.
  2. Beat the butter and icing sugar together in a large bowl until they combine and stir in the dried cranberries. Next, sift the flour and salt in and work the mixture together until it forms a stiff dough.
  3. Knead the dough lightly for a few moments, but be careful not to over-handle it. Roll the dough to about three-quarters of an inch in thickness, and cut it into 20-24 biscuits using a star-shaped cookie cutter. Re-roll any trimmings to prevent wasting any of the dough.
  4. Place the biscuits onto the baking trays and space out well to allow for expansion. Bake in the oven for 12-15 minutes until golden brown. Leave to cool on the trays for five minutes after baking before transferring to a wire rack to cool off completely.

Poached Red Wine Pears


What You'll Need 

  • 4 pears
  • 150g sugar
  • 1 cinnamon stick
  • 1 liter of red wine
  • 4  shelled walnuts

Preparation time: 20 minutes 

Cooking time: 15 minutes 

Serves: 4

Directions:

  1. Slice the lemon and place into a pan along with the red wine, sugar and cinnamon stick. Bring the mixture to a boil and leave to simmer gently for 10 minutes. Peel the pears, leaving the stalks intact.
  2. Place the pears into a deep pan, standing them upright. Take the cinnamon stick and lemon slices out of the red wine mixture, then pour it onto the pears, covering them well. Cover the deep pan with a lid and poach the pears on low heat for 10 minutes.
  3. Remove the pears from the mixture after poaching and stand them on individual plates. Boil the red wine mixture until it becomes syrupy. Last but not least, halve the walnuts and mix into the red wine mixture. Pour it over the pears as a sauce and serve.  

Content and Image Source: Fine Dining Lovers

 

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