Here come the most exciting time of the year! Christmas is, after all, culinary creativity at its best: every year it’s dessert time!
I like to make a special, seasonal one, something that embodies the magic of Christmas time: the spices, the sweetness…
What I love about these recipes is precisely that there is one for every taste: be it sweet and moist, cool and refreshing, spicy and dry.
Let me know what you think in the comments!
The 14 Best Christmas Dessert Recipes
1. Buche de Noel (Yule Log)
I love the Buche de Noel, which is the chocolate cake that celebrates Christmas in its true glory. So, I take light sponge cake, and cover it with cocoa powder to make it chocolatey.
Then I fill it with buttercream or ganache.
Ingredients
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon unsalted butter
- 1/2 cup dark chocolate, chopped
- 1 tablespoon confectioners’ sugar for dusting
Instructions
1. Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
2. Beat the egg yolks and sugar in a medium bowl until fat and light in color. Mix in the vanilla, then sift in flour and salt, folding in gently.
3. Meanwhile, whisk the egg whites in a separate bowl until they form soft peaks, then combine them with the cocoa mixture.
4. Divide the batter over the lined tin and cook for 10–12 minutes, until springy when pressed.
5. Invert the cake onto a clean towel sprinkled with confectioners’ sugar, peel away the parchment, then roll the cake from the short side in the towel. Let cool completely.
6. To make the filling, whip the heavy cream and powdered sugar until stiff peaks form. Unroll the cake, spread the cream over it evenly, tuck in the short ends, roll up and chill. To make the ganache, melt the chocolate and butter, let it cool slightly then spread it over the chilled cake. Dust with confectioners’ sugar before serving.
2. Panettone
Panettone is one of those foods that make the holidays special. An indulgent treat, it for me makes the season!
I judge panettone first by its ingredients. The best panettone seems to have plenty of butter, fresh eggs and vanilla in it.
Raisins and candied orange peel are icing on the cake.
Ingredients
- 500g all-purpose flour
- 100g sugar
- 100g unsalted butter, softened
- 4 large eggs
- 1 egg yolk
- 10g active dry yeast
- 200ml warm milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 150g raisins
- 100g candied orange peel
- 1 teaspoon salt
Instructions
1. Put flour, sugar and salt in a large bowl. Add softened butter, eggs and egg yolk, and mix well.
2. Pour the yeast mixture into the bowl and add the vanilla extract, lemon zest, and orange zest. Mix with your hands or a dough hook until the dough is smooth and elastic.
3.Add the raisins and candied orange peel and knead the dough until the fruit is evenly distributed.
4. Put the dough in an oiled bowl, cover with a cloth and let it rise in a warm spot for 2 hours (or until doubled in size).
5. Put the oven in preheat 180°C (350°F) Heat up the oven. Shape the dough in a round and put into a panettone mold. Let rise for another 30 minutes, then bake for about 40-45 minutes, or until a skewer inserted in the center comes out clean. Let cool and serve it.
3. Stollen
The festive bread stollen has always struck me as the ultimate rich, fruity deliciousness. A traditional stollen, for those of you who aren’t familiar with this important culinary tradition, is a leavened sweet bread that often contains juicy raisins, citrusy candied orange peel, and aromatic spices such as cinnamon and nutmeg.
Moreover, the yeast-risen dough is frequently enriched with butter, and sometimes topped with a dusting of powdered sugar for that sweet, snowy touch.
Ingredients:
250g raisins
100ml dark rum
500g all-purpose flour
1 packet (7g) instant yeast
75g sugar
1 teaspoon salt
200ml warm milk
250g unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
100g candied orange peel, chopped
100g chopped almonds
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
200g marzipan
Icing sugar for dusting
Instructions:
1. Let the raisins soak in dark rum for at least a few hours, but ideally overnight.
2. Put flour, yeast, sugar, salt in a mixing bowl. Add the warm milk and 100g of very soft butter, mix to a dough.
3. Mix in the egg, vanilla, lemon zest, orange peel, almonds, soaked raisins, cinnamon and nutmeg. Let rise until doubled in size in a warm place, about 1-2 hours.
4. Preheat the oven to 180°C (350°F). Punch down dough and roll into rectangle. Roll marzipan into log and put in middle of dough; fold dough over marzipan, tucking ends in and shaping into a loaf.
5. Score the loaf on the top, place it on the parchment-lined baking sheet, and bake for 40-50 minutes or until browned.
6 Baste with the remaining butter and dust generously with icing sugar while still hot. Allow to cool completely, then slice and serve.
6. Brush the hot stollen with the remaining butter and generously dust with icing sugar. Allow to cool completely, then slice and serve.
4. Gingerbread Cookies
The classic gingerbread cookie is one of my favorite things to make during the holiday season. The sweet smell of cinnamon, ginger, and cloves envelopes the kitchen, creating a warm, comforting environment.
Mine always has hints of molasses, which gives them a richness. I also like to add vanilla extract to mine because who doesn’t like vanilla?
Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses
2 teaspoons vanilla extract
Instructions
1. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy; add the egg, molasses and vanilla; beat until just combined.
2. Gradually beat in the flour mixture until just combined. Divide dough into 2 portions, shape into disks, wrap in plastic, and refrigerate at least 1 hour.
3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
4. Roll out one of the disks of dough to about 1/4 inch thick on a lightly floured work surface, and cut into desired shapes with cookie cutters. Lift the cookies to the prepared baking sheets.
5 Bake for 8-10 minutes or until cookies are crisp but not darkened. Cool on sheets on wire racks.
6. Once cool add your icing to make faces and outlines
5. Christmas Pudding
I think the Christmas Pudding is the food which is most identified with seasonal celebrations: proper and unpretentious, the dense, deep-flavored Christmas Pudding has a proud, flavorsome texture. My recipe is made largely of juicy dried fruits, sprinkled with a pinch of mixed spice and a touch of brandy– all the things that make proper Christmas Pud.
Ingredients
1 cup raisins
1 cup currants
1 cup mixed candied peel
1 cup suet, grated
1 cup dark brown sugar
1 cup breadcrumbs
1/2 cup flour
1 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup blanched almonds, chopped
1 apple, grated
Zest of 1 lemon
Zest and juice of 1 orange
3 large eggs
1/2 cup brandy (or other spirit like rum or whiskey)
Butter, for greasing
Instructions
1. Using a large mixing bowl, add all the dry ingredients: raisins, currants, mixed peel, suet, sugar, breadcrumbs, flour, mixed spice, cinnamon and nutmeg.
2. Stir in the chopped almonds, grated apple, lemon zest, and orange zest.
3. In a separate bowl, beat the eggs with the orange juice and brandy. Add to the dry ingredients and mix until all ingredients are well combined.
4. Butter a pudding basin, then put mixture in it, pressing down with a spoon to level the top.
5. Place parchment paper over the basin, then foil and string the two layers tightly together.
6. Steam in a steamer bowl for about 6 hours, top up water every 45 minutes. When cooked, cool and store in a cool place until required.
6. Fruitcake
I like the way a delicious fruitcake combines all the best ingredients – juicy dried fruit, such as apricots and raisins, crunchy nuts such as almonds and pecans, and, of course, a dash of rum or brandy.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup chopped dried apricots
1 cup chopped pitted dates
1 cup golden raisins
1 cup chopped nuts (such as walnuts or pecans)
1/2 cup candied cherries, chopped
1/2 cup candied pineapple, chopped
1/4 cup dark rum (optional)
Instructions
1 Preheat the oven to 325°F (165°C) and butter and line with parchment paper a loaf pan.
2. In a large bowl, beat the butter and sugar until light and fluffy, then add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves and salt.
4. Pour the dry ingredients gradually into the creamed mixture, then stir in the chopped dried fruits, nuts and candied fruits. Pour in the rum, if using.
5. Pour the batter into the prepared loaf pan; then smooth its top with a spatula.
6. Bake for 1½ to 2 hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
7. Trifle
Making this traditional pudding is a pure enjoyment, because you can put your own touch on it. I like to layer mine in stripes of sponge and thick white custard, and I pile on the fresh fruit.
To me, the boozy, whipped creamy richness of it is delicious anytime.
Ingredients
1 store-bought or homemade sponge cake
1 cup of berry jam or jelly
2 cups of mixed berries (such as strawberries, raspberries, and blueberries)
2 cups of custard, either homemade or store-bought
2 cups of whipped cream
1/4 cup of sherry (optional)
Slivered almonds or your choice of nuts for garnish
Mint leaves for garnish
Instructions
1. Cut the sponge cake into layers and, if you wish, moistened with sherry between each layer.
2. Spread a thin layer of berry jam over the cake slices.
3. Layer the trifle by placing a layer of cake at the bottom of your trifle bowl and topping it with the mixed berries.
4. Pour on custard over the fruit. Make sure that the custard covers the fruit.
5. Repeat the layers, ending with a final layer of whipped cream.
6. Garnish with slivered almonds and mint leaves before serving.
8. Pavlova
My idea of a perfect dish is a pavlova, with its delicacy but also with cream. I like the meringue to be all crisp around the edges, but you have to whip up some lovely soft double cream and pile it on top of it all to really make it!
Mine always has some fresh berries, and vanilla extract – it just adds this depth of flavor I love.
Ingredients
4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract
1 cup heavy cream
Fresh fruit (such as berries, kiwi, or passion fruit) for topping
Instructions
1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In another bowl, beat the egg whites until they form soft peaks; then slowly add the sugar, beating until stiff, glossy peaks are formed.
3. Gently fold in the vinegar, cornstarch, and vanilla extract until fully incorporated.
4. Spoon the meringue onto the prepared baking sheet, then make a circle about 3 inches across and press the sides in slightly to form a rim for the topping.
5. Bake for 60 minutes, then turn off the oven and cool completely with the door ajar.
6. Five minutes before serving, whip the cream to soft peaks and spread this over the top of your Pavlova, then scatter fresh fruits over.
9. Eggnog Cheesecake
This deliciously rich dessert is one of my favorite holiday indulgences. A silky-smooth mixture of cream cheese, eggnog and nutmeg makes this an appropriate seasonal treat.
My favorite version contains a splash or rum extract and a buttery crust of graham crackers, so each forkful is creamy and sugary, warm and flavorful.
Ingredients
1 3/4 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 large eggs
2 tablespoons rum (or 1 tsp rum extract)
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Instructions
1. Heat oven to 325°F (163°C). Combine graham cracker crumbs, 1/2 cup sugar and melted butter, then press into bottom of a 9-inch springform pan to form a crust.
2. In a large mixing bowl, beat the softened cream cheese, 1 cup sugar and flour until creamy. Stir in the eggnog, eggs, rum and vanilla until well-combined.
3. Spoon the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
4. Sprinkle the ground nutmeg evenly over the top of the cheesecake filling.
5. Bake in the preheated oven for about 50-60 minutes, or until the centre is set. Leave the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
6. Chill for at least 4 hours or overnight before serving, so that the flavours meld and the cheesecake sets fully.
10. Candy Cane Brownies
Candy cane brownies put a holiday spin on the dessert table. Cocoa powder deepens the chocolate flavor and crushed canes add a minty crunch.
When I make them, I use a mix of semi-sweet chocolate and vanilla extract to bring them to the next level of decadence.
Ingredients
1/2 cup unsalted butter
8 ounces bittersweet chocolate, chopped
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cocoa powder
1/2 cup crushed candy canes
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a saucepan, melt the chocolate and butter over low heat, stirring constantly. Once smooth, remove from the heat.
3. Stir in the granulated sugar, then the brown sugar, then the eggs, one at a time, and finally the vanilla and peppermint extracts.
4. Sieve in the flour, salt and cocoa, and fold in until just combined. Do not overmix.
5. Add the batter to the pan and spread out evenly. Sprinkle the crushed candy canes on top.
6. Bake for 25-30 minutes, or until a tester inserted into the center comes out with just a few moist crumbs clinging to it. Let cool completely and cut into squares.
11. Mince Pies
I feel so happy about these delicious little bites, I love the holiday spirit they bring in and all they require is a rich spiced mix all over, wrapped in some pastry.
I flavor them with cinnamon and nutmeg, and mine nearly always have a few drops of brandy to enrich the filling.
I like to use currants and sultanas for a chewy contrast. Candied orange peel adds something citrussy to my recipe.
Ingredients
1 ¾ cups (220g) all-purpose flour
½ cup (115g) unsalted butter, cold and diced
3 tbsp sugar
1 large egg
1-2 tbsp cold water
1 ½ cups (330g) mincemeat
Powdered sugar, for dusting (optional)
Instructions
1, Sift the flour into a bowl, add the salt and cinnamon, make a well in the center, then add the cold, diced butter and rub it in with your fingertips until the mixture is like breadcrumbs. Now add the sugar.
2. Crack in the egg and mix with your hands, bringing the dough together and adding a tablespoon of cold water if necessary to get a soft but not sticky dough.
3. Wrap the dough in cling film and refrigerate for 30 minutes to chill.
4. Roll out the pastry on a lightly floured surface to a thickness of about 1.3 cm. Cut out rounds to fit a 12-cup muffin tin.
5. Press the rounds of dough gently into the cups of the muffin tin and spoon about a heaping tablespoon of mincemeat into each. Cut smaller rounds and stars from the remaining pastry to top the pies.
6. Bake for 20-25 minutes or until lightly golden. Cool in the tin for 5 minutes, then release on to a wire rack. Dust with icing sugar, if liked.
12. Pecan Pie
There’s nothing more delicious than a rich nutty pudding; for the basic classic, you’re looking for an utterly buttery short crust pastry shell and a thick upper layer of sweet, crunchy topping, made with pecans.
Ingredients
1 unbaked 9-inch pie crust
1 cup granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
Instructions
1. Preheat your oven to 350°F (175°C).
2. Beat the sugar, corn syrup, melted butter, eggs, vanilla extract and salt in a large mixing bowl until well mixed.
3. Mix in the chopped pecans so that the filling mixture completely coats each one.
4. Pour the pecan mixture into the unbaked pie crust.
5. Bake for 50 to 60 minutes, or until filling is set and puffed slightly and crust is golden-brown.
6. Cool the pie completely before serving to allow the filling to firm up.
13. Tiramisu
Turns out, there’s something very comforting about a tiramisu made right. Soaked with espresso (and a small hint of rum), mixed with mascarpone and sugar..
A cocoa dusting on top is the icing on the cake.
Ingredients
1 1/2 cups espresso, cooled
1/2 cup coffee liqueur (optional)
6 large egg yolks
3/4 cup granulated sugar
2/3 cup milk
1 teaspoon vanilla extract
1 1/4 cups heavy cream
1 1/4 cups mascarpone cheese
24 to 30 ladyfingers
Unsweetened cocoa powder, for dusting
Dark chocolate shavings, for garnish (optional)
Instructions
1. In a shallow dish, combine the cooled espresso and coffee liqueur. Set aside.
2. Whisk the egg yolks and granulated sugar together in a medium saucepan, then add the milk. Put the saucepan over medium heat, and whisk the mixture constantly, until it gets thicker (8–10 minutes). Take it off the heat and add the vanilla extract. Let the mixture cool a bit and then whisk in the mascarpone cheese to obtain a smooth consistency.
3. Whip the heavy cream to stiff peaks and fold into the mascarpone mixture.
4. Dip the ladyfingers quickly in the espresso mixture (do not soak) and arrange them in a single layer in a 9-by-13-inch baking dish.
5. Spread half of the mascarpone mixture over the ladyfingers. Layer with another half of dipped ladyfingers then top with remaining mascarpone mixture.
6 . Cover, and refrigerate for at least 4 hours (preferably overnight) until set. Cover with cocoa powder and dust with chocolate shavings before serving.
14. Chocolate Rum Balls
Nothing beats the flavors of melted chocolate and rum together. This recipe is wonderful as a sweet treat or a dessert.
Ingredients
1 cup crushed vanilla wafers
1 cup powdered sugar
2 tablespoons cocoa powder
1 cup chopped walnuts or pecans
2 tablespoons light corn syrup
1/4 cup dark rum
1/2 teaspoon vanilla extract
Additional powdered sugar or cocoa powder for rolling
Instructions
1.Beat the softened butter in the bowl of your stand mixer with a beater attachment. Add the crushed vanilla wafers, powdered sugar, cocoa powder and chopped nuts. Mix until well combined.
2. In a separate small bowl, stir together the corn syrup, dark rum and vanilla.
3. Pour the liquid mixture over the dry ingredients and mix until blended and smooth.
4. Form 1-inch balls by rolling small amounts of the mixture between your palms.
5. Roll each ball in additional powdered sugar or cocoa powder to coat.
6. Once the rum balls are all coated, place them on a baking sheet covered with parchment and pop in the freezer for 30 minutes. Then place all the rum balls in an airtight container, where they will stay good for at least a week. Of course, if they last that long.
