As someone who loves to bake and get creative in the kitchen, you now have the chance to show off your amazing skills. This year, make a lasting impression by using one of these incredible dessert ideas. Sure, they’re fancier than most, but they’re worth the time and effort.
Incredible Christmas Dessert Ideas
Here are just a few of the incredible desserts to consider for your family’s Christmas meal:
- Chestnut Pavlova
- Chocolate and Citrus Cassata
- Sour Cherry Cheesecake Trifle with Saba and Black Pepper
You can’t go wrong with any of these choices. However, the recipe below is for a Christmas dessert that never disappoints.
Cherry and Chocolate Buche de Noel
This dessert will get everyone in the Christmas spirit. First, it resembles a log that you’d see in a fireplace. Second, it’s unbelievably delicious. Third, your family will love it, including both adults and children.
- 6 large egg yolks (room temperature)
- 5 large egg whites (room temperature)
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup water
- 3/4 cup granulated sugar
- 1 tablespoon kirsch
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1/3 cup whole milk
- 1/2 vanilla bean (split and with the seeds scraped off but don’t throw the seeds away)
- 2 large egg yolks
- 1 tablespoon granulated sugar
- 1/2 cup heavy cream
- 1 cup maraschino cherries (pitted and drained)
- 1 cup heavy cream
- 1 ½ teaspoon powdered sugar
- Unsweetened cocoa powder (to sift on top)
First, you’ll make the cake portion of this amazing dessert. For this, preheat the oven to 375 degrees Fahrenheit. Then, line a 9×13-inch baking sheet with parchment paper. In addition, be sure you use a sheet that has a rim.
Step Two – Making the Cake
Now, place the egg yolks and six tablespoons of sugar in a mixing bowl. Remember, six tablespoons equal one-half of the 3/4 cup of sugar required. For this part of the process, you can either use a hand mixer or a standalone mixer. Regardless, beat the two ingredients at high speed until they become light in color and fluffy. Then, transfer them to a standard glass mixing bowl.
Also, before this next step, clean the dry mixing bowl you just used. To that, add the egg whites and salt. Then, beat them at medium speed until they form soft peaks. You’ll then add the remaining six tablespoons of sugar until the two ingredients appear glossy.
Now, you’ll use a rubber spatula to stir the beaten egg white into the egg yolk mixture. Fold the ingredients well so that there aren’t any noticeable streaks of yellow. Then, carefully sift the cocoa into the egg mixture. Also, be sure to blend this well. With this complete, spread the batter evenly onto the parchment paper.
Bake the cake for 18 to 20 minutes or until it springs back when touched. In addition, to ensure the cake gets done all the way through, turn the sheet once during the time it’s baking. When ready, move it to a wire rack where it can cool completely.
Step Three – Making the Syrup
Now, it’s time to make the filling. In a small saucepan, add the sugar and water. After bringing this to a boil on high heat, immediately reduce the heat to moderate. Simmer the ingredients until the sugar dissolves. That’ll take about one minute. Then, remove the saucepan from the stove and stir in the kirsch.
Step Four – Making the Filling
In a small saucepan, add the milk, vanilla bean, and vanilla bean seeds. Once the milk in the saucepan starts to bubble slightly, remove and discard the vanilla bean. Next, whisk the egg yolks with the sugar in a small bowl.
You’ll now put the whisked egg yolks and sugar in a saucepan. Cook over low heat. However, be sure you stir continuously. For this, you want the custard to thicken. Once it coats the back of a spoon, usually one to two minutes, it’s done. Strand the custard into a medium-sized bowl.
Put one tablespoon of cold water in a microwavable bowl. Then, sprinkle the gelatin on top. Let that sit for about a minute or two until the gelatin softens. When ready, microwave it for 15 seconds. Add that to the custard and set aside so that it can cool. At that point, stir in one-fourth of the whipped cream. Then, fold in the remaining whipped cream.
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Step Five – Assembling the Cherry and Chocolate Buche de Noel
Now, gently run a knife around the edge of the entire cake to loosen it. Then, cover a second 9×13-inch baking sheet with parchment paper. Place it on top of the sheet with the cake and slowly turn it over. With that, you’ll transfer the cake to the new baking sheet.
Next, brush the kirsch syrup on top of the cake. For this, cover the entire cake and let the syrup soak in. If you have any syrup left over, save it for something else. Next, use a spatula evenly over the cake. Then, scatter the maraschino on top.
With a long piece of new parchment paper, carefully roll the cake to create a 13-inch “log.” Remember, you want to end up with the seam down. Gently, you’ll squeeze the cake with the parchment paper to help tighten it.
Refrigerate the cake for one hour. Just before you wow your family with this fantastic dessert, make the topping. You’ll do that by whipping the ingredients together. Finally, sift cocoa powder on top, slice, serve, and enjoy.
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