Dishy desserts

Even family and friends who have dieted all year can be tempted with decadent desserts during the festive season. And the best desserts to concentrate on are those that can be prepared in advance. Trifle is one such delight.

In the time of Queen Elizabeth I, a trifle was a simple combination of cream and rosewater, flavoured with ginger and sugar, a light frothy dessert, closer to a syllabub (cream whipped with fruit juice and liqueur) than today’s trifle. By the middle of the 18th century, trifles included ratafia (almond-flavored biscuits) or macaroons soaked in sweet wine, covered with custard and topped with whipped cream. Later trifles were decorated with glacé angelica and cherries. Now fresh fruit is a more important component.

Cheesecakes are a Christmas godsend because most can be frozen for up to three months. However, those containing fresh fruit may thaw unevenly. Cheesecakes can also be cut into serving-sized pieces before freezing.

Meringues are another of my ‘must haves’ during summer. Sandwich together with whipped cream and crushed berries and pile high on the platter. Serve drizzled with Christmas Mincemeat Sauce. Or combine with berries and cream to make an Eton Mess.

Whatever your festive dessert of choice, fruit is a must on the menu. Take advantage of summer’s luscious flavours and serve layers of strawberries, blueberries and raspberries in a tall glass bowl. Or green kiwifruit and red strawberries for a festive look.

Black forest trifle

Serves 6

300ml cream
Icing sugar to taste, optional
175g plain chocolate sponge
⅓ cup kirsch
1 cup chocolate custard or chocolate yoghurt
700g jar morello cherries, drained
Small mint sprigs to garnish

1. Beat the cream, until thick. Sweeten with icing sugar, if preferred. Cut the sponge into thin wedges or 3cm cubes depending on the type of serving dish you are using.
2. Arrange half of the sponge in the base of the serving dish. Drizzle with half the kirsch. Spoon half of the custard on top. Then add a generous layer of cherries. Top with half the cream. Repeat the layers reserving a few cherries for the top.
3. Cover and refrigerate for 12-24 hours. Serve garnished with the mint.

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Christmas mincemeat sauce

Serves 4-6

This Christmas pudding-like sauce is great poured over ice cream, cheesecake or apple pie.

1½ cups fruit mincemeat
¼-⅓ cup pineapple juice
3-4 Tbsp brandy or orange liqueur

1. Combine the mincemeat and pineapple juice and bring to the boil. Add more juice if too thick to pour. Add the brandy or liqueur and serve immediately.

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French meringue case with berries

Serves 12

If prepared ahead, store in an airtight container in a cool place. For a step-by-step diagram go to: www.janbilton.co.nz/hints

2 cups sugar
¼ cup water
6 egg whites
1/8 tsp salt

Filling
8-9 cups fresh berries

1. Combine sugar and water in a heavy saucepan and bring to the boil, stirring gently to dissolve the sugar. Boil the syrup until it reaches the soft-ball stage (115°C), about 25 minutes. Remove from the heat quickly if the syrup starts to look sugary.
2. Meanwhile, using an electric mixer, beat the egg whites until foamy. Add the salt and beat until stiff peaks form.
3. When the syrup has reached the soft-ball stage, turn the electric mixer to top speed. Slowly pour the hot syrup into the egg whites in a thin, steady stream. When all the syrup has been incorporated, reduce to medium speed. Beat for 10 minutes until the mixture is cold. Reserve ¾ of a cup of the meringue mixture.
4. Heat the oven to 80°C. To make meringue case, draw 12 equal circles about 17cm in diameter on two oven trays lined with baking paper.
5. Place the meringue into a large piping bag. Using a plain nozzle, pipe a solid base for the meringue case by making a circle and then filling it in with concentric circles. Pipe single circles on the other marked places. If the trays are not large enough to hold all circles, pipe some double layers of meringue.
6. Bake for about 2 hours until the circles have dried out and are crisp. Keep the reserved mixture in a cool place — this will cement the circles together to make the case.
7. Place the baked circles on top of the solid base, using a little uncooked meringue to help them stick in place. Cover the inside with meringue. Bake again at a similar temperature for another 2 hours. Cool, before filling with berries.
8. To serve the cake, prise off each circle, one per person. Cut double ones in half.

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Gluten-free pecan pie cheesecake

Serves 10

Crust
250g gluten-free gingernuts
75g butter, melted

Pecan base
1 cup sugar
½ cup golden syrup
75g butter, melted
2 large eggs, lightly beaten
1½ cups (130g) pecans, coarsely chopped
1 tsp vanilla essence

Cheesecake filling
750g cream cheese
1 cup firmly-packed brown sugar
2 Tbsp cornflour
4 large eggs
½ cup cream
1 tsp vanilla essence

1. Heat the oven to 180C.
2. Lightly grease a 23cm springform cake pan. Line the base with baking paper. Wrap foil around the outside and base of the pan.
3. To make the crust, crush the biscuits finely and combine with the butter. Press onto the base and sides of the cake pan bringing the crumbs about 3cm up the sides.
4. Bake for 8-10 minutes. Cool.
5. To make the pecan base, combine all the ingredients in a saucepan. Bring to the boil and simmer, stirring often, until thick. Cool. Pour onto the base.
6. Reduce the oven to 160C.
7. Using an electric beater, whip the cream cheese until smooth. Add the brown sugar and cornflour. Beat until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the cream and vanilla essence. Pour over the pecan mixture.
8. Bake for 1 hour or until the sides are set but the centre is still a little wobbly. Remove from the oven, cover loosely with foil and cool on a wooden board. Chill for 12 hours before serving.

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