Festive sweet treats (+recipes)

Sharing the delights of fine food and wine with family and friends is what Christmas is all about. It's also a time to indulge in delicious sweet endings.
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.
Kiwifruit too can be layered in a bowl with strawberries and a dash of grated orange rind. The colours are truly representative of the Christmas season and the flavours are a treat.
Flambe peaches, apricots and nectarines are a delight for those enjoying a Christmas barbecue. Heat a large, heavy frying pan on the grill, and add a little butter, the peeled and thickly sliced fruits, a little sugar and orange juice and cook the fruit until almost soft. Add some Prenzel Flambe Concentrate or warmed brandy, swirl the pan and ignite.
Kissel is a traditional Russian dessert of stewed fruit thickened with potato flour. I use arrowroot as a substitute. In a blender, puree 200g each of blueberries and strawberries. Sieve to remove the seeds. Place in a saucepan with three-quarters of a cup of sugar. Blend two teaspoons of arrowroot with four tablespoons of water and stir into the puree. Bring to the boil and simmer, stirring, for three minutes. Add 200g each of whole blueberries and strawberries and simmer for two minutes to soften. Chill. Serve with yoghurt or whipped cream.
RECIPES

INDIVIDUAL PEACH TRIFLES
If this treat is to be prepared well in advance, the raw peaches will need to be sprinkled with a little lemon juice to prevent browning. Poached peaches could also be used.
6 ripe peaches
4 tablespoons peach schnapps or orange liqueur
1 cup vanilla custard
200g sponge cake
3/4 cup each: passionfruit pulp, whipped cream
Halve, peel, stone and thinly slice the peaches. Combine the schnapps with the custard. Cut the sponge into 2cm cubes.
Place some sliced peaches in the base of six individual serving dishes or drinking glasses. Spoon a little passionfruit pulp over the top. Add some cubes of cake. Top with the custard, smoothing with a spoon. Add some whipped cream and smooth the top.
Carefully place more peach slices on top and drizzle with a little more passionfruit pulp. Serves 6.
LIMONCELLO TIRAMISU
This recipe was inspired by my friend, chef Piero Rocco.
3 egg yolks
1/2 cup icing sugar
1/4 cup limoncello
250g mascarpone or cream cheese
1 cup cream
1/4 teaspoon vanilla essence
200g sponge cake or sponge fingers
1 cup orange juice
1 small lemon, thinly sliced
Beat the egg yolks, icing sugar and limoncello over warm water until light. Cool.
Slowly beat the mascarpone or cream cheese. Beat into the egg yolk mixture. Whip the cream, gradually adding the vanilla. Fold into the egg yolk mixture.
Cut the sponge into fingers (or use packet sponge fingers). Dip the fingers into the orange juice to just moisten. Place a layer of fingers on the base of a large bowl. Spoon the cheese mixture over. Cover with more fingers. Repeat the layers. Garnish the top with lemon slices just before serving. Serves 8.
DAIRY-FREE CHOCOLATE CHEESECAKE
Biscuit shell:
250g dairy-free plain biscuits
125g dairy-free table spread
Filling:
125g dark chocolate, melted
1 tablespoon coffee liqueur
2 tablespoons brown sugar
2 teaspoons vanilla essence
500g tofu
Icing sugar
Finely crush the biscuits in a food processor. Place in a bowl. Melt the table spread and stir into the biscuits. Press on to the base and sides of an 18cm-20cm pie dish or loose-based cake pan. Chill.
Preheat the oven to 180C.
Combine the chocolate, liqueur, brown sugar, essence and tofu in a blender or food processor and blend until smooth. Alternatively, mash until smooth.
Pour into the prepared biscuit shell. Smooth the top.
Bake for about 35 minutes, or until cracks start to form around the edge. Cool. Refrigerate.
Just before serving, sprinkle generously with icing sugar.
Great served with berries and dairy-free yoghurt. Serves about 6.

STICKY CHRISTMAS PUDDINGS
These light puddings can be stored in an airtight container in the freezer for up to two months or the refrigerator for up to one week.
200g mixed dried fruit, eg sultanas, chopped and pitted dates, glace cherries, candied lemon peel
3/4 cup strong hot coffee
1 teaspoon vanilla essence
3/4 teaspoon baking soda
75g butter, softened
1/2 cup caster sugar
2 large eggs, lightly beaten
1 1/4 cups self-raising flour
Brandy sauce:
1 cup lightly packed brown sugar
125g butter
1/4 cup brandy
6 tablespoons cream
Preheat the oven to 180C. Lightly brush six to eight 8cm-wide muffin pan holes with melted butter or oil. Alternatively, use small souffle dishes.
Place the prepared fruit in a bowl and cover with the hot coffee. Add the vanilla and baking soda and mix well.
Cream the butter and caster sugar until light and fluffy. Gradually beat in the eggs, then sift in the flour. Fold in the fruit and its liquid. Spoon into the prepared pans or dishes - about three-quarters full. Bake for 15-20 minutes, until a skewer inserted in the centre comes out clean. Cool.
To make the sauce, combine all the ingredients and heat, either in a saucepan or in the microwave, until the sugar dissolves. Turn the puddings on to a tray or plate, pour the warm sauce over and reheat in the microwave or oven. Excellent served with fresh berries and whipped cream. Serves 6-8.
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