3 Easy Christmas DessertsA Step-by-Step Guide

Cinnamon Apple SorbetFrom preparation to consumption, it’s hard to go wrong with a sorbet for Christmas dessert. As sorbets contain no milk or cream, they tend to be lighter on the palate and suitable for guests who may be lactose intolerant.

1.Combine 4 peeled and sliced apples with 1/3 cup apple juice in a large pot.

2.Simmer the mixture until the apples are tender, and let it cool.

3.Puree the apple mixture with 1 1/2 tsp of lemon juice and 1/4 tbsp of cinnamon until smooth. Using the Powermix Silent will ensure a great consistency everytime.

4.Pour the mixture into a 9 inch square metal pan, cover and freeze until slushy.

5.Beat 2 egg whites until frothy, then add the slushy apple mixture and beat the combination until light.

6.Freeze it again in the pan for 2 to 3 hours, or until the mixture is firm.

7.Let it stand 10 minutes at room temperature before serving.

Christmas TrifleA trifle is a traditional English dessert. Despite the number of ingredients, it’s surprisingly easy to make the following trifle in 15 minutes.

1.Peel 3 oranges with a sharp knife and slice thinly, then arrange the slices over a plate.

2.Sprinkle the oranges with brown sugar and spoon 2 tbsp of Grand Marnier over them. Set aside.

3. Crumble a Christmas pudding into large pieces. Scatter the pieces in a trifle bowl.

4.Take the orange slices and arrange them in a layer over the pudding, pouring in any juices left on the plate.

5.Beat 250 gm of mascarpone until smooth, then stir in 500 gm of custard. Using a powerful electric hand mixer like the Electrolux EHM2000 can help save time and energy on this step.

6.Spoon the mascarpone and custard mixture over the top of the orange layer.

7.Lightly whip 284ml of double cream and spoon it over the custard layer.

8.Sprinkle with flaked almonds and grated chocolate, and you have a Christmas trifle ready to serve.

Frosted Fruit CakeIf you’ve received a fruit cake as a gift over Christmas, but don’t want to serve a “boring” dessert, try adding some festive frosting for a quick and more visually appealing cake.

1.Take an 18 cm square fruit cake and lightly brush the top with 3 tbsp of warmed raspberry or apricot jam.

2.Roll out 300 gm of marzipan to a size that’s slightly larger than the top of the cake, then lay it down on top and trim it flush to the edges of the cake.

3.Dribble water slowly into 500 gm of fondant icing sugar, and mix it until you get a stiff but smooth consistency. Make sure it’s not runny.

4.Pile the sugar mixture on top of the cake and use a palette knife to spread it over the top and a little down the edges. Top with glacé or candied fruits like cherries and serve