Christmas desserts: 7 incredible ideas to make dinner sensational

Christmas dinner is famous for filling the table with an infinite number of classic desserts! So it’s a fact: to ensure an unforgettable experience for the family, you will need to invest time in choosing the perfect recipe and preparing desserts for Christmas! However, the activity of preparing the desserts will be as delicious as tasting them and you can also count on the Guide in the kitchen to help you out!

So, take advantage of this special time to get the whole family together, exchange gifts and taste delicious food! Next, check out 7 dessert options for Christmas that will make this day extra special and leave your guests impressed with so much flavor. And most importantly, you can prepare desserts for all tastes, as we separate recipes for pave, pudding and even panettone! Look:

7 fantastic desserts for Christmas dinner

Christmas soup

Time: 20min (+2h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 pack of champagne biscuits
• 1 cup of sparkling wine
• White chocolate flakes and maraschino cherries, drained to taste
• 1 1/2 cups (tea) chopped drained cherries in syrup

Cream

• 500 g of melted milk chocolate
• 2 cans of whey-free sour cream

Method of preparation:

1. For the cream, in a bowl, mix the melted chocolate and the cream until you get a smooth cream and set aside.
2. In a large bowl, alternate layers of biscuits dipped in champagne, chocolate cream and chopped cherries, finishing with chocolate cream.
3. Refrigerate for 2 hours.
4. Serve then decorating with white chocolate zest and cherries.

Panettone with chocolate cream

Time: 1h (+30min of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 jar of cream
• 2 tablespoons of butter
• 180 g of chopped milk chocolate
• 180 g of chopped dark chocolate
• 2 tablespoons of chocolate liqueur
• 1 chocolate bar (500g)
• 100 g of finely chopped white chocolate
• 1/3 cup canned cherries, drained

Method of preparation:

1. In a bowl, mix the cream, the butter, the chocolates and melt them in a bain-marie, stirring until a homogeneous mixture is obtained.
2. Then add the liqueur and mix.
3. Cut the panettone with a bread knife into 4 slices horizontally. spread the chocolate filling with a spatula, interposing layers of chocotone and filling, finish with the chocotone lid and cover with the chocolate cream, making it run along the edge.
4. Melt the white chocolate in a bain-marie and decorate the panettone in loaves.
5. Finally put in the fridge for 30 minutes and serve garnished with cherries.

Sweet Christmas cake

Time: 1h (+4h fridge)

Performance: 8 portions

Difficulty: Easy

Ingredients:

• 1 packet of cornstarch biscuit crumbs (200 g)
• 5 tablespoons of butter
• 1 package of halved strawberries (300 g)
• Red fruits to decorate

Filling

• 1 1/2 cups (tea) mashed cottage cheese
• 1 and 1/2 cans of condensed milk
• 1 box of cream (200g)
• 1 sachet of unflavored gelatin powder

Roof

• 200 g of chopped milk chocolate
• 1 tablespoon of butter
• 1/2 box of cream (100g)

Method of preparation:

1. In a bowl, mix the crushed biscuit with the butter until a moist crumb is formed. Roll it out on the bottom of a 22 cm diameter springform pan, pressing well.
2. Then take to a medium oven (180°C), preheated, for 8 minutes. Remove from the oven, allow to cool and arrange the strawberry halves, side by side, arranged on one side of the pan, with the cut facing outwards.
3. For the filling, blend the ricotta, condensed milk, cream and gelatin prepared according to the package instructions for 1 minute.
4. Pour the mixture carefully so that the strawberries do not move.
5. Then take it to the fridge for 2 hours.
6. For the glaze, melt the chocolate in a bain-marie, add the butter and cream and mix. Spread the filling on top and put it back in the fridge for another 2 hours. Unmold, unmold, decorate with red fruits and serve.

Strawberry cream and white chocolate

Time: 1h (+2h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3 heaping tablespoons cornstarch
• 2 cans of milk (use empty condensed milk can to measure)
• 1 can of condensed milk
• 2 bars of chopped white chocolate (340 g)
• 2 jars of cream
• 3 cups strawberries (chopped)
• Flakes of milk chocolate and strawberries to decorate

Method of preparation:

1. In a saucepan, dissolve the cornstarch in the milk, add the condensed milk and cook over low heat, stirring, until it thickens.
2. Then, remove from the heat and mix gently with the white chocolate until completely melted.
3. If necessary, put in a bain-marie, stirring until dissolved.
4. Mix in the cream and half the strawberries.
5. Pour into medium refractory, decorate with flakes of milk chocolate and strawberries.
6. Finally put in the fridge for 2 hours before serving.

Mixed chocolate pudding

Time: 1h (+4h fridge)

Performance: 8 portions

Difficulty: average

Ingredients:

• 1 tablespoon unflavored gelatin powder
• 2 tablespoons of water
• 3 cans of condensed milk
• 2 cans of milk (use empty condensed milk can to measure)
• 2 tablespoons of corn starch
• Oil for greasing
• 2 sieved yolks
• 1 teaspoon(s) of vanilla essence
• 1 tablespoon of butter
• 200 g of finely chopped white chocolate
• 200 g of chopped milk chocolate
• Oil for greasing

Syrup

• 1 cup cocoa powder (powdered)
• 1/2 cup (tea) sugar
• 4 tablespoons of milk
• 2 tablespoons of butter

Method of preparation:

1. First, hydrate the gelatin in the water and set aside.
2. In a pan mix condensed milk, milk, cornstarch, egg yolks, essence and butter.
3. Then, bring to medium heat, stirring until thickened.
4. Remove from the heat, add the reserved gelatin and stir until dissolved.
5. Then divide the still hot cream into 2 parts.
6. In one of the parts, combine the white chocolate, stir until melted and let it cool.
7. Repeat the process with the milk chocolate.
8. In a large, greased skillet, alternate dollops of white cream and heavy cream.
9. Then, mix both lightly with a toothpick.
10. Smooth the surface with a spoon and refrigerate for 4 hours.
11. For the syrup, mix the ingredients in a pan, set over medium heat, cook for 2 minutes and let cool.
12. Finally, unmold the pudding and drizzle with the syrup and serve immediately.

peach pie in a cup

Time: 40min (+1h of fridge)

Performance: 20 units

Difficulty: easy

Ingredients:

• 1 can chopped peaches in syrup (reserve the syrup)
• 4 tablespoons cold butter, cubed
• 1 cup (tea) of creamy dulce de leche
• 1 sachet of unflavored gelatin powder
• 2 jars of cream
• 200 g or 1 package of crushed cornstarch biscuits
• 1 can of condensed milk

Method of preparation:

1. In a bowl, mix the biscuit with the butter until you get a crumbly consistency.
2. Pour into the bottom of clear shot glasses and set aside.
3. Next, mix 1/2 cup of the cream with the dulce de leche and layer in the cups on top of the cookie.
4. In a skillet, sprinkle the gelatin in 1/3 cup (tea) of the peach syrup and let it hydrate for 5 minutes.
5. In a while, bring to low heat to melt, without boiling.
6. Beat the blender with the remaining cream and condensed milk until smooth.
7. Finally, pour into bowls, garnish with the chopped peach and refrigerate for 1 hour before serving.

Coconut pudding with prune

Time: 1h (+2h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 1 can of milk (use empty condensed milk can to measure)
• 4 eggs
• 1 package of grated coconut (100 g)

Caramel

• 1 cup (tea) of sugar
• 1/2 cup (tea) of water

Syrup

• 50 g pitted black plums, chopped
• 1/2 cup (tea) sugar
• 1/2 cup (tea) of water

Method of preparation:

1. For the caramel, heat the sugar and water over medium heat, without stirring, until golden brown.
2. Then, roll it out into a hole in the middle 20cm in diameter and reserve.
3. In the blender, beat the condensed milk, milk and eggs until smooth.
4. Add the coconut, stir with a spoon and pour into the caramelized pan.
5. Then take it to the medium oven, preheated, in a double boiler, for 40 minutes.
6. Leave to cool completely, unmold and refrigerate for 2 hours.
7. For the syrup, bring the ingredients to a medium heat and cook for 5 minutes after boiling.
8. When cold, pour it over the pudding and serve.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.