Fruity, Festive, Fun

These desserts are giving classic Aussie Christmas - just a little more elevated. Scroll down for festive recipes guaranteed to please a crowd… even if your aunty insists she’s “definitely full” after lunch- there's always room for these classics.

 

 

Festive, fun and beautifully fruity, this dessert riffs on the classic Christmas trifle with the dreamy summer pairing of peaches and cream. The rosemary and Campari bring an extra seasonal note, too. Have fun with the plating — layering the sponge, cream and poached peaches looks gorgeous, but if you’re feeling a little extra, the peach jelly is a delicious addition.

INGREDIENTS

Sponge
75 g caster sugar
2 eggs
Finely grated rind of ½ an orange
50 g plain flour
25 g cornflour
½ tsp baking powder
20 g melted butter

Cream
300 ml cream
250 g mascarpone
2 tbsp caster sugar
Zest of one orange

Peaches & Jelly
375 ml peach nectar
3 soft peaches, halved
2 sprigs rosemary
2 tbsp caster sugar
2 tbsp Campari
Juice and zest of one orange
4 leaves gelatine

METHOD

Peach Jelly
In a heavy-bottomed saucepan, combine the peach nectar, chopped peaches, rosemary, sugar, Campari, and the orange juice and zest. Bring to the boil, then reduce to a gentle simmer for 10–15 minutes to allow the flavours to develop.
Remove from the heat and strain, reserving the peach halves for serving. Return the liquid to the saucepan.
Soak the gelatine leaves in cold water for three minutes, then squeeze out the excess water and add the softened leaves to the warm liquid.
Place over low heat, stirring until the gelatine has fully dissolved.
Remove from the heat, pour into a 20 cm cake tin, and leave to set for six hours or overnight.

Sponge
Preheat oven to 180°C.
Butter a 22 cm cake tin, line the base with baking paper, and dust lightly with flour.
In an electric mixer, whisk the caster sugar, eggs, orange rind and a pinch of salt until pale and tripled in volume (5–7 minutes).
Sift in the flour, cornflour and baking powder, folding gently to combine. Fold in the melted butter.
Pour the batter into the prepared tin, smooth the top, and bake for 8–10 minutes or until golden and the centre springs back when lightly pressed.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Cream
Whip the cream with the orange zest and caster sugar until softly thickened. Add the mascarpone and mix gently to combine.

To Assemble
Place the sponge in a Medium Styleware bowl — trimming the edges with a serrated knife if needed.
Spread the cream evenly over the top, then sprinkle over the zest of half an orange.
Top with pieces of half the jelly (or leave as a complete layer if you prefer — but the broken pieces add lovely texture and visual appeal).
Add the peach halves, then finish with the remaining jelly, a few fresh rosemary leaves, a drizzle of olive oil and a pinch of sea salt.

Serve with a large spoon, making sure each scoop catches every layer.

 

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Nothing says celebration quite like pavlova. With its fluffy marshmallow centre and a generous layer of creamy mascarpone, this dessert is the perfectly light finish to any meal. Fresh strawberries add a beautiful sweetness, or you can pair it with your favourite seasonal fruit. Make it the day before and let it cool in the oven overnight to help keep those billowy meringue peaks intact.

INGREDIENTS

Pavlova
6 large egg whites
300 g caster sugar
1 tsp cream of tartar

Whipped Mascarpone
250 g mascarpone
120 ml thickened cream
1 tbsp caster sugar
1 tsp vanilla paste

To Serve
1 punnet strawberries
Icing sugar
Edible flowers (optional)

METHOD

Preheat the oven to 160°C.

Place your Large Styleware bowl upside down on a flat surface and lay a sheet of baking paper over it. Trace around the base to create a guide. Transfer the baking paper to a large baking tray, pencil-side down, and set aside.

Pavlova
Using a stand mixer with a whisk attachment (or electric beaters), whisk the egg whites and caster sugar on high speed for 10 minutes, or until the mixture is glossy and holds stiff peaks.
Add the cream of tartar and whisk for a further 3 minutes.

Scoop the meringue onto the baking paper within the circle, using a spatula to gently spread it to the edges and smooth the top.

To create the signature lines, use the back of a spoon to pull the meringue upwards from the base to the top in straight strokes, repeating around the entire pavlova.

Reduce the oven temperature to 120°C and bake for 1 hour and 40 minutes.

Turn the oven off, prop the door slightly ajar, and leave the pavlova inside to cool for at least 4 hours — ideally overnight to keep the peaks intact.

Whipped Mascarpone
Whisk the mascarpone, thickened cream, caster sugar and vanilla paste for 1–2 minutes, or until light, fluffy and spreadable. Set aside.

To Serve
Carefully transfer the cooled pavlova to your Large Styleware bowl.
Spoon the whipped mascarpone over the top and spread evenly.
Halve the strawberries, arrange them over the mascarpone, and finish with a dusting of icing sugar and edible flowers, if using.

 

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Liv from @glowwithliv has shared three delicious Sorbet recipes, all starting with the same base and finished with different fruits for a festive pop of colour. They’re the perfect make-ahead dessert for Christmas Day - especially enjoyed by the pool.

 

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Sweet layers of espresso-soaked biscuits, whipped mascarpone cream and a light dusting of chocolate make this tiramisu an effortless crowd-pleaser for any festive event. Make it ahead of time in your Styleware bowl, then simply pop the lid off just before serving.

INGREDIENTS

Mascarpone Layer
8 egg yolks
250 g caster sugar (100 g + 150 g, divided)
600 ml thickened cream
500 g mascarpone
2 tsp vanilla paste (optional)

Biscuit Layer
30 savoiardi biscuits (ladyfingers)
2 cups espresso
2 tbsp coffee liqueur

To Assemble
2 tbsp Dutch (fine) cocoa powder
Piping bag and nozzle
Large Styleware bowl

METHOD

Using a stand mixer or electric beaters, whisk the egg yolks with 100 g of the caster sugar for 2–3 minutes, or until pale and fluffy. Set aside.

In a separate large, clean bowl, whisk the thickened cream with the remaining 150 g caster sugar until soft peaks form (1–2 minutes). Add the mascarpone and vanilla paste (if using), then whisk again until you reach firm peaks.
Add the egg yolk mixture and whisk briefly — about 10 seconds — just until combined.

Refrigerate the mascarpone cream while you prepare the biscuit layer.

Dust 1 tablespoon of cocoa powder over the base of your Large Styleware bowl.

In a Small Styleware bowl, combine the espresso and coffee liqueur.
Dip each savoiardi biscuit quickly into the espresso mixture, then place it round-side up in the Large Styleware bowl. Continue until you have an even, snug first layer.

Transfer half of the mascarpone cream into a piping bag and pipe an even layer over the biscuits.

Dip and layer the remaining savoiardi biscuits on top.
Pipe the remaining mascarpone cream over the second biscuit layer, spreading or smoothing as needed.
Dust with the remaining tablespoon of cocoa powder.

Place the lid onto your Styleware bowl and chill the tiramisu for at least four hours — ideally overnight — to allow the layers to set beautifully.

Serve with fresh cherries and a splash of fortified wine for a festive finish.

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