SWEET OFFERINGS

Christmas Day deserves desserts with the wow factor. It’s also wonderful to know these sweet treats can be prepared well ahead of time, and then assembled at the last minute — making the festive day less stressful for all

RICOTTA AND CHOCOLATE CANNOLI Makes 24

It is worth buying cannoli moulds to make the process of making the shell cases a pleasure not a chore. You only need four. They can be made two days ahead of time and stored in an airtight container. If you don’t have a piping bag, fold some baking paper into a cone shape and snip off the end.

3 cups flour

1 tsp cinnamon

¼ cup caster sugar

50g cold butter, chopped

1 egg

1 egg yolk, save the white

½ cup sweet wine

1 Tbsp white wine vinegar

Oil for frying

Filling

500g ricotta ½ cup icing sugar ½ tsp vanilla

2 Tbsp fine lemon zest ¼ cup finely chopped pistachios ¼ cup toasted pine nuts

1. Into a large bowl place the flour, cinnamon, sugar and butter. Rub the butter into the mixture until it resembles fine breadcrumbs. Add the egg, yolk, wine and vinegar. Using a fork, mix to form the dough. Knead for a few minutes, then wrap and place into the fridge for at least 1 hour.

2. Roll the pastry to 3mm thickness using either a pasta machine or rolling pin. Using a cutter or bowl cut the pastry into 15cm circles. Cut out all the circles before starting to cook.

3. Heat 3cm oil in a deep fat fryer or large pot to 190C.

4. Wrap pastry around the moulds, seal the edges with a little egg white. Cook the cannoli cases for 2 minutes. Remove from the oil and when cool enough remove from the moulds. Continue to cook the remainder.

5. For the filling, in a bowl combine the ricotta, icing sugar, vanilla, lemon zest and nuts. Using a spoon or piping bag, fill the cooled cases. Serve dusted with icing sugar and a few extra nuts.

RASPBERRY, APPLE AND CARAMEL PAVLOVA

Serves 6-8

You can make the pavlova bases ahead of time, just be sure to keep them airtight in tins and to protect them from being damaged. The compote and sauce may also be made a couple of days in advance.

7 egg whites

320g caster sugar

2 Tbsp cornflour

2 tsp white vinegar

1 tsp vanilla

Raspberry and Apple Compote

1 Tbsp butter

4 granny smith apples, peeled, cored and sliced

6 whole cloves

1 vanilla bean, seeds scraped out

½ cup sugar

2 tsp lemon zest

¼ cup lemon juice

1 cup fresh raspberries

Butterscotch Sauce

25g butter

1 cup brown sugar ½ cup cream ½ cup toasted slivered almonds 300ml cream, lightly whipped

Icing sugar to dust

Mint leaves to garnish

1. Preheat an oven to 140C. Line two 23cm cake tins with baking paper.

2. Place the egg whites in a large bowl and beat until stiff. Slowly add the sugar 2 tablespoons at a time allowing it to dissolve before adding the next. Add the cornflour, vinegar and vanilla, beating through. Divide the mixture evenly between the two tins. Bake for 1 ½ hours before turning off the oven and allowing the pavlova to cool. Remove and store until ready to build.

3. For the compote, warm the butter in a pot. Add the apples, cloves, vanilla seeds, sugar, lemon zest and juice, bringing slowly to a simmer stirring so it doesn’t stick on the bottom. When the apples are soft remove from the heat and cool completely. Stir through the raspberries.

4. For the butterscotch sauce heat the butter, sugar and cream in a pot bringing to a simmer for 3 minutes. Store in the fridge.

5. When ready to build the pavlova place the base on to your serving platter. Spread with half the cream and a little compote. Top with the second pavlova, the remaining cream, compote and almonds. Dust with icing sugar before serving and dribble over some butterscotch sauce. Serve the remaining sauce in a small jug.