SWEET ON CHRISTMAS
With the big day only a few weeks away, now is the time to dream up the perfect dessert. Here are three berry-licious show-stoppers to get you started.
Summer berries add gorgeous pops of colour and sweetness to these stunning desserts. Not only will you be able to present your friends and family with a beautiful festive treat, but most of the hard work can be done in advance, leaving you more time to soak in the Christmas cheer.
Chocolate roulade with berries and nut toffee
Serves 6
ROULADE
4 eggs (3 whole, 1 yolk only)
½ cup caster sugar, plus extra ¼ cup 1 tsp vanilla extract ½ cup self raising flour
2½ Tbsp cocoa powder
2 Tbsp water, hot
¾ cup cream, plus extra 1/2 cup 250g summer berries
150g dark chocolate
NUT TOFFEE
½ cup hazelnuts, toasted ½ cup pecans, toasted 1 cup caster sugar
1 Preheat oven to 180C. Line a 32cm by 26cm Swiss roll tray with baking paper.
2 Beat eggs, yolk, first measure of sugar and vanilla until thick and creamy.
3 Sift the flour and cocoa together and fold in.
4 Add the hot water and gently stir through, being careful not to overmix, which will deflate the mixture. 5 Pour into the tray and bake for about 10 minutes or until the sponge springs back when lightly touched.
6 Lay a tea towel on a flat surface. Top with a sheet of baking paper. Sprinkle this with the extra measure of sugar. Turn the sponge on to this then peel off the baking paper. Roll the sponge widthways, using the tea towel, then place on a cooling rack. 7 Unroll the sponge when cool. Whip cream and spread over the sponge. Arrange berries, reserving some for the top — then roll back up. 8 Melt the extra cream and chocolate either in the microwave or in a bowl over a saucepan of simmering water. Stir until smooth.
9 Place the nuts separately on an oiled tray. Put the sugar in a saucepan and cook until it turns a caramel colour then pour over the nuts. Leave to harden then break up. 10 Place the roulade on a serving platter then pile with berries, drizzle with chocolate and add the berries and nuts.