In this article I dive into 6 Christmas Classics that are actually quite cheap to make. These spectacular and inexpensive desserts are perfect summertime treats for Christmas day parties. They are bright, colourful, and full of flavour. And yes, they’re a bit indulgent, too!
How can Spectacular be Inexpensive?
I hear you, I hear you! If it doesn’t have whipped ganache, candy nests, or drowned in alcohol, can it really be spectacular?
I’m here to say: yes, yes it can! And one very simple ingredient is all you need to a create show-stopping, spectacular Christmas dessert. And yes, this ingredient is pretty darn cheap.
Wondering what this miraculous ingredient happens to be? I’ll put you out of your misery!
Egg White!
The humble egg white can provide such delicate, dainty, and decadent delights, that your guests will feel treated, even if you haven’t spent the earth! Whipped, it can be piled into sumptuous masses or piped into sophisticated rounds. Baked, it can be crushed into sweet and striking layers.
And it is so versatile, you can pair it with fruit, chocolate, caramel and other more daring flavours.
Nearly all of these Spectacular Christmas Desserts contain some form of beaten egg white, which goes to show how useful it is. Egg whites can help you to achieve that show-stopping dessert without blowing the budget.
Hat’s off for Dame Allison Holst
I cannot write an inexpensive desserts post without mentioning the Empress of New Zealand Cuisine – Dame Alison Holst.
I think every New Zealand child must have had one of Alison’s marvelous muffins, scones, soups or shepherd’s pies. Her everyday, tasty, but cheap recipes punctuated our childhood.
Alison Holst’s recipes are for the home cook. They don’t require weird or expensive ingredients, and they are very reliable.
Her Spectacular Christmas Dessert recipes are very inexpensive to make, indeed.
Spectacular Christmas Classic #1: Pavlova
Pavlova is an iconic southern-hemisphere dessert. It is one of the cheapest things you can make for Christmas, yet it is one of the most show-stopping desserts around.
It requires MINIMAL ingredients, but what you get is highly impressive.
This recipe uses only egg whites and sugar for the Pav itself, and even has a recipe for Lemon and Passionfruit curd to use up those egg yolks!
Pavlova is a highly technical dessert, but it is so rewarding when you get it right. The fact that it is so complicated makes it a treat, because it is unlikely you will go through the rigamarole more than once a year!
It is a perfect summer dessert, and a classic for a warm Christmas day.
You could even make it the day before, to save yourself the hassle on Christmas Day. Simply cream and curd it on the day itself.
Things you need for the Pav:
- Egg Whites
- Sugar
- Sometimes you need a stabiliser such as Vinegar or cream of tartar.
Topping Ideas
- Cream, strained yoghurt or ambrosia with one or more of the following:
- Flake
- Berries
- Fruit curd (lemon, lime, passionfruit – something sharp to cut through the sweetness of the pav)
- Kiwifruit (just because it is iconic. Choose your kiwi carefully – make sure it isn’t too bland or too grey)
Spectacular Christmas Classic #2: Meringues
Meringues are simply the baby version of Pavlova. Meringues are not as risky to make, because they are smaller in structure, so they hold their shape pretty well.
Recipe originally from Alison Holst
This recipe, from Alison Holst’s Ultimate Collection recipe book, is perfect to use when you are really scraping the bottom of the barrel. Only using 1 egg white, this recipe makes a MASSIVE amount of mini meringues which will delight your Christmas Crowd.
It is probably the cheapest recipe EVER to make, and highly rewarding. Your guests won’t feel like you have skimped on anything!
Things you need:
- 1 large egg white
- ¾ cup Sugar
- 1 tsp Vinegar
- 1 tsp Vanilla essence
- 2 tbsp Boiling water
Method:
Makes 50-60 small meringues
- Preheat oven to 140 degrees Celcius. Stand a small bowl in a larger bowl of very hot water. Measure ALL the ingredients into the small bowl and beat with an electric mixer until the mixture is smooth, stiff and piled high.
- Run a piece of baking paper under the cold tap, and place it wet side down on a large oven tray. Using a forcer bag and a star nozzle, pipe the mixture into 50-60 small meringues.
- Bake for 1 hr or until dry right through.
Serving Suggestions for Economical Meringues:
These dainty little meringues can make such a lovely, delicate dessert canape for a crowd. Here are some suggestions:
- Sandwich together with lemon curd and cream
- Sandwich together with Chocolate Ganache and cream
- Sandwich together with buttercream
- Sandwich together with ambrosia
- In Eton Mess (see below)
- Use these meringues instead of marshmallows, in Ambrosia (see below).
Spectacular Christmas Classic #3: Eton Mess
Eton Mess is such a simple, yet gratifying dessert. Crushing up meringues and swirling them through thickly whipped cream, sweetens that cream and adds a lovely crunch.
You can dress it up in so many ways. Let your imagination and adventurousness run wild!
Things you need
- Cream
- Meringues (use recipe above)
- Preferred flavours, such as berry, lime or passionfruit curd.
Here are some inspired Eton Mess ideas:
Like dessert? Check out some of my budget dessert recipes
Spectacular Christmas Classic #4: Pavlova Roll
A pavlova roll is a the cleaner way to get your pavlova fix. Plus, it is less risky to make. Not as high as a pav, it will not implode when you add cream and other toppings. And a slice of pav roll is way more achievable than a clean wedge of pav!
Recipe originally from Alison Holst
Things you need
- 4 large Egg Whites
- 1/8 tsp Salt
- ½ cup castor sugar
- ½ tsp Vanilla Essence
Method:
- Preheat oven to 180 degrees Celsius.
- Beat egg whites, salt, sugar and vanilla together at high speed until the mixture is stiff and tge peaks of the meringue stand upright, only a small tip turning over when the beater is lifted from them.
- Line a 23×33 cm sponge roll tin with baking paper and spread the mixture over it evenly.
- Bake for 10-15 minutes, until the surface is a light golden brown, the centre feels firm, and the mixture has puffed up. Take care not to overcook, as this shrinks the roll.
- Wipe a sheet of baking paper very lightly with soft butter and sprinkle with sugar. Remove the roll from the oven, turn it onto the buttered baking paper. And leave to cool (it will compact a little).
Fill with whatever flavours you desire! See some of my favourites below:
Pavlova Roll filling ideas:
- Cream, Lime curd, white chocolate
- Ambrosia and fresh strawberries
- Cream, lemon curd, and passionfruit
- Cream and Cadbury flake
- Cream and butterscotch sauce
Spectacular Christmas Classic #5: Ambrosia
In Greek mythology, Ambrosia was the “food of the gods,” and this dessert IS pretty heavenly!
There aren’t many resources online for this classic New Zealand Christmas Dessert. I guess because once you know the cream and yoghurt ratio, you are away laughing!
I can still remember the time I first had this sublime dessert, and I don’t think we have had a Christmas without it, yet! With the berries and the chocolate embedded in creamy yoghurty goodness, it is the Black Forest Dessert of your dreams.
Ambrosia requires only a few inexpensive ingredients, and is SO SIMPLE to make. Just whip and chop and mix!
Things you Need:
- Cream
- Greek Yoghurt (the yoghurt needs to be super thick)
- Berries
- Marshmallows
- Chocolate
The recipe for Ambrosia is really simple – could you even call it a recipe? It’s basically comprised of equal quantities of whipped cream and super-thick yoghurt.
Then, let your creative juices flow when considering flavours.
A general favourite from my childhood was berry compote, with copious amounts of chocolate and marshmallows.
It is your Ambrosia, so make it however you so desire!
I would shake my head at adding rice to it (some people have been known to do this). I do not even know how they justify this.
One word for this practice:
GROSS.
Spectacular Christmas Classic #6: Chocolate Mousse
Can anything be more decadent and delicious than chocolate mousse? Here is an economical recipe with only a few ingredients (excluding cream, essentially making it pure chocolately indulgence).
Talk about a spectacular, inexpensive Christmas dessert!
I mean, if you cannot have it for Christmas, when can you have it?
Recipe originally from Alison Holst’s Ultimate Collection Recipe Book
Things you Need:
For 8-12 servings
- 500g Dark Chocolate, at least 50% cocoa solids
- 125 ml hot water
- 2 tsp Instant Coffee
- Juice and Zest of 2 Oranges
- 3 eggs, separated
Method:
- Heat the chocolate, water, coffee, orange juice and zest in a double boiler until the chocolate has melted. You should have a nice, thick sauce.
- Remove from heat, add the egg yolks and mix well.
- Beat the egg whites until stiff and fold carefully into the mixture. Pour into 8-12 small glasses and refrigerate for at least 2 hours.
- You COULD pour into a lined loaf tin, refrigerate for 1-2 days, then unmould and cut into slices.
- Serve with a flurry of whipped cream, shaved chocolate, and perhaps even some berry coulis.
Which Spectacular and Inexpensive Christmas Dessert are you going to make?
All these Christmas desserts are so cheap. They require only inexpensive ingredients, and few of them. The Pavlova, Meringues, Eton mess, and Pavlova Roll are basically just egg whites, sugar and cream.
Not only are they budget-friendly, they are also spectacular to behold, and a real treat to eat. Because they are so pernickety to make, it is unlikely that you have had them at any other time of the year.
Christmas is the perfect time of year to go the extra mile and faff about with stuff like this. Spending your time, rather than your money, can produce the most amazing food, and help you get through the festive season without having to incur any debt.
