Christmas Dessert Recipes

It depends whose table you're at. Britain has steamed Christmas pudding and mince pies, France has the buche de Noel, Italy has panettone, and Denmark serves risalamande, a cold rice pudding with one whole almond hidden inside for a lucky guest. In the US the classics are pies, cheesecakes and anything with cranberry, gingerbread or peppermint in it.

Most of this list. Trifles and tiramisu are better on day two once the layers soak together, and a baked cheesecake keeps three or four days in the fridge. Pie dough freezes for months, and a pavlova shell keeps a day or two in an airtight container. Add the whipped cream, fruit and sauces right before serving.

Pick one that doesn't need to look perfect. A trifle hides every uneven layer, and bread pudding is mostly stale bread soaked in custard. A no-bake cheesecake is just as forgiving since there's no water bath and nothing to crack. Save the lattice pie and the rolled meringue for a year with a free afternoon.

For 8 to 12 people, two or three is plenty, ideally one chocolate and one fruit. A 9-inch pie or cheesecake cuts into 8 to 12 slices, and a full trifle bowl serves 12 to 16. Guests usually take a sliver of each, so plan on about one and a half servings per person across everything.

Bake it low and slow, then turn the oven off and let the meringue cool inside with the door propped open so it shrinks gently. Weeping usually means undissolved sugar, so add it a spoonful at a time and beat until the meringue feels smooth between your fingers. A few cracks on top are normal, and the cream covers them.

Chill it first so the filling sets firm, then carry pies in their plate on a flat surface, like the car floor rather than a seat. Build a trifle in the bowl you'll serve it from and add the whipped cream and topping when you arrive. Cheesecakes travel best in the springform pan with the ring still on.