Yotam Ottolenghi’s sweet treats for the Christmas table – recipes | Food (2024)

Orange and saffron shortbread stars

Stars are gloriously festive, but use whatever cutters you have. These biscuits keep well in a sealed container for up to 10 days, so are a great option if you’re planning on giving any baked goods as presents. Makes about 40 biscuits, depending on the size of your cutter.

For the saffron syrup
⅓ tsp saffron threads
1 tbsp water
2 tsp caster sugar

For the icing
190g icing sugar, sifted
1 tbsp lemon juice
1 tbsp water
¼ tsp orange blossom water

Heat the oven to 160C/320F/gas mark 2½. Cut the dough in half and, on a lightly floured work surface, roll out one half to just under 0.5cm thick. Using a cutter, cut stars out of the dough and transfer to baking trays lined with baking paper, making sure the biscuits are spaced 1cm apart: press together all the scraps, roll and cut again, and repeat until you’ve used it all up. Repeat with the remaining dough.

Bake for 15-16 minutes, in batches if need be, rotating the tray halfway through, so they cook and colour evenly: they should be golden brown on the edges, lightly golden in the centre and have a golden brown underside. Transfer to a rack and leave to cool completely.

Whisk all the icing ingredients in a bowl until smooth and the consistency of thick but spreadable honey (if it’s too thick, add a little water), then leave for half an hour to firm up. Use a teaspoon to spread the icing on the stars, then return the biscuits to the rack, dab each star with a drop of syrup and swirl it gently through the icing. Sprinkle each star with half a teaspoon of pistachios, either all over or just at the tips, then leave the icing to harden. Store in a sealed container.

Cinnamon pavlovas with pear, chestnut and walnut

Put the first five ingredients in a bowl with 20g muscovado sugar and the empty vanilla pod. Mix to combine, then add the pieces of pear and stir to coat all over. Cover with clingfilm and set aside for at least two hours, stirring once or twice.

Fold in the finely chopped walnuts, then transfer the mix to a piping bag and pipe out eight meringues on to a large oven tray lined with baking paper. Use the back of a spoon to lift up the sides a little, turning the meringues into 6-7cm-diameter nests, then bake for 80 minutes.

When the meringue is cooked, make the toppings. Put the cream and vanilla seeds in the bowl of an electric mixer and whip on high speed for a minute, until it forms stiff peaks (take care not to overwhip).

Put the chocolate in a small bowl set over a small saucepan of simmering water (make sure the base isn’t touching the water) and stir occasionally until melted. Leave to cool slightly, then gently brush all over the insides of the cool meringue nests (take care not to get any on the sides), then leave to set.

To assemble, spread the chestnut puree in the dip of each nest, spoon the cream on top, place two pieces of pear on top (discard the juices) and sprinkle with chopped walnuts.

Spiced pumpkin pie

For the caramelised orange slices
1 medium orange (use the one you grated for the pumpkin filling)
30g caster sugar

For the tart shell
320g all-butter puff pastry

Meanwhile, use a small sharp knife to top and tail the orange, then cut down the sides, following the fruit’s natural curves, to remove what’s left of the skin post-grating and the pith. Cut the flesh widthways into 0.5cm-thick slices and discard any pips. Lay the slices in a medium Pyrex dish, sprinkle with sugar and bake for 20-25 minutes, turning them once or twice, until caramelised.

Transfer the pumpkin puree to a bowl and add the sugar, cream, eggs, honey, spices, orange zest, cornflour and a quarter-teaspoon of salt. Whisk until well combined, then pass through a sieve to remove any stray seeds or fibres. Pour into the tart shell, tap to smooth out, and bake for 25 minutes, until half set. Top with the orange slices and bake for 10 minutes more, until set and starting to rise. Leave to cool a bit, and serve warmish or at room temperature with whipped cream.

Spiced cranberry and red wine tiramisu

For the cranberry caramel

240g caster sugar
300g frozen cranberries, defrosted and blitzed in a food processor
240ml red wine (a light and fruity rioja)
8 whole cloves
2 cinnamon sticks
1 whole nutmeg
2 star anise
1 vanilla pod, split lengthways and seeds scraped
2 oranges – shave the skin of one with a vegetable peeler, finely grate the skin of the other
300ml pure cranberry juice

For the mascarpone cream
50g caster sugar
3 eggs, separated
500g mascarpone
60ml Grand Marnier
Finely grated zest of 1 orange
¼ tsp ground cinnamon
½ tsp freshly ground nutmeg
Salt

To assemble and serve
200g sponge finger biscuits
2 shots espresso (about 60ml)
¾ tsp cocoa powder
⅛ tsp ground cinnamon
⅛ tsp freshly ground nutmeg

First make the caramel. Tip the sugar into a 20cm-wide, heavy-based pan and cook on a medium heat for five minutes, until the sugar has melted and started to brown at the edges – resist the urge to stir, but instead tilt and swirl the pan. Cook for 90 seconds or so longer (keep a close eye on it), until the sugar has turned a dark, amber caramel, then take off the heat and add the cranberries: take care, because the caramel will bubble and spit when the cold berries go in.

The caramel will harden, so return it to the heat for five more minutes, stirring occasionally, until it melts again. Once it has melted, increase the heat to medium-high and add the wine, cloves, cinnamon, whole nutmeg, star anise, the split vanilla pod and shaved orange rind. Cook for five minutes, so the wine reduces, then add the cranberry juice and 60ml water. Simmer for 15 minutes, stirring occasionally, until the mix is the consistency of runny jam, then leave to cool. Pick out and discard the spices and orange peel.

Once the caramel has cooled, make the mascarpone cream. With an electric whisk, whip the sugar and egg yolks on a high speed, until pale and fluffy. Add the mascarpone and whisk again, but only until just combined – about 20 seconds. Take care not to over-whip, otherwise the cream will go runny. Transfer to a large bowl, then wash the whisking bowl. Add the egg whites and a pinch of salt, and whisk on a high speed for three minutes, until they form stiff peaks. Add to the mascarpone bowl with the Grand Marnier, orange zest, vanilla seeds, ground cinnamon and ground nutmeg, and gently fold together until well combined.

To assemble, line a 1.5 litre-capacity pudding bowl (about 20cm wide at the top and 12cm wide at the bottom) with clingfilm: you want a bit of overhang, so don’t skimp on the clingfilm. Spoon a layer of mascarpone cream into the base of the bowl (you want it to come about 2.5cm up the sides). Taking one sponge finger at a time, dip the biscuits in the cranberry mixture until completely covered and softened, then arrange in a single layer on top of the cream.

On top of the biscuits, put enough of the cranberry mixture to cover and to brush some all around the edges of the bowl. Drizzle a tablespoon of espresso over the top, then repeat the layers until you have four in total, finishing with a layer of mascarpone cream. Pull the excess clingfilm over the top of the cream, to cover, then refrigerate for 24 hours, or at least overnight.

To serve, unwrap the clingfilm and invert the tiramisu on to a large plate. Dust with a mixture of cocoa, cinnamon and nutmeg, and serve.