Christmas 2023: Chef Kapil Dubey Shares 2 Festive Desserts
Image Credit: Milk chocolate & hazelnut stollen bread

The preparation for Christmas is almost done, and the market is packed with Christmas trees and other decorations. People have already started packing gifts, sending invitations, and deciding the menu of the celebratory feast. Observed on December 25, this festival marks the birth anniversary of Jesus Christ and is widely celebrated all over the world. 

This occasion also allows us to indulge in some delectable dishes, particularly rich and decadent desserts. Cakes, pastries, pies, muffins, tarts, trifles, pudding, rum balls, and cookies are the showstoppers of the Christmas feast.

However, if you are looking for some interesting and unique desserts for this year’s holiday celebration, here are two recipes shared by Chef Kapil Dubey, Executive Chef, Leela Gandhinagar: 

Christmas Pavlova Pudding  



For custard  

  • 200 g milk 
  • 36 g sugar  
  • 3 egg yolks
  • 15 g corn flour 
  • 1 vanilla bean  
  • 10 g unsalted butter 
  • 200 g whipping cream 

For meringue  

  • 50 g egg white 
  • 50 g sugar 
  • 50 g icing sugar 
  • 5 g corn flour  

Macerated Berries  

  • 100 g halved cherries 
  • 100 g of fresh blueberries 
  • 100 g of fresh raspberries 
  • 100 g of fresh blackberries 
  • 100 g of fresh strawberries 
  • ½ lemon juice 
  • 1 lemon zest 
  • 100 g caster sugar


To prepare the custard 

  • Place the milk in a medium-heavy saucepan. Stirring occasionally, bring to a simmer over medium heat. 
  • Meanwhile, in a large heatproof bowl, vigorously whisk egg yolks,  sugar, and vanilla bean for 3 minutes or until very pale and light. 
  • Whisk the corn flour into the egg mixture, then gradually whisk in the hot milk mixture. Return the mixture to a clean saucepan.  
  • Cook, whisking constantly, over medium heat for 3 minutes or until a few bubbles burst on the surface and the custard is thick and glossy. Remove from the heat and whisk in the butter. 
  • Strain the custard through a fine-mesh sieve into a shallow container. Quickly cover with plastic wrap, pressing directly onto the surface of the custard. Chill for 2 hours or until cold and thickened.  

To make the meringue 

  • Preheat the oven to 110˚C. Line a large baking sheet with parchment paper. Using your stand mixer, beat egg whites on high speed for 1 minute until soft peaks form. With the mixer on, gradually add sugar and beat for 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy. 
  • Use a spatula to quickly fold in icing sugar, then corn flour, and mix until well blended. 
  • Pipe the meringue onto the parchment paper and bake at 110˚C for 1 hour and 15 minutes, then turn the oven off and, without opening the door, let the meringue sit in the hot oven for another 30 minutes. The outsides will be dry and crisp to the touch and very pale cream-coloured and the insides will still be marshmallow soft. 
  • Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature. Once cool, you can top them with whipped cream and fruit or store them in an airtight container for 3-5 days at room temperature. 

To make the macerated fruits: 

  • To make the macerated fruit, in a bowl, toss the cherries, blueberries, strawberries, blackberries, lemon juice, lemon zest, and sugar to coat. Stand at room temperature; toss occasionally for 30 minutes or until juices form. Gently fold in the raspberries.  

Assemble the trifle: 

  • Spoon one-third of the cherry and berry mixture into a glass serving dish. Top with one-third of the custard, one-third of the whipped cream and one-quarter of the meringue. Repeat with the remaining cherry mixture, custard, whipped cream, and two-thirds of the remaining meringue. Chill for 30 minutes.  
  • Decorate the trifle with the remaining meringues to serve. 

Milk Chocolate And Hazelnut Stollen Bread  



  • 250 g bread flour 
  • 100 g milk 
  • 5 g yeast 
  • 100 g butter 
  • 50 g sugar 
  • 5 g salt  
  • 75 g eggs  
  • 1 vanilla bean  
  • 1 lemon zest 
  • 85 g of mixed fruits  
  • 75 g raisins  

For rocher glaze    

  • 500 g chocolates  
  • 125 g oil   
  • 100 g nuts  


To prepare the dough 

  • Using a stand mixer, mix and knead together all the dough ingredients (except the mixed fruits and raisins) to make a smooth, soft dough.  
  • Add in the fruits and mix well. Cover the dough and let it rise until puffy, about 60 to 90 minutes.  

To make the filling 

  • Divide the marzipan into three pieces and shape each into a flattened 7" log.  

Assemble the stollen 

  • Turn the dough out onto a lightly dusted surface and divide it into two pieces. 
  • Place one piece of almond paste or marzipan down the longer centre of each oval and fold the dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge.  
  • Press the top edge firmly to seal it with the dough below.  
  • Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them and let them rise for 45 to 60 minutes, until puffy.  
  • While the stollen are rising, preheat the oven to 190°C with a rack in the upper third. 
  • Bake the stollen for 30 to 35 minutes, until golden brown.  
  • Remove the stollen from the oven and brush them with melted butter. After 5 minutes, dust with Baker's Special (superfine) sugar and/or confectioners' or non-melting sugar.  
  • Transfer to a rack to cool completely. Wrap it airtight and store it at room temperature for up to 2 weeks. Freeze for longer storage.  
  • Melt chocolate, add crushed almonds or nuts of your choice, and mix it well with vegetable oil.   
  • Dip the cooled stollen bread in the mixture and allow it to rest and cool. Sprinkle sugar powder on one half or garnish.