CHOOSE YOUR DESSERT

Christmas entremets and pavlovas: mousses, fruits and meringues

A crunchy meringue, a light mousse or a biscuit base: choose your New Year’s Eve dessert according to the texture you prefer. This selection brings together entremets, pavlovas, charlottes, cheesecakes and vacherins, with their ingredients and organization.

Recipes to discover

Black and white pavlova anemone - Black / blackcurrant / vanilla

Black & White Anemone Pavlova

Camellia charlotte with orange - Orange / vanilla / white chocolate

Orange Charlotte Camellia

Charlotte square low lined with short biscuits, visible chestnut mousse, six large white benches of chantilly and coated pear strips; no inedible ribbon.

Square Pear Charlotte with Snowdrifts

An open charlotte keeps its cookies like the walls of a basket. The chestnut mousse remains visible under large pear strips arranged in two fans.

Pear Basket Charlotte

Two straight verrines showing wide layers of brown and pear mousse, a vertical pink cookie visible against the wall of each, a single big touch of ivory chantilly on top, no crown of cookies.

Layered Pear and Chestnut Charlotte Dessert Glasses

Whole Charlotte surrounded by ladyfinger biscuits, topped with a flat disc of white chocolate. A quarter of this disc is broken, pieces next to it, revealing fine pear slats on the brown foam. No part of charlotte removed.

Chestnut Charlotte with a Breakable White Chocolate Disc

Charlotte whole lined with ladyfinger biscuits, top of chestnut mousse simply smoothed. A part cut and placed next to it shows a large light half-pear standing in the beige mousse, above the biscuit bottom.

Chestnut Charlotte with Standing Pear Halves

Whole round charlotte made of biscuits palisade by spoon, open top of plain beige chestnut mousse, some pear slices in the center; no layer of biscuits on top.

Open Pear and Chestnut Charlotte

Three transparent low cuts of pear-brown charlotte, two layers of light biscuit and beige mousse visible, some pear dice and a small range of slats on each top.

Pear and Chestnut Charlottes in Shallow Cups

Three small rectangular charlottes laid in line form a very simple manga train. The pears cover their roofs and biscuit half-rounds suggest the wheels, with no fragile reported elements.

Pear Charlotte Train Carriages

Half-clementines in orange chocolate shell, topped with a mint leaf; a cup reveals white cream, fruit and biscuit.

Clementine Surprise: citrus cheesecake, clementine compote

Cheesecake puffed round and golden, decorated with small chocolatey eyes and mouth, with an airy crumb visible in a secluded part.

Fluffy Cloud: Vanilla and Yuzu Soufflé Cheesecake

White square cheesecake crossed by a purple crack and decorated with large plates of white chocolate as broken ice.

Icebreaker: lemon cheesecake, blueberry, shortbread

Six small pavlovas with three decreasing discs of meringue, chantilly and raspberries at the foot.

Mini Christmas Tree Meringue Pavlovas

Large pieces of white meringue topped with marbled pink cream, fresh raspberries and fine green zest.

Pavlova Riot: Christmas pavlova with raspberries and lime

Presentation of a portion of the prepared portions. Small low charlottes lined with half-biscuits spoon, beige chestnut mousse. A touch of white cream and two pale strips of pear in flat heart at the top. Single cylinders, no ribbon or handle. Each charlotte measures about 10 cm in diameter; the mousse remains under the edge of 5 cm cookies.

Mini Pear and Chestnut Charlottes with Soft Centres

Five small oval chocolate entremets on biscuits, covered with chocolate cereal petals.

Mini Chocolate Pine Cone Entremets

Small cubes of white, green and pink cheesecake on biscuit, gathered flat to form pieces of Tetris.

Tetris Cheesecake: Vanilla, Pistachio and Strawberry

Rectangular vacherin low whole, one part withdrawn meringue watch, vanilla ice cream and purple blackcurrant; white top wearing exactly four large ridges of soft chantilly.

Vacherin with Four Snowy Ridges

Whole round vacherin, sides covered with white chantilly. Five white areas of meringue form a nearly complete roof; the sixth rests next to it and shows a sector of purple blackcurrant sorbet, without any part of ice removed.

Vacherin with Six Meringue Segments

The frozen cow goat is divided into eight triangles. Their blackcurrant top and white Chantilly edge evoke small cups, finished by a round meringue lying down. The photo shows part of the portions.

Winter Hat Vacherins

An entire square cowherd of 18 cm, two low floors of ivory vanilla ice cream and purple sorbet cassis alternating in checkerboard, two white plates of meringue visible, four large touches of cream at the corners leaving the boxes visible.

Blackcurrant and Vanilla Checkerboard Vacherin

The round vacherin reveals its two icy layers on the sides. A large crescent of white chantilly and three small discs of meringue draw a moon on a cassis sky.

Manga Purple Moon Vacherin

White whole round vacherin, two discs of meringue, fine chantilly on the periphery and some rosettes; a detached part shows white vanilla underside and purple blackcurrant on top.

Vanilla and Blackcurrant Vacherin with a Whipped-Cream Wreath

Whole round and white vacherin, chantilly simply spread out and a few soft touches. A detached part shows the purple heart of cassis framed with white vanilla, between a base and a lid of meringue.

Vacherin with a Hidden Blackcurrant Centre

Three square individual vacherins, two thin plates of white meringue surrounding an ivory vanilla layer and a purple blackcurrant layer, bare sides and a single touch of chantilly on a corner.

Square Vacherins with Exposed Layers

Presentation of a portion of the prepared portions. Small vacherins in low heart, purple blackcurrant sorbet and vanilla ice cream between two fine meringues in heart. Soft Chantilly at the edge, matte white upper center, clearly visible tips and lobes, no additional decor.

Heart-Shaped Vanilla and Blackcurrant Vacherins

Pink rectangular cheesecakes on golden biscuit, decorated with a white screen and a large round wheel like MP3 player.

iPop Cheesecake: vanilla, raspberry, shortbread

Choose a texture before the decor

The pavlova combines a meringue with a filling added at the time provided by the plug. A dessert can overlay biscuit, mousse and insert, while a cheesecake is built around the fresh cheese. A charlotte assembles in a mould with biscuits; a vacherin marries meringue and ice preparation. These families do not prepare with the same gestures. Open the recipe that corresponds to the desired result and compare the dimensions of the mold before starting.

Predicting the cold and the assembly

The timing is part of the dessert. Do not compare just the minutes of preparation: a mousse or cheesecake can take several hours of rest. Check the place in the refrigerator or freezer and prepare the serving dish before demoulding. Wet trims can soften a meringue, so follow the fitting time. For transport, keep the preparation under the conditions of conservation proper to its record.

A Christmas dessert that keeps your style

Flavors remain the starting point: chocolate, vanilla, red fruits, brown or pistachio depending on the ingredients of each creation. You can then choose a classic shape or a more graphic universe. A Tetris cheesecake retains its biscuit base and filling even when its cut evokes a game. Explore the preparations of this selection, then consult the library if you prefer a log or cookies.