Merry little bites for the holiday season

Tiny desserts bring a big festive vibe! Creating something sweet in the kitchen can not only get you personally prepped for the holiday season (ooh, those Christmas smells!), but also bring the family together with a valid excuse to sneak a taste or two. Kids can help, laughter is mandatory, and you might want to leave some out for The Big Man on 24 December. Here are three simple recipes from top chefs in Singapore that promise maximum cheer (and divulging) with minimum fuss.

Chocolate Cherry Trifle

By Wynona Leach, Founder of Lush Platters
lushplatters.com
“Our Chocolate Cherry Trifle is festive, fun, and wonderfully indulgent, with layers of chocolate, mascarpone, cherries, and sponge in every spoonful. It works so well at Christmas because it’s both spectacular to look at and nostalgic to eat. It’s the kind of dessert everyone can dive into together, sharing those comforting flavours that make the holidays feel so special.”

Serves 8–10
Ingredients

• Sponge Syrup – 500g white sugar, 500ml boiling water, 5ml almond essence
• Whipped Ganache – 150ml cream, 120g chocolate couverture or compound chocolate
• Cherry Compote – 250g pitted cherries, 75g sugar, 15g lemon juice, 100g fresh cherries (to add after cooking)
• Biscuit Base – 120g digestive biscuits, 30g melted butter
• Whipped Mascarpone Cream – 250g cream, 250g mascarpone, 100g sugar, 5ml vanilla extract
• Almond Sponge – 1 pre-made sponge cake (400–500g), sliced into 2.5cm cubes
• Topping – A handful of fresh cherries, 30g chocolate shavings
• To assemble – ½ punnet fresh strawberries, sliced

Method
Sponge Syrup

• Stir sugar into boiling water until dissolved
• Add almond essence
• Drizzle generously over sponge slices before layering

Whipped Ganache

• Heat cream until simmering
• Pour over chocolate, let stand 2–3 minutes, then stir until smooth
• Chill until set, then whip until light and fluffy

Cherry Compote

• In a saucepan, simmer cherries, sugar, and lemon juice until the fruit softens and syrup thickens slightly. Remove from heat and fold in fresh cherries

Biscuit Base

• Mix crushed biscuits with melted butter
• Press gently into the bottom of the trifle bowl

Whipped Mascarpone Cream

• Whip all ingredients together until soft peaks form

ASSEMBLY

1. Use a large glass trifle bowl 20-23cm diameter
2. Press the biscuit base evenly into the bottom of the bowl
3. Spread a thick layer of whipped ganache over the biscuits
4. Arrange the sliced strawberries against the glass to create a decorative ring
5. Drizzle the almond sponge with syrup and layer it over the ganache
6. Spoon the cherry compote evenly over the sponge
7. Smooth the whipped mascarpone cream generously over the top

Topping

• Garnish with fresh cherries and chocolate shavings
• Chill for two hours before serving

Chef’s Notes:
“Christmas Day for me is typically spent at Lush Platters HQ, right in the middle of the festive whirl. While many are at home opening gifts or enjoying treats, my team and I are busy in the kitchen making sure our platters and feasts sit at the centre of someone’s celebration. It’s hectic but rewarding knowing our food helps to create special moments. Once the last order has gone out, I head home where my husband and kids usually prepare a traditional Christmas meal. Some years we celebrate with friends, and occasionally we treat ourselves to a hotel buffet. However we spend it, the season is about generosity, connection, and togetherness – whether with customers, my team, or family, that’s what makes the time magical.”

Reindeer Marshmallows

By Puah Zhen Yu, Head Pastry Chef, Baker & Cook
bakerandcook.com
“A joy to look at and irresistibly tasty, our Reindeer Marshmallows make the perfect festive treat for chocolate lovers of all ages. Soft, fluffy marshmallows are dipped in rich chocolate and topped with cute reindeer designs. The easy-to-follow steps make them fun to whip up at home with kids, and you can get creative by customising your own designs.”

Ingredients

• 75g egg whites
• 250g sugar
• 2g citric acid
• Optional vanilla pod
• 12g gelatine
• 200g chocolate

Method

1. Boil the sugar until it reaches 130 °C, then whip up the egg white and sugar to make a meringue
2. Add in the gelatine and cast the marshmallow mixture inside the desired ring mold. Let it set over night
3. Dip the marshmallow inside melted chocolate and decorate. (Bonus points if you can create family members!)

Chef’s Notes:
“The end of the year is always busy at Baker & Cook, so I focus on making pastries as usual. It brings me great satisfaction when I see customers enjoying them. What makes this season special is our annual Baker & Cook Christmas party, when all outlets close early. It’s a rare chance for the team to come together, feast, and catch up – those simple moments are what I really cherish. Outside work, shopping is my way to relax, and since it’s the season of giving, it’s the perfect excuse for a little retail therapy. I enjoy hunting for gifts with my family and look forward to this joyful tradition every year.”

Disclaimer: This Baker & Cook recipe includes raw egg whites. Please use fresh ingredients and follow safe food practices. For personal and informational use only

Almond Tuiles

By Yannick Dubuisson, Head Chef, Starter Lab Bakery
@StarterLAB.SG
“Almond tuiles are elegant little treats that look impressive but are surprisingly simple to make. I love how they bring both texture and sophistication to any dessert plate, or can be enjoyed on their own with coffee or tea. They are a lovely nod to French patisserie – light, crisp, and full of almond flavour. Enjoy the process of making them, and don’t worry if a few break – they still taste fantastic!”

Serves 12
Ingredients

• 2 egg whites
• 125g granulated sugar
• 125g sliced almonds
• 25g all-purpose flour
• 25g unsalted butter

Method

1. In a mixing bowl, combine egg whites and sugar until well mixed
2. Stir in sliced almonds, then flour
3. Melt butter and add to mixture, stirring until fully incorporated
4. Line a baking tray with parchment paper
5. Using a teaspoon, scoop small portions of the mixture onto the tray
6. Dip a fork in cold water and gently flatten each portion into a thin layer
7. Bake at 180°C (350°F) for 7–8 minutes, or until golden brown
8. While still warm, lift each tuile and drape over a rolling pin or bottle to create a curved shape
9. Let them cool. Store in an airtight container at room temperature to keep crisp

Chef’s Notes:
“Christmas is one of the rare times I step away from the kitchen and spend meaningful moments with family. I usually spend the holiday at home or with close relatives, somewhere warm with laughter, stories, and good food. For me, the season isn’t about fancy dishes or perfect plating; it’s about togetherness, slowing down, and cooking from the heart. You can’t beat the scent of roasted meats, spiced desserts, and something simmering on the stove while kids run around and the tree lights glow. Christmas reminds me why I fell in love with food: to bring people together.”