Tag: Christmas recipes

White Chocolate & Red Berry Tiramisu Recipe – Christmas tiramisu recipe

A twist on the classic Tiramisu Recipe, the whole family will love!

  • Serves 6-8
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Allergens: Dairy, Gluten, Eggs


  • 460g Opies Red Berries with Pink Gin and reserved syrup
  • 150g White Chocolate, broken into small pieces, plus extra to garnish
  • 4 Eggs, separated
  • 100g Caster Sugar
  • 250g Mascarpone Cheese
  • 200g Sponge Finger Biscuits


  1. Melt the chocolate in a bowl over a saucepan of simmering water. Remove from the heat and allow to cool.
  2. Place the egg yolks in a mixing bowl with the sugar, beat until thick and pale.
  3. Stir in the mascarpone cheese until really smooth and mix in the cooled melted chocolate.
  4. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold them into the mascarpone and egg mixture until well combined.
  5. Dip half the biscuits in the reserved syrup and place them at the base of a serving dish. Spread half the mascarpone mixture over the biscuits, followed by half the fruit.
  6. Cover the fruit with a second layer of biscuits dipped in reserved syrup, add the remaining fruit, followed by the rest of the mascarpone mixture.
  7. Grate the remaining chocolate and sprinkle over the dessert, cover with cling film and chill in the fridge before serving.

Tip: This Tiramisu is delicious when served with cream or ice cream.

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Classic Christmas Cake Recipe – Christmas cake recipe

Packed full of rich fruit, nuts and flavour, this classic Christmas cake recipe is quick and easy to bake.

Serves 16-20
Preparation time: 45 minutes, plus cooling
Bake time: 2 hours, 10 minutes
You will also need: a 20cm springform cake tin, base and sides greased and double-lined with baking parchment.


  • 150g Plain flour
  • 50g Self-raising flour
  • 1tsp Mixed spice
  • 1tsp Ground cinnamon
  • ½tsp Ginger
  • ½tsp Ground cloves
  • ½tsp Freshly grated nutmeg
  • 100g Ground almonds
  • 4 Medium eggs, lightly beaten

For the nut and dried fruit mixture:

  • 100g Mixed nuts, roughly chopped
  • 200g Raisins
  • 200g Billington’s Natural glace cherries, halved
  • 100g Glace ginger
  • 100g Ready-to-eat stoned dates, roughly chopped
  • 100g Cut mixed peel
  • 150ml Apple juice
  • 175g Unsalted butter
  • 200g Billington’s Unrefined Dark Muscovado Sugar
  • 2tbsp Black treacle
  • Billington’s Golden Icing Sugar, for decoration


  • Preheat the oven to 150°C or gas mark 2. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside.
  • Into a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.
  • Bake in the oven for 2 hours, or until the top is both golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes) springy to the touch. Transfer on to a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place on to a large plate or stand (or wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve)
  • To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar.

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Strawberry, Cranberry & Pistachio Tuiles Recipe – Christmas tiramisu recipe

This new take on tuiles – traditional French wafer biscuits – is incredibly easy to make and the tuiles look very festive studded with dried fruits and green pistachios. They’re delicious with mousses, fools and ice cream or simply served with a cup of coffee. A little stack of tuiles popped in a beribboned Bonne Maman jar will also make a lovely house gift.


  • 15g chopped dried apricots
  • 15g cranberries, chopped
  • 2 tbsp Bonne Maman Strawberry Conserve; can also use Raspberry,
    Wild Blueberry or Blackcurrant Conserve
  • Finely grated zest of 1 orange
  • 1 large egg white
  • 50g golden caster sugar
  • 25g plain flour
  • 25g melted butter, cooled
  • 20g pistachio nuts, finely chopped
  • 15g toasted, flaked almonds
  • Icing sugar, to dust


  1. Put the apricots and cranberries into a small bowl and stir in the Strawberry Conserve and orange zest. Set aside for an hour.
  2. Heat the oven to 220C, 200C fan, gas 7. Line two baking sheets with non-stick baking parchment. Have a wooden spoon on hand for cooling and shaping the cooked tuiles over the handle.
  3. Whisk the egg white until stiff. Gradually whisk in the caster sugar until the mixture forms stiff peaks.
  4. Stir in the flour and melted butter until the mixture is a smooth paste.
  5. Using just one baking sheet at a time, take a teaspoon of mixture and spread it into a thin, almost transparent round, about 4cm across. Drop on a little of the fruity conserve mixture and a sprinkling of nuts. Don’t do more than 3 rounds per baking sheet as the tuiles cook and cool very quickly. 
  6. Bake the tuiles for 5mins. Prepare the second baking sheet of tuiles as you wait for the first to bake.
  7. The tuiles should have spread out a little and be tinged with golden brown around the edges. Lift off with a palette knife and press gently over the wooden spoon handle to curve as they cool. Dust very lightly with icing sugar.
  8. Pack into airtight containers or freeze.


The tuiles will stay crisp for a day or so but if they soften on storage, simply pop them back into a hot oven, covered loosely with foil, for a minute to crisp them up again. 

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