Sorrel & Ponche de Crème Christmas Layered Dessert with Chef Ari 🇹🇹 Foodie Nation

Experience the flavors of a true Trini Christmas with our Sorrel & Ponche de Crème Christmas Layered Dessert, made by Chef Ari! 🎄✨

This festive masterpiece brings together homemade Christmas ladyfingers dipped in gingerbeer syrup, a rich ponche de crème cream filling, swirls of sorrel jam, and a soft sorrel-flecked whipped topping. Every layer captures the warmth, nostalgia, and magic of the season. 🇹🇹

RECIPE

Components

Homemade Christmas ladyfingers (Lotus flour)

Dipped in gingerbeer syrup

Ponche de crème cream filling with dollops of sorrel jam marbled

Topped with sorrel-flecked whipped cream

Christmas Ladyfingers

Ingredients

3 eggs, separated

1/2 cup fine white sugar

1/2 tsp vanilla

1 cup Lotus flour (sifted)

3 tsp cornstarch

1/2 tsp pumpkin spice or cake spice

Pinch salt

Method

Beat egg yolks, 1/4 cup sugar, vanilla & salt until pale yellow. Set aside.

In another bowl, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar a spoonful at a time until thick and glossy.

Gently fold egg whites into the yolk mixture.

Fold in flour, cornstarch & spice until combined.

Pipe 4" logs onto parchment-lined tray.

Dust with powdered sugar and bake at 350°F for 15 mins until golden and slightly firm.

Cool completely. Store up to 2 weeks in airtight container.

Gingerbeer Simple Syrup

Ingredients

1 cup sugar

1 cup gingerbeer

1/2 scotch bonnet pepper

1 cinnamon stick

Piece of orange peel

Pinch Nutmeg

Method

Bring all ingredients to a boil. Cool, remove spices, and use.

Ponche de Crème Filling

Ingredients

24oz mascarpone or cream cheese

1 cup ponche de crème

1/4 cup powdered sugar

Method

Whip all ingredients until smooth. Cover and chill.

Sorrel-Flecked Whipped Topping

Ingredients

1/4 cup dried sorrel (ground)

1/4 cup icing sugar

1/2 tsp vanilla

1 cup whipping cream

Pinch cornstarch

Method

Whisk cream, sugar, vanilla & sorrel until firm peaks form.

Add cornstarch and whisk to disperse.

Use as topping.

Assembly

In a clear 13x9 or 9x9 dish, layer gingerbeer-dipped ladyfingers.

Spread ponche de crème filling and add 1 tsp dollops of sorrel jam randomly.

Repeat layers until components are finished.

Top with sorrel whipped cream.