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Dessert platter recipe

Dessert platter recipe

11 ratings

A simple but stylish DIY dessert platter to please those with a sweet tooth this Christmas, from chocolate-dipped fruits to a tangy berry compote - this platter is full of delights to serve on any special occasion. See method

  • Serves 6
  • 20 mins plus setting
  • 265 calories / serving

Ingredients

For the chocolate-dipped fruit

  • 100g dark chocolate
  • 50g Tesco Finest maple nuts, crushed
  • 1 tangerine, segmented
  • 9 strawberries
  • 6 dates

For the berry compote

  • 150g frozen black forest fruits
  • 150g frozen blueberries
  • 75g caster sugar

To serve

  • 8 Tesco Finest meringue nests
  • 250ml gingerbread extra thick double cream
  • 200g chocolate orange popcorn

Each serving contains

  • Energy

    1115kj
    265kcal
    13%
  • Fat

    9g 13%
  • Saturates

    4g 20%
  • Sugars

    40g 44%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 42.6g Protein 3.6g Fibre 3.5g

Method

  1. To make the chocolate-dipped fruits, melt 100g dark chocolate in a heatproof bowl over a pan of simmering water. Cool for 1 min. Crush 50g Tesco Finest maple nuts (avoiding any chocolate-coated ones) from a 225g pack with a pestle and mortar until fine. Segment 1 tangerine and dip into the chocolate, then into the crushed nuts. Repeat with 9 strawberries and 6 dates. Transfer to a sheet lined with baking paper to set.
  2. While the fruit is setting, make a start on your berry compote.Gently heat 150g each frozen blackberries and blueberries with 75g caster sugar in a small pan to dissolve the sugar. Simmer for 3-4 mins, then leave to cool. Blitz until smooth, then transfer to a serving bowl.
  3. Place the berry compote on a serving board and arrange the chocolate-dipped fruit, Tesco Finest meringue nests, extra maple nuts, gingerbread extra thick double cream and chocolate orange popcorn around the board to serve.

Need to know: The nutritional information for this recipe is for the chocolate-dipped fruit and berry compote only.

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