24 Showstopper Holiday Desserts

The holidays bring out the baker in me and I want to bake (and eat!) all types of desserts. In fact, it feels like my very own Great British Bake-Off. I’m talking tender biscuits (cookies, for us across the pond), perfectly baked loaves of bread, and impressive stacked cakes that would make Mary Berry declare them “scrumptious!”

A showstopper holiday dessert doesn’t have to come from a professional bakery. As we’ve seen in GBBO, home bakers can create striking celebration-worthy desserts too!

Before getting started, I have a few recommendations:

• Read the recipe from beginning to end carefully. Sometimes you’ll have to read through it twice.
• Set aside the proper baking pans and any special equipment on your kitchen counter. You don’t want to scramble for them mid-bake.
• Take stock of your pantry—make sure you have all the ingredients you need and that you have enough! I can’t tell you how many times I thought I had more cake flour or butter than I actually did.
•  It’s a good idea to give yourself plenty of time to create your showstopper. Many recipes can be broken up into two days. Some can even be made ahead and frozen! It’ll be more enjoyable when you’re not rushed. Plus, your bakes are more likely to turn out.

Okay bakers. Ready, set, bake!

Contributor Karishma Pradhan says, “Ensure the cream cheese, eggs, and pumpkin purée are at room temperature for the smoothest consistency. Cold cream cheese yields a lumpy texture.”

My family loves this marshmallow-y baked meringue, especially when it’s topped with whipped cream and a mountain of tart raspberries. Be sure to wash and dry your whisk and bowl thoroughly before getting started. Any residual fat or oils on them might inhibit the egg whites from whipping properly. 

Layer cakes are always impressive. This recipe uses pantry staples and doesn’t even call for a stand mixer! Yet it produces a tender chocolate cake. If you’re short on time, this is a great cake to make over two days. On day one, bake and cool the cakes. Then frost the next day. 

Contributor Stephanie Loo says, “I highly recommend assembling the ice cream and cake the day before (or a few days before), freezing it overnight, and applying and toasting the meringue just before serving.”

It’s a holiday slam dunk! A chocolate cookie crust is filled with chocolate cream cheese and topped with a dark chocolate ganache. It’s worth getting large (17- to 18-inch wide) foil to wrap the springform pan in. It will prevent water from seeping in as it cooks, resulting in a soggy crust. The cheesecake needs to chill overnight so plan ahead.

Contributor Katie Morford says, “The presence of any fat or grease is the enemy of meringue, so start with a very clean bowl and beaters. Also, when it comes time to separate the eggs, don’t let any of the yolks drift into the whites.”

Reader Nikki says, “I just tried this apple pie recipe for a dinner party of 10.. it was a BIG HIT and it was amazing. Instead of placing the second crust directly over the pie, I cut it into strips and did a simple weave. It was heavenly both to look at and to eat. You are the best. I can’t wait to try all the recipes on your site.”

This babka is a sweet, braided bread filled with chocolate. Filling and shaping the dough into a beautifully layered bread is easier than you think. Plus, we’ve got step-by-step images to walk you through it! 

Individual ramekins are filled with custard and baked in a water bath. The result is a rich and creamy spoonable custard. Sprinkle with sugar and then torch until caramelized. That’s it! You could bake the custards up to 4 days before you brûlée the tops and serve. 

Peppermint is one of my favorite holiday flavors. It’s perfectly refreshing, especially after a rich meal. This is a light and airy sponge cake that uses whipped eggs instead of baking powder as a leavener. Peppermint flavors show up twice: Peppermint extract is added to the whipped cream filling and crushed candy canes are sprinkled on top. 

Contributor Shilpa Uskokovic says, “The mascarpone is essential for that quintessential tiramisu flavor reminiscent of your favorite Italian restaurant. Don’t skip or substitute with any other dairy product.”

Bundt pans create simple yet impressive cakes, especially when beautifully patterned. There is no frosting here. Instead, a warm rum sauce is poured over the cake before serving. Be sure to use a 12- to 15-cup Bundt pan to prevent the batter from overflowing. Use a baking spray that contains flour to grease the pan. 

Chocolate truffles get an upgrade for the holidays with the use of champagne and gold leaf. No need to open a fresh bottle. If you already have one open, it’s okay if it’s flat. Instead of rolling the ganache into balls, these are cut into squares before tossing in cocoa powder. The edible gold leaf on top adds the wow factor.

This Italian custard can be served warm or cool with whipped cream and fruit. It’s made with eggs and Marsala wine and it needs to be constantly whisked while cooking to give it volume. It’s a great option for an impressive last-minute dessert. You can’t make it ahead since it will deflate over time. 

Contributor Cambrea Gordon says, “Use a kitchen scale to measure the ingredients. I’ve provided you with the measurements in grams. Macaron batter can be very temperamental so it’s super important to have the right ratio of ingredients. Weighing the ingredients with a scale will give you the most consistent and accurate amounts and will ensure success every single time!”

Stollen is a German yeast bread that is filled with dried fruit, nuts, and spices. It’s dusted with a thick layer of powdered sugar before serving. Not only is this a delicious holiday dessert, it also makes a great hostess gift! This recipe makes four loaves.

It only takes nine ingredients to make this classic Italian dessert. The zabaglione is stabilized (so that it doesn’t lose its fluffiness) with whipped mascarpone and heavy cream. It’s so silky. Layer the tiramisu and chill it overnight before serving. For an alcohol-free version, use apple juice and vanilla extract instead of the rum. 

This two-layer torte is just the thing for the coffee lover in your life. Walnuts and breadcrumbs are folded into whipped egg whites for a light nut-filled cake. The frosting is the combination of two components: A chocolate and coffee mocha base and whipped cream. 

If two layers isn’t impressive enough, try this three-layer cake! In between, you’ll have bright and zesty orange curd and then an easy cream cheese frosting on top. This large cake will easily feed 12 to 14 guests.

This creamy vanilla cheesecake has golden, solid caramelized sugar top like a crème brûlée. The recipe provides helpful tips to brûlée the sugar without burning it or toasting the cheesecake. 

This ice cream tastes like homemade eggnog, just less boozy and creamier. If you’re feeding it to kids, it’s okay to omit the rum, bourbon, or brandy. Crushed gingersnap cookies would be perfect on top.

Rich chocolate cake dusted with powdered sugar creates a snowy, Christmasy vibe on your holiday table. Decorate the cake plate with a few cranberries for an extra special touch.

This cranberry sorbet is an easy, seven-ingredient make-ahead dessert that screams holidays. Serve it in footed dessert cups for fancy presentation. Use fresh or frozen cranberries and use orange zest for a bright citrus flavor.

Need an unforgettable showstopper? Flambé! A stovetop cherry custard is layered in a baking dish with meringue and macerated cherries. Half an eggshell placed in the center of the dish is filled with kirsch and rum and then set on fire!