Desserts are one of the most anticipated moments of Christmas meals, as they allow the after-dinner conversation to be extended in the company of family and friends. Although nougat (turrón) and shortbread (polvorones) are staples, author Judit Bertran suggests easy and quick alternatives to surprise diners during the December celebrations.

Among the proposals is the Milk Syrup Flan, prepared with whole milk, eggs, and sugar, and served with homemade caramel and whipped cream (chantilly). A fresher option is the Chocolate Cup with Mandarin, which combines a melted chocolate cream with a cocoa 'crumble' and mandarin segments.

For fruit and intense flavor lovers, the Fruit Compote is an excellent choice. This recipe includes apples, plums, dates, and raisins, slow-cooked with Pedro Ximénez wine, sugar, cinnamon, and anise. Finally, the Nougat Panna Cotta uses traditional nougat, cream, and gelatin, served with a salted caramel sauce.