Showstopping dessert for group?
- TrishUntrapped Aug 20, 2008 07:26 AM
My husband's company is having its annual bbq - they supply the main food. Employees are bringing desserts. I want to send my husband in with a showstopping dessert, and welcome suggestions.
Thoughts that have crossed my mind include:
1. A trifle-type dessert made with kahlua, homemade brownies, homemade chocolate pudding, whipped cream, toffee bits....
2. A Raspberry Cream Pie... I might have to make two, because one might be a little skimpy....
3. A Cheesecake with fresh raspberries and strawberries on top, lightly glazed...
4. A "Better Than S*x" type cake with pineapple, whipped cream, pecans, etc.....
This basically needs to be something easily transportable and can fit easily in an office fridge.
Any other ideas, thoughts, or tips and tricks out there??
Just did the trifle for a group of 16 and it was a big hit. I used a fudgy brownie mix (not sure the homemade would make that much difference!), DID use a cooked choc pudding rather than instant, and whipped cream. It's super rich, but a chocolate lovers delight and a true showpiece when presented. Think you have your answer here!
How about a Pavlova? It's a big meringue shell that's crispy on the outside and soft and chewy on the inside, filled with fresh fruit (usually berries) and whipped cream. The shell doesn't require refrigeration, and the fruit and whipped cream are EZ to store in a fridge. It's super easy to make (beat egg whites and sugar, blob onto a cookie sheet, bake) but guests always think that you're m a culinary genius. Just google "pavlova;" there are lots of recipes that vary the number of egg whites.
Easy chocolate mousse - serves 4
1 teaspoon gelatin powder, unsweetened
1 tablespoon cold water
2 tablespoons hot water
1/2 cup sugar
1/4 cup unsweetened cocoa powder -- Penzey's Natural Process Cocoa
1 cup heavy cream -- chilled
1 teaspoon vanilla extract -- or other flavoring
In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add hot water; whisk until gelatin is completely dissolved and mixture is clear. Cool slightly.
Stir together sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
Alternately pipe into mini chocolate cups or phyllo tartlet shells and top with a raspberries.
Refrigerate about 30 minutes before serving.
What about a coconut cake- transportation wise I think one of those fancy cake tupperware things would work. This one looks like a big snow ball.
The cake is a 2 layer white cake- bake as instructed in 2 round cake pans. You'll also need coconut flakes, 1.5 containers of cool whip, 1 can sweetened condensed milk and 1 can of coconut cream. After the cake is baked let cool for a few minutes, then use a long skewer (or a fork) to poke holes all through the top of each layer of cake. Combine the condensed milk and the coconut cream and pour over each layer- I do it a bit at a time so it has a chance to soak in. Once this is done, chill the cake for several hours. Then mix 1/2 of the coconut with the whipped topping, remove one layer of the cake from the pan, spread some of the cool whip on top, then put the 2nd layer on top. Cover the top and sides of cake with remaining cool whip and then sprinkle with the remaining coconut.
I ended up making a concoction I call "Death By Brownie Trifle"
Here is a link to the photos:
My husband said his office scarfed it down today and loved it.
The layers are as follows:
A layer of homemade chocolate pudding (Tish Boyle's recipe
)A layer of homemade brownies cut in small bites (Joy of Cooking recipe)
A layer of sweet cherries macerated in Kirsch brandy
A layer of Bird's custard (a vanilla pudding type dessert mix)
A layer of crushed Lorna Doone shortbread cookies
A layer of sliced fresh strawberries
A layer of whipped cream (fresh)
Sprinkled on top, Heath Bar toffee bits
Heath Bar Torte!
This recipe is very close, if not exact, to what I've made.
It's not that hard, and looks VERY impressive, and the taste is killer.
FYI, 1 package Heath Bars equals 6 bars. And save some of the crushed Heath Bars to sprinkle on top!