Showstopping dessert for group?
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.