Looking for some "sophisticated" dessert ideas
For some reason my 'signature' dessert of truffle torte always garners an incredible response is also the easiest thing the world to make. Line a 20cm-ish cake tin and crush about 2.5oz of amaretto biscuits and sprinkle over the base of the cake tin. Melt a pound of 70% chocolate (Lindt works well enough) with 5 tablespoons of liquid glucose and 5 tablespoons of the liqueur of your choice (I like Cointreau, however most flavours will work well. If you're unsure just use rum). Once the chocolate mix is melted set aside to cool for 5 minutes while you beat a pint of double cream until just thickened. Then fold half the cream into the chocolate mix and then fold the chocolate mix into the rest of the cream until combined. Pour over the amaretto crumbs in the cake tin and refrigerare for 8 hours, or overnight (can be made up to 2 days in advance or freezes really well). To turn out just run a knife around the cake tin - have no fear, it's pretty much impossible to destroy. I like to decorate it with strawberries and drizzle with melted chocolate, but you can decorate it in any way you see fit :)
Grand Marnier Souffle is easy and has a bit of Continental flair.
If you have an ice cream maker, Gourmet has a good recipe for a custard-based Sage Ice Cream. They also have one for Quick Pear Napoleons.
Lavender-Infused Custard, fairly easy and unusual.
Chocolate Baklava made with Nutella. Anything with Nutella is heavenly.
Bon Appetit has a good one for Individual Toffee, Pecan, and Peach Crisps.
Also one for Almond Praline Cake with Mascarpone Frosting and Chocolate Bark.
Pierre Herme's lemon cream tart is amazing.
Recently found a recipe for White Chocolate Caramel Macadamia Cheesecake but I have't tried it yet- been waiting for a special occasion.
For a really sophisticated dessert ("sophisticated" as in, you need a good palate or some knowledge to appreciate it), I'd serve creme de marrons with fromage frais. The prep couldn't be simpler, but your guests don't need to know that.
Just go to the store and get a can (yes, a can!) of Clement Faugier creme de marrons (sweet chestnut paste flavored with vanilla), and then a little tub of fromage frais (Vermont Creamery makes a very good one.) Serve them side by side on dessert plates and watch your guests swoon. If you can't find the fromage frais, use Greek yogurt. If you can't find the chestnut paste, make a different dessert.
The first time I had this dessert, I was a college student living with a French family in Paris, and I thought I had died and gone to heaven. It is that good.
i'm not sure if these fit your bill but...
-peach or nectarine ice cream with tarragon or basil, served with tuiles
-balsamic and black pepper macerated strawberries over basil-hinted shortcakes
-profiteroles or cream puffs filled with lemon curd or pastry cream
-passion fruit cheesecake with a dark chocolate drizzle
-mango and rum infused flan
-a tasting plate of various dark chocolate or chocolate truffles
-or go the opposite direction - cheese
Not to put the things you mention down, but in my book things like tiramisu and creme brulee are about as common these days as chocolate chip cookies. One of my old time classic favorites is Baked Alaska. It's not at all difficult and it has always always impressed the hell out of my dinner guests. I just never let on how easy it is.
Basically, Baked Alaska is ice cream insulated by cake under it and a merangue covering it generously as well as the sides of the cake it sits on to ensure that it does not melt in a very hot oven. The meringue can be the standeard merignue you would use for a lemon meringue pie or it can be an Italian meringue, doesn't matter which because they are both good insulators.
I bake my cake from scratch a day or two (or more) ahead and allow the cake to cool, then chill it before proceeding with the pre-assembly. The fun of Baked Alaska is that it allows for some great flavor combinations. Some cake/ice cream combinations I have found memorable were angel food cake with two ice cream layers of strawberry sorbet and vanilla ice cream for a strawberry shortcake flavor. A dense rich banana walnut cake topped with Dutch chocolate ice cream was delicious! On one occasion (years ago, I'[m no longer that ambitious!) I did a checkerboard ice cream layer on top of a checkerboard cake -- chocolate and vanilla of course -- for one of my kid's birthdays. They loved it b ut it was a LOT of work! Anyway, let your imagination run wild, and for adult occasions, I also liberally douse the cake with liquor or lieueurs to suit the occasion
So once you've decided on your cake and ice cream flavors and have the cake baked, then you need to decide whether you want to do one large Baked Alaska to be sliced and served at the table, or individual Baked Alaskas. For more formal occasions, I go with the individual servings. So a day or two ahead of time, and depending on your decision, you will take the cold baking pan you baked the cake in OR individual ramekins the same diameter as you will cut from the cake for individual servings, line it/them with plastic wrap, then pack in the softened ice cream flavor of choice and put them in the freezer to harden. Put the cake or individual cakes in a sealed container in the refrigterator so they will be chilled but not frozen when you assemble the Baked Alaska.
Assembly and the meringue: Depending on how complex the rest of the meal is, you may want to use an Italian meringue, which can be made ahead of time (within reason) and assembled at the last minute. Or, if you're guests are really good conversationalists and will keep each other entertained between the main course and dessert, it doesn't take much time to make a simple meringue if you have a good mixer. When you start serving dinner and the oven is EMPTY, crank it up to at least 400F or as high as it will go and go eat dinner while it preheats. To assemble, slip into the kitchen after your main course and place the cake or individual servings on a cookie sheet that has been given a coating of non-stick spray. Remove the plastic wrap from the ice cream and set it exactly on top of the cake with the edges perfectly matched. or do the same with individual servings. Now ice the cake or cakes with a thick layer of meringue that goes clear to the bottom of the cake. You can pipe and swirl the merignue with a large star pastry tube or you can swirl it on with a spatula. The critical thing is to remember it is the insulation that will keep the ice cream from metling. Pop it into a very hot oven and watch it like a hawk. You want the peaks nicely browned, but not burnt! Remove from oven and slide onto your serving plate or plates. I like to garnish with a mint leaf or a smear of coulee or sauce.
Brace yourself for praise and lots of oohs and ahhhs. It's a fun, elegant dessert!