What is your dessert to impress and how do I make it ?

Answer 1

Pavlova. Whip 4 egg whites till stiff, add 4 oz sugar and continue whisking till very stiff and shiny. Add 1 teaspoon vinegar and 1 teaspoon cornflour. Turn onto a teflon baking sheet and put in oven gas mark 1 for an hour. Turn oven off but leave in until cold. Top with whipped cream and fruit.

If you've done it right the middle will be soft and gooey and the outside will be crisp.

Happy eating.

Answer 2

This works, because it is lovely and light

Lemon and Lime Refrigerator Cake

finely grated zest and juice of 1 large lemon
finely grated zest and juice of 1 lime
4 digestive biscuits, crushed to crumbs
1 oz (25 g) Grape-Nuts cereal
2 level tablespoons soft brown sugar
1 oz (25 g) butter, melted
3 large eggs, separated
2½ oz (60 g) caster sugar
1 level tablespoon powdered gelatine
¼ pint (150 ml) double cream

You will also need a 2 lb (900 g) loaf tin with a base measurement of 7¼ x 3½ inches (18.5 x 9 cm) and a depth of 4½ inches (11.5 cm), brushed lightly with a tasteless oil, such as groundnut oil.

In a small basin, combine the biscuit crumbs with the Grape-Nuts and brown sugar, then pour in the melted butter and mix thoroughly. Sprinkle a third of this mixture over the base of the loaf tin. Now put the egg yolks, grated zests and strained lemon and lime juice into a bowl, and add the caster sugar and gelatine, too. Then place the bowl over a pan of barely simmering water and whisk using an electric hand whisk for about 10 minutes or until the mixture thickens. Then remove the bowl from the heat and whisk again for a further 7-8 minutes until the mixture cools.

Now clean and dry the whisk thoroughly and first beat the egg whites till stiff, then beat the cream until floppy but not too thick. Next, take a metal spoon and carefully fold the egg whites first and then the cream into the lemon-and-lime mixture. Now pour it into the tin, sprinkle the remaining crumbs over the top, cover with kitchen foil and transfer it to the freezer and freeze overnight.

Three hours before serving transfer the tin to the main body of the fridge, then turn it out on to a serving dish and serve cut into slices. If you have any left over, there is no need to re-freeze it; just leave it in the fridge where it will become more like a mousse

Answer 3

Meringue de Morango (strawberries)
bake 2 dinner plate sized meringues
make some home-made whipped cream
Stir some fresh mashed strawberries or strawberry preserves into the whipped cream
put half the whipped cream on top of a meringue
set the other meringue, and then top again.
Add shaved chocolate and mint leaves for decoration.
Viola!!

Answer 4

Jenny's Christmas Pie

1 can Eagle Brand Milk (sweetened condensed)
1/2 pint heavy whipping cream
1 tsp vanilla
1 tsp almond extract
1/3 cup fresh lemon juice
1 graham cracker crust
1 can prepared cherry or raspberry pie filling

Add lemon juice to sweetened condensed milk and stir until thickened. Set aside. Prepare pie crust. Add extracts to whipping cream and whip until stiff peaks form. Fold into milk mixture and spoon into pie crust. Top with pie filling and chill for several hours or until firm.

Answer 5

The only thing that impresses my family is chocolate chip cookies because I don't make them much anymore.
They do like anything rich.
I made a 3 Day Coconut cake once that was scrumtious.

Answer 6

COCONUT CAKE

4 egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter - softened
1 3/4 cups sugar
1 tsp pure vanilla extract
1 1/3 cups buttermilk or sour milk*
3/4 cup toasted flaked coconut

*SOUR MILK
For every cup of sour milk place 1 tablespoon lemon juice or vinegar into a glass measuring cup and add enough milk to make 1 cup - stir and let sit 5 minutes.

Allow egg whites to stand at room temperature for 30 minutes. Grease and lightly flour two 9x1 1/2-inch, two 8x1 1/2-inch round cake pans or a 13x9x2-inch pan and set aside. In a medium bowl stir together flour, baking powder, baking soda and salt. Set aside

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer set on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture beating on a low speed after each addition until just combined. Stir in coconut. Spread batter into prepared pans.

For 9-inch pans bake for 20 to 25 minutes; for 8-inch pans bake for 25 to 30 minutes; for 13x9-inch pan bake for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool the layers on wire racks for 10 minutes, remove from pans to wire racks and cool completely. Cool the 13x9x2-inch pan completely on the wire rack. Frost with your favorite frosting or just before serving, whipped cream or Cool Whip; top with flaked coconut.

FROSTING

1 stick butter - softened
16 oz powdered sugar
1 tsp pure vanilla extract
1 tbsp lemon juice
1/4 cup milk

Cream together all ingredients except milk until well combined. Add milk by tablespoons full until desired consistency is reached.

Answer 7

Homemade ice cream...last night we entertained for dinner. We had homemade vanilla ice cream with gooey brownies on the side and fresh strawberries on top.

Answer 8

Omelette norvégienne - or crêpes flambées Grand Marnier

Answer 9

profiteroles and hot chocolate sauce....or just strawberries with the sauce served lukewarn to dip in.
chocolate, cream, liqueur of choice...melt together in a bain marie. beautiful!

Answer 10

Reindeer Balls...

Chocolate balls with peanut butter on the inside.