what is the BEST dessert that you have ever tasted in your life?

Question

name and recipe if possible! :)

Answer 1

Baklava

Baklava
Copyright 2000 Television Food Network, G.P. All rights reserved
Show: Food 911
Episode: Phyllo Fear in Southern California
1 pound shelled walnuts, toasted
1/2 pound blanched almonds, toasted
1/2 pound shelled pistachios, toasted
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pound unsalted butter, melted
1 pound phyllo pastry sheets

Preheat oven to 350 degrees F.
Finely chop the nuts in a food processor or coffee grinder. Transfer nuts to a bowl and mix in brown sugar, ground cinnamon, and cloves.
Brush a 13 by 9-inch baking pan with melted butter and set aside. Cut a piece of cardboard into a 13 by 9-inch rectangle. Unroll the phyllo dough and lay the sheets flat on a work surface. Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out.
To build the baklava, you will alternate 3 layers of dough with 2 layers of nuts. Start with a stable base of 8 sheets on the bottom, brushing each with melted butter. Spread 1/2 the nut mixture evenly over the stacked sheets. Cover with 4 sheets of phyllo, painting each with melted butter, then sprinkle again with remaining nut mixture. Top the last layer of nuts with 8 layers of phyllo as you did for the bottom. Drizzle any remaining butter over top.
If you have time, cover and refrigerate for 30 minutes so the butter will set and make the baklava easier to cut. Using a sharp knife, make 5 cuts across lengthwise, then cut diagonally to form diamonds. Baklava is more difficult to cut after it is cooked because the pastry becomes so flaky. Bake for about 40 minutes until golden and flaky. If the top browns too quickly during baking, tent with foil.

Orange Scented Simple Syrup:
2 cups sugar
2 cups water
1/2 cup orange blossom honey
1 teaspoon vanilla extract
1/2 lemon, juiced
2 large strips orange peel
1 cinnamon stick
3 whole cloves

To make the syrup: combine the ingredients in a saucepan and bring to a boil. Reduce the heat and let simmer for 10 minutes until thickened. Remove the orange peel, cinnamon stick, and whole clove; set aside to cool.
Remove an end piece of the baklava and tilt the pan to allow the butter to collect in the corner. Spoon out the excess and discard. With the pan flat, pour the syrup evenly over the hot baklava. Allow to stand for several hours before serving.

Answer 2

Tiramisu Toffee Dessert
"This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert."


Original recipe yield:
12 servings
INGREDIENTS
• 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
• 3/4 cup strong brewed coffee
• 1 cup white sugar
• 1/2 cup chocolate syrup
• 1 (8 ounce) package cream cheese
• 2 cups heavy whipping cream
• 2 (1.4 ounce) bars chocolate covered English toffee, chopped
DIRECTIONS
1. Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
2. Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
3. Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.

Answer 3

German Black Forest cake........so good.I had it from a German bakery. Called Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte (torte is the German word for cake). It is a chocolate layer cake with Kirsch, whipped cream, sour cherries and chocolate curls.

Black Forest Cake Recipe

1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling or a can of dark black cherries
16 oz. heavy whipping cream
1 chocolate cool whip
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish

PREPARATION:
Drain cherry pie filling in a colander to remove most of the thickened juices.
Bake cake, as directed, in two 9-inch layer cake pans. When cool, sprinkle kirsch cherry brandy over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape. Now if you don't want to go to all the trouble of making the real whipped cream like this...... then use the cheaters method and buy yourself the new Chocolate Cool Whip. It's delicious for this cake.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream. Set other layer on top of cherries and spread top and sides of cake with remaining cream. With fingers, gently press chocolate curls into cream on sides of cake.
You can use the white whip cream for the inside of the cake and use the chocolate cool whip for the outside of the cake. This makes the cake really colorful. You can use both types of cherries (dark and maraschinos). The last thing to do is shape whipped cream into decorative swirls on top with white whipped cream and place a maraschino cherry on top of each swirl.... then sprinkle a few more chocolate curls or sprinkles around on the top.

Answer 4

Without a doubt it would be Olives restaurant in las vegas they have a chocolate volcano there that is to die for , best food also , a little pricey but worth it,

Answer 5

chocolate Souffle and the Plow and Angel Restaurant in Santa Barbara

Answer 6

Pumpkin swirl cheesecake

http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/CheesecakesBaked/PumpkinSwirlCheesecake.html

Answer 7

i would have to say chocolate cake, i use a cake mix, and then i frost it with peanut butter frosting and chop reeses peanut butter cups on top. for the peanut butter frosting just take a canned frosting and stir 2 tablespoons peanut butter creamy or chunky your choice and a couple of tablespoons water or milk so you can get it spread on the cake. and spread the frosting on a cooled cake. then chop peanut butter cups onto it . mmmmmm makes me hungry for it now.

Answer 8

Mmm, vanilla bean crem brulee from Fat's restaurant.

Answer 9

Lemon Souffle on a cruise ship to the Caribbean - to die for!!

Answer 10

Every dessert is good! Too hard to choose. =]