Sparkling Wild Berry Jello (made with Club Soda) topped with Haagen Daz Cherry Vanilla Ice Cream.
Jiggly, cold, fizzy goodness on the bottom topped with creamy vanilla icecream with little chewy cherries on top.
num num!!!
My hubby’s “tiramisu” made with imported moscarpone, real cream, homemade sponge cake, good Marsala, and Bailey’s Irish Cream. You can die happy after eating this.
I read it worng ((of course)) and thought…
Um… Sahara?
Hrrm toss up of several things here…
My cake 
3 layers of goodness made with lots of egg yokes even more butter, creme sugar and almond extract and a dash of flour to keep it all together.
Frosting : Bittersweet Chocolate Ganache (spelling?) 1lb of the best bittersweet chocolate you can afford mixed with 16 oz of scalded creme. Stick the chocolate in the food processor and powder it, then add the cream. Whisk by hand to add volume/stiffness.
Filling (must have filling) White Chocolate, Irish Cream… mix the two together over low, low heat. Then fold that mixture into stiffly whipped cream.
Make layers of ultra high cal cake, filling and then top it all off with darkchocolate goodness.
Then serve it with my chocolate ice cream. (Lots of cream, egg yokes, sugar, milk, skim milk powerder, premium bittersweet chocolate (melted) coco powder, creme de coco, dash of vanilla, even less creme de menthe and a table spoon of irish cream.)
Between the calories, cream and alcohol don’t expect to do anything for a few hours after eating.
I really, really, really want to try a deep-fried Reese’s cup.
I love peanut butter and chocolate.
::::::::::drool:::::::::::::
Marsala? You put wine on your tiramisu?
A toss-up between Derby Pie (a pecan, chocolate chip, and bourbon concoction) and those individual warm, chocolate-center cakes with the insides that ooze out, preferably with fresh raspberry sauce…
Two words.
Creme Brulee.
You can close this thread now.
Yup. Except for the Bailey’s, hubby’s recipe is supposed to be authentic. You soak the sponge cake (or ladyfingers) in the Marsala. Somehow all those flavors, the sweet, the wine, the cream, combine to create pure heaven.
CRorex, can I come over to your house?
Baklava. I have a recipe that calls for pecans and honey, but I would like a more “authentic” eastern version, anyone have a site or a recipe?
Mmmmmm. Can I just say I had the best creme brulee EVER in Australia - passionfruit/lemongrass creme brulee!
NUM NUM!!!
I made these as a dessert special at the restaurant I work at. I didn’t serve them with raspberry sauce, but with a cinnamon ice cream. They were gooooooood.
The best dessert I have ever had must be Triangle Chocolate Cake[sup]TM[/sup]. It is the very standard by which desserts should be measured. In fact, Brynda and I have invented the Triangle Chocolate Cake[sup]TM[/sup] scale, ie. “It’s no Triangle Chocolate Cake[sup]TM[/sup], but i’d give it about a 9.5” etc. At this point I should explain that the cake comes from a small restaurant in London called “The Triangle”. We have been there three times and it just gets better every time.
Coming in a close second in the chocolate fudge cake they serve at the Hard Rock Cafe. It is yummy.
Rick
(the chocoholic)