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Some Fantastic Dessert Recipe collections Covering few famous cakes, mousse and so on enjoy

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CHRISTMAS CAKE RECIPES

CAKES:
CHOCOLATE DECADENCE YULE LOG
2/3 cup all-purpose flour 1/2 teaspoon salt 2 (1 ounce) squares unsweetened chocolate 2 tablespoons water 2 tablespoons coffee-flavored liqueur confectioners' sugar for dusting 1/2 teaspoon baking powder 5 eggs 3/4 cup white sugar 2 tablespoons white sugar 1/4 teaspoon baking soda

4 (1 ounce) squares semisweet baking chocolate 3 cups confectioners' sugar 1 (8 ounce) package cream cheese, softened 1/2 teaspoon vanilla extract 1 tablespoon coffee flavored liqueur Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with baking paper. Sift flour with baking powder & salt & set aside. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale & fluffy. Gradually add in the sugar, beating until very thick. Gently, but thoroughly, fold in the flour mixture. Melt the chocolate in a saucepan over low heat. In a bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur & the remaining 2 tbsp. sugar & the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter. Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry -cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away baking paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, & cool thoroughly on a rack. For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log with holly leaves & berries, mushrooms & snow.

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ENGLISH WALNUT DATE CAKE
2 pounds dates, pitted and chopped 1 cup white sugar 2 pounds walnuts, coarsely chopped 1 tablespoon baking powder 1 1/4 cups all-purpose flour 4 egg yolks 4 egg whites Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, combine dates, walnuts, sugar, baking powder & flour. Stir in egg yolks. In a glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture until no streaks remain. Spoon into prepared pan. Bake in the preheated oven for 90 mins. Let cool in pan for 10 minutes, then turn onto wire rack & cool completely.

PEPPERMINT CHIFFON CAKE

2 1/2 cups cake flour 1 1/2 cups white sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup vegetable oil 7 eggs 1/2 teaspoon cream of tartar 1/2 cup water 1 1/2 teaspoons peppermint extract 1/2 teaspoon vanilla extract Preheat oven to 325 degrees F (165 degrees C). 15 drops red food coloring Separate the eggs. Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute. Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring. Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effec t. Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.

ORANGE PUMPKIN LOAF

1 large orange 1/3 cup butter, softened 1 1/3 cups white sugar 2 eggs 1 cup canned pumpkin 1/3 cup water 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 cup chopped walnuts 1/2 cup chopped raisins Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

EGGNOG CHEESECAKE
1 cup graham cracker crumbs 2 tbsp white sugar 3 tbsp melted butter 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 tablespoons rum 2 eggs 1 pinch ground nutmeg Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to c ool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and

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eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

FAVORITE OLD FASHIONED GINGERBREAD

1/2 cup white sugar 1/2 cup butter 1 cup molasses 1 egg 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

ANGEL FOOD CAKE

1 1/4 cups cake flour 1 3/4 cups white sugar 1/4 teaspoon salt 1 1/2 cups egg whites 1 teaspoon cream of tartar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. Sift together flour, sugar, and salt. Repeat five times. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

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MAPLE WALNUT BUCHE DE NOEL Makes 8 servings. 1 1/4 cups walnuts (4 1/2 oz), toasted and cooled 1/4 cup cake flour (not self-rising) 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/3 cup plus 4 tablespoons sugar 4 large eggs, warmed in a bowl of hot water 5 minutes and then separated 1 1/2 tablespoons Canadian whiskey 1/2 teaspoon vanilla 1/2 stick (1/4 cup) unsalted butter, melted and cooled Maple meringue buttercream Walnut brittle Put oven rack in middle position & preheat oven to 350F. Butter a 15- by 10- by 1-inch baking pan & line bottom with wax paper or parchment. Butter paper & dust with flour, knocking out excess. Pulse walnuts, flour, salt, cinnamon, & 2 tablespoons sugar in a food processor until nuts are finely chopped. Beat together yolks, whiskey, vanilla, & 1/3 cup sugar in a large bowl with an electric mixer at high speed until thick and pale & forms a ribbon that takes 2 seconds to dissolve when beaters are lifted, 5 to 8 minutes in a standing mixer or 8 to 12 minutes with a handheld. Fold in nut mixture in 4 batches. Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they just hold soft peaks. Add remaining 2 tablespoons s ugar 1/2 tablespoon at a time, beating, & continue to beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Stir 1/2 cup batter into butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly. Spread batter evenly in baking pan & rap once on counter to help eliminate air bubbles. Bake cake until firm to the touch, pale golden, & beginning to pull away from sides of pan, 12 to 16 minutes. Cool cake in pan on a rack 15 minutes, then loosen sides with a knife. Put a sheet of foil over cake & invert rack over foil, then flip cake onto rack & remove wax paper. Cool completely. Slide cake (on foil) off rack. Spread 1 1/4 cups buttercream evenly over cake and sprinkle with chopped brittle. Using foil as an aid, roll up cake, jelly -roll style, beginning with a short end. Carefully transfer cake with a long metal spatula to a platter & remove foil. Frost cake with about 1 1/2 cups buttercream, then chill cake until frosting is firm, about 30 minutes. (If you plan to finish assembling cake within 1 hour, keep remaining 1/4 cup buttercream at room temperature. If not, chill remaining buttercream, covered.) Cut a thin slice from one end of log (to make end even), then, starting about a 1/2 inch in from cut edge, cut a diagonal piece from same end of cake. Arrange piece on side of cake to resemble a cut branch, using a bit of remaining buttercream to glue piece to "log" and cover seam. Arrange shards of walnut brittle decoratively on cake. Cooks' note: Frosted cake (uncut and without brittle shards) can be made 3 days ahead and chilled, covered. Bring to room temperature before serving. Chill remaining buttercream, covered, then bring to room temperature before using. If buttercream seems lumpy, beat with electric mixer until smooth.

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MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING
Makes 16 servings. Filling and Topping 1/4 cup (1/2 stick) unsalted butter 4 cups whipping cream 20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately 1/3 cup dark rum 1/4 cup sugar 2 teaspoons vanilla extract Syrup 1/4 cup water 2 tablespoons sugar 2 tablespoons dark rum Cake 1 1/2 teaspoons vanilla extract 3/4 teaspoon instant coffee powder 3 tablespoons unsweetened cocoa powder 2/3 cup cake flour 1/2 teaspoon baking soda 3 large eggs, separated 1/4 teaspoon cream of tartar 3/4 cup sugar 1/4 teaspoon salt For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whi sk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day. For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day. For cake: Preheat oven to 350F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness. Bake cake until puffed and tester inserted into center comes out clean, about 18 mi nutes. Cool in pan on rack (cake may shrink slightly). Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours. Cut cake into 16 squares and serve.

GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE

Makes 8 to 10 servings. Hard Sauce 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated orange peel Pudding Nonstick vegetable oil spray 1 tablespoon ground ginger 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups powdered sugar 2 tablespoons brandy 11/4 cups all purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves

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6 tablespoons (3/4 stick) unsalted butter, room temperature 3/4 cup sugar 1/2 cup orange marmalade 3 large eggs 1/4 cup mild-flavored (light) molasses 1 teaspoon grated orange peel For sauce: Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.) For pudding: Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil. Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.

BLUEBERRY RICOTTA SQUARES

1 cup all-purpose flour 3/4 cup white sugar 1 1/4 teaspoons baking powder 1/3 cup milk 1/4 cup shortening 1 egg 1/2 teaspoon lemon extract 1 1/2 cups blueberries 2 eggs, beaten 1 1/4 cups ricotta cheese 1/4 teaspoon vanilla extract 1/3 cup white sugar Preheat the oven to 175 degrees C. Grease a 9 inch square baking dish. In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter. In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly. Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares & serving.

CHOCOLATE CROQUEMBOUCHES
Pastry Cream 2/3 cup sugar 1/3 cup all purpose flour 2 cups whole milk 4 large egg yolks 5 ounces bittersweet, finely chopped Cream Puffs 1/2 cup water 1/4 cup whole milk 1/4 cup (1/2 stick) unsalted butter 2 tablespoons sugar 1/4 teaspoon salt 3/4 cup plus 2 tablespoons all purpose flour 2 tablespoons unsweetened cocoa powder 4 large eggs Glaze

Makes 8.

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10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped For pastry cream: Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Whisking constantly, cook over medium heat until cream thickens and boils, about 10 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer to medium bowl. Press plastic wrap onto surface. Chill pastry cream until cold and firm, at least 3 hours and up to 2 days. For cream puffs: Preheat oven to 375F. Line 2 large baking sheets with parchment paper. Combine first 5 ingredients in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time. Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20 minutes. Reduce heat to 350F. Continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely. Spoon pastry cream into pastry bag fitted with 1/4-inch plain round tip. Pipe into each puff through hole in side. For glaze: Place 10 ounces chocolate in small microwave-safe dish. Microwave on high for 15-second intervals until beginning to melt; stir glaze until completely melted and smooth. Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about 1/4 inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Refrigerate until glaze sets and holds puffs together, at least 1 hour and up to 1 day.

PEANUT TUILES

Makes about 4 dozen cookies. 5 tablespoons unsalted butter, cut into pieces 1/2 cup sugar 3 tablespoons light corn syrup 1 tablespoon heavy cream 1/2 cup all-purpose flour 1/4 teaspoon salt 3/4 cup salted roasted or cocktail peanuts, chopped Put oven rack in middle position and preheat oven to 350F. Line baking sheet with nonstick liner. Combine butter, sugar, corn syrup, and cream in a 2-quart heavy saucepan and bring to a boil over moderate heat, stirring constantly. Add flour and salt and cook, stirring constantly, until batter is slightly thickened, about 1 minute. Stir in peanuts. Working in small batches, drop level teaspoons of batter about 3 inches apart on lined baking sheet. Bake until golden and bubbly, 5 to 7 minutes. Cool on baking sheet on a rack 1 1/2 minutes. Quickly but carefully flip cookies over with spatula. Working quickly, roll 1 cookie around handle of a wooden spoon and immediately slide cookie onto rack to cool completely. Repeat with remaining cookies. (If cookies become too hard to roll, return them to oven briefly.) Wipe down bakeware liner with a paper towel and bake and roll remaining cookies. Cooks' note: Cookies keep in an airtight container at room temperature 1 week.

GINGERBREAD CANDY CANES

Makes 5 to 6 dozen cookies 2 sticks (1/2 pound) unsalted butter, softened 1 cup sugar 1 tablespoon ground ginger 1 tablespoon ground cinnamon 2 teaspoons ground allspice 1 teaspoon baking soda 1/2 teaspoon ground cloves 1 large egg 4 cups all-purpose flour 1 cup unsulfured molasses Red and green sanding sugar, for decorating In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add ginger, cinnamon, allspice, baking soda, and cloves and mix at low speed until blended. Beat in egg. Add

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2 cups flour and mix at low speed until just combined. Beat in molasses until just blended. Add remaining 2 cups flour and mix at low speed until just combined. Divide dough into thirds, form into 3 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days. Arrange racks in upper and lower thirds of oven and preheat to 375F. Line 2 heavy large baking sheets with parchment paper. Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch candy cane cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Decorate with stripes of red and green sanding sugar, then chill cookies 10 minutes. Bake until fragrant and lightly colored, about 10 minutes. Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.

PASTIA
1/2 pound thin egg noodles, cooked and drained 1/2 cup butter 1 1/2 cups white sugar 1 quart milk 1 pint heavy cream 1 ounce anise extract 3 tablespoons vanilla extract 12 eggs 8 ounces ricotta cheese Preheat oven to 300 degrees F (150 degrees C). In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs & ricotta. Spoon into 9x13 inch baking dish & bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool & serve.

WHITE CHOCOLATE MOUSSE

16 ounces white chocolate 1 cup heavy whipping cream 3 eggs, separated 1/4 cup brandy 1/4 cup hot water 1 tablespoon vanilla 2 ounces sugar Melt the chocolate in a double boiler over low heat. It's a good idea to stand over the chocolate while it is melting and stir it until it's completely melted, then take it off the heat immediately. Whip the cream and set aside. Pour the brandy and hot water slowly into a bowl with the egg yolks, whisking briskly as you go until completely mixed. Whisk in the melted chocolate. Keep whisking even after the mixture is completely combined; this will help to cool the chocolate. Whip the egg whites and the sugar until peaking but not dry; add the vanilla to the egg whites and sugar as you beat them. Fold the egg-white meringue into the chocolate mixture carefully with a wooden spoon. Fold in the whipped cream. THIS IS THE MOST CRUCIAL PART OF THE RECIPE. The key to a great chocolate mousse is that you can't incorporate hot melted chocolate into whipped cream. The chocolate mixture must be cool to the touch or the cream will break. Lightly blend the two mixtures until uniform. To make dark Chocolate Mousse: For dark chocolate mousse, as was served at the Royal Orleans (and was considered to be the best chocolate mousse anyone had ever tasted), use the list of ingredients below and follow the same procedure as above, except using hot coffee instead of brandy, and whisking the vanilla into he egg yolk-chocolate mixture instead of into the whites. 12 ounces top-quality semi-sweet chocolate 1 cup whipping cream 1/4 cup hot coffee 1/4 cup hot water 3 egg yolks, beaten 1 teaspoon vanilla 5 egg whites 1/3 cup sugar This mousse is at its best cloudlike texture right after incorporating the whipped cream. But at Andrea's, they pipe it into dish-shaped champagne glasses, sprinkle chocolate shavings and powdered sugar over the top, and refrigerate. This causes the mousse to set, which gives it a different, heavier texture.

WHITE CHOCOLATE CHEESECAKE

1 1/2 cups broken Oreo cookies 1 1/2 lbs (3- 8oz pkgs) cream cheese (room temperature) 1 cup sugar 8 oz finely chopped white chocolate 1 tsp vanilla 1/3 cup walnuts 3 Tbsps melted butter 2 eggs 1 1/2 cups sour cream

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Process the first 3 ingredients in the food processor until finely ground. Press into bottom of a 9 inch spring form pan, bake for 5 minutes at 350 degrees. Let cool. Process cream cheese and slowly add sugar, process until smooth; add eggs one at a time, processing after each addition. Melt chocolate over a double boiled until completely melted. Let cool for 15 minutes. Add remaining ingredients to the processor. Process until fully incorporated. Pour cream cheese mixture into chocolate crust and bake at 350 degrees for 1 hour, or until the edges look dry. After cooling, chill for at least 8 hours in the refrigerator. Top with chocolate whipped cream and a fresh strawberry for garnish.

WHITE FRUIT CAKE

Yield: 2 8 inch cakes 1 pound candied cherries 1 pound candied pineapple 1 pound butter or margarine, softened 1 pound pecans 1 pound confectioners sugar 12 eggs, separated 1 pound (3 1/2 cups) all purpose flour 1 teaspoon baking powder 1/2 cup pure vanilla extract 1/4 teaspoon salt 1/2 cup orange juice dice fruit and coarsely chop nuts. Set aside. In a large mixing bowl. Cream together the butter and sugar until light and fluffy. Add egg yolks and blend well. Sift together flour, baking powder, and salt. Add to fruit and nut mixture, and blend together with wooden spoon. Gradually stir in vanilla and orange juice. Beat egg whites until stiff but not dry. Fold into batter. Turn batter into 2 well-greased 8" tube pans lined on the bottom with waxed or heavy brown paper. Bake in a preheated very slow oven(275 f.) 2 hours and 15 minutes or until cake tester inserted in center comes out clean. Place a pan of hot water under cake pans during baking period. If desired, turn batter into 7 well greased and lined 1 1/2" x 2 1/2" loaf pans. Bake in a preheated very slow oven(275 f.) 1 hour or until a cake tester inserted in center comes out clean. Cook pans on rack 1/2 hour. Remove from pans. Peel off paper and cool completely.

RASPBERRY TIRAMISU
1 pound fresh or frozen raspberries 6 tablespoons sugar 1 cup sugar 1/3 cup hot water 4 tablespoons brandy-based orange liqueur 1/2 cup cold water 4 egg yolks 6 tablespoons sugar 1 pound mascarpone cheese 4 egg whites 6 tablespoons sugar 1/2 teaspoon vanilla extract 4 ounces grated semisweet chocolate 12 ounces ladyfingers 3 tablespoons sliced almonds, toasted In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside. Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then qui ckly fold in remaining whites until no streaks remain. Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.

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TIRAMISU PARFAITS
32 NILLA Wafers, divided 1/3 cup cold brewed Coffee 1 (8 ounce) container Whipped Cream Cheese 2 tablespoons powdered sugar 2 cups thawed COOL WHIP Whipped Topping 1/2 teaspoon vanilla Reserve 4 wafers for garnish. Coarsely break remaining wafers; place in small bowl. Drizzle with coffee; mix lightly. Beat cream cheese, sugar and vanilla in medium bowl with electric mixer at medium speed until creamy. Gently stir in 1-1/2 cups of the whipped topping. Spoon 2 tablespoons of the cream cheese mixture into each of 4 (12 oz.) parfait glasses; top with 1 to 2 tablespoons soaked wafer pieces. Repeat layers. Cover with remaining cream cheese mixture. Refrigerate at least 1 hour. Top with remaining 1/2 cup whipped topping and 4 reserved wafers. Garnish with coffee beans and unsweetened cocoa powder, if desired.

QUEEN'S PAVLOVA
2 cups castor sugar or superfine sugar 1 pinch salt 1 1/2 teaspoons vanilla extract 6 egg whites 1/2 cup sweetened flaked coconut 1 1/2 teaspoons vinegar 2 cups sweetened whipped cream 1 cup fresh strawberries, sliced 2 kiwifruit, peeled, halved lengthwise, and sliced 1/2 cup fresh blueberries 1 fresh peach - peeled, pitted and sliced Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into a 9 or 10 inch round glass dish, making sure to spread out to all of the edges. Place the pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely. Once the pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.

ALMOND TORTONI
1/4 cup confectioners' sugar 1 egg white 1 teaspoon sherry wine or Marsala 1 cup heavy cream 1 cup almond macaroon crumbs 1 teaspoon almond extract 6 red maraschino cherries, chopped 1/2 cup ground almonds 6 green maraschino cherries, chopped 1/4 cup slivered almonds 4 maraschino cherries, halved for garnish In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside. Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture. Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight. To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

BALSAMIC STRAWBERRIES
2 cups fresh strawberries, hulled and halved 1 tablespoon butter 1/4 cup granular sucrolose sweetener (eg. Splenda) 1 tablespoon balsamic vinegar 4 scoops low-fat vanilla ice cream Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red. Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.

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BIRDS' NEST PUDDING
6 tart green apples, peeled and cored 1 cup brown sugar 1/4 teaspoon ground nutmeg 3 egg whites 1 teaspoon maple flavored extract 3 egg yolks 1 cup all-purpose flour 1 cup milk 1 teaspoon cream of tartar 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup confectioners' sugar 1/4 teaspoon ground nutmeg 1 pint heavy cream Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart bak ing dish. Place apples in prepared dish. Stuff the core of each apple with brown sugar, pressing down slightly. Reserve any remaining sugar. Sprinkle all the apples with the 1/4 teaspoon nutmeg. Place dish in preheated oven to start baking while the batter is prepared. Beat egg whites until stiff. In a separate bowl, beat yolks until they change color. Stir milk and maple flavoring into beaten yolks. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed. Pour flour mixture all at once into egg yolk mixture and stir until smooth. Fold beaten egg whites into yolk batter. Remove apples from oven and pour batter evenly over and around apples. Bake in preheated oven 45 to 60 minutes more, until crust has browned. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with sweetened cream. To make sweetened cream: Stir confectioners' sugar and 1/4 teaspoon nutmeg into heavy cream.

BRANDIED PEARS
1/3 cup brown sugar 3 large pears, peeled, halved, and cored 1/3 cup walnuts, finely chopped 1 1/2 tablespoons brandy 1 tablespoon white sugar 2 teaspoons brandy, sherry, 1/3 cup water 1 tablespoon fresh lemon juice 2 tablespoons brown sugar 1 tablespoon plain yogurt 1 cup whipping cream

Preheat oven to 325 degrees F (165 degrees C). Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil. Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy. Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more. To serve, place one pear half in the center of each serving plate and fill core cavi ty with nut stuffing. Top with whipped cream.