Spectacular Pudding

[horseshoes]

I'm looking for a recipe for a pudding that looks spectacular. I know I can trawl through recipe books but I would sooner hear from somebody who has actually made it. Last year I made a spectacular looking pudding which was basically a chocolate swiss roll with lashings of cream and lots and lots of beautiful red berries. I seem to remember there was a liqueur in it too. All suggestions gratefully received and considered:-)

[excelsior-1]

some time ago i did a verticle trifle.

it was the talk of the day at the christmas dinner table.

[EcclesCake]

How proficient are you in the kitchen?

A delice au cassis is fab but if made properly technically challenging and time consuming.....not to mention the washing up.

For high impact low effort I could dig out a tiramisu bombe recipe.

What's the occasion, how many people, are you serving it at home or travelling with it, what do you like/dislike?

[Prudie]

Are you a good cook? croquembouche looks spectacular (I couldn't make it if you paid me)
http://en.wikipedia.org/wiki/Croquembouche

[vodkancoke]

Croquembouche is simple and looks amazing

[tinkerbell23]

I wish i had a pudding riiiiight now. Something chocolatey...mmm...

Ill have a look in my books for ya xx

[vodkancoke]

Oops, sorry Prudie! lol

[EcclesCake]

Croquembouche........first nick a road cone.........second don't get caught ;-)

[vodkancoke]

As Eccles says, it depends how confident a cook you are. I have many recipes from my time in restaurants...some are easy some are complicated. If you want me to dig them out, I am happy to do so x

[vodkancoke]

Lol Eccles :)

[Prudie]

great minds and all that v&c! is it easy, I don't know I stay out of the kitchen as much as possible.

[vodkancoke]

It's easy....profiteroles (I fill mine with creme patissiere and caramalised hazelnuts), and stick together with caramel. It looks like you have taken hours to make it when in reality it's not as difficult as it appears x

[EcclesCake]

A summer berry meringue roulade surrounded with fresh berries.

I can't remember what it's called but you make a couple of swiss roll deep sponges cut them into thirds lengthwise, spread with cream and dot with fresh rasps. roll the strips into a mega swiss roll and then cover in a ganache. Decorate with fresh rose petals.

[DTCwordfan]

No wonder they call it "Arthur's Seat" in Edinburgh with Vodka turning desserts out like that.

[vodkancoke]

Lol Arthur's Seat will be a bit lighter when i leave Edinburgh DT! lol

[tinkerbell23]

Strawberry millefeuille?

Sachertorte? (dying to eat this right now)..

Raspberry cheesecake? l always think it looks amazing loaded with loooads of raspberrys ....

Chocolate marquise?

Rainbow meringues?

Caramel profiteroles

Btw i have a recipie for what you might have made "brazo de gitano" aka gypsies arm? Swiss roll with rum cream...

I want dessert even more now xxxx

[losgigs]

Pavlova is always a good bet. Couldn't be easier,and lots of lovely summer fruit around to pile on top of the cream. Mmmmmm!!!

[horseshoes]

There will be 6 of us (it's an annual event) - all best of friends so any distaters can be laughed off!!! I've seen those croquembouche and wondered if I could do it. I'm always willing to have a go at anything! Rainbow meringues sound interesting, as does strawberry millefuille.
Thank you all for your replies. Vodkancoke, is croquembouche as simple as you say? Would it be possible to prepare it during the day to serve at about 8 pm. Would you mind writing out the recipe and instructions along with any tips. I'll do a practice one next week:-)

[EcclesCake]

Another thought......

A chocolate and ginger mousse, pear poached in perry with cinnamon and star anise and make a jelly from the poaching liquer.

[vodkancoke]

You could prepare it during the day but I would assemble it maybe around 6pm. The profiteroles can be cooked and frozen so they can be made whenenver, the creme patissiere keeps for 2 days and the caramel has to be done right before you assemble it x

[tinkerbell23]

Even if you arent doing the meillefoille and the meringues you are welcome to the recipie if you would like xxxx