This is the season to indulge and entertain. Desserts always bring up the rear; it's also the last item that your guests have a taste of, so if it's superb then you know they're leaving with a very good impression! Make-ahead, chilled desserts always free up your time on the day of your function, so go ahead and try any of these festive desserts at your next party.
Pumpkin roll with walnut cream filling
For the cake:
Preheat oven to 350F
Line grease and flour a 15 x 10 x 1-inch jellyroll tin.
6 eggs, separated
2/3 cup granulated sugar
3/4 cup all purpose flour
1 tsp cinnamon
1 tsp ginger powder
1/2 tsp ground cloves or allspice
2/3 cup pumpkin puree
pinch salt
For the filling:
1/2 cup butter
1 cup powdered sugar
2 cups heavy cream
1 cup chopped toasted walnuts
In a large bowl with an electric mixer, beat egg yolks with sugar until light in colour, sift dry ingredients together and fold into egg mixture alternately with pumpkin puree.
Beat egg whites with clean beaters until stiff, fold into batter in 3 additions.
Spread in prepared tin and bake for 15 mins.
Place a large tea towel onto your kitchen counter, sprinkle generously with powdered sugar, turn cake onto towel and roll up from the long side.
Cool.
Make filling:
Cream butter with icing sugar, add cream and walnuts.
If too soft refrigerate, spread onto cake and roll up.
Dust with more sugar if needed and refrigerate until ready for use.
Slice and serve.
Makes 10 servings.
Wendy's fabulous cheesecake Trifle
1/2 cup granulated sugar
4 egg yolks
5 tbs. dark rum (optional)
1 tsp. vanilla
1 lb. cream cheese cut into pieces
11/2 cups whipping cream
20 Italian lady finger biscuits or one 12 oz butter less sponge cake cut into 3inch by one inch pieces
1 28-oz can peaches, chopped, and drained, save peach juice
1 cup peach juice (from the canned peaches)
1/2 cup toasted almonds
Cherries to garnish
Combine peach juice with rum if using.
Place egg yolks with sugar into a double boiler, and over gently simmering water beat until thick and warm.
Place into mixing bowl and with an electric continue beating, add cream cheese and continue beating just until smooth.
Beat whipping cream until stiff; fold into cream cheese mixture.
Cover and refrigerate until ready to use.
Line the base of a glass dish with ladyfingers, sprinkle with juice/rum mixture or dip
Ladyfingers into juice and arrange at the bottom of your dish.
Top with half the cream cheese mixture, then with some peaches.
Repeat with another layer of ladyfingers and cream cheese mixture and peaches.
Sprinkle on the toasted almonds, garnish with cherries and cover with plastic wrap.
Refrigerate for 4 hours or overnight.
Chef's note: You can substitute coffee for the soaking liquid!
Serves 8 to 10
