[WithSprinkles]

Am going to a bbq at the inlaws on boxing day and have been asked to make dessert.

What's your favourite go-to dessert/cake recipes that look impressive but don't require a whole day in the kitchen to make?

[asdf89]

Chocolate ripple cake is super easy, yum and look good (recipe is on the packet of Arnott's Choc Ripple Biscuits)

Or get a heap of stone fruit (apricots and peaches work well) cut into quarters, and toss in brown sugar. Then chuck them on the BBQ/frypan to get the sugar to caramelise (or at least warm up) and then serve with mascarpone cheese and honey. Super yum and easy... sometimes I don't even bother to cook... just cut and serve.

[Chelara]

I like mascarpone tart, just make a biscuit base (crumbed packet of biscuits, 100g melted butter and a spoon of sugar) spread into fluted tart tin with removable base, refrigerate for an hour. For filling, whip a tub of thickened cream, add in a tub of mascarpone, a spoon of Icing sugar. If you want to you can add cooled melted dark chocolate (125g) or lemon juice. Top with fruit or berries. For the chocolate one you can use choc flavoured (scallywags, choc ripple) biscuits for the base or plain Marie style ones are good too.

[PrincessPeach]

Gingernut Caramel Tarts

Ingredients

One packet of Arnott’s Gingernut Biscuits
One tin of Nestle Top ‘n Fill – Caramel
1 tablespoon rum (optional)
1 tub dollop cream

Method

Preheat the oven to 180 degrees C.

You will need 2 x patty pans which are 12 half-spheres. You need the spherical shape to press the biscuit base down into so it will form a nice bowl to hold the caramel. Regular muffin or cupcake tins don’t work.

Simply place one biscuit over each circle in the tin and place the tray carefully in the oven. The biscuits will soften after about 7-10 minutes.

Remove from the oven and with the back of a spoon, or your fingers if you’re brave – gently press the biscuit down to make a bowl shape – leave to cool.

Meanwhile, empty the top ‘n fill into a bowl and with a hand mixer or in your mixmaster, mix until smooth - you add in the rum at this point if you want to.

When the biscuit bowls are cool, spoon some top ‘n fill caramel into each one – pop in the fridge to chill.

Top with a dollop of whipped cream to serve.

[Scout26]

I haven't made this before, but this is what I'm going to do for Christmas Day. Jamie Olivers' Banoffee Pie. Looks really quick and easy.

http://www.allconsuming.com.au/2011/01/jam...l-banoffee-pie/

[~Jam~]

Red Velvet Trifle

http://www.fatgirltrappedinaskinnybody.com...-velvet-trifle/

make it the day before and it is even better!! (seeing as you need it boxing day, you could make it all up on Christmas Eve, then assemble at the inlaws?)

This post has been edited by ~Jam~: 19/12/2012, 10:07 AM

[countrymel]

At this time of year?

A fruit fool (raspberry probably) served with some really nice macadamia shortbread.

[lucy-lu]

Tiramisu ,

[WithSprinkles]

ooh yum - lots of great ideas there! Thanks

[*LucyE*]

I'd do an upscale version of an Eton mess.

There's no cooking involved if you don't want to, so it's just assembly just before serving.

Fresh, fruity and cool.