Thursday, December 18, 2008

A Dessert Buffet

It takes me forever to finalize a menu, especially when it's for a dessert buffet. I try to balance flavors (chocolate required!), appearance and to me the most important, impressive desserts that are easy to do ahead. I have Chocolate Cherry Almond Clusters and Pecan Pie Bars (from Baking Basics and Beyond) already in the freezer and will set them on a pretty holiday plate.

So here's the menu:

Flourless Chocolate Tart with Sour Cherry Compote
Key Lime Cheesecake
Pumpkin Cakeroll with Mascarpone Filling
Holiday Trifle

I've made the tart and the pumpkin cakeroll and will freeze them until the day of the party. The cheesecake can be done two days ahead and I'll do the trifle and tirimisu the day before or the day of the party. I have also frozen Butter Rum Cake that will be the base for the trifle. Do you think we'll have enough?

1 comment:

Gary and Melinda said...

Sounds yummy. It's just not Christmas without Trifle! I'm sorry we'll miss it.