Here Are The Most Delicious Dessert Recipes That Are Perfect To Serve At A Dinner Party

Desserts are an essential element of any dinner party, whether it's an intimate affair with close friends or an elaborate celebration with a large gathering. Everyone expects desserts and enjoys them with relish. The right dessert can leave your guests feeling satisfied and elevate your event to a whole new level. So here’s our picks of the most delicious dessert recipes that are global favorites, that you can serve at your dinner party.

Tiramisu

This classic Italian dessert is elegant, easy to make and easy to store, meaning it can be made ahead of time.

Ingredients:

• 300 ml espresso, warm or room temperature
• 90 ml liqueur
• 40 ladyfingers
• 450 gm mascarpone, cold
• 30 ml dark rum
• 4 large pasteurized eggs, separated
• 100 gm granulated sugar
• 480 ml heavy cream or heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• unsweetened natural or dutch-process cocoa powder

Directions:

• You need a large baking pan. Set aside.
• Whisk the espresso and liqueur together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. Arrange the dipped ladyfingers in the baking pan to make one solid layer.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl for a few seconds, just to combine. Do not overmix. Set aside.
• Whisk the egg yolks and granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
• Beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3 minutes. Fold the whipped cream into the mascarpone mixture.
• Beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining sugar. Beat until stiff peaks form, about 4-5 minutes. Fold into the mascarpone cream.
• Spread half of the mascarpone cream evenly over bottom layer of ladyfingers.
• Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer.
• Using an offset spatula, spread remaining mascarpone mixture evenly on top.
• Refrigerate uncovered for 2-3 hours.
• After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.
• Using a sharp knife, slice chilled tiramisu into servings.
• Cover leftover tiramisu and store in the refrigerator for up to three days.
  
  

Chocolate Lava Cake

The lava cake is a rich and indulgent dessert that always impresses guests, with its gooey center flowing out, making it irresistible. Serve with a scoop of vanilla ice cream for an elevated experience.

Ingredients:

• 140 g unsalted butter, plus more for coating ramekins
• 100 g granulated sugar, plus more for coating ramekins
• 225 g semisweet chocolate, chopped
• 4 large eggs
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 65 g all-purpose flour
• 1/2 teaspoon salt
• Fresh raspberries or strawberries
• Powdered sugar, for garnish

Directions:

• Preheat the oven to 425°F. Grease 6 ramekins generously with butter. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
• Combine the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30-second bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Let cool.
• In a medium bowl, vigorously whisk the eggs, egg yolks, vanilla, and the 1/2 cup of granulated sugar until slightly thickened and pale in color, about 90 seconds.
• Gently fold the melted cooled chocolate mixture into the egg mixture.
• Gently stir in the flour and salt.
• Divide the batter among the ramekins.
• Bake for about 10 to 12 minutes, or until the edges are firm and the top is set but the center is runny.
• Run a knife around the edges to loosen and let cool for 1 minute. Invert onto dessert plates then let stand inverted for about 30 seconds. You can also serve straight from the ramekin.