how to make the best dessert?

Mandy: how to make the best dessert?
i really want to make a dessert for my best friend, but i know f*** all about cooking 🙁
so i was wondering if you guys can share a recipe (for two people) of a dessert that’s not TOO sweet (like sickly sweet), easy (ish) to make..and has to be one that you’ve tried and liked (not just googling recipes =.=”, cos i don’t get the amounts and the language (like creaming something, wtf?))
thankyou so much! i would actually really appreciate this help!!!!

Answers and Views:

Answer by Carissa <3
i would try outrageous cookie bars ( they are better without walnuts )
better than heaven cake, or as some call it better than sex cake
or you could just stick with chocolate covered strawberries(:

Answer by Getting Married 1/10/2010
get some ice cream cones from the store and buy his/her favorite ice cream and some fudge/caramel sauce, that’s easy… you just scoop it out!

or you can buy a banana and some Neapolitan ice cream (strawberry, vanilla and chocolate, all separate) and then buy some toppings to put on there like nuts, fudge, sprinkles, crumbled cookies and any type of syrup (strawberry, etc…)

have fun!

Answer by ErikaBones
take 6 apples and peel and slice them
take a pan that you can put in the oven and spray it with non-stick stuff
take a cup and a half of flour and half a stick of butter and mix it with the flour so the flour and butter turns thick and has little balls..it’ll be hard to mix
take the apples and spread them in the pan with the flour and butter so its kinda mixed. set the oven for 375 and take a lot of brown sugar and sprinkle it over the entire thing along with some cinnamon powder. put in oven and let cook for 30 min

Answer by Bonnie
Here’s a recipe for my favourite dessert:

2 meringue nests
125g mascarpone cheese
75ml double cream
2 teaspoons icing sugar
Fruit of your choice (strawberries are nice)
Crushed mixed nuts (optional)

Blend mascarpone chees and double cream together. Stir in the icing sugar. Spoon into meringue nests. Place fruit decoratively on top then sprinkle on the nuts. Check the website below either in dessert section (meringue magic) or August 2008 blog entry.

Good luck! Enjoy!

Answer by n8smom96
I love creme brulees. They are not too difficult to make and not too sweet. It’s a baked pudding with a hardened carmelized sugar crust on top. I like to add fresh fruit to the top of mine like raspberries, blackberries, whatever is in season, and dust it with powdered sugar. It makes a beautiful presentation especially for guests.

This is the easiest way to make it using pudding mix, but I’m also going to give you a homemade pudding recipe that I have used. The homemade one tastes a lot better IMO, but for first time cooks the pudding mix one is a lot easier.

(PUDDING MIX) CREME BRULEE

2 cups cold milk
1 cup cold half-and-half 2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding
2 Tbsp. brown sugar

POUR milk and half-and-half into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended.

POUR into 1-qt. shallow baking dish. Refrigerate 15 min.

PREHEAT broiler. Sprinkle pudding mixture with brown sugar. Broil, 3 inches from heat, 3 to 5 min. or until sugar is melted and caramelized. Serve immediately. Refrigerate leftovers.

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(HOMEMADE PUDDING) CREME BRULEE

1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)

Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla.. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.

About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You’ll have a hard, highly glazed crust on top of the custard. This will serve about 6.