3 Tempting Dessert Recipes For Dinner Parties

A dinner party is one of the best ways to commemorate anniversaries, accomplishments, life in general, or even the most insignificant events. However, the preparations that must be made ahead of time can be extensive. So here are three dessert recipes for after dinner to make your preparations easier.

Sheet-pan brownie thins

Ingredients
½ cup unsalted butter, plus more for the pan
1¼ cups sugar
¾ cup cocoa powder
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
2 eggs
½ cup all-purpose flour
1 cup chopped walnuts

Instructions
Preheat the oven to 325°F and butter an 18×13″ rimmed baking sheet.
Melt the ½ cup butter in a small bowl in the microwave. Combine the vanilla, sugar, salt, and cocoa powder in a mixing bowl. Stir in the butter until smooth. Add the eggs one at a time, and stir until the batter is thick, shiny, and smooth. Stir in the flour until well combined, then beat vigorously for 30 strokes. Stir in the nuts.
Spread the batter evenly into a thin layer on the prepared baking sheet. Bake the brownies for 15-18 minutes and serve.

Lemon meringue pie

Ingredients
350g lemon curd
75g butter
100g white chocolate
50ml limoncello
20 pre-made pie case
4 egg whites
330g caster sugar

Instructions
Melt and combine lemon curd, butter, and white chocolate in a saucepan on medium heat. Take the pan off the heat and stir in the limoncello.
Fill the pie shell evenly with the filling. Keep in the freezer while you prepare the meringue.
Heat a saucepan with one-third full of water until just simmering. Combine egg whites and caster sugar in a large clean mixing bowl.
Place the bowl over a pan of simmering water, but don’t touch the water. Continuously whisk with a hand whisk until all the sugar has dissolved.
Take the bowl off the heat. Whisk on high speed with an electric whisk until the mixture is thick and glossy.
Preheat the oven grill to 220°C in the meantime.
Remove the pie case from the freezer and start assembling. Make sure the meringue completely covers the lemon filling.
Grill the meringue in the oven for a few minutes and serve.

Fruit tart

Ingredients
For the base
165g plain flour
50g caster sugar
½ tsp salt
10 tbsp butter, melted
½ tsp almond extract

For the filling
120ml double cream
225g mascarpone cheese
115g cream cheese, softened
65g icing sugar
Juice of ½ lemon
½ tsp. almond extract

For the toppings
200g halved strawberries
145g blackberries
125g raspberries
2 mandarins
35g blueberries

Instructions
Preheat the oven to 180°C. In a large mixing bowl, combine salt, sugar, and flour. Stir in the melted butter and almond extract until dough forms.
Fill a 25cm tart pan with a removable bottom half with the mixture. Bake for 20 minutes after pricking all over with a fork.
In a medium mixing bowl, using a hand mixer, whip the double cream until stiff peaks form. Mascarpone and cream cheese must be mixed until smooth in a large mixing bowl. Mix in the icing sugar, lemon juice, and almond extract until no lumps remain. Fold in the whipped cream.
Spread filling over cooled crust and top with fresh fruit.
Refrigerate for two hours before serving.