Desserts & Sweets Recipes

For many people, dessert wine takes the place of dessert. If you choose to serve wine with dessert try a sweeter Riesling or Ice Wine to complement the acid in fruit on its own or in a tart. Merlot is your best bet for chocolate, which is one of the most popular desserts and can be hard to match.  If the dessert is already sweet & heavy , try a light refreshing glass of Moscato. End the meal with flair with any of these desserts.

Desserts & Sweets Recipes

Chai Spice Créme Brulee


  • 3 C heavy cream
  • 1 ½ C milk
  • 10 oz loose chai tea
  • 9 egg yolks
  • 1 C sugar


Bring heavy cream, milk, and chai tea to a boil; continue to heat on a low simmer until liquid is a light brown color. In mixer, whisk yolks and sugar until light and fluffy. Turn off heat on cream and slowly pour about half of cream into egg yolks while whisking. Quickly whisk egg mixture into remaining cream.

Strain through a find mesh strainer to remove the tea leaves. Divide among ramekins. Bake in a hotel pan (or an oven safe dish with high sides) with water filled about half way up the sides of the ramekins. Cover the container tightly in foil. Bake at 275, check in 25 min.

Dark Chocolate Fondue


  • Fondue Pot
  • 12 oz Premium Dark Chocolate (chopped)
  • 3/4 cup Whipping Cream
  • 2 tsp Kirsch or Kahlua (optional)

To Dip:

Strawberries, Bananas, Apple Slices, Pound Cake, Angel Food Cake, Pretzels, Pineapple Chunks, Marshmallows


  • Over low flame, heat Cream until warm (DO NOT BOIL).
  • Slowly add chocolate while stirring.
  • Mixture will become smooth.
  • Stir in liqueur.
  • Serve with favorite desserts while it's still warm.




For the Lady Fingers:

  • 5 eggs
  • ⅝ cup sugar
  • ⅝ cup all-purpose flour, sifted
  • ½ pinch salt

For the Espresso syrup:

  • 6 Tbsp. espresso
  • 2 Tbsp. sugar
  • 2 Tbsp. water
  • 2 Tbsp. rum

For the Mousse:

  • 6 egg yolks
  • 9 Tbsp. sugar
  • 9 Tbsp. marsala wine
  • 1 ½ cup mascarpone
  • 1 ½ cup cream - whipped



Lady Fingers:

  • Separate the eggs.
  • Whip yolks with ½ of the sugar until pale.
  • Whip whites and the other ½ sugar until firm.
  • Fold them together.
  • Add sifted flour and salt and fold gently.
  • Spread into sheet pans (12x16) lined with parchment
  • paper and bake at 350° F. for 10 min.

Espresso syrup:

  • Mix hot espresso with the sugar, water, and rum.


  • Mix yolks, sugar and marsala wine in a bowl over double boiler.
  • Whip until pale and thick.
  • Take the mixture off the stove and fold in the mascarpone cheese.
  • Finally, fold in the whipped cream.

To Build:

  • Using a cake pan, place the first lady finger layer on the bottom.
  • Soak with espresso syrup (see Espresso syrup recipe above) and add ½ of the mousse (see Mousse recipe above).
  • Add another layer of lady fingers, soak with syrup and mousse.
  • Refrigerate overnight.
  • Garnish with cocoa powder before serving.