Every person have different taste buds that they been enjoy. If your a "sweet and sour" buddies one dessert you will surely love. It is the Lemon Meringue Torte. This is a combination of thin layers of meringue and crisp pastry along with lemon filling and whipped cream. Now, if you are excited to taste it you can visit Chateau 1771 as they serve this delicious dessert for very convient cost.

But, first it will give you a list of complete ingredients and in how to make it:

INGREDIENTS


1/2 cup shortening
1/2 cup sugar
4 egg yolks
6 tablespoons milk
1 cup all-purpose flour
1 teaspoon baking powder

• FILLING

1 cup sugar
3 tablespoons cornstarch
1 cup cold water
2 egg yolks, beaten
1 tablespoon butter or margarine
3 tablespoons lemon juice
1 tablespoon grated lemon peel

• TOPPING

6 egg whites
3/4 cup sugar
2 teaspoons ground cinnamon
1 cup slivered almonds

Directions

• In a mixing bowl, cream shortening and sugar. Beat in egg yolks and milk. Combine flour and baking powder; add to creamed mixture and mix well. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes or until a toothpick inserted near the center comes out clean.
• In a saucepan, combine sugar and cornstarch; stir in water until smooth. bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Cook over medium heat for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; set aside.
• In a small mixing bowl, beat the egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in cinnamon. Fold in almonds. Spread hot filling over crust. Spread topping over filling. Bake at 350 degrees F for 15 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator.

source: allrecipes.com

One of the popular cocktails is Irish Coffee.This is skillfully prepared combination of quality gourmet coffee, good whiskey, heavy cream, and brown sugar. In Chateau 1771 they been serve it as one of there signature dessert. In able to have a delicous dessert like this you have to know your important Ingredients which is the Irish Whiskey. But, if you want to taste it and have the best ingredients Visit: Chateau Group of Restaurant.

Ingredients

1 cup hot coffee

1 ounces Irish Whiskey

3 sugar cubes

whipped cream for garnish

Directions

• In order to make this recipe properly the whiskey has to be heated to a high temperature. 
• Pour the coffee in a cup with the desired number of sugar cubes. Then use a spoon turned upside down and pour the HOT whiskey over it so it flows down gently. Top it all with the whipped cream.
• When served, true Irish coffee always has three distinct layers. When served, you first use a straw and sip (a very small amount as it is HOT) a little of the whiskey. Then stir all the ingredients together.

source: food recipe

If you find your self craving for a dessert. I suggest you to make or eat a delicious Frozen Mango Mousse. This dessert is one of the signature dessert in Cafe 1771. One of the top Restaurant in the Philippines. Now, let's find out if you can make this signature dishes. 

This mango mousse is full of bright flavor, both sweet and tart. Serve it in individual glasses, layered with whipped cream and decorated with fresh fruit. You can make this ahead of time and let it chill until you're ready to serve it.

Ingredients:

2 egg whites
3/4 cup sugar
1/4 cup water
2 cups fresh or frozen mango chunks
Juice of 1-2 limes
1 1/2 cups whipping cream
1 tablespoon gelatin
Whipped cream for decoration
Fresh fruit (raspberries, strawberries, fresh mango) for decoration


Preparation:

• Purée the mango with the lime juice. Add enough lime juice to make a smooth purée, about 2-3 tablespoons. Strain and set aside. 

• In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes. Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until gelatin is dissolved. Stir the mango purée into the gelatin until well mixed. Strain once more. Set aside. 

• Bring the 3/4 cup of sugar and 1/4 cup water to boil in a small saucepan. 

• In the bowl of a standing mixer, beat the egg whites until stiff. Leave the mixer on the lowest speed until the sugar syrup reaches 120 degrees Celsius. Remove from heat and slowly pour the sugar into the egg whites while beating them. 

• When the egg whites are stiff and shiny (meringue), stir 1/4 cup of the egg whites into the mango purée. Fold this mixture back into the meringue. 

• Beat the whipping cream until soft peaks form. Gently fold the whipping cream into the egg white/mango mixture.

• Spoon the mousse into individual serving glasses, layering the mousse with more whipped cream and fruit if desire

• Chill or at least 2 hours before serving.

Is that easy for you. Now if you want to eat it with no sweat. Visit: Chateau Group of Restaurant  as they serve this delicious dessert.  

One of the great dessert is Sans Rival. For every restaurant and bakery shop this kind of cakes are always include to their menu once you taste it treats of sweet maybe you will forget your name for a meantime.

Well,Sans Rival a very yummy layered dessert. Each layer is topped with a nice amount of icing like filling and cashews on top. This recipe is definitely for cashew lovers out there!"

Now, I will share to you how to make a classic Sans rival


Ingredients

12 egg whites
2 cups white sugar
1 teaspoon cream of tartar
2 cups chopped cashews, toasted

1 pound butter, softened
12 egg yolks
2 cups white sugar
1 cup water
2 tablespoons dark rum
2 cups chopped cashews, toasted


Directions

• Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
• Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
• To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
• Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
• On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert

Now, if you too boring for the usual sansrival flavor. why, don't you try the Coffe Bean Sans rival this dessert is a signature dessert in Chateau Group of Restaurant.  

source: allrecipes.com