Need ideas for easy buffet style desserts on NYE

[bunjies]

We're having a get together for about 20 friends on new years eve and will be having a hot buffet. Food will be Spanish style so Tortilla, Paella plus nibbles like stuffed olives etc. But am stumped with dessert. Would prefer to have something big that people can help themselves to rather than individual things. Oh and we'll be away from home so limited access to cooking equipment like mixers, electric whisks and the like so needs to be easy to prepare! Any ideas?

Cheesecake. Doesn't need much equipment, can be made in advance and just about everybody likes it.

Boxes of mini meringues, big bowl of whipped cream and a bowl of fruit salad = Help yourself Eton mess!

I like the idea of make your own Eton mess but no means to whip cream (in large quantities)!

Whipped cream freezes!! You could do some in advance in batches and thaw on the day!!

If its help yourself you want rather than little things - I often make Nigella's lemon merengue cake thing. Caramelised oranges are good - you can make in advance and they are delish.

If you do want faffy - Nigella's peanut chocolate cups are ace! They can be made days in advance and are v rich so make em small.

Just this once, buy those aerosol cream things.

If you can get to Costco / get someone to go to Costco, they do large aerosol cans of a vanilla sweetened cream. It holds it shape much longer than other brands.

And you need something chocolatey so how about some Brownies (make these a couple of days before)

How about this. It is very easy.

Tiramisu trifle Serves 8-10.

INGREDIENTS

300 ml strong coffee
175 ml amaretto (almond liqueur)
500 g mascarpone
500 g fresh custard (ie a tub of good shop bought)
250 g sponge fingers, such as Savoiardi or sponge fingers
85 g dark chocolate, grated
4 tbsp toasted flaked almonds

1. Pour the coffee and the Amaretto into a wide dish or bowl.

1. Whisk the mascarpone and the custard together using a hand whisk or blender.

1. Take a third of the biscuits and carefully dip each one in the coffee and Amaretto, ensuring the biscuits are soft but not soggy, and use them to line the bottom of a 2 litre serving bowl.

1. Sprinkle a third of the grated chocolate over the biscuit layer and then follow with a thick layer of the mascarpone and custard mixture. Repeat this process twice more to create three distinct layers.

1. Place the trifle in the fridge and leave for at least two hours or overnight.

1. When chilled, sprinkle the trifle with toasted flaked almonds and serve with a glass of Amaretto.

That sounds doable Sutton as long as mascarpone mixture doesn't need to be stiff. Also I love Amaretto .

No. It's more stir them together than whisk until stiff.