Jul 13 2026
Restaurants›Lucille's Smokehouse Bar-B-Que›Desserts Recipe

Desserts Recipe

Inspired by Lucille's Smokehouse Bar-B-Que
Time2h 30m
Serves12

Add a variety of desserts to any buffet.

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Ingredients

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Chocolate Mousse

Classic Tiramisu

Fruit Tart

Method

Chocolate Mousse

  1. 1

    Melt Chocolate

    Chop dark chocolate and melt it in a double boiler or microwave until smooth. Allow to cool slightly.

  2. 2

    Prepare Egg Mixture

    Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the yolks with sugar until pale and creamy.

  3. 3

    Combine Mixtures

    Stir the melted chocolate into the egg yolk mixture. Whip the egg whites until stiff peaks form and gently fold them into the chocolate mixture.

  4. 4

    Whip Cream

    In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form, then fold it into the chocolate mixture.

  5. 5

    Chill

    Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.

Classic Tiramisu

  1. 6

    Prepare Coffee

    Brew espresso coffee and let it cool. Add coffee liqueur to the cooled coffee.

  2. 7

    Mix Egg Yolks

    In a bowl, whisk the egg yolks with sugar until thick and pale.

  3. 8

    Add Mascarpone

    Fold in the mascarpone cheese into the egg yolk mixture until smooth.

  4. 9

    Dip Ladyfingers

    Quickly dip ladyfinger biscuits into the coffee mixture and layer them in a serving dish.

  5. 10

    Layer Mixture

    Spread half of the mascarpone mixture over the dipped ladyfingers. Repeat layers with remaining ladyfingers and mascarpone mixture.

  6. 11

    Chill and Serve

    Dust the top with cocoa powder and refrigerate for at least 4 hours before serving.

Fruit Tart

  1. 12

    Preheat Oven

    Preheat the oven to 180°C (350°F) and blind bake the shortcrust pastry in a tart pan for about 15 minutes until golden.

  2. 13

    Prepare Pastry Cream

    Make pastry cream by heating milk, whisking in sugar and cornstarch, and cooking until thick. Allow to cool.

  3. 14

    Fill Tart Shell

    Once the tart shell is cooled, fill it with pastry cream, smoothing the top with a spatula.

  4. 15

    Arrange Fruits

    Arrange seasonal fruits on top of the pastry cream in a decorative pattern.

  5. 16

    Glaze

    Brush the top of the fruits with apricot glaze to give a shiny finish.

  6. 17

    Chill and Serve

    Refrigerate the tart for at least 1 hour before slicing and serving.

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