Berrymissu Submitted by: Barbiel This recipe participated the Best Dessert Contest from GOF 4th Birthday Bash
1 12-ounce package frozen unsweetened raspberries, thawed 12 ounces cream cheese, room temperature 1 1/2 cups sugar 2 cups chilled whipping cream 1 cup water	1/2 cup fresh lemon juice 40 (about) Champagne biscuits (crisp ladyfinger-style cookies from two 3.5-ounce packages) fresh raspberries fresh mint sprigs (optional)
Puree thawed raspberries in processor until smooth. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer. Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth. Beat chilled whipping cream in another large bowl until peaks form. Gently fold whipped cream into cream cheese mixture. Add pureed raspberries and fold just until combined. Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently. Cool slightly. Dip 1 biscuit briefly into lemon syrup, turning to coat. Place flat side up in bottom of 12-cup trifle dish. Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary. Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish. Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary. Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture. Cover and refrigerate until set, at least 3 hours and up to 1 day. Garnish with fresh raspberries and with fresh mint sprigs, if desired. Makes 8 servings. Note: Raspberries replace the coffee flavor in a refreshing and fruity take on tiramisù. This simple recipe can be prepared a day ahead.

Chocolate Crunch Layer Cake Submitted by: SueW This recipe participated the Best Dessert Contest from GOF 4th Birthday Bash
4 ounces unsweetened chocolate 1/2 cup hot water 1 3/4 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt	1/2 cup (1 stick) unsalted butter, room temperature 1 3/4 cups sugar 3 large eggs, room temperature 1 teaspoon vanilla extract 3/4 cup whole milk
Frosting: 1 1/4 cups whipping cream 1/4 cup light corn syrup 1/4 cup (1/2 stick) unsalted butter 1 pound milk chocolate,chopped 4 1.4 ounce chocolate-covered English toffee bars (Heath or Skor), cut into 1/4-inch pieces 7 ounces milk chocolate (such as Hershey’s) Position rack in center of oven and preheat to 350°F. Butter two 9-inch cake pans. Line bottoms of pans with waxed paper; butter paper. Dust pans with flour; tap out excess. Combine chocolate and 1/2 cup hot water in small saucepan. Stir over low heat until melted and smooth. Cool to lukewarm, stirring often. Whisk flour, baking soda and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time, then add vanilla extract. Beat in chocolate mixture. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just to blend after each addition. Divide batter equally between pans. Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 35 minutes. Cool cakes in pans on racks for 5 minutes. Cut around pan sides. Turn cakes out onto racks. Peel off waxed paper. Cool cakes completely. Frosting: Combine 1 1/4 cups whipping cream, 1/4 cup light corn syrup and 1/4 cup unsalted butter in heavy large saucepan. Whisk over medium heat until mixture begins to simmer. Add chopped milk chocolate. Reduce heat to low and whisk until frosting is smooth, about 1 minute. Transfer to large bowl. Fill another large bowl with ice. Set bottom of bowl with frosting atop ice. Whisk until frosting is cool and begins to thicken, about 8 minutes. Using electric mixer, beat until color lightens and just until frosting becomes thick enough to form soft peaks when beaters are lifted, about 2 minutes, the frosting will continue to thicken as it stands. Assemble by placing 1 cake layer, flat side up. Top layer with 1 1/2 cups frosting, spreading to edge. Sprinkle evenly with diced toffee pieces. Top with second cake layer, flat side down. Press slightly to adhere. Spread thin layer of frosting over top and sides of cake to seal and set crumbs. Spread remaining frosting over top and sides of cake. Stand chocolate bar on 1 short end. Using vegetable peeler and starting at top edge of 1 side, run peeler down length of bar to make curls. Pile chocolate curls atop cake. Chill at least 2 hours. Can be made 2 days ahead. Cover cake and keep chilled. Let stand at room temperature for about 1 hour before serving.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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