Chestnut Mountain ~ Mont Blanc von Kastanien
Liesl Schneider, Lenauheim

Slowly boil 1 kg peeled chestnuts with ½ liter milk, sugar and a vanilla pod until soft. Drain any remaining milk and push the chestnuts through a sieve. Heap on a plate in the shape of a mountain and decorate with whipped cream.

Studded Apples ~ Gespickte Aepfel
Josefa Kern, Warjasch

Peel and core apples and parboil in a syrup of water, sugar and a bit of lemon juice. Remove from liquid and fill with a mixture of raisins, ground walnuts and whipped cream. Stud the outside of apples with almond slivers.

Caramel Cream ~ Karamelcreme
Minna H. Deva

Beat 5-6 eggs and 2 tablespoons sugar until foamy. Stir in ½ liter whipping cream which has been boiled with a piece of vanilla pod. Caramelize some sugar to a nice brown color. Pour into a large bowl or several small bowls. Pour in the egg mixture. Set the bowl/bowls into a pan of simmering water for about 45 minutes. To prevent air bubbles forming, do not let the water bubble. The cream is done when an inserted toothpick stays upright.

Apple Foam ~ Apfelschaum
K. Tendler, Hatzfeld

Bake 6-7 large apples. Press through a sieve. Add 140 grams sugar, 1 egg white and 1 tablespoon jam and beat until thick. Arrange on a plate, decorate and chill.

Coffee Cream ~ Kaffee-Creme
Helga, Bistritz

Sweeten 400 ml whipping cream with vanilla sugar. Add 200 ml strong cold coffee. Add gelatin which has been dissolved in a bit of water. Pour into a greased mould and chill. Turn onto a plate to serve.

Victoria Pudding ~ Victoria Pudding

Melt two heaped tablespoons of sugar in a saucepan until light brown and liquid. Pour in half a liter of milk in which six egg yolks have been beaten, add 37 g of sugar, and stir vigorously over heat until the mixture comes to a boil. Once it has thickened nicely, stir in one liter of sweet cream a spoonful at a time, then finally add 6 g of red gelatin dissolved in water. Allow to cool slightly, then pour into a glass bowl to set.

Chocolate Cream ~ Schokoladen Creme

Bring one liter of milk, 25 g of good chocolate, and one to two tablespoons of sugar to a boil. Stir in 2 g of dissolved gelatin through a sieve and allow the cream to cool. Fold in ¾ liter of whipped cream, pour into previously chilled molds, and leave to set. Before unmolding, briefly dip the mold in warm water. Garnish with whipped cream if desired.

Coffee Cream ~ Kaffee Creme 

Brew 12 g of coffee into a large strong cup and allow to cool. In an earthenware dish, combine 25 g of sugar and the yolks of four eggs, stirring constantly in one direction over gentle heat. Add the cold coffee drop by drop and whisk until the mixture thickens and just reaches a boil. Pour into a glass bowl and garnish with whipped cream after cooling. Do not unmold.

Maraschino Cream ~ Maraschino Creme

Bring ¼ liter of milk, 12 g of sugar, and a vanilla bean to a boil. Thicken the milk with three well-beaten egg yolks — do not let it boil again — then stir in 2 g of dissolved white gelatin. Once cooled, fold in ½ liter of whipped cream and a liqueur glass of maraschino. Pour into a mold, chill until firm, then unmold and garnish with ladyfingers or macaroons.

Wine Cream ~ Wein Creme

Combine ½ bottle of light white wine, 25 g of sugar, eight egg yolks, the grated zest of one orange, and the juice of two oranges in a pot. Whisk everything together over gentle heat until it thickens into a custard. Fold in stiffly beaten egg whites a spoonful at a time, continuing to whisk over the heat. Remove from heat, stir in 2 g of dissolved gelatin, and cool as quickly as possible, stirring frequently. Pour into a mold and set on ice.

Chocolate Semolina Pudding ~ Schokoladenschneegrieß

Mix 25 g of semolina with 12 g of grated chocolate and stir both into one liter of boiling milk. Cook, stirring constantly, until the mixture thickens. Sweeten to taste with sugar, stir in a walnut-sized knob of butter, then fold in the stiffly beaten whites of three to four eggs. Pour into a rinsed cold mold, chill until set, then unmold and serve cold with milk sweetened with vanilla sugar.

Fruit Jelly Snow ~ Fruchtgeleeschnee

Take three heaped tablespoons of any good fruit jelly and add two tablespoons of vanilla sugar and five egg whites. Beat the mixture continuously with a whisk for about thirty minutes until completely stiff peaks form. Spoon into tall glasses and top each with a small macaroon to serve.

Strawberry Hill ~ Erdbeerberg

Mix together preserved, drained strawberries with half the amount of fresh, finely sliced, pre-sugared pineapple. Beat four egg whites with a little sugar and a pinch of salt to stiff peaks, then gently fold in the fruit mixture until evenly combined. Line the bottom of a glass bowl with finely chopped sponge biscuit, then pile the fruit and meringue mixture on top in a mound. Sprinkle the surface with crushed macaroons and serve immediately.