In the "queue" is a burnt sugar cake which really isn't elegant, or would you rather have a flan cake with very firm flan that doesn't have cream cheese to stiffen it up but 8 egg yolks?
The winners when I ever get to it would be these Pavlovas (and I have plenty of egg whites). My mother used to make the lemon angel one for her club and sometimes special occasions, and I learned it from her. But now the chocolate one looks delish like Silk Pie filling.
I have not cooked for guests for years, and I miss it. The best I've managed was cooking the usually pumpkin pies for family gatherings (mine are to die for if I do say so myself and my mom got the recipe from an older BH&G cookbook which I very slightly adjusted) :-). I am relearning how to make pie crust the old way and roll to perfection. I'm aiming for an all Crisco crust that rolls nice and large and doesn't crack, am getting there. They changed the Crisco formula so it doesn't taste as good as it used to imo (transfats and flavor taken out).
Oooooh, I missed this one: Raspberry Curd Pavlova:
I had to go in the back door by googling because was blocked by subscription. I have these all saved in my recipe folder.
WSJ - Lemon Angel Pie and Others
Also Meringue Shell with Mixed Tropical Sorbets
Chocolate Merinque Angel Pie with gorgeous curlz lol
Mixed Berry Pavlova
Classic Meringue Shell
Pavlova Shell
Recipes and pictures for all at links. The Angel Pie I sometimes take a shortcut and use Jello Lemon Cooked Pudding and Pie Filling and fold real whipped cream into that or could use Cool Whip (I have discovered the Extra Creamy which is nice).
Now to see what others have been up to while I labored over my post!