What’s better than dessert? The answer is the Come for Dessert Contest sponsored by the Virginia Egg Council.

This year’s contest invites residents of Virginia to prepare their best dessert recipes and enter them in a participating county fair.

Bring completed desserts using a minimum of six eggs and your written recipe to a participating county fair for a chance to compete at the State Fair of Virginia on September 27 for three top prizes: $375, $250, and $125 respectively.

The Egg Council offers the following tips for choosing and preparing a prize-winning dessert:

Begin with the name: it could be descriptive of what you plan to present; mention an unusual flavor you’re adding or the way it’s prepared or any unusual way you present it: “Do Ahead Chocolate Macadamia Nut Soufflés” or “Quick and Easy Cherry Pound Cake.” If it’s an old family favorite call it “Mama’s Best Ever Bread Pudding” or “Aunt Connie’s Banana Pie.” If it comes from your area try something like “Cherry-Chocolate Gateau from Galax.”

Must it be an original recipe? There are very few original recipes, however, if you take a standard and change three ingredients, it’s usually yours. If you have a slant that you think sets your entry apart use it: simple, low-cal, few ingredients, nutritious, low-cost.

What’s the most important thing to winning contests? It has to really taste good – folks are so concerned with calories that they want dessert to be worth it. If it’s supposed to taste like lemon, it really should wow with lemon flavor. It has to look appealing – you notice things that are attractive and make you want to take a bite and so will the judges. Creativity is important, but if it falls flat in the flavor department or has a weird texture, the judges will go for something else. Winning recipes have it all.

Garnishes: A touch of red is always nice (cherries, strawberries, raspberries, a red plate). A drizzle of chocolate, a dusting of cocoa or a sprinkle of powdered sugar can add points with the judges. Camellia leaves, chocolate leaves, fresh daisies, chopped nuts, if appropriate, are nice garnishes

Check out some winning recipes: Check out some past winning recipes at: virginiaeggcouncil.org. Go through magazines to see how desserts are presented.

For inspiration try this winning recipe from a past competition: Matthew’s Key Lime Angel Food Cake.

MATTHEW’S KEY LIME

ANGEL FOOD CAKE

Matthew Kelly, Crewe

Amelia County Fair (3rd place)

This cake is just amazing – it packs such a powerful key lime punch it takes you instantly to the tropics. The key lime extract is the secret and it’s not available in everyday groceries. Check for it on-line at www.faeries finest.com.or other on-line sources. You won’t be sorry you went to the trouble to get it.

Cake:

1 c. all-purpose flour, 1-3/4 c. sugar, divided

12 lg. egg whites, room temp, ½ tsp. salt

1 T. key lime juice or

1-1/2 tsp. key lime extract

Preheat oven to 375˚. Sift flour and ¾ cup sugar together five times. In a large mixing bowl, beat egg whites and salt until foamy. Add key lime juice and beat until stiff peaks form. Continue beating, sprinkling in remaining 1 cup of sugar, beating until sugar is blended. Add extract and mixing at low speed, sprinkle in the flour mixture, mixing just until blended. Gently pour batter into an ungreased 10” tube pan (with removable bottom). With a spatula, cut a square through the cake without lifting it. Bake for 30 minutes or until a toothpick comes out clean. Invert pan until cool then remove from pan.

Filling:

8 oz. cream cheese, softened, 4 T. sugar, divided

2 c. heavy cream, 1 T. key lime juice

Whip cream cheese until smooth, adding half the sugar, the extract and lime juice. Whip at high speed until blended. In a separate bowl, whip the cream until light and fluffy, gradually adding remaining sugar (do not over-beat). Fold whipped cream into cream cheese.

Frosting:

2 c. heavy whipping cream, 2 T. sugar

1 tsp. key lime extract

Whip cream until light and fluffy. Add sugar and extract, beating just until mixed.

Assembly:

Cut cake into 3 layers. Spread one third filling onto the bottom layer. Replace middle layer and spread one-third filling onto this. Replace top layer. Frost entire cake with frosting. Use the remaining third of filling to decorate as desired.

Garnish: With lime slices or peels

For further information go to: www.virginiaeggcouncil.org.