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I can't help w/mousse, but that won't stop me from thinking & commenting ;-)

How big is this party...a dozen, five dozen, more? Is anyone else making desserts as well? Is the party taking place in a large hall/hotel or someone's home? Mousse will need to be refrigerated until served, right? Is chocolate mousse your father's favorite?

If you make single-serving mousses, how will you bring them--pre-plated? That sounds difficult if there'll be more than a dozen or so. Will you have help transporting? Is this a buffet, sit-down dinner, just snacks/sweets? Will mousse be served immediately (on your arrival) or not for an hour or more? Is the party location close to your home?

The last dessert I ate that impressed me was a sort of cross between cake and trifle. Two thinnish layers of vanilla cake with a nice layer of cooked berries in cream between them, and a light frosting that tasted like whipped cream but was sturdier. Very impressive and absolutely scrumptious--I think there may have een a bit of rum in the cake(!). Strawberries may be in season in early May--they are here in the Low Country.

Small pastries/cookies will be easier to deal with, as you mentioned. I like assorted rugelach myself...w/nuts, chocolate, and/or fruit jam.
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