Help! I need your fastest, most delicious dessert for a relaxed dinner party. Nothing too complex or too time consuming. yumminess a must.

thanks all for your help! I actually went for the lemon posset. because of the time constraints, I put it in the freezer for about an hour and it came out a little like ice cream instead of that soft puddinglike consistency. but my oh my was it delicious. thanks again incredible food52 community!

I hope I'm not too late. Marinated, sliced oranges! They are the best! Peel a few organic ornages and remove al the pith. Slice them thinly. Place them on a platter in thin layers, sprinkling a little demerara sugar between the layers. When you're done drizzle with the juice of half a lemon and some rosewater. You're done! Leave it in the fridge while you eat and you will have a chilled and sprakling dessert ;) Good luck!

Make a trifle. No cooking, no prep.

My favorite is: layers of vanilla gelato, amaretto liquor, cornflakes, chocolate sauce and fresh berries. So easy. For bonus points, make your own chocolate sauce with dark chocolate and a little heavy cream or coconut milk.

Do it in one big, clear bowl and people can serve themselves.

Grilled peaches, a drizzle of honey @ the end & served w/ vanilla bean ice cream.

simple? fast? How about fresh Blueberries in a simple sauce made of maple syrup and lemon juice. Served on top of a scoop of vanilla ice creak, this is awesomely good.

How about doing a cheese course? Pick 3 cheeses, one soft, one medium, and one hard. Add a few handfuls of nuts and a dish of honey. Maybe a glass of good sherry?

I just reread your "something with fruit, perhaps?" ending...

Make a pie crust. Roll it out flat to about 12 inches round. Put it on a flat baking sheet (atop a parchment sheet or a silpat. Take a 10 ounce jar of your favorite jam or preserves. Put it in a bowl and blend in the juice of 1/2 a lemon (or lime, depending upon the flavor) and a pinch of fine sea salt. Put that mixture in the center of your crust. Now fold up the outer crust over the fruit, pleating the dough to make it fit (and look pretty). Leave a hole about 1 inch in diameter with the preserves showing. Now lightly beat 1 egg with about 1 tablespoon of water, and brush that mixture on the dough. Bake this in a preheated 375 degree F. oven for about 35 minutes or until the crust is golden brown. Serve warm or at room temperature with a scoop of good vanilla ice cream or lightly sweetened whipped cream.

Imho, it would help immeasurably to know what you are planning to serve preceding that supercafragilistic dessert. Even the best, most mouthwatering dessert can fall flat if the food it follows doesn't lead up to it. I have an enormous file of fabulous desserts -- those that family and friends request over and over. But I have no idea which one(s) would complement your menu.

Graham cracker crust filled with equal parts sweetened whipped cream and a good fruity yogurt, (2, 3 or 4 cups of each, depending on how deep you want it), stirred together gently but thoroughly. Freeze. Thaw for 10-15 minutes before serving. Top with additional whipped cream and fresh fruit that matches the filling.

http://www.food52.com/recipes/4185_aunt_mariahs_lemon_sponge_cups

These are wonderful and very easy to make.

Desserts to the rescue! A few (mostly) pantry dessert ideas -- all are super quick to throw together:
http://www.food52.com/recipes/10436_louisas_cake
http://www.food52.com/recipes/4185_aunt_mariahs_lemon_sponge_cups
http://www.food52.com/recipes/3060_lemon_posset
http://www.food52.com/recipes/2835_chocolate_bundt_cake

Or if your local store has rhubarb:
http://www.food52.com/recipes/4275_rhubarb_with_earl_grey_tea_cardamom_and_orange_zest