Dessert
3850 recipes found
Summer Berry Stacked Shortcake
This stacked shortcake gives a classic summer dessert the large-format (think sheet cake and slab pies) treatment with big tender biscuits layered with juicy berries, and tangy yogurt whipped cream. Use any seasonal berries you like, but if you’d like to use strawberries, hull and cut them into halves if they are small or quarters if they are large. (Note that the juiciest summer berries won’t need as much sugar. If the berries leave juices on your hands when you handle them, cut the sugar in the berry mixture to 1 tablespoon.)
Watermelon-Rose Trifle
This trifle is inspired by one of Sydney’s most exquisite cakes — layers of almond dacquoise, ripe watermelon and rose-flavored cream, covered in strawberries. The pastry chef Christopher Thé invented it for a friend’s wedding, and after he introduced it to Black Star Pastry, the cake became a huge hit. Treating it like a trifle means you can be a little messier, and it’s O.K.: The cake still comes together beautifully.
Cherry Compote With Almonds
Gorgeous, shiny cherries straight from the market are the ideal finish to a meal – just put them in a big bowl and take them to the table. If, however, you feel a need to serve a “real” dessert, try these easy, slightly gussied-up cherries, which are really a kind of simplified version of brandied cherries. Fresh cherries are ideal, but frozen cherries will do in a pinch.
Gluten-Free Hazelnut Cheesecake With Salted Caramel Glaze
Spiced Soufflé Crepe With Sautéed Apples
Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.
Citrus Layer Cake With Orange and Chocolate Frosting
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party. When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
Chocolate, Walnut And Apricot Cookies
Creamy Strawberry Moscato Torte
This dish is sort of a summery tiramisù. The creamy mascarpone and ladyfinger layers in tiramisù are a natural with strawberries. But the espresso is too overbearing to match well with the sweet fruit. What to do? Swap out the liquid. Moscato d’Asti, a lightly sweet and fizzy wine, works here. Drizzle more of the wine on just before serving. It adds just the right brightness and verve.
Strawberry Galette
A strawberry galette served with a side of fresh whipped cream or ice cream is a spring salve that is just as soothing to prepare for oneself as it is to share with others. Inspired by the baker Alice Medrich’s yogurt-butter pie dough, the dough in this recipe includes almond flour for a flaky, subtly nutty crust that comes together without much fuss. This dough is very forgiving and works well with the rustic charm of a galette. It’s OK if the edges of the crust crack and some juices leak. Even out-of-season strawberries would work, as there’s just enough sugar here to coax them back to life. Make sure you give the galette enough time to rest before slicing into it, so that the juices have time to set.
Walnut-Steamed Pudding With Vanilla-Orange Sauce
Juan Canary Granite
Bread and Raisin Pudding
Rosemary Candied Orange Peel
Orange, Nut and Date Bread
Edna Lewis’s Rhubarb Pie
The chef and cookbook writer Edna Lewis believed that the key to spring cooking was a light hand, and here she goes easy on rhubarb, sweetening it just a little with sugar and nutmeg. This recipe, which was featured in The Times in 1991, tempers the rhubarb’s natural tartness a bit but still allows it through, showcasing the fruit’s natural texture.
Orange Grenadine With Granola
Lemon-Soda Buttermilk Parfait
These seriously elegant and tongue-tingling parfaits are an excellent dessert to have in your year-round repertoire and are as perfect in the formal dining room under the chandelier as they are in the backyard tent on picnic tables under the paper streamers. Alternating thin precise layers of lemon soda gelatin and tangy buttermilk gelatin takes patience and focus, but once built, they can sit, covered, up to a week in the refrigerator. Be sure to pull them twenty minutes before serving to allow the fully chilled and set parfaits to relax a little, tempering to a perfectly jiggly consistency — then try not to giggle as you eat that first zingy lemony spoonful.
Chamomile-and-Almond Cake
Desserts are particularly partial to tea’s charms, whether combined with fruit or infused into custards, ice creams and sorbets. Herbal teas, like chamomile, can be ground and added to cakes to delightful effect.
Crescents of Melon on Fresh Ricotta
Diplomat Cream
Diplomat cream is the professional baker’s tool for pastry cream that won’t collapse and turn watery. It uses both cornstarch and gelatin for the reliable structure, but a little cold butter and whipped cream keep it silky, tender and lightweight. You can fill the shells with this cream up to four hours in advance and not be disappointed.
Baked Apples Stuffed With Mixed Nuts
Clementine Cake
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn’t require much attention from the baker. And the first step, reducing the fruit, may be done ahead of time.
Goat-Cheese Cheesecake
