Recipes with egg yolks

Six layers of indulgence: buttery shortbread crust, from-scratch vanilla pudding, cream cheese mousse, crushed pineapple, caramel drizzle, whipped cream, and a chocolate glaze zigzag on top.

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.

Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.

Brownie bottom bourbon pie pairs a fudgy brownie crust with a boozy bourbon mousse filling. A grown-up dinner party dessert that hides Kentucky bourbon under whipped cream and chocolate shavings.

Marbled caramel mocha cheesecake with swirled chocolate and coffee layers on a crushed Oreo crust. Dark brown sugar, milk chocolate chips, and a slow bake for a crack-free finish.

Jamaican banana bread custard with dark rum, apricot preserves, and a rich egg custard baked over bread and ripe bananas. Warm, tropical bread pudding.

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

A hearty Romanian cabbage soup layered with smoky bacon, green peppers, and fresh herbs, then finished with a velvety egg yolk and cream liaison. This ciorba is a full meal in a bowl.

Bacon and chicken carbonara sauce loaded with crispy pork, tender chicken thighs, and velvety Parmesan cream. Toss with pasta or pour over zucchini noodles for low-carb magic.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Thin, crisp Swedish cookies brushed with egg white, dusted with cinnamon-clove sugar, and topped with a whole almond pressed into each one. Lemon zest brightens the buttery dough. Ready in 25 minutes, makes 2 dozen.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.