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An elegant charlotte lined with ladyfingers and filled with a tangy citrus cream made from quark, yogurt, and whipped cream. Topped with glazed fresh strawberries. A make-ahead showpiece for special occasions.

This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Revani semolina cake soaked in chilled lemon syrup with almond extract. This Greek dessert uses olive oil instead of butter and gets its lift from whipped egg whites.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.

Cocoa chiffon cake made with whipped egg whites, cocoa powder, and a hint of cinnamon. Light as air with deep chocolate flavor, baked in a Bundt pan and finished with powdered sugar.

Fudgy brownie batter baked in a chocolate wafer crust, frosted with warm chocolate ganache, and crowned with glossy cherry pie filling. All the Black Forest flavors packed into one intensely chocolatey pie.

Rub the steak with a mixture of ancho powder, cocoa, and cinnamon, cook it in a hot skillet, and serve the succulent steak with a refreshing coleslaw and some warm tortillas.

Macaroon is always a delicious and healthy substitution of rich buttery cookies, they are so light and meringue gives the different texture when you bite into it; make some macaroons to delight your guests!

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

This creamy and smooth cocoa orange mousse pie satisfies your palate without giving you too many calories by using nonfat ricotta cheese and whipped topping.

Jumbo pasta shells stuffed with ricotta, prosciutto, Parmesan, and fresh basil, baked in a garlic-anchovy cream sauce. An Italian dinner party dish in 45 minutes.

We all love this cherry-almond cake, I used whole wheat flour, still very nice, I just always prefer high fibre flour. I will make this cake very often.