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A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Elegant pumpkin spice layer cake with whipped cream frosting and toasted pecans. Butter-based batter with buttermilk, ginger, and allspice. Bakery-style fall celebration cake.

Rodgrod med flode is a Scandinavian fruit dessert made with red currants and raspberries thickened with cornstarch. Served chilled with cream and blanched almonds.

To see a very similar dessert I made this summer, check out my Grilled Peaches with Coconut Milk Ice Cream recipe.

Barb's Special Sweet Breads Part 7 (Vanilla Cream, Almond Butter) recipe

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.

Mini bacon cornbread muffins baked with real bacon fat, then piped with a spicy honey cream cheese and chive frosting. A savory bite-sized crowd-pleaser for parties.

The Best Chocolate Cake with Cream Filling and Chocolate Frosting recipe

Whole Wheat Sour Cream Coffee Cake with Apple Nut Filling recipe

Semifreddo is another popular dessert in Australia besides pavlova that I made a few days ago. Semifreddo is basically made with egg yolks and heavy cream, it's rich, silky and decadent. Fruits, chocolate or nuts all can be added into the base, pour into a loaf pan, then simply freeze it until it's firm. It's usually served with fruits, or fruit sauce, or candied nuts.

A healthier version of the classic Australian pudding

A key lime chiffon pie: tart key lime curd lightened with gelatin, fluffy meringue, and whipped cream, set in a graham crust. An airy, cloud-light take on key lime pie, far lighter than the condensed-milk version.

Povlova is one of the most popular desserts in Australia. It's made with well whipped egg whites and sugar, baked in the oven under a low temperature. Airy and light, crispy on the outside, marshmallow-like on the inside. It's usually topped with freshly whipped cream and assorted fresh fruits.