10,000 desert recipes

Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.

Red, white, and blue Jello parfaits layered with strawberry and berry Jello cubes and whipped topping in glasses. A festive, no-bake patriotic dessert for the 4th of July.

Three-layer pineapple meringue torte with crushed pineapple cake, cashew-studded meringue baked right on top, and a pineapple whipped cream frosting.

Cherry cream frosting made with maraschino cherries and juice for natural pink color and sweet cherry flavor. A 5-minute powdered sugar icing for cakes, cupcakes, or cookies.

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.

Raspberry Alaskas tuck fresh raspberries and vanilla ice cream inside crisp puff pastry shells, then cloak the whole thing in glossy meringue and flash it under high heat for a hot-and-cold dessert that hits the table the second it browns.

Four-ingredient crumb topping for fruit buckle made with butter, sugar, flour, and cinnamon. Fork-mixed in minutes for a crispy, golden streusel crust on any fruit dessert.

Orange fruit cremes made with sugar-free gelatin, orange juice, ice cubes, and lowfat milk. A light, creamy dessert that sets in minutes with a dreamsicle-like flavor.

Fried bread crumbs: dry crumbs sauteed in melted butter until deeply golden and crisp. A two-ingredient finishing topping for pasta, vegetables, casseroles and gratins.

Poor Knights of Windsor: sherry-soaked bread fried golden in butter, dusted with cinnamon, and topped with crushed raspberries and whipped cream. A British dessert classic.

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

A delicious alternative for dessert that is made with half-ripe mangoes.

Zesty apricot cream filling combines apricot jam with sherry, lemon zest, and orange juice for a bright pastry cream. Egg yolks thicken it into a silken filling for tarts, eclairs, or layer cakes.

Maple creme brulee sweetened with pure maple syrup instead of granulated sugar. Rich, silky custard made with 10 egg yolks and a whole vanilla bean, baked in a water bath until set.

Hayes Street Grill apricot crisp tops tart apricots with a cinnamon brown-sugar crumble and bakes until the fruit bubbles golden. San Francisco restaurant classic dessert in under an hour.