3,486 desert recipes

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Chewy coconut almond macaroons made with homemade almond paste, ground coconut, and egg whites. Naturally gluten-free, crisp on the outside, soft in the middle. Makes 3 to 4 dozen.

Two-ingredient palmier cookies made from puff pastry and sugar, folded and sliced into caramelized golden crescents. A classic French bakery cookie with shattering, flaky layers and a crunchy sugar crust.

Two-ingredient coconut pie crust made with shredded coconut and butter, baked golden and crisp. A no-flour, no-rolling crust for pudding pies or ice cream.

Italian almond butter cookies rolled in powdered sugar, made with just 5 ingredients and no eggs. Tender, crumbly, and nutty with a snowball-style coating.

Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.

Pumpkin cheese tart with a gingersnap-oat crust and a marbled cream cheese-pumpkin filling, finished with warm caramel sauce. A lighter take on pumpkin pie that actually holds its own on the holiday table.

Cold chocolate souffle with semi-sweet chocolate chips, sweet red wine, whipped cream, and meringue set with gelatin. A dramatic chilled dessert that rises above the dish.

Moist chocolate zucchini bread with cinnamon, cloves, and chocolate chips sprinkled on top. Makes 2 loaves and is the best way to sneak garden zucchini into a chocolatey treat.

Roasted plums with Greek yogurt, toasted hazelnuts, and a drizzle of honey. A 25-minute healthy dessert that turns firm supermarket plums into something silky, caramelized, and elegant.

This scrumptious Irish cake is so tasty, the boiled raisins and currants with butter give the cake great texture and flavor.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Classic Italian fruit tart with a lemon-scented shortcrust, silky crema pasticcera, seasonal fresh fruit, and an apricot glaze. A pasticceria showpiece you can make at home.

Layered oatmeal bars with a brown sugar oat crust, chopped peanuts, semisweet chocolate, and caramel ice cream topping drizzled through the middle. Chewy, crunchy, and irresistible.

Blueberry snow folds whipped egg whites into a gelatin-set berry puree for a cloud-light, low-calorie dessert. Topped with fresh strawberries for color and crunch.