2,660 egg dessert recipes

Pineapple spice layer cake with crushed pineapple, raisins, cinnamon, nutmeg, and allspice topped with a fluffy cooked seven-minute frosting studded with pineapple. A from-scratch showstopper.

Raisin oatmeal brownies blend melted chocolate chips with brown sugar, oats, and raisins for a chewy bar with nutty texture and pockets of fruity sweetness.

Chocolate walnut filled cake bakes a cocoa tube cake with a hidden ring of walnut filling running through the middle. Sugar-replacement-friendly tube pan dessert sweetened with fructose for low-sugar baking.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

Peanut butter granola cookies with brown sugar, peanut butter morsels, and crunchy granola cereal. Chewy, nutty drop cookies that bake in under 10 minutes.

Soft pumpkin cookies with white chocolate chips, pecans, brown sugar, and pumpkin pie spice. Baked low and slow for a cakey, tender fall cookie.

Paris-Brest style cream puff pastry: piped pâte à choux rings baked with slivered almonds, split and filled with pastry cream, dusted with powdered sugar. A French patisserie classic at home.

Flourless Passover chocolate almond torte with bittersweet chocolate, ground almonds, and a rich chocolate-butter icing. Kosher for Pesach with no wheat flour.

Classic Italian tiramisu with mascarpone, marsala wine, espresso-soaked ladyfingers, and grated bittersweet chocolate. A cooked egg custard base makes this version rich and silky.

Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.

Cookie tacos are crisp buttery tuile shells shaped into taco folds while hot, then stuffed with lime-scented sour cream and lemon pie filling and piled with sugared strawberries. A playful dessert that draws every eye at the table.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Rich chocolate bundt cake made with plain yogurt and Dutch-processed cocoa for an incredibly moist crumb. No frosting needed, just deep cocoa flavor in every slice.

Old-fashioned coconut custard pie made from a fresh whole coconut. Coconut milk infuses dairy milk before joining eggs and sugar in a single crust for the deepest, purest coconut flavor.