599 egg dessert recipes

Tiramisu made with mascarpone blended with cottage cheese for a lighter, less heavy filling. Coffee-soaked ladyfingers, a cloud of whipped egg whites, and a dusting of cocoa, with no baking required.

Impossible chocolate pie: blend everything in a blender, pour into a pie plate, and bake. The pie forms its own crust as it bakes. A crustless chocolate custard pie with 2 minutes of prep.

Maple mousse made with real maple syrup, whipped cream, and egg whites for a light, airy dessert. Just six ingredients and no baking required.

Sweet cinnamon fettuccine is a dessert pasta: egg noodles rolled and cut by hand, scented with cinnamon and lemon zest, then deep-fried into crispy golden ribbons. Dust with powdered sugar for an Italian fairground treat.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

A frozen vanilla mousse with just four ingredients: whipped cream, egg whites, sugar, and vanilla. Light as air, frozen until firm, and served soft at room temperature.

Crispy deep-fried cardamom pastries with rum, butter, and a powdered sugar coating. Pale, delicate, and fragrant with freshly pounded cardamom seeds.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

Classic baked flan with a deep amber caramel top and silky vanilla-orange custard underneath. Spanish-style cream caramel made the proper water-bath way for a dinner-party showstopper.

Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.

Frozen peach mousse made with fresh peach puree, egg yolk custard, peach schnapps, and whipped meringue. A light, elegant no-cream summer dessert.

Maple sponge cake with just 4 ingredients: maple syrup, eggs, flour, and optional vanilla. A light, airy tube cake with no butter, no sugar, sweetened entirely by real maple syrup.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

Velvety custard flan with a double dose of caramel from both a golden sugar base and melted caramel candy in the custard itself. A Mexican-inspired make-ahead dessert with a gorgeous amber sauce.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.