2,660 egg dessert recipes

Three layers of homemade cocoa brownie stacked with strawberry ice cream and drizzled with chocolate sauce. This frozen brownie loaf is a make-ahead showstopper that feeds 10 to 12 with zero fuss at serving time.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

A creamy, silky-smooth custard dessert with a rich caramel topping, perfect for a sophisticated yet simple treat. This classic flan is infused with vanilla and a hint of almond, offering a delightful balance of sweetness.

Roll-out molasses cookies with eggs and cream of tartar that chill overnight before baking into soft, pillowy rounds. The baking soda foams in the molasses for extra lift and tender texture.

A no-bake icebox cake layering sliced pound cake with a chocolate-fig mousse made from butter, cocoa, dried California figs, and fluffy egg whites, then crowned with fresh whipped cream.

A no-boil noodle kugel with cottage cheese, pineapple, and vanilla baked until golden. This easy Jewish-style side dish or dessert skips the extra step of cooking noodles first.

Cinnamon-sugar baked apple slices topped with vanilla ice cream and golden meringue. A stunning twist on classic Baked Alaska that's easier than it looks.

A delicious sauce that is great used as a marinade or spread for a sandwich.

Blueberry Boy Bait is a vintage coffee cake with a buttery crumb topping, tender whipped-egg batter, and fresh blueberries. The 1954 Pillsbury Bake-Off classic.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.

Rhubarb cream pie with a custard-like egg filling, warm nutmeg, and a lattice crust baked golden. Four cups of fresh rhubarb deliver that signature tart-sweet bite.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Ripple mousse with dark chocolate, brandy, and vanilla, topped with swirled dark and white chocolate for a stunning two-tone presentation. Rich, airy, and elegant.

Reduced fat fudge brownies made with pumpkin puree instead of butter, just 1 tablespoon of oil, and 1 1/4 cups cocoa powder. Dense, chocolatey, and surprisingly rich for a lighter brownie.