Dessert recipe collection

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Moist Jewish apple cake layers cinnamon-sugared Granny Smith slices into a tube-pan batter made with applesauce and orange juice for an oil-free, dairy-free dessert that stays tender for days.

Mom's poppy seed bundt cake with canned poppy seed filling, sour cream, and folded egg whites for a moist, tender crumb. Topped with a simple powdered sugar glaze.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

Traditional Greek moussaka with fried eggplant layers, beef and pork meat sauce with red wine and nutmeg, topped with a rich egg custard bechamel. An authentic layered casserole.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Flourless chocolate souffle cake with a full pound of semi-sweet chocolate, brandy, and nine eggs. Dense, fudgy, and gluten-free with no flour needed at all.

Finnish blueberry yogurt pie (mustikkapiirakka) with a press-in butter shortbread crust and a tangy lemon-vanilla custard. Fresh blueberries bake right into the filling for the iconic dessert of every Finnish summer.

Christmas pudding steams grated carrot and potato with raisins, currants, suet, and warm spice blend into a moist holiday dessert. Serve with brown sugar sauce or custard.

No-bake, 3-layer, chocolate covered bars. Nanaimo bars are a traditional Canadian dessert, though nobody is certain where the tradition came from.

Moist and delicious cake is packed with fresh apples, nuts and butterscotch chips. Lots of yumminess and goodness.

Neapolitan torte stacks chocolate, vanilla, and pink cake layers with green cream cheese filling and chocolate frosting. A retro Italian-flag-colored layer cake from boxed mixes.

German-style fruit kuchen with sliced nectarines and plums arranged over a buttery almond-scented press-in crust, finished with a warm peach jam glaze.

Three-layer Southern banana cake with mashed ripe bananas folded into a buttermilk batter. Topped with confectioner's sugar frosting and chopped pecans for a true heirloom finish.

Nesselrode pudding pie folds sweetened chestnut puree and candied chestnuts into vanilla-spiked whipped cream and gelatin-set custard. The 19th-century holiday classic in pie form.

Creamy kiwi cheesecake on a buttery graham cracker crust with a vanilla sour cream topping and fresh kiwi slices. A three-layer baked cheesecake with real butter only.