Dessert recipe collection

Almond float with mandarin oranges: a delicate Chinese-restaurant dessert of agar-agar almond jelly squares served in cool mandarin orange syrup. Light, dairy-flexible, and refreshing.

Chinese-style deep-fried ice cream with tangerine sauce coating and sliced almond crust. Dramatic hot-and-cold dessert ready in seconds.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Amaretto-spiked cream cheese sauce spooned over fresh berries. No-bake dessert that's creamy, tangy, and boozy in just 10 minutes.

Ricotta and cream cheese blend with amaretto liqueur and vanilla in this lighter cheesecake where a graham cracker crust supports creamy filling that's less dense than New York style but just as satisfying.

Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.

Anytime cake doctors up boxed chocolate cake mix with mashed banana and rum extract for a moist, lower-sugar loaf. Ready in 20 minutes start to finish, no eggs or oil needed.

Apfelschaum is a baked Swabian apple mousse: tart Granny Smith apples stewed in white wine, sieved smooth, then folded with stiff egg whites and baked low for an airy traditional German dessert.

Warm spiced apple cider punch infused with cinnamon sticks, whole cloves, and fresh nutmeg, blended with orange and lemon juice for holiday gatherings.

Apple pie with apricot glaze layers tart Granny Smith apples over a custard pastry cream and finishes with a layer of apricot preserves under the top crust. A French-style twist on classic American apple pie.

Ultra-simple bundt cake mixing lemon cake mix with apricot nectar, eggs, and oil for a moist, citrus-kissed dessert.

Retro Jello salad layering apricot gelatin with cream cheese, pineapple, and Cool Whip for a make-ahead side that sets in stages.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.

No-bake cherry cheesecake pie with fluffy cream cheese filling, sweetened condensed milk, and lemon juice in a graham cracker crust. Topped with cherry pie filling.

No-bake cherry cheese pie with whipped cream cheese, condensed milk, and lemon juice in a buttery graham cracker crust. Ready in 20 minutes plus chill time.