Dessert Recipes

Coffee-almond cake with an espresso-cocoa custard baked in caramel, inverted over an amaretti cookie cake layer. A showstopping Italian-inspired dessert with two baked components.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Cranapple cake baked in a tube pan with cranberries, shredded apple, and applesauce for moisture. A lower-fat fall cake with a vanilla confectioners sugar drizzle.

Old-fashioned cream substitute for fresh berries and fruit, made with milk, egg whites, sugar, and a touch of cornstarch for body. A vintage Victorian-era topping.

Dainty sandwich cookies are tender butter rounds coated with almond-sugar tops and filled with raspberry jam or chocolate. A classic European tea-cookie tray pick.

Double cappuccino heaven is a mocha angel food cake bursting with espresso and cocoa, finished with a fluffy marshmallow frosting. Fat-free, light as a cloud, and rich in coffee flavor.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Espresso cake is a coffee-infused angel food cake: 12 whipped egg whites, cake flour, and espresso baked in a tube pan, then finished with a coffee-cocoa icing. Feather-light and caffeinated.

Pavlova: a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruit. The Australian summer dessert that lets seasonal berries and stone fruit shine.

Vienna crescents are flaky yeast-leavened butter cookies filled with sweet pecan meringue and shaped into delicate crescents. A traditional Christmas cookie from Austrian and Hungarian baking.

Zimtsterne are German cinnamon star cookies: a chewy ground-almond and cinnamon dough crowned with a crisp white meringue glaze. Naturally gluten-free and a staple of the German Christmas cookie tin.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Favourite lemon pudding pie creates two textures from one filling: a tangy lemon-curd pudding bottom and an airy meringue-like sponge on top. Heritage technique, no separate meringue required.

Festive peppermint pie with layers of mint-spiked fruit and whipped cream, fudgy chocolate marshmallow sauce, and a toasted meringue top with crushed candy cane.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.