Dessert Recipes

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

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.

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

Gluten-free chocolate mousse cake: a flourless, intensely chocolatey cake with a light, mousse-like crumb, made from just five ingredients. Naturally gluten-free, rich, and deeply fudgy.

Godiva strawberry torte with a chocolate liqueur-soaked sponge cake topped with whole strawberries and a strawberry mousse filling. An elegant no-bake dessert.

Graham cracker pie with a cinnamon crumb crust, creamy vanilla custard filling, and golden meringue topping. An old-fashioned custard pie with crumbs on top and bottom.

Flourless chocolate goo cake made with three-quarters of a pound of butter, semi-sweet chocolate, milk, and seven egg yolks. An intensely fudgy, barely-baked chocolate dessert served cold with whipped cream.

Greek kourabiedes wedding shortbread, buttery powdered-sugar cookies scented with brandy or ouzo and topped with a single clove. A snowy holiday and wedding classic that melts in the mouth.

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

Hidden Jewels are brown sugar bar cookies studded with colorful gumdrops and walnuts, lightened with folded egg whites. A retro candy-filled treat kids love.

Old-fashioned date and nut drop cookies spiced with cinnamon and cloves, made with egg yolks and buttermilk. A chewy, fruit-studded holiday cookie with a nostalgic name.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Layered banana pudding made from scratch with brown sugar custard, whipped cream, sliced bananas, and optional walnuts. Rich, creamy, and no box mix needed.

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.

Lemon meringue angel food cake with homemade lemon curd filling and glossy Italian meringue frosting. A three-component showpiece cake for serious bakers who want a stunning result.