Dessert Recipes

Italian ricotta cheesecake with candied orange and lemon peel, golden raisins, and a splash of amaretto in a shortbread crust. Lighter and less sweet than American cream cheese cheesecake, dense in a softer way.

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

This moist apple cake is absolutely delicious. Raspberry jam, fresh apples and lemon juice make the cake taste refreshing and fruity, the almond-sour cream topping adds nuttiness and tanginess, and the lemon glaze gives the cake extra citrus and sweetness.

Blackberry lemon ice cream made with sweetened condensed milk, half-and-half, and fresh lemon juice. No-cook five-ingredient ice cream maker recipe. Bright, tart, and creamy in equal measure.

Classic lemon squares with a buttery shortbread crust topped with a bright, tangy lemon filling and powdered sugar glaze. The bake sale favorite everyone fights over.

Tiramisu made with mascarpone blended with cottage cheese for a lighter, less heavy filling. Coffee-soaked ladyfingers, a cloud of whipped egg whites, and a dusting of cocoa, with no baking required.

Sour cream lemon pie folds tangy sour cream into a stovetop lemon curd before pouring it into a pre-baked shell. The result is creamier and less sharp than classic lemon meringue, finished with whipped cream and lemon twists.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Tender cream cheese cookies with lemon zest and a thumbprint of apricot filling, finished with a dusting of powdered sugar.

Southern-style peach cobbler with brown sugar, cinnamon, and lemon-kissed peaches under a tender drop biscuit topping. Half whole wheat flour gives the crust nutty depth.

A homemade sponge cake split and soaked with strawberry liqueur syrup, then sandwiched around a fresh strawberry mousse made with yogurt and whipped cream. Patisserie-level elegance you can make at home.

A no-bake daiquiri cheesecake with rum, lime juice, and whipped cream on a graham cracker crust. Cool, creamy, and boozy. Chill overnight for the best set.

Traditional Italian anise pizzelle cookies pressed on a pizzelle iron with orange and lemon zest. A huge batch recipe that makes up to 20 dozen crisp, lacy waffle cookies.

Haselnussmakronen-Hazlenut Macaroons Germany recipe