Dessert/5 recipes

A nice dessert, there are three great toppings on the top, mixing very well!

Strawberry coulis made with fresh berries, lemon juice, and a splash of raspberry liqueur. A no-cook blender sauce ready in five minutes flat.

No-bake chocolate wine balls rolled in sugar, made with crushed vanilla wafers, ground walnuts, honey, and sweet red wine. They get better with age, like a fine confection should.

Classic tres leches cake soaked in a blend of whole milk, evaporated milk, and sweetened condensed milk, then topped with vanilla whipped cream. The most beloved Latin American celebration cake, impossibly moist and sweet.

Pineapple cream loaf with ladyfinger-lined pan, a light sour cream and crushed pineapple filling with beaten egg whites, and a lemon extract lift. No-bake, make-ahead, keeps 2-3 days chilled.

Lead your tastebuds to victory by indulging into this rich cake!

Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.

Caramel chocolate pecan pie with a toasted pecan crust (no flour), a melted caramel middle, and a silky chocolate top layer. A no-bake-filling triple-stack indulgence.

Very tasty and you can definitely notice the great flavor from all these spices.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

Old-fashioned apple crisp with tart apple slices, cinnamon, and a buttery flour-sugar crust baked together in one dish. Serve warm with cream.

This delicious dessert is great for a light snack after dinner or a Christmas party.

A traditional Irish oatmeal cream dessert from County Donegal. Pinhead oats soaked in milk, folded with whipped cream, orange zest, and a whisper of lemon. Silky, set, and topped with fruit sauce.

Light and fluffy and packed with orange flavor and coated in orange sugar.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.

Classic rhubarb pie with a lattice crust and orange pastry made by swapping water for orange juice in the dough. Tart, sweet, and best served warm with vanilla ice cream.