Dessert/2 recipes

Pineapple streusel galette with fresh pineapple slices on butter pastry, topped with brown sugar crumble and brushed with warm apricot glaze. Rustic, golden, and stunning.

Light and buttery almond spritz cookies piped into festive shapes. Made with egg whites for an airy texture that melts in your mouth, perfect for holiday cookie platters.

Sunshine cake with bright lemon frosting, an airy egg-yolk-and-white sponge baked in a tube pan with lemon zest and extract. Tender, fragrant, finished with a tangy lemon glaze.

Ice cream crunch bars layered with vanilla ice cream between a crunchy mix of crisp rice cereal, toasted coconut, nuts, brown sugar, and melted butter. A no-bake frozen dessert.

Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.

Impossible apricot pie: blend, pour, bake. Self-crusting custard pie with canned apricots and a glossy apricot-preserve glaze. Crustless and effortless.

Chocolate cream pie with a cocoa custard filling topped with golden meringue. A from-scratch chocolate pudding pie with egg yolk custard and billowy egg white topping.

Greek semolina cake with almonds soaked in cinnamon-orange syrup, scored into diamonds. Traditional Mediterranean dessert.

Strawberry frozen yogurt made with plain yogurt, sieved strawberries, whipped cream, and gelatin. A no-churn frozen dessert set in an ice cube tray without a machine.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

A light parfait of vanilla ice milk stirred with crushed pineapple and frozen strawberries, set gently with unflavored gelatin. Low-calorie, no-bake, and scoopable in 30 minutes.

Classic lemon cheesecake with graham cracker crust, cream cheese, lemon juice and zest, and whipped egg whites folded in for a lighter, airy texture.

No-egg chocolate cake made with cocoa powder, sour milk, and boiling water for a rich, moist crumb. One-bowl mixing, no eggs needed, baked in a tube pan.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Classic three-ingredient shortbread made with just butter, superfine sugar, and flour. Knead until smooth, chill, then bake low and slow for a crumbly, melt-in-your-mouth Scottish-style cookie.