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Dessert

Explore 4112 recipes, 17 projects, 192 articles, 126 galleries, 1115 videos, and more

Coconut Layer Cake

Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 cups sifted cake flour, not self-rising, plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup superfine sugar
  • 4 large egg yolks, lightly beaten
  • 2/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Coconut Cream Filling
  • 11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
  • Seven-Minute Frosting
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Pistachio Charlotte

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Pineapple Dacquoise

Ingredients
  • 1 large ripe pineapple (about 4 3/4 pounds), peeled, halved, cored, and cut into 1/4-inch-thick slices
  • 1 2/3 cups almond flour
  • 3/4 cup granulated sugar
  • Vegetable oil, cooking spray
  • 2 tablespoons all-purpose flour
  • 2 cups pineapple juice, plus more if needed
  • 1/2 cup corn syrup
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons fresh pineapple juice
  • 1 1/2 cups granulated sugar
  • 1 cup confectioners' sugar
  • 1/2 teaspoon coarse salt
  • 6 large egg yolks
  • 6 large egg whites, room temperature
  • 3 ounces blanched sliced almonds (1 cup)
  • 12 ounces (3 sticks) unsalted butter, softened
  • Pinch of cream of tartar
  • 2/3 cup superfine sugar
  • 1/4 teaspoon pure vanilla extract
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Baked Alaska Bombe

Time:13 hours
Ingredients
  • Fresh blueberries
  • 1 pint raspberry sorbet, softened (reserve 2 tablespoons, melted, for coulis)
  • 1 1/2 cups sugar
  • 1 pint blueberry sorbet, softened (reserve 2 tablespoons, melted, for coulis)
  • 6 large egg whites, room temperature
  • 2 pints vanilla ice cream, softened
  • Pinch of salt
  • 1 round 7 1/2-inch Almond Dacquoise, plus 12 Almond Dacquoises, for serving
  • 1/4 teaspoon cream of tartar
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Deep-Dish Pumpkin-Meringue Pie

Time:8 hours 10 mins
Ingredients
  • 3 large eggs
  • 1 small disk Pate Brisee
  • 2 cups granulated sugar
  • 8 large egg whites, room temperature
  • 1 can (15 ounces) pure pumpkin puree
  • All-purpose flour, for surface
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • Coarse salt
  • 1/4 teaspoon freshly grated nutmeg
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Banana Split Bombe

Ingredients
  • 2 quarts vanilla ice cream, softened
  • 8 ounces semisweet chocolate, chopped
  • 2 tablespoons vegetable shortening
  • 12 ounces semisweet chocolate, chopped
  • 1/4 cup chopped pistachios, for garnish
  • 1 very ripe banana, mashed (1/2 cup)
  • 1 cup heavy cream
  • 2 pints pistachio ice cream, softened
  • 2 pints chocolate ice cream, softened
  • Banana Cake
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Pesche Con Crema (Peaches with Cream)

Ingredients
  • 3 3/4 cups all-purpose flour
  • 1/2 cup light rum or 6 tablespoons Italian maraschino liqueur plus 2 tablespoons peach schnapps
  • 2 cups whole milk
  • 1 tablespoon baking powder
  • Zest of 1 lemon, removed in large strips with a vegetable peeler
  • Red and yellow food coloring
  • 3 large eggs
  • 4 large egg yolks
  • 1 cup sugar, or more as needed for coating
  • 3/4 cup sugar
  • 3/4 cup sugar
  • Fresh peach leaves or decorative sugar or chocolate leaves
  • 1/4 cup unbleached all-purpose flour
  • 3/4 cup milk
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • Grated zest of 1 lemon
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Peanut, Caramel, and Chocolate Tart

Time:2 hours 30 mins
Ingredients
  • 7 ounces semisweet chocolate (preferably 56 percent cacao), chopped
  • 1 box (9 ounces) chocolate wafer cookies, finely ground (2 1/3 cups)
  • 8 ounces cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 1 tablespoon granulated sugar
  • 1/2 cup confectioners' sugar
  • 1 cup heavy cream
  • 1/4 cup water
  • Salt
  • 1 cup heavy cream
  • Salt
  • 1 1/4 cups smooth peanut butter
  • 1 stick unsalted butter, melted
  • 1/3 cup creme fraiche
  • 1 cup roasted salted peanuts
  • 1/2 teaspoon pure vanilla extract
  • 1 cup heavy cream
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Zuccotto

Ingredients
  • Vanilla Sponge Cake
  • 4 ounces hazelnuts, plus more for garnish
  • 2 cups chilled heavy cream
  • Chocolate Ganache Icing
  • 1/2 cup granulated sugar
  • Vanilla Bean Creme Anglaise
  • 4 ounces coarsely chopped chocolate-covered toffee bars, such as Skor or Heath, plus more for garnish
  • 1/4 cup confectioners' sugar
  • 1/4 cup water
  • 1/4 cup framboise or other raspberry liqueur (If omitting liqueur, substitute 1/4 cup water)
  • 1 pint raspberries, plus more for garnish
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