These individual layered desserts combine the flavors of tiramisu and cannoli: rich chocolate, sweet and creamy ricotta, tender coffee-soaked cake, pistachios, and candied orange peel. Leftover sponge cake can be…
This sweet and tangy cake is served with a summery topping that combines fresh, ripe strawberries with bright mint and a surprising ingredient: jícama, which adds a wonderful crunch.
This versatile cake is a great base for other desserts, from a lemony roulade to chocolate-orange trifles to a decadent White Forest cake. It always comes out light and springy,…
This versatile sponge cake can be used to make all sorts of desserts from simple trifles to ornate layer cakes and roulades.
While you can use store-bought candied orange peel in the Chocolate Orange-Ricotta Trifles, making your own candied zest is easy and quick, and—more important—has a fresher flavor. It is a…
This impressive spin on a Black Forest cake uses sweet white chocolate instead of dark chocolate. The cake and cherries can be prepared ahead, but the white chocolate mousse has…
Loads of ground bittersweet chocolate and walnuts held together with meringue produce a moist, deceptively light cake with a speckled (tweedy) appearance and intense chocolate flavor—without flour or even egg…
Rich, sweet, smooth milk chocolate pudding in a crunchy crust with a touch of salt, topped with slightly tangy whipped cream and salted peanuts.
An ice cream float made with beer may not be a new idea to craft beer fans and brew pub regulars, but it’s too good not to go mainstream. And…
German Chocolate Cake isn’t actually German. It’s named for Samuel German, the creator of a chocolate bar for Baker’s Chocolate Company that became the original cake recipe’s star ingredient back…
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