Cuisine: Dessert
Rhubarb Tart
Take these precious next few months to familiarize yourself with the Rhubarb plant. While naturally bitter (and toxic if you eat the leaves!), this celery-like root will add that spring-time punch of color you crave to any dessert. This tart is subtle in its flavors which is perfect for a warm, May evening and the lattice cover will always wow, however you do not need to be that intricate if you don’t want to. I also took it upon myself to add a dash of rum to the frangipane when I added the vanilla—because why not?
By - Prep: 45 mins
- Cook: 45 mins
Lemon Pavlova
My daughter Zoe made this Lemon Pavlova. Everyone at the table said it was the best dessert they had ever had. It really is amazing. It's a recipe from Nigella Lawson. The amounts are converted into ounces. All I can say is that you MUST make this!
- Yields: 8 - 12 Servings
Lisette’s Pear Torte
This recipe was first published in 1983, Marian Burros’s plum torte (which my cousin Lisette changed to Pear) has become one of the most popular recipes in the history of The Times, and it’s no mystery why. There are so many things to love: It’s easy, it’s practically no-fail and it’s endlessly adaptable.
- Prep: 20 mins
- Cook: 1 hr
- Yields: 8 Servings
Chocolate and Orange Mousse Cake
My daughter Zoe made this decadent flourless Chocolate and Orange Mousse Cake. The cake is topped with a rich mousse. She also added candied oranges to the top.
- Prep: 35 mins
- Cook: 40 mins
- Yields: 10 Servings
Chocolate Espresso Mousse
This Chocolate Espresso Mousse is an elegant, smooth, airy and chocolatey dessert. It's a great make-ahead dessert for a dinner party.
- Prep: 10 mins
- Cook: 1 hr
- Yields: 8 Servings
Jamaican Pound Cake
This Jamaican Pound Cake is an old recipe I found in my mother-in-law's cupboard. It's made from a boxed pound cake mix with the addition of rum, bananas, sour cream and almonds. It's super simple and so good!
- Prep: 10 mins
- Cook: 1 hr 10 mins
- Yields: Makes 1 loaf cake
Chocolate Cloud Cake
This Chocolate Cloud Cake from Nigella Lawson is light as a feather! It's a rich flourless (gluten-free) chocolate cake that is topped with fluffy whipped cream.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 8 Servings
Hot Fudge Sauce
A friend of mine gave me three 4 pound chocolate bars. That's a lot of chocolate. Hot Fudge Sauce seemed like a good use for it. Let me tell you, it was seriously delicious! I will be making more very soon.
- Prep: 10 mins
- Cook: 10 mins
- Yields: Makes 2 cups
Lemon & Earl Grey Tart with Buttermilk Chantilly
This tart’s beautiful color, texture, and flavor is what intrigued me enough to make up for the lengthy, labor-intensive process. Originating in France, this dessert is one of those where you will have to measure everything, and I mean everything, with a scale. After an entire afternoon in the kitchen, this whole process comes to light once the deliciously sweet raspberry puree is drizzled over a light and fluffy buttermilk Chantilly. If you have ventured this far, I promise you will have the fruits of your labor to enjoy and a very impressive display, indeed.
Cranberry Upside-Down Cake
You've got to try this Cranberry Upside-Down Cake. It's simple and deliciously tangy. Great for the holidays or any time of the year. I pairs well with sweetened whipped cream. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
- Prep: 20 mins
- Cook: 1 hr
- Yields: 8 Servings
