Mascarpone

Dolce all'Amaretto Though this is nothing like the Treviso-born tiramisù popularized across the world, we've christened it with the same name because it's just as much a "pick-me-up." The hazelnut cookies soak up the sweet vermouth and are layered with the creamy, whipped mascarpone. Since no cooking is necessary, it is perfect for summer entertaining.

This dessert had its heyday on American menus about 15 years ago, and it turns up a little less frequently these days. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and restaurants.

This recipe can be prepared in 45 minutes or less.

This dessert has a baked chocolate-cookie crust and a chilled light-and-fluffy filling of pureed fresh raspberries folded into whipped mascarpone cheese.

Active time: 30 min Start to finish: 1 1/4 hr

As Italian restaurants continue to grow in popularity, so does tiramisù. We updated this dessert made of triple cream cheese from Italy (mascarpone), ladyfingers, espresso and cocoa powder by adding nuts and tangerine juice and serving it frozen.

In a fresh interpretation of the classic Italian dessert, we've replaced the traditional chocolate and coffee with berries and fruit liqueur. For a garnish, we like the looks of fresh berries, but we used frozen berries in the filling to keep it moist. They're also more uniform in flavor--and less expensive.

The coconut tuiles (cookies) that go into this layered dessert (left) are delicate, so the recipe provides for quite a few extras to allow for breakage. Tuiles are also terrific with ice cream. The syrup gets an interesting (and delicious) kick from nontraditional dessert ingredients like black peppercorns and a jalapeño chili.

Italy's sweet and buttery-smooth mascarpone cheese adds flavor and creaminess. Begin this cheesecake at least one day ahead.

Yes—vinegar and berries: The mellow balsamic, sweet strawberries, and rich mascarpone come together beautifully.

Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.

Sprinkling this creamy custard with powdered sugar and then placing the dessert under the broiler gives it a delicate crust. Serve with crisp gingersnap cookies.