Strawberry

Biscotti would be great for dipping, too.

"I’ve been cooking since I was twelve, and my husband, Bruce, picked it up during a "Mr. Mom" phase after our second daughter was born," writes Renee Davis of Cadiz, Ohio. "We have a great time coming up with recipes together. If he concocts a dish, I’ll taste-test it, and vice versa. Some of our best (and worst) dishes have been the result of enthusiastic experimentation. I used to serve fresh fruit with a cream-cheese-and-marshmallow dip as an easy dessert after big barbecue meals, but we improved on that by adding a cookie crust and ended up with an entirely new dish." Popular with kids and adults, this dessert pizza is incredibly easy to make. Top with your favorite summer fruit.

These parfaits (or budini — Italian for "puddings") of ultra-creamy mascarpone layered with Marsala-soaked strawberries perfectly illustrate the way of dessert in Italy: utterly simple, not too sweet, and delicious.

Since this cheesecake needs to chill for several hours, it's easiest to bake it a day ahead of time.

Begin making this cake one day in advance.

Don't worry — you won't need a giant oven for this king-size tart. It's made in 4 quadrants, baked one at a time. And because the recipe uses packaged puff pastry, it's fairly simple to prepare.

To make these ice pops nonalcoholic, substitute freshly squeezed orange juice for the tequila.

Larry Forgione serves this luscious dessert at An American Place, his renowned New York City restaurant. It's a great treat when local berries are in season.

Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments.

Caramelized Fresh Fruit These crackly-coated fruits bring back childhood memories of candied apples. I've given the Roman recipe here; in Venice, where they're coated with a thicker layer of caramel, they are called golosezzi veneziani. Set aside about 1/2 hour for the caramelizing and finish the procedure no more than 1 1/2 hours before serving so that the fruit remains crisp.

Any kind of smooth fresh cheese may be used to make coeur à la crème. Flavor will vary with the type of cheese used and also with the proportion of cream added. French fromage frais, English curd cheese, and American farmer cheese are all suitable for this dessert which should be prepared two days before serving.

This indulgent Cognac-spiked dessert fondue is perfect for a romantic evening by the fire.

Begin preparing this a day before serving.

You can decorate all the cones the same way or do each one differently. If time is short, simply use purchased ice cream.

Bright red berries and a sour cream topping make this luscious cheesecake a Christmas favorite at the Old Manor Estate & Hotel on Nevis. Begin preparing the dessert a day before you plan to serve it.

Strawberry shortcake meets the ice cream sundae: what a match. The rich and easy-to-make Fudge Sauce called for here is also used in the Chocolate-Hazelnut Waffles.