This elegant dessert was inspired by Vienna's Spanische Windtorte, a giant meringue shell filled with cream and berries. The sauce is a colorful and delicious accompaniment; if there is some left over, use it on pancakes, waffles or ice cream.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.