Desserts

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Tropical Jackfruit–Ginger Ale Sorbet with Charred Pineapple
Chef Sam Fore of the pop up Tuk Tuk Sri Lankan Bites in Lexington, Kentucky, created this summer fruit dessert recipe for an icy, quenching sorbet of jackfruit, pineapple, and ginger ale. The sorbet has become an ever-present treat at her summer pop-up dinners, combining pineapple and jackfruit, both popular in Sri Lanka, with the spicy flavors of Ale-8-One, a Kentucky ginger ale.
Mini Mangonada Floats
Mango float, or mango royale, is a beloved Filipino icebox cake that consists of layers of graham crackers, sweetened whipped cream and fresh mango. For a twist, Abi Balingit wanted to combine the spicy and tangy flavors of one of her favorite summertime desserts, Mexican mangonadas, with this Filipino classic. It's ideal to use Philippine or Carabao mangoes, but if you can't find them in season at your local grocery store, red and Tommy Atkins mangoes will work. This no-bake recipe is perfect for serving in individual portions at a party. Feel free to make it the night before, so the mini trifles are ready to go for your festivities.
Ube Basque Cakes
These tender and flaky mini cakes created by the dynamic duo of Timothy Flores and Genie Kwon at Kasama, a modern Filipino bakery and restaurant in Chicago, highlight the cultural phenomenon of ube, a purple tuber native to the Philippines. To make the cakes, Kwon uses a technique for shaping the batter into rounds rather than piping the batter into a baking vessel as sometimes done for traditional Gâteau Basque, making it easier to make lots of the mini Basque cakes. "[Making] flat discs is more efficient and ergonomic," she notes. "It might not make much of a difference when you are making a dozen, but when you're making hundreds, it is a game changer." The buttery cakes are filled with a creamy and mildly sweet ube pastry cream and tart huckleberries, and are finished with a sprinkling of powdered sugar. (At Kasama, the shape of the powdered sugar is in the shape of the sun design from the flag of the Philippines). If you can't source fresh ube, store-bought ube jam (ube halaya) can be used instead.
American Buttercream
If you're looking for a rich and creamy frosting that comes together in just minutes, pastry chef Paola Velez's American Buttercream is the way to go. Velez makes hers in a stand mixer, but you could also easily make this using a handheld mixer. On its own, the frosting tastes sweet and buttery—if you want more flavor, try adding a little vanilla extract or lemon zest.
Lemon-Olive Oil Cream Meringue Tart
Rating: Unrated 2
With a shortbread-like tart crust, a rich lemon-olive oil cream filling, and an Italian meringue topping, this tart by acclaimed pastry chef Claudia Fleming feels like a luxurious take on lemon meringue pie. It's ideal for any occasion you want to cap off with an impressive dessert.
Lemon-Olive Oil Semifreddo with Blueberry Compote
Even with rich lemon cream as its base, this tart, sweet semifreddo from famed pastry chef Claudia Fleming retains its light texture and flavor after it is frozen. Semifreddos do not harden when they freeze, so there's no need to let this soften before serving it. You can make the semifreddo up to three days in advance of serving; the compote could be made one day in advance and kept in the fridge.
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Italian Buttercream
Pastry chef Paola Velez makes her Italian Buttercream by starting with a thick, glossy meringue made with egg whites and sugar syrup. She then gradually incorporates softened butter, beating it until everything turns into a light and fluffy frosting. To make sure her meringue is light and airy, Velez wipes down the inside of the mixer bowl, the whisk attachment, and saucepan with a paper towel that has a splash of white vinegar on it to be sure they're extra clean. (Even a little bit of oil or butter in the bowl will prevent the egg whites from whipping up into the pillowy peaks needed to make this creamy buttercream.) The citric acid adds a touch of brightness, helping to balance the richness of the frosting.
Tunisian Brik Breakfast Pastry
Brik is a very thin, brittle pastry that shatters with each bite. It's used in Tunisian cooking, and here, is the base for a breakfast pastry stuffed with egg, potato, roasted fennel, and creamy, salty feta. Brik is easy to make, but if you prefer, you can swap in two sheets of frozen phyllo dough that have been thawed and brushed with olive oil before being layered together (phyllo will brown a little faster than homemade pastry). Fry these pastries in batches so the brik doesn't get soggy and tear. Using cold eggs is the secret to the yolks remaining runny after cooking; warmer eggs will yield a firmer yolk. The green harissa served alongside is herby, spicy, and bright; serve any leftover harissa with eggs, grilled meats, or on a sandwich.
Raspberry-Hibiscus Sorbet

The two main ingredients in sorbet are fruit and sugar—there's no dairy in sight. (In fact, the thing that differentiates a sorbet from a sherbet is that sherbet contains milk or cream.) This sorbet by chef and ice cream maker Fany Gerson has a creamy texture thanks to the addition of corn syrup or honey, which increases the sugar content and helps make the final product richer, less icy, and more scoopable. Bright and airy, with the perfect balance of creamy and tart from the raspberries, this sorbet makes for a great palate cleanser. With just the right amount of a floral hit from the hibiscus, this is a super-refreshing summertime treat.