Pistachio Pavlova with Rhubarb Cream
Baker Gesine Bullock-Prado puts a spring spin on the traditional pavlova, folding nutty pistachios into the crisp and chewy meringue and mixing tangy rhubarb and strawberries into the cream that’s piled on top.
Triple-Cheese Cheesecake with Amaretti Crust
This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.
Skillet Biscuits with Berries
This tart and super fruity summer dessert cooks mostly on the stovetop, with just a quick finish under the broiler to caramelize the biscuits.
S'mores Bars with Marshmallow Meringue
These crazy-delicious bars from Savannah bakers Cheryl and Griffith Day feature a salty, crunchy graham cracker crust topped with a rich chocolate filling and fluffy, light, marshmallowy meringue.
Honey-Nut-Oat Crumble Topping
Joanne Chang sweetens her crunchy crumble with honey instead of sugar.
Tres Leches Cake
Star chef José Andrés makes a delicately light and sweet version of tres leches, the classic chilled cake soaked in three kinds of milk: evaporated milk, sweetened condensed milk and heavy cream.
Vanilla Ice Cream Bread Pudding with Whiskey Caramel
This genius bread pudding is made with melted vanilla ice cream, eliminating the need to make a custard.
Coconut Cream Pie
Every part of this fluffy pie from pastry chef Kierin Baldwin has coconut: the crust, the filling and the topping.
Grilled Chocolate Sandwiches with Caramel Sauce
Autumn Martin makes grilled chocolate sandwiches that are crisp, gooey and deliciously messy, especially when they’re dipped in a warm caramel sauce.
Chef Matt Danko uses his father’s recipe to make sharlotka, a deliciously light and fluffy Russian apple cake.
Goo Goo Pie Parfaits
This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired by the Goo Goo Cluster candy bar. The dessert’s creator, Rebecca Masson, is known for reimagining childhood sweets with exquisite French technique.
Double-Chocolate Cookie Crumble
This addictive chocolate crumble from pastry chef Nicole Krasinski is crisp, light and deeply chocolaty, with a nice saltiness to it. It's perfect on ice cream but also insanely good on its own.
Lemony Frozen-Yogurt Terrine with Blueberries and Mango
This stunning, make-ahead frozen treat, made with fat-free yogurt, fresh fruit and turbinado sugar, is delightfully creamy.
Chocolate Cupcakes with Caramel Ganache and Coconut
It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel frosting and flaky coconut.
Baked Alaska Birthday Cake
This ultimate birthday cake features three flavors of ice cream, moist chocolate cake, nutty ganache and fluffy meringue.
Peach Crisp with Brown Butter Crumble
Pastry chef Kierin Baldwin uses three kinds of sugar in her crispy crumble topping, giving it deep flavor and a super texture.
Maple Semifreddo with Toasted Pecans
Pastry chef Kierin Baldwin makes this insanely delicious, richly flavored, supercreamy semifreddo with a mix of maple syrup and maple sugar.
Fresh figs and almond paste are the secret to these moist free-form tarts.
This creamy, tangy, brightly flavored pudding is from Cheryl Day of Back in the Day Bakery in Savannah, Georgia.
Plum Upside-Down Cake
This pretty cake from pastry chef Joanne Chang is moist and buttery, with plenty of sweet and tangy caramelized plums on top.