Dessert Recipes II
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Index of Recipes

Gelato Spazzacamino
Ginger Trifle
Greek Almond Cookies (Amygdalota)
Italian Rice Cake (Torta di Riso)
Impossible Pie
Indian Pudding
Key Lime Pie
Khir (Indian Rice Pudding with Cardamom and Nuts)
Kiwi Tart
Lady Baltimore Cake
Lamingtons
Lemon-Lime Sponge
Lemon Squares
Lime Meringue Pie (Pastel de Limon)
Marlborough Pie
Mexican Bread Pudding (Capirotada)
Mexican Wedding Cookies (Pastelitos de Boda)
Nanaimo Bars
Navajo Fry Bread
New York-Style Cheesecake
Nissetorta
Panna Cotta
Pastel de Tres Leches (Three Milks Cake)
Pavlova

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This is a recipe I discovered years ago in "The Classic Italian Cookbook" by Marcella Hazan. Sadly, the book is out of print, but this recipe lives on. Since my family seems to always have the required ingredients on hand, it has come to the rescue many times when a quick, elegant, and delicious dessert was called for. You really have to taste it to appreciate how the flavors in this recipe combine to form an unexpected and unique taste treat.
Gelato Spazzacamino

1 large scoop vanilla ice cream
1 Tbs (15 ml) Scotch whisky
1/2 tsp (2 ml) extremely finely ground espresso coffee beans*

* I have substituted finely ground regular coffee beans, and even instant coffee in a pinch.
Place the ice cream in a serving bowl, pour the Scotch whisky over it, and sprinkle with the coffee. Serves 1.

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Sweet cake, creamy custard, fluffy whipped cream... this dessert has it all. Use a store-bought gingerbread cake, use your favorite recipe, or substitute pound cake or any other firm, sweet cake.
Ginger Trifle

8 portions of gingerbread or other cake, cut into 1 1/2-inch (3 cm) cubes
1/4 cup (60 ml) sherry
2 ripe pears, peeled, cored, and diced
2 bananas, thickly sliced
2 oranges, peeled and segmented
2 eggs
1/4 cup (60 ml) confectioner's sugar
1 Tbs (15 ml) cornstarch (cornflour)
2 cups (500 ml) milk
1/4 cup (60 ml) finely chopped candied ginger
1/2 tsp (2 ml) vanilla extract
3/4 cup (180 ml) heavy cream, whipped with
2 Tbs (30 ml) confectioner's sugar
Finely chopped candied ginger for garnish
Candied cherries, halved, for garnish

Arrange the cake cubes in the bottom of a large glass bowl, sprinkle with the sherry, and top with the fruit. Whisk together the eggs, sugar, and cornstarch in a sauce pan. Whisk in the milk and bring to a simmer over moderate heat, whisking constantly. Stir in the candied ginger and vanilla and allow to cool to room temperature. Spoon the custard over the fruit and cake and chill until set, at least 2 hours. Top with whipped cream, sprinkle with additional candied ginger, and decorate with candied cherry halves. Serves 8.

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Pastries and sweets that contain no butter or eggs are in high demand during Lent in Greece, and although there are many versions of these sweet treats, this no-bake version is one of the easiest and tastiest.
Greek Almond Cookies (Amygdalota)

1 lb (450 g) blanched almonds finely ground in a food processor (about 2 1/2 cups, 625 ml)
1 1/2 cups (375 ml) granulated sugar
1/2 cup (125 ml) water
2 Tbs (30 ml) orange flower water* or rose water* plus additional
Confectioner's sugar for dusting

* Available in finer supermarkets and Middle Eastern specialty shops

Combine the ground almonds, sugar, water, and orange flower water in a heavy pot over moderate heat. Cook, stirring with a wooden spoon, until the mixture no longer sticks to the pan, about 5 to 8 minutes. Let the mixture cool slightly. Moisten your fingers with orange flower water and shape the almond mixture into any shapes you like - small pear-shaped pyramids are traditional. Dust with confectioner's sugar to cover completely. Makes about 4 dozen.

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Italians rarely serve more that cheese and fruit for dessert, and elaborate, baked concoctions are typically reserved for special occasions. This classic cake from Bologna is an Easter treat, and it has become a favorite in my family where we enjoy it at any time of year.
Italian Rice Cake (Torta di Riso)

4 cups (1 L) milk
1/4 tsp (1 ml) salt
2 - 3 strips of lemon peel, yellow part only
1 cup (250 ml) sugar
1/3 cup (80 ml) uncooked rice, preferably arborio or other short-grained variety
4 eggs
1/2 cup (125 ml) blanched almonds, toasted and chopped
1/2 cup (125 ml) candied citron or mixed candied fruits, chopped
2 Tbs (30 ml) rum (optional)
Butter and unflavored bread crumbs

Bring the milk, salt, and lemon peel to a boil in a saucepan over moderate heat. Add the rice and stir. Reduce the heat to the lowest setting and simmer uncovered for 2 1/2 hours, stirring occasionally, until the mixture is dense and pale brown. Remove and discard the lemon peel and set aside to cool. Beat the eggs gently in a mixing bowl and add the rice mixture a little at a time, stirring to incorporate. Add the almonds, citron, and the optional rum, mixing to combine thoroughly. Generously butter the bottom and sides of a 6x9 inch (15x23 cm) cake pan and coat with bread crumbs. Pour the batter into the pan and bake in a preheated 350F (180C) oven for 1 hour. Allow the cake to cool before inverting onto a serving plate. Allow to rest at room temperature at least 24 hours before serving. Will keep, covered and refrigerated, for up to 1 week. Serves 6 to 8.

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The title of this British recipe refers not to the difficulty in making it (it's really quite easy), but to the fact that it makes its own crust, filling, and topping.
Impossible Pie

4 eggs
4 Tbs (60 ml) unsalted butter at room temperature
1 cup (250 ml) sugar
1/2 cup (125 ml) self-rising flour
1/4 tsp (1 ml) salt
2 cups (500 ml) milk
1 cup (250 ml) shredded unsweetened coconut
1 tsp (5 ml) vanilla extract

Combine all ingredients in an electric blender or food processor and blend just until thoroughly mixed. Pour into a buttered pie pan and bake in a preheated 350F (180C) oven for 1 hour. Allow to cool and serve chilled or at room temperature. Serves 4 to 6.

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The "Indian" in the name of this dish refers to the corn rather than the inventors of the dish. In 17th century English, the word "corn" was used to describe any grain, and "Indian corn" was used to differentiate this New World crop from other grains. In England they soon began to refer to it as maize, a term they borrowed from the Spanish maíz, but the colonists persisted in calling it "Indian corn." Eventually the "Indian" part was dropped and we Americans now refer to simply as "corn." The corns grown by the early colonists were primarily red and brown in color (the yellow and white varieties were developed later), and this dessert was notorious for its rich, blood red color.
Indian Pudding

5 cups (1.25 L) milk
1/3 cup (80 ml) cornmeal
3/4 cup (180 ml) molasses
4 Tbs (60 ml) butter
3 Tbs (45 ml) sugar
1 tsp (5 ml) ground ginger
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) salt
1/2 cup (125 ml) raisins (optional)

Combine 4 cups (1 L) of the milk and the cornmeal in a pot set over another pot full of simmering water. Bring to a simmer and cook for 15 minutes, stirring frequently. Stir in the remaining ingredients and pour into a greased baking dish that is deeper than it is wide. Bake in a preheated 300F (150C) for 1 hour. Pour the remaining 1 cup (250 ml) milk over the pudding without stirring and bake an additional 2 hours. Serve hot or warm with cream or ice cream if desired. Serves 6 to 8.

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Key limes are not widely available, but bottled key lime juice isn't quite so hard to find. If the bottled juice is available in your supermarket, please leave it there and use the fresh juice of regular limes instead.
Key Lime Pie

1 9-inch (23 cm) pastry or Graham cracker pie crust
4 eggs, separated
1 can (14 oz, 390 g) sweetened condensed milk
1/3 cup (80 ml) freshly squeezed lime juice
A pinch of salt
A pinch of cream of tartar (tartaric acid)
1/4 cup (60 ml) powdered (confectioner's) sugar

Prebake the pie crust in a 350F (180C) oven until light golden brown. Remove the crust from the oven but leave the oven on. Beat the egg yolks slightly and beat in the condensed milk and the lime juice. Pour into the warm pie crust and bake an additional 10 to 15 minutes, until the filling is slightly firm. Meanwhile, beat the egg whites, salt, and cream of tartar until foamy. Whisk in the sugar and continue whisking until the mixture is shiny and stiff peaks form. Cover the pie with the meringue, making sure the meringue touches the crust all around the edges. Bake until the meringue is lightly browned, 10 to 15 minutes. Cool on a wire rack and refrigerate. Serve chilled. Makes 1 pie to serve 6 to 8.

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Good old-fashioned rice pudding is one of my favorites, and this one has an aroma and a taste that hints of far away places. This recipe is not as firm as the rice pudding you are probably familiar with, but it is the perfect finish to a fiery Indian meal.
Khir (Indian Rice Pudding with Cardamom and Nuts)

8 cups (2 L) milk
1/2 cup (125 ml) uncooked basmati or other long-grained white rice
1 cup (250 ml) sugar
1/2 cup (125 ml) finely chopped unsalted blanched almonds
1/4 tsp (1 ml) ground cardamom
1 tsp (5 ml) rose water (optional)*
1/4 cup (60 ml) unsalted, sliced blanched almonds, lightly toasted

* Available in most gourmet shops and Asian specialty markets

Bring the milk to a boil over high heat in a 5 to 6 quart (5-6 L) saucepan, stirring constantly to prevent a skin from forming on top. Reduce the heat to moderate and continue to boil for 30 minutes, stirring occasionally. Add the rice and cook an additional 30 minutes, stirring frequently, until the rice has almost disintegrated. Add the sugar and finely chopped almonds and stir for 15 minutes over low heat until the pudding is thick enough to coat the back of a spoon heavily. Remove from the heat, add the cardamom and optional rose water, and pour into a 7 by 12 inch (20x30 cm) baking dish, spreading it with a spatula so the top is smooth. Sprinkle with the toasted almonds and refrigerate for at least four hours, until it is thoroughly chilled and somewhat firm to the touch. Serves 10 to 12.

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If the truth be told, you can really top this tart with any fresh fruit. Kiwi fruit makes an attractive and colorful presentation, but so would sliced strawberries, plums, or peaches.
Kiwi Tart

1 9-inch (23 cm) pastry crust
1/4 cup (60 ml) sugar
2 Tbs (30 ml) cornstarch (cornflour)
1 1/4 cups (300 ml) milk
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) grated lemon peel
1 egg, lightly beaten
5 - 6 kiwi fruit, peeled and sliced
1/4 cup (60 ml) apricot preserves, warmed (optional)

Line the pie crust with wax paper or aluminum foil, fill with weights (rice or dried beans), and bake in a preheated 425F (220C) oven until lightly browned, about 10 minutes. Cool on a wire rack. Meanwhile, combine the sugar and cornstarch in a saucepan. Stir in the milk, lemon juice, lemon peel, and bring to a boil over moderate heat, stirring constantly. Stir several tablespoons of the milk mixture into the beaten egg, then stir the egg mixture into the custard. Stir constantly over low heat for 1 minute, until the custard thickens. Pour the hot custard into the pie shell and spread evenly. Cover the custard with plastic wrap and refrigerate until the custard sets, at least 2 hours. Arrange the kiwi slices on top of the custard and refrigerate until ready to serve. For a professional touch, brush the kiwi fruit with warm apricot preserves. Serves 6 to 8.

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American author Owen Wister, who also wrote "The Virginian," made this cake famous with the publication of his novel "Lady Baltimore" in 1906, in which the cake was a favorite at the Lady Baltimore Tearoom in Charleston, South Carolina. Many recipes exist for this cake, and most are rather complicated. Here is a simplified version.
Lady Baltimore Cake

For the cake:
1 cup (250 ml) butter
3 cups (750 ml) sugar
4 eggs
3 1/2 cups (875 ml) cake flour
4 tsp (60 ml) baking powder
1 cup (250 ml) milk
2 tsp (10 ml) vanilla
2 tsp (10 ml) almond extract
1/2 cup (125 ml) water

Beat the butter and 2 cups (500 ml) of the sugar together until light and fluffy. Beat in the eggs, one at a time. Sift the flour and baking powder together and add gradually to the butter mixture, alternating with the milk. Pour into two greased 11-inch cake pans and bake in a preheated 350F (180C) oven for 30 minutes. Combine the remaining cup (250 ml) of sugar with the water in a small saucepan and cook over moderate heat until the sugar is dissolved. Add the vanilla and almond extract and pour over the cakes after they are removed from their pans.
For the frosting:
2 cups (500 ml) sugar
2/3 cup (160 ml) water
2 egg whites, beaten stiff
2 tsp (10 ml) corn syrup (optional)
2 cups (500 ml) seeded raisins
2 cups (500 ml) chopped walnuts or pecans
12 figs, chopped
Almond and vanilla extract to taste

Combine the sugar, water, and optional corn syrup in a saucepan and bring to a boil over high heat. Boil for two minutes and pour slowly into the beaten egg whites, beating constantly. Add the remaining ingredients, folding gently. Spread between layers of the cake, and on the sides and top. Makes one 11-inch cake, to serve 8 to 12.

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These cakes, the Australian equivalent to the American cupcake, are named after Baron Lamington, governor of Queensland from 1896 to 1901, or possibly his wife who was reported to be very fond of them. Lamington Drives are a popular fund-raising technique throughout Australia today.

Lamingtons

3 eggs
1/2 cup (125 ml) sugar
1/2 cup (125 ml) self-rising flour
1/4 cup (60 ml) cornstarch (cornflour)
1 1/2 cups (375 ml) powdered sugar (icing sugar)
1/4 cup (60 ml) cocoa powder
1/4 cup (60 ml) hot water
1 1/2 cups (375 ml) desiccated coconut

Grease a square or rectangular cake pan. Preheat oven to 350F (180C). Beat eggs in a small bowl with an electric mixer for 2 minutes or until pale. Add sugar and beat until well combined. Fold in sifted flour and cornstarch with a spoon. Pour into prepared pan, bake for 20 minutes or until golden. Turn onto wire rack to cool. Cut cake into 3-inch (7 cm) squares. Sift icing sugar and cocoa into a bowl, stir in the water. Dip cake squares into the cocoa mixture and roll in coconut. Allow to set on a wire rack. For those with a really sweet tooth, before dipping the cakes into the cocoa mixture you can split the cake and put a layer of strawberry jam/whipped cream inside first.

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This old-fashioned dessert separates into a creamy custard with a cake-like topping as it cooks.
Lemon-Lime Sponge

1 cup (250 ml) sugar
1/4 cup (60 ml) all-purpose flour
1/4 tsp (1 ml) salt
2 Tbs (30 ml) fresh lemon juice
2 Tbs (30 ml) fresh lime juice
2 tsp (10 ml) grated lemon zest
1 tsp (5 ml) grated lime zest
3 eggs, separated
1 cup (250 ml) milk
1 Tbs (15 ml) melted butter

Combine the sugar, flour, and salt in a mixing bowl and stir in the juices, zest, egg yolks, milk, and butter. In a separate bowl, beat the egg whites until stiff peaks form. Fold into the lemon mixture and pour into a greased 6-cup (1.5 L) bowl or soufflé dish. Place in the slow cooker and add enough water to come 1 inch (3 cm) up the side of the bowl. Cover and cook on high heat for 2 to 3 hours, until the top is light and fluffy and set. Alternately, place in a bain marie and bake in a preheated 350F (180C) oven for 30 minutes. Serve warm or at room temperature. Serves 4 to 6.

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With its shortbread crust and creamy tart filling, these little delights are among my favorites. Please bake a double batch if I'm anywhere near when they come out of the oven.
Lemon Squares

For the crust:
1/4 lb (110 g, 1 stick) cold unsalted butter cut into
1/2-inch (1 cm) cubes
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) packed brown sugar
1/2 tsp (2 ml) salt

For the filling:
3 eggs
3/4 cup (180 ml) sugar
6 Tbs (90 ml) lemon juice
The grated zest of 2 lemons
3 Tbs (45 ml) all-purpose flour
1/4 tsp (1 ml) baking powder
Powdered (confectioner's) sugar for garnish (optional)

Combine the ingredients for the crust in an electric food processor and pulse until the mixture resembles coarse bread crumbs. Place in a greased 8x8-inch (20x20 cm) baking pan and press to cover the pan evenly. Bake in a preheated 350F (180C) oven until golden brown, about 15 minutes. Remove from the oven and set aside.
To make the filling, beat the eggs and sugar until the sugar is dissolved. Add the remaining ingredients and beat until thoroughly mixed. Pour into the baked crust (it's okay if the crust is still warm) and return to the oven just until the filling is set, about 20 minutes. Cool on a wire rack before cutting into 2-inch (5 cm) squares, and dust with powdered sugar if desired. Makes 16 squares.

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Everyone loves lemon meringue pie, and in Puerto Rico they take advantage of local limes to give it a tropical twist. Take this to your next pot-luck supper, and when people ask, tell them you got the recipe on your last trip to San Juan.
Lime Meringue Pie (Pastel de Limon)

1 9-inch (22 cm) pie crust, your favorite recipe or packaged

For the filling:
3/4 cup (180 ml) cornstarch (cornflour)
4 egg yolks (reserve the white for the meringue)
2 1/2 cups (675 ml) water
1/4 cup (60 ml) fresh lime juice
2 cups (500 ml) sugar
1 tsp (5 ml) salt
4 Tbs (60 ml) butter

For the meringue:
4 egg whites
1/4 tsp (1 ml) baking powder
1 cup (250 ml) sugar
1 Tbs (15 ml) fresh lime juice

Bake the pie crust in a preheated 350F (180C) oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.
Combine the cornstarch and 1 cup (250 ml) of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
Beat the egg whites until stiff. Add the remaining meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350F (180C) oven for about 15 minutes, until light golden brown. Overcooking will cause the meringue to crack when serving. Cool and refrigerate before serving. Makes one 9-inch pie to serve 6 to 8.

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Though the origin of this pie's name is not known, it has been a favorite in Massachusetts for at least 150 years and is often found on the Thanksgiving table.
Marlborough Pie

4 eggs, beaten
1 cup (250 ml) applesauce
1 cup (250 ml) sugar
1 cup (250 ml) heavy cream
1/4 cup (60 ml) sweet sherry
3 Tbs (45 ml) lemon juice
2 Tbs (30 ml) melted butter
1/4 tsp (1 ml) freshly grated nutmeg
A 9-inch (23 cm) pastry pie shell

Whisk together the eggs, applesauce, cream, sherry, lemon juice, butter, and nutmeg and pour into the pie shell. Bake in a preheated 400F (200C) oven for 10 minutes, reduce the heat to 325F (165C) and bake for 45 minutes more. Cool until the filling sets before serving. Serves 6 to 8.

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Here's a traditional Mexican dessert, similar to many other bread puddings found around the world, but the combination of spices and the use of cheese make this one unique.
Mexican Bread Pudding (Capirotada)

2 cups (500 ml) brown sugar, firmly packed
4 cups (1 L) water
1 cinnamon stick, about 4 inches (10 cm)
1 clove
6 cups (1.5 L) French bread, cut into 1/2-inch (1 cm) cubes and toasted in the oven until dry
3 apples, peeled, cored, and sliced
1 cup (250 ml) raisins
1 cup (250 ml) chopped blanched almonds
1/2 lb (225 g) Monterey jack, Muenster, or other mild
cheese, cut into 1/2-inch cubes

Combine the brown sugar, water, cinnamon stick, and clove in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes. Meanwhile, place a layer of the bread cubes in the bottom of a greased oven-proof baking dish. Add a layer of apples, raisins, almonds, and cheese. Repeat until all the ingredients are used. Remove the cinnamon and clove from the syrup and pour over the bread mixture. Bake in a preheated 350F (180C) oven for 30 minutes. Serves 6 to 8.

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Back when I had a "real job" as a high school Spanish teacher, I would occasionally let my students bring Hispanic dishes they had cooked at home for a fiesta in the classroom. This was everyone's favorite.
Mexican Wedding Cookies (Pastelitos de Boda)

2 cups (500 ml) flour
1/2 cup (125 ml) powdered (confectioner's) sugar, plus additional for dusting
1 cup (250 ml) finely chopped pecans or walnuts
A pinch of salt
1/2 lb (225 g) unsalted butter
1 tsp (5 ml) vanilla extract

Combine the flour, 1/2 cup (125 ml) sugar, nuts, and salt in a mixing bowl. Beat in the butter and vanilla until the mixture forms a ball. Shape into 24 patties and place on a lightly greased cookie sheet. Bake in a preheated 350F (180C) oven for about 30 minutes, until light golden brown. Cool slightly on a wire rack and dust generously with powdered sugar. Makes 24 cookies.

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These are named (for reasons not entirely understood) for the city of Nanaimo (pronounced nuh-NYE-moe) in British Columbia, and are available to varying degrees throughout Canada. Assuming that you have never had a Nanaimo bar before, I'll tell you this: they're the best thing you've never had.

Nanaimo Bars

Note: This recipe calls for an uncooked egg. If salmonella contamination is a concern to you, please use a pasteurized egg or egg substitute.
For the base:
1 egg
2 oz (2 squares, 56 g) semi-sweet chocolate, melted in a double boiler or microwave
2 cups (500 ml) graham cracker crumbs
1 cup (250 ml) shredded coconut
1/2 cup (125 ml) butter at room temperature
1/2 cup (125 ml) finely chopped walnuts (optional)
2 Tbs (30 ml) sugar
1 tsp (5 ml) vanilla extract

Combine all ingredients and press into a 9-inch (23 cm) square pan. Chill.
For the filling:
1/4 cup (60 ml) butter at room temperature
3 Tbs (45 ml) milk
2 Tbs (30 ml) instant vanilla pudding or 2 Tbs (30 ml) cornstarch (cornflour) and a drop of yellow food coloring
2 cups (500 ml) powdered (confectioner's) sugar

Whisk together the butter, milk, and instant pudding. Blend in the powdered sugar and spread over base. Chill at least 15 minutes.
For the glaze:
4 oz (4 squares, 112 g) semi-sweet chocolate, melted in
a double boiler or microwave
1 Tbs (15 ml) butter at room temperature

Combine chocolate and butter and stir until combined. Spread over the custard layer and chill. Cut into 1 1/2 inches (4 cm) squares and serve chilled. Makes 36.

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I promise it is one of the tastiest breads you have ever had.
Navajo Fry Bread

3 cups (750 ml) flour
3 Tbs (45 ml) lard or vegetable shortening
1 Tbs (15 ml) baking powder
1/2 tsp (2 ml) salt
3/4 cup (180 ml) warm water
Lard of vegetable shortening for frying
Honey or preserves

Measure the dry ingredients into a deep mixing bowl. Add the lard and mix with your fingertips until the lard is in small pea size pieces. Add the water and knead at least 5 minutes until the dough is smooth and does not stick to the sides of the bowl. Cover with a dish towel and allow to rest for at least 30 minutes.
Melt enough lard or shortening in a heavy cast iron skillet so it is about 1 inch (2.5 cm) deep. Heat until it is about 350F (180) or until the surface shimmers. When hot enough, a small drop of dough will float to the surface and brown. Shape the dough into rounds about 6 to 8 inches (15 to 20 cm) in diameter and about 1/4 inch (5 mm) thick. Many cooks make a hole in the center of the bread with their finger. Drop into the fat, one at a time, and brown on both sides, turning only once. Serve hot with honey or preserves. Makes 4 to 6.

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Cheesecake lovers will tell you that the best cheesecakes are found in New York City. At least this cheesecake lover will. Once again, we Americans have our immigrant ancestors to thank for this All-American delight.
New York-Style Cheesecake

For the crust:
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated lemon zest
1 egg yolk
8 tbs (120 ml) butter, softened
About 2 Tbs (30 ml) water

Mix the flour, sugar, and lemon zest in a large bowl. Add the egg yolk and butter and blend with a fork. Work the mixture, adding a few drops of water at a time, until a dough is formed. Form into a ball, cover, and refrigerate for 1 hour. Roll one third of the dough on a floured surface into a 9 inch (23 cm) round and ease it into the bottom of a buttered 9 inch spring-form pan. This dough is fragile, so if it breaks just patch it back together. Roll the remaining dough in pieces and fit it against the sides of the pan, pressing the seams together as you go.
For the filling:
40 oz (1100 g) cream cheese, softened
1 1/2 cups (375 ml) sugar
3 Tbs (45 ml) all-purpose flour
2 tsp (10 ml) grated lemon zest
5 eggs
2 egg yolks
1/2 tsp (2 ml) vanilla extract
1/4 cup (60 ml) heavy cream

Beat the cheese, sugar, flour, and lemon zest in a large bowl until smooth. Beat in the eggs and yolks, followed by the vanilla and cream. Pour the cheese mixture into the crust and place on a heavy-duty baking sheet. Bake in a preheated 550F (290C) oven for 15 minutes. Reduce the oven temperature to 200F (90C) and bake 1 hour. Turn the oven off, open the oven door, and allow the cheesecake to cool for 30 minutes. Cake may be served chilled or at room temperature. Makes one 9-inch (23 cm) cake to serve 10 to 12.

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This recipe is not only one of my mother's favorite desserts, but it was given to her by one of her favorite people. Margareta White has been a true friend to all of us for over thirty years, and this recipe is only one of a million reasons we have to be thankful for her friendship.
Nissetorta

5 egg whites
8 oz (250 g) shelled almonds
1 cup (250 ml) sugar
Vegetable oil and bread crumbs for coating the baking pan

Beat the egg whites until stiff. Combine the almonds and sugar in a food processor or electric blender and process until the almonds are pulverized. Fold the almond mixture into the egg whites. Coat the inside of an 8 or 9 inch (20 to 22 cm) round cake pan with a thin coat of vegetable oil and coat with bread crumbs, or you may line the bottom and the sides of the pan with oiled parchment or wax paper. Pour in the egg white mixture and bake in a preheated 325F (160F) oven until golden brown, about one hour. Allow to cool for 5 to 10 minutes before inverting onto a cooling rack. Serve with whipped cream and/or fresh berries if desired. Serves 6 to 8.

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Panna cotta in Italian means "cooked cream." This eggless custard is often served with a fruit sauce, but I prefer mine plain, simple, and delicious.
Panna Cotta

1 cup (250 ml) milk
1 envelope (about 1 Tbs, 15 ml) unflavored gelatin
1 vanilla bean, split lengthwise
2 cups (500 ml) heavy cream
1/2 cup (125 ml) sugar
Raspberry, strawberry, or other fruit sauce (optional)

Place the milk in a saucepan and sprinkle the gelatin over the surface. Let sit for 5 minutes, then heat, stirring constantly, just enough to dissolve the gelatin completely. Add the vanilla bean, cream, and sugar and heat, stirring frequently, until wisps of steam rise from the liquid - do not boil. Remove from heat and let steep for 30 minutes. Remove the vanilla bean and pour the mixture into 4 to 6 custard cups. Refrigerate until set, at least 2 hours. Serve in the cups with a fruit sauce if desired. Serves 4 to 6.

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The tres leches refers to the fact that it uses evaporated, sweetened condensed, and regular milk. You can also make a close approximation of this cake by pouring the topping over your favorite pound cake.
Pastel de Tres Leches (Three Milks Cake)

Note: This recipe calls for uncooked egg whites. If salmonella contamination is a concern to you, simply eliminate the meringue topping.
For the cake:
1 1/2 cups (375 ml) all-purpose flour
1 Tbs (15 ml) baking powder
4 eggs, separated
1 1/2 cups (375 ml) sugar
1/2 cup (125 ml) milk

For the topping:
1 12-oz (335 g) can evaporated milk
1 14-oz (390 g) can sweetened condensed milk
2 cups (500 ml) milk
2 cups (500 ml) sour cream
1 cup (250 ml) sugar
1/2 cup (125 ml) hot water
1 tsp (5 ml) vanilla extract
3 egg whites
Strawberries and mint leaves for garnish (optional)

Sift the flour with the baking powder. In large bowl beat the egg whites until frothy. Add the sugar gradually, beating to form stiff peaks. Add the yolks one at a time. Slowly add the flour and milk. Pour the batter into a grease and floured 13x9x2-inch (33x23x5-cm) baking pan and bake in a preheated 350F (180C) oven until edges are golden brown, about 40 to 45 minutes. Remove from the oven and let cool on a wire rack.
For the topping, combine the milks and sour cream, stirring until smooth. Pour the topping over the cake and let sit until all the mixture is absorbed, 20 to 30 minutes. Combine the sugar, water, and vanilla in a small bowl, stirring to dissolve the sugar. Beat the egg whites until frothy. Slowly pour the sugar syrup over the egg whites, beating constantly, until the meringue forms stiff peaks. The meringue can be served immediately but is best made 24 hours ahead and chilled. To serve, cut cake into squares and spread meringue over each. Garnish with strawberries and mint leaves if desired. Serves 8 to 12.

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This dish is the center of a rivalry between Australians and New Zealanders, both of whom claim to have originated it. They do agree that it was named after the famous Russian ballerina Anna Pavlova during a visit to both of those countries in the late 1920s.
Pavlova

4 egg whites at room temperature
1 cup (250 ml) sugar
1 tsp (5 ml) white vinegar
1 tsp (5 ml) vanilla extract
1 cup (250 ml) heavy cream, whipped
Sliced fruit (kiwis, strawberries, bananas) for garnish

Beat the egg whites, sugar, vinegar, and vanilla together until very stiff, about 12 to 15 minutes. Place the mixture on a baking sheet lined with lightly oiled wax paper or aluminum foil, forming it into a slight mound. Bake in a preheated 300F (150C) oven for 40 minutes. Cool on a wire rack and place the meringue on a serving platter. Immediately before serving spread with the whipped cream and decorate with sliced fruit. Note: Individual servings may be made by making individual meringues. Serves 6 to 8.

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If there is one thing this little recipezine will be remembered for, I hope it will be for providing numerous healthy alternatives to sugar and fat-laden desserts that characterize the American diet. Here is another one for future gastronomes to study:

Peaches Chianti

4 - 6 large ripe freestone peaches
2 Tbs (30 ml) fresh lemon juice
2 Tbs (30 ml) sugar
1 cup (250 ml) Chianti or other full-bodied red wine
Biscotti for garnish (optional)

Cut the peaches into wedges. Combine all ingredients in a stainless steel or glass bowl and refrigerate covered for 8 to 24 hours. Serve peaches in wine glasses with a little of the wine mixture spooned over them. Serve with biscotti if desired. Serves 4 to 6.

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This is a classic upside-down cake, and as such you will need a 10-inch (25 cm) cast iron frying pan if you want to make it. You can use fresh plums, mangoes, and pineapple instead of peaches, so change this recipe with the seasons as different fruits become available.
Peach Upside-Down Cake

For the topping:
4 Tbs (60 ml) butter
3/4 cup (180 ml) brown sugar
4 peaches or nectarines, pitted and cut into thick wedges

For the cake:
1 1/2 cups (375 ml) all-purpose flour
1 1/2 tsp (7 ml) baking powder
3 Tbs (45 ml) cornmeal
1/2 tsp (2 ml) salt
8 Tbs (120 ml) butter
1 cup (250 ml) sugar
4 eggs, separated, at room temperature
1 tsp (5 ml) vanilla extract
2/3 cup (160 ml) milk

Heat the butter and brown sugar in a 10-inch (25 cm) cast iron skillet over moderate heat. Cook until foamy and pale, 3 to 4 minutes. Remove from the heat and arrange the peaches attractively in the skillet. Set aside. Mix together the flour, baking powder, cornmeal, and salt in a mixing bowl and set aside. Cream the butter and sugar in an electric mixer until pale and fluffy, about 2 minutes. Add the egg yolks and vanilla and beat until incorporated. Add the dry ingredients and milk gradually in 3 or 4 steps and beat just until the batter is smooth. In a separate bowl beat the egg whites until soft peaks form. Fold about 1/4 of the whites into the batter, and then fold in the remaining whites until thoroughly incorporated. gently pour that batter into the skillet, spreading it carefully to cover the peaches without disturbing them. Bake in a preheated 350F (180C) oven until the top is golden brown and puffy and a toothpick inserted in the center of the cake (not the topping) comes out clean, about 50 minutes. Cool the skillet on a wire rack for 2 minutes. Cut around the edge of the skillet with a paring knife to free the cake. Place a serving platter over the skillet and invert them both. Carefully remove the skillet. If any of the peaches stick to the skillet, replace them on top of the cake. Serve warm, chilled, or at room temperature. Serves 6 to 8.

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A simple dessert of fresh ripe pears, a slab of Gorgonzola, and a few walnuts is hard to beat. So why try? Here is a dressed up version, suitable for guests as well as family.
Pears Stuffed with Gorgonzola Cheese (Peri Ripieni al Gorgonzola)

4 small firm ripe pears
1 lemon, cut in half
2 oz (50 g) imported Gorgonzola (or other high quality blue cheese)
2 Tbs soft unsalted butter
2 Tbs crushed walnuts, pistachio or pine nuts

Carefully peel the pears, leaving the stems attached. Cut in half lengthwise and scoop out the seeds, along with a scant tablespoon of pulp out of each half. Rub with the lemon juice to prevent discoloration. Cream the Gorgonzola and the butter together in a small bowl until they are soft and fluffy. Fill the hollows of the pear halves with the cheese mixture and carefully stick the two halves of the pears back together again. Roll the pears in the crushed nuts, and chill for 2 hours, until the cheese is firm. Serves 4.

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This is actually my mother's recipe, and I have never had a store-bought or restaurant pecan pie that can top it. You will frequently see this served with whipped cream, but I prefer to eat mine naked. The pie, that is, not me.
Pecan Pie

5 eggs
1/4 cup (60 ml) melted butter
2 tsp (10 ml) vanilla extract
1/2 cup (125 ml) brown sugar
1 1/2 cups (375 ml) white corn syrup (golden syrup)
1 cup (250 ml) shelled pecans
1 9-inch (22 cm) pastry pie shell, unbaked

In a large mixing bowl, beat the eggs slightly. Add the butter gradually, alternating with the vanilla, sugar, syrup, and pecans. Mix until smooth and transparent, and pour into the pie shell. Bake in a preheated 400F (200C) oven for 15 minutes, then lower the heat to 300F (150C) and bake an additional 40 minutes. Serves 6 to 8.

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I would like to think that Julia Child and I have a lot in common, but a realistic sense of my place in the scheme of things culinary prevents me from taking that much credit. One thing we do share, however, is a love of fruit for dessert.
Pêches Cardinal (Peaches in Raspberry Sauce)

4 cups (1 L) water
1 1/2 cups (375 ml) sugar
1 vanilla bean, split, or 1 Tbs (15 ml) vanilla extract
4 - 6 firm ripe peaches, unpeeled, halved and pitted
1 pint (500 ml) fresh raspberries
3/4 cup (180 ml) sugar

Combine the water, sugar, and vanilla in a saucepan and bring to a simmer over high heat, stirring to dissolve the sugar. Add the peaches and enough additional water to cover if necessary. Simmer for 8 to 10 minutes and allow the peaches to cool in the syrup. Drain the peaches and remove the skin. Meanwhile, force the raspberries through a fine sieve. Discard the seeds and remaining pulp. Combine the raspberry puree and the sugar in an electric blender or food processor and process until the puree has thickened slightly and the sugar is dissolved. Arrange the peaches in a serving dish and pour the raspberry puree over them. Serve chilled. Serves 4 to 6.

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These delicious "dumplings" are really apples baked in a flaky pastry crust. They are a favorite treat in many parts of the country, but I don't think you'll find any better than those sold by Amish and Mennonite merchants in the Reading Terminal Market in Philadelphia.
Pennsylvania Dutch Apple Dumplings

For the dough:
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
2/3 cup (160 ml) butter or vegetable shortening
1/2 cup (125 ml) milk

For the apples:
6 baking apples, peeled and cored but left whole
1/2 cup (125 ml) sugar
1 Tbs (15 ml) ground cinnamon

For the sauce:
2 cups (500 ml) brown sugar
2 cups (500 ml) water
1/2 tsp (2 ml) freshly ground nutmeg
4 Tbs (60 ml) butter

Sift together the flour, baking powder, and salt. Cut in the butter until the mixture is the texture of coarse meal. Stir in the milk just until a loose dough is formed. Roll out the dough on a lightly floured surface and cut into 6 pieces. Place an apple in the center of each piece of dough. Mix the sugar and cinnamon together and fill the cavity of each apple with the mixture. Wrap the apples in the dough, pressing the seams together to seal them completely. Place the dumplings about an inch (2 cm) apart in a lightly greased baking dish. Combine the brown sugar, water, and nutmeg in a saucepan and bring to a boil. Remove from the heat and stir in the butter. Pour over the dumplings and bake in a preheated 375F (190C) oven, basing occasionally with the sauce, for 40 minutes. Serve hot or at room temperature with milk or cream. Serves 6.

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Here's a dessert (or pudding as they say in Great Britain) that the Cratchits might have enjoyed.
Plum Pudding

1/2 cup (125 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped citron (candied lemon peel)
1/2 cup (125 ml) dried currants (or raisins)
3/4 cup (180 ml) Irish whisky
1 cup (250 ml) brown sugar
1/2 cup (125 ml) butter
2 eggs
1 1/2 cup (375 ml) bread crumbs
1/2 cup (125 ml) flour
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/2 tsp (2 ml) ground ginger
1 1/4 cups (310 ml) milk
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) grated lemon rind
1/2 cup (125 ml) chopped almonds
Boiling water
3 Tbs (45 ml) Irish whisky

Combine the dried fruits in a small bowl. Add the whisky and allow to stand 12 hours, or overnight. Cream the sugar and butter until soft. Add the eggs and mix well. Combine the bread crumbs, flour, baking soda, salt, and spices. Add to the egg and butter mixture in three batches, alternating with the milk, mixing thoroughly after each addition. Add the grated peels, soaked fruits, and almonds, stirring well. Place in a well greased mold and cover the mold with two layers of cheesecloth, tied around the rim of the mold. Cover with aluminum foil and place the mold on a trivet in the bottom of a large kettle. Add boiling water 2/3 up the side of the mold and bring to a boil over high heat. Reduce the heat to low and simmer covered for 5 hours, adding more water as necessary. Cool and store in the refrigerator until ready to serve. Steam for an hour before serving to reheat. To serve, unmold the pudding, warm 3 tablespoons (45 ml) of Irish whisky in a small saucepan, ignite carefully with a match, and pour over the pudding. Serve immediately. Makes 12 servings.

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Every good cook knows that sometimes less is more, and this simple tart stands as proof to those who would doubt this wisdom.
Plum Tart

Pastry dough (frozen or your favorite recipe) for a 10-inch pie
1/2 cup (125 ml) cookie or graham cracker crumbs
3 lbs (1350 g) ripe plums, halved lengthwise and pitted
1/2 cup (125 ml) sugar mixed with
1 tsp (5 ml) cinnamon

Line a 10-inch pie or tart pan with the dough and prick it with a fork. Sprinkle with the cookie crumbs. Fill with the plum halves, packing them tightly and placing them so they are almost vertical and leaning against each other. Sprinkle with about 3/4 of the sugar mixture and bake in a preheated 375F (190C) oven for 30 minutes. Sprinkle with the remaining sugar mixture. Serve warm. Serves 6 to 8.

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These figs are great on their own or served with ice cream. For a more elegant presentation, try serving them with some good Stilton cheese and a vintage port.
Poached Figs

1 lb (900 g) dried figs, stems removed
1 cup (250 ml) sugar
2 Tbs (30 ml) lemon juice
2 Tbs (50 ml) dry sherry (optional)
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) fresh ginger, finely chopped
Water

Combine all ingredients in a saucepan, add enough water to cover, and bring to a boil over moderate heat. Reduce the heat and simmer uncovered for 30 minutes. Allow the figs to cool in the syrup. Serve chilled or at room temperature. Serves 6 to 8.

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Chocolate cakes with creamy centers are all the rage today, and more than one young chef has earned a reputation with this supposedly innovative approach. However, Julia Child published this recipe for a chocolate cake with a custard-like center forty years ago, once again demonstrating the timeless quality of her kitchen wisdom.
Queen of Sheba Chocolate Cake

For the cake:
4 oz (4 squares, 100 g) semi-sweet chocolate
2 Tbs (30 ml) rum or coffee
1/4 lb (100 g) butter at room temperature
2/3 cup (160 ml) plus 1 Tbs (15 ml) sugar
3 egg, separated
1/3 cup (80 ml) finely ground almonds
1/4 tsp (1 ml) almond extract
1/2 cup (125 ml) cake flour, measured then sifted

For the icing:
2 oz (2 squares, 50 g) semi-sweet chocolate
2 Tbs (30 ml) rum or coffee
6 Tbs (90 ml) butter at room temperature
Whole almonds for garnish

Melt the chocolate and rum or coffee in a pot set over simmering water, stirring to combine. Cream the butter and 2/3 cup (160 ml) sugar together until pale yellow and fluffy. Beat in the egg yolks. In a separate bowl beat the egg whites and 1 tablespoon (15 ml) sugar until stiff. Combine the chocolate mixture, butter mixture, ground almonds, almond extract, and blend thoroughly. Fold 1/4 of the egg whites into the chocolate mixture, followed by 1/4 of the sifted flour. Repeat until all the egg whites and flour have been incorporated. Pour the batter into a greased and floured 8-inch (20 cm) round cake pan, pushing the batter to the edges of the pan with a spatula. Bake in the center of a preheated 350F (180C) oven for about 25 minutes. When done, the cake will have puffed up, the outer edges of the cake should be firm, and the center should move slightly when the pan is shaken. A toothpick inserted in the outer portion should come out clean, and slightly oily when inserted in the center. Allow the cake to cool in the pan for 10 minutes. Run the blade of a knife around the inside of the pan and invert the cake onto a cooling rack. Allow to cool completely before icing.
To prepare the icing, melt the chocolate and rum or coffee in a pot set over simmering water, stirring to combine. Remove from the heat and beat in the butter 1 tablespoon (15 ml) at a time. Place the pot in a large bowl filled with ice water and continue beating until the mixture has cooled to spreading consistency. Spread the icing over the cake with a knife or spatula and decorate with whole almonds. Makes 1 cake to serve 6 to 8.

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The story of this pudding tells us that it was developed by Queen Victoria's chef and that she was so fond of it that it was named after her, but similar recipes date back at least to the 17th century. Regardless of its lineage, it is among the most delicious recipes ever invented.
Queen of Puddings

1 1/2 cups (375 ml) fresh bread crumbs
4 Tbs (60 ml) superfine (caster) sugar
The grated zest if 1 lemon
2 1/2 cups (625 ml) milk
4 eggs
1/4 cup (60 ml) raspberry jam

Combine the bread crumbs, half the sugar, and the lemon rind in a mixing bowl, stirring to combine. Bring the milk to a boil in a saucepan and stir into the bread crumb mixture. Separate three of the eggs and beat the yolks with the remaining egg until smooth. Stir into the bread crumb mixture and pour into a buttered baking dish. Let stand at room temperature for 30 minutes and bake in a preheated 325F (165C) oven until set, 50 to 60 minutes. Whisk the three egg whites until stiff and add the remaining sugar, whisking until the meringue is thick and glossy. Spread the jam over the pudding and top with the meringue, covering the dish completely. Bake until the meringue is light golden brown, about 15 minutes. Serves 4 to 6.

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A chemical reaction between the lemon juice and condensed milk in this recipe causes the filling to thicken all by itself, making this one of the easiest no-cook desserts of all time. For an even quicker and easier version of this pie, you can substitute whipped cream or (yech) whipped topping for the meringue in this pie, or eliminate it altogether.
Quick Lemon Meringue Pie

Note: Even though the egg yolks in the filling are not cooked, they are rendered safe by the acidity of the lemon juice. The egg whites in the meringue are essentially uncooked in spite of a short period in the oven, so if salmonella contamination is a concern to you, it is best to eliminate the meringue topping in this recipe.
2 eggs, separated
1 can (15 oz, 425 g) sweetened condensed milk
1/2 cup (125 ml) freshly squeezed lemon juice
1 Tbs (15 ml) grated lemon zest
1/4 tsp (1 ml) salt
1 8- or 9-inch (20-23 cm) Graham pie cracker crust
2 Tbs (30 ml) sugar

Combine the egg yolks, condensed milk, lemon juice, lemon zest, and salt in a bowl and stir until combined and slightly thickened. Pour into the pie crust. (The pie may be chilled and served without a meringue topping at this point if desired.) Whip the egg whites and the sugar until stiff peaks form. Spread over the pie, mounding it in the center and making sure the meringue extends to the rim of the crust to prevent shrinking during cooking. Bake in a preheated 350F (180C) until the meringue is lightly browned, 10 to 15 minutes. Cool to room temperature before putting in the refrigerator. Serve chilled. Serves 6 to 8.

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I have to admit that when it comes to cheesecakes, I something of a purist. I think it's hard to beat the classic, unadorned New York-style cheesecake, but I'm also a sucker for anything with raspberries or white chocolate, so I am more than willing to bend my principles in order to enjoy this cheesecake.
Raspberry and White Chocolate Cheesecake

For the crust:
4 Tbs (60 ml) butter, melted
1 cup (250 ml) crushed ginger snaps or
Graham cracker crumbs
1/2 cup (125 ml) chopped walnuts or pecans

For the filling:
1 1/2 cups (375 ml) mascarpone cheese
1 cup (250 ml) cream cheese
2 eggs, beaten
1/4 cup (60 ml) confectioner's sugar
9 oz (9 squares, 250 g) white chocolate
1 1/2 cups (375 ml) fresh or frozen raspberries

For the topping:
1/2 cup (125 ml) mascarpone cheese
1/3 cup (80 ml) cream cheese
1 tsp (5 ml) vanilla extract
White chocolate curls and fresh raspberries
for garnish (optional)

Mix together the ingredients for the crust and press into the bottom of a 9-inch (23 cm) springform pan. To make the filling, combine the mascarpone, cream cheese, eggs, and sugar in a mixing bowl and beat until smooth and thoroughly combined. Melt the white chocolate in a pot set over hot water or in the microwave, then stir into the mascarpone mixture along with the raspberries. Pour the mixture into the springform pan and smooth with a spatula. Bake in a preheated 300F (150C) oven for 1 hour, until just set. Turn off the oven but do not remove the cake from the oven until completely cooled and set. Remove the sides of the pan and carefully transfer the cake to a serving plate. Combine the ingredients for the topping and beat until smooth and thoroughly combined. Spread onto the cake and top with white chocolate curls and fresh raspberries if desired. Serves 8 to 12.

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Please note that strawberries may be used instead of raspberries, and the Bavarian cream may also be used as pie filling.
Raspberry Bavarian Cream

4 cups (1 L) fresh or frozen (not in syrup) raspberries
or strawberries
1 cup (250 ml) sugar
1 packet (1 Tbs, 15 ml) unflavored gelatin
3 Tbs (45 ml) cold water
3 Tbs (45 ml) boiling water
1 Tbs (15 ml) lemon juice
1 cup (250 ml) whipping cream

Thaw the berries if using frozen. Combine the berries and sugar in a bowl and mash the berries. Let stand 30 minutes. Soak the gelatin in the cold water for 10 minutes. Add the boiling water and stir to dissolve. Add the gelatin and lemon juice to the berry mixture. Whip the cream to the soft peak stage and gently fold into the berry mixture. Pour into a mold and chill at least 6 hours before unmolding. Alternately, the mixture may be placed in cooked pie shells and chilled. Serves 8 to 10.

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The English have been eating fools (strained fruit with whipped cream) since at least the 16th century, and rhubarb, one of only two perennial vegetables (the other being asparagus), is one of the first of spring's offerings to be harvested. This version of a classic English dessert is further enriched with the addition of eggs.
Rhubarb Fool

For the custard:
1 3/4 cups (450 ml) milk
5 egg yolks
1/2 cup (125 ml) sugar
3/4 cup (180 ml) heavy cream, whipped

For the rhubarb:
2 lbs (900 g) rhubarb stalks, cut into 1/2-inch (1 cm) pieces
1 cup (250 ml) sugar

Bring the milk to a simmer in a saucepan over moderate heat. Meanwhile, whisk together the egg yolks and sugar until smooth. Add a little of the hot milk to the egg yolk mixture, then whisk the egg mixture into the milk. Cook, stirring constantly, until the mixture has thickened slightly, about 15 minutes. Do not boil. Refrigerate the custard until well chilled, at least 1 hour. Meanwhile, combine the rhubarb and sugar in a saucepan over low heat and cook covered for 25 to 30 minutes, stirring frequently. Strain and discard the liquid. Mash the rhubarb with a fork and chill. Prior to serving, fold the whipped cream into the custard, and then fold in the rhubarb. Serve in stemmed wine glasses or parfait glasses. Serves 4 to 6.

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I won't tell you how partial I am to fresh fruit as a dessert again because, frankly, even I am getting tired of hearing it. Here is a simple and easy dessert that everyone will love.
Sauteed Figs with Almonds (Figues Sautés Amandine)

2 Tbs (30 ml) butter
12 ripe fresh figs, halved lengthwise
1/4 cup (60 ml) brown sugar
1 cup (250 ml) slivered blanched almonds, toasted
Heavy cream for garnish (optional)

Melt the butter in a large skillet over high heat. Add the fig halves and sprinkle with brown sugar. Saute, turning the figs gently, until warmed through, about 4 minutes. Sprinkle with toasted almonds and garnish with heavy cream if desired. Serves 4 to 6.

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The only "secret" to this recipe is to use only the best, ripest fruit available. Any combination would be good, or use a single type of fruit if it is exceptionally good and fresh.
Sherry-Infused Fruit

4-6 cups (1-1.5 L) fresh ripe summer fruits such as peaches, apricots, figs, melons or berries of any kind, peeled and cut into bite-size pieces as appropriate
1 cup (250 ml) dry sherry or other sweet dessert wine
The juice and grated zest of 1 lemon
Sugar to taste
2-3 Tbs (30-45 ml) torn fresh mint leaves

Combine the fruit, sherry, lemon juice, lemon zest, and sugar in a bowl, tossing gently to combine. Refrigerate covered for 2 to 4 hours. (The fruits will become mushy if marinated longer.) Divide between bowls or wine glasses and garnish with torn mint leaves. Serves 4 to 6.

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It's no secret why this Pennsylvania Dutch classic is named as it is - it's so sweet that flies can't ignore it.
Shoofly Pie

For the topping:
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) lard or butter, cut into 1/4-inch (5 mm) pieces

For the filling:
1 tsp (5 ml) baking soda
1 cup (250 ml) boiling water
2/3 cup (160 ml) light corn syrup (golden syrup)
1/3 cup (80 ml) dark molasses (treacle)

1 9-inch (23 cm) pastry shell, unbaked
Whipped cream for garnish (optional)

To prepare the topping, combine the flour, sugar, and shortening in a bowl and rub together with your fingertips until the mixture resembles coarse meal. Dissolve the baking soda in the boiling water in a deep bowl. Add the corn syrup and molasses, stirring to mix thoroughly. Pour into the pie shell and sprinkle the topping evenly over the top. Bake in a preheated 350F (180C) oven for 35 to 40 minutes, until the filling is firm and doesn't jiggle when the pie is shaken. Serve at room temperature, garnished with whipped cream if desired. Serves 6 to 8.

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This recipe is so delicious, quick, and easy, that I guarantee if you make it once you'll make it more than once. Any fresh berries may be used, but I am especially fond of strawberries.
Sour Cream Strawberry Pie

3 eggs
3/4 cup (180 ml) sugar
3/4 cup (180 ml) sour cream
2 cups fresh strawberries, hulled and sliced
1 prepared Graham cracker or Zwieback 9-inch (23 cm) pie shell

Beat the eggs and the sugar together. Beat in the sour cream, and fold in the strawberries. Pour into the pie shell and bake in a preheated 325F (160C) oven until the custard is firm, about 1 hour. Serve warm or chilled. Make 1 pie to serve 6 to 8.

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If you can get the small "finger" bananas, use them whole for this dish. Otherwise, regular Cavendish bananas will do perfectly well.
Southeast Asian Bananas in Coconut Milk

1 15-oz (425 g) can unsweetened coconut milk
2 Tbs (30 ml) sugar, or to taste
1/2 tsp (2 ml) salt, or to taste
8-12 small "finger" bananas, peeled, or 4-6 regular bananas, peeled and cut into 2-inch (5 cm) pieces

Combine the coconut milk, sugar, and salt in a pot and bring to a simmer over moderate heat. Add the bananas and simmer until heated through, about 3 minutes. Serve warm, chilled, or at room temperature. Serves 4 to 6.

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These flourless little cookies will keep for several weeks in an airtight container.
Spanish Almond Macaroons (Almendrados)

2 cups (500 ml) finely chopped blanched almonds
2 egg whites
1 cup (250 ml) sifted powdered (confectioner's) sugar
1 tsp (5 ml) almond or vanilla extract

Toast the chopped nuts in a preheated 350F (180C) oven, stirring occasionally, until lightly browned. Set aside. Beat the egg whites with an electric beater until stiff. Add the sugar gradually while beating, and beat for another 6 to 8 minutes. Fold in the chopped almonds and extract. Place by spoonfuls on a lightly greased baking sheet and bake at 350F (180C) until lightly browned, about 20 minutes. Makes about 3 dozen.

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Coriander and nutmeg give this dessert an exotic flair. Be sure to choose melons that smell sweet and "melony."

Spiced Melon

8 cups (2 L) melon balls (your choice of varieties)*
1/2 cup (125 ml) fresh mint leaves, coarsely chopped
2 Tbs (30 ml) fresh lime juice
2 Tbs (2 Tbs) honey
2 Tbs (30 ml) rum, peppermint schnapps, or melon
liqueur (optional)
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground coriander

*If you don't have a melon baller then just cut the peeled melon into bite-size pieces.
Combine all the ingredients and chill at least 30 minutes. Serves 4 to 6.

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Every British kitchen has a pudding basin, a special mold made for steaming puddings such as this. If you don't have one, a heat-proof glass or ceramic mixing bowl will do nicely.
Sticky Toffee Pudding

3/4 cup (1 1/2 sticks, 175 g) butter
1 cup (250 ml) brown sugar
1/4 cup (60 ml) heavy cream
2 Tbs (30 ml) lemon juice
1 cup (250 ml) toasted walnuts, chopped
2 eggs, beaten
1 cup (250 ml) self-rising flour

Heat 4 Tbs (60 ml) of the butter, 4 Tbs (60 ml) of the brown sugar, the cream, and half the lemon juice in a small pan over low heat, stirring until smooth. Place half the walnuts in the bottom of a buttered pudding basin, add half the sauce, and swirl the basin to coat a little way up the side. Beat the remaining butter and brown sugar until light and fluffy. Add the eggs, beating until incorporated, followed by the flour and the remaining walnuts and lemon juice. Spoon into the pudding basin and cover the basin with a piece of wax paper tied securely with string. Place the pudding basin over a pot of simmering water and steam until set in the center, about 1 1/2 hours. Heat the remaining sauce just before serving. Unmold the pudding onto a serving plate and spoon the warm sauce over individual servings. Serves 4 to 6.

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This dish has its origins in classic French cooking or in the Russian court, depending on whose version of its history you believe. So why do I include it in an all-American menu? It was restaurateur Mike Romanoff of the famous Romanoff's restaurant in Los Angeles who added the ice cream, creating an all-American classic in the process.
Strawberries Romanoff

1 pint (500 ml) strawberries, hulled and quartered (reserve
4 to 6 whole berries for garnish)
1/4 cup (60 ml) sugar
2 Tbs (30 ml) triple sec or other orange-flavored liqueur
1 tsp (5 ml) grated orange zest
1/2 cup (125 ml) heavy cream, whipped to make soft peaks
1 pint (500 ml) vanilla ice cream, softened

Combine the strawberries, sugar, triple sec, and orange zest in a bowl, stirring to combine, and refrigerate for 2 to 4 hours. Immediately before serving, fold the strawberry mixture and the whipped cream into the softened ice cream. Serve in wine or martini glasses and top each serving with a whole strawberry. Serves 4 to 6.

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The culinary term "short" refers to a pastry or dough that has a high ratio of fat to flour. Be sure to use real butter for this recipe; any substitution will be at the sacrifice of both flavor and texture.
Strawberry Shortcake

4 cups (1 L) fresh strawberries, hulled and cut in half
1 cup (250 ml) plus 2 Tbs (30 ml) sugar
2 cups (500 ml) all-purpose flour
3 Tbs (45 ml) baking powder
1/2 tsp (2 ml) salt
1/2 cup (125 ml) unsalted butter
1 cup (250 ml) milk
1/2 tsp (2 ml) vanilla extract
Whipped cream for garnish

Toss the strawberries with 1 cup (250 ml) sugar in a bowl and refrigerate for at least 1 hour. In a separate bowl combine the 2 tablespoons sugar, flour, baking powder, and salt. Blend in the butter. Add the milk and vanilla and mix well. Grease two 8-inch (20 cm) round cake pans and divide the batter between them. Bake in a preheated 450F (230C) oven for 12 to 15 minutes, until golden brown. Remove from the oven and cool. Place one cake upside-down on a serving platter and top with half the strawberries. Top with the remaining cake layer and the rest of the strawberries. Serve garnished with whipped cream. Serves 6 to 8.

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This is a classic French dessert, their version of an upside-down apple pie.

Tarte Tatin (Upside-Down Apple Pie)

1 cup (250 ml) all-purpose flour
2 Tbs (30 ml) sugar
3 Tbs (45 ml) cold butter
2 to 3 Tbs (30 to 45 ml) ice water
2 1/2 lbs (1 Kg) Granny Smith apples, peeled, cored, and cut into 1/2 inch (1 cm) slices
1/2 cup (125 ml) sugar
A grating of fresh nutmeg
1 Tbs (15 ml) lemon juice
1/4 cup (60 ml) sugar
2 Tbs (30 ml) butter

Combine the flour and 2 tablespoons (30 ml) sugar in a bowl. Using a pair of knives, cut the 3 tablespoons (45 ml) butter into the flour mixture until it resembles coarse crumbs. Add the ice water 1 tablespoon at a time, mixing with a fork just until the dough holds together. Wrap the dough in plastic wrap and refrigerate for 30 minutes. On a floured surface, roll the dough into a circle about 1 inch (2 cm) larger than the skillet you are going to use. Cover with plastic wrap and set aside.
Combine the apples, 1/2 cup (125 ml) sugar, and the nutmeg in a bowl and toss to combine. Sprinkle with the lemon juice and set aside.
Place 1/4 cup (60 ml) sugar in the bottom of a heavy 10 or 11 inch (25 or 28 cm) skillet and cook over medium heat until the sugar melts and turns golden brown. Add the apple mixture and the 2 tablespoons butter and cook for 5 minutes, or until the apples are just tender. Remove from the heat.
Arrange the apples so as to form a slight mound in the center of the skillet. Place the pastry on top of the apples and tuck in the edges. Cut two or three slits in the pastry to allow steam to escape. Bake at 425F (210C) for 20 to 25 minutes, until the crust is golden brown. While still hot, turn the tart out onto a serving platter so the crust is on the bottom. Serve war or at room temperature. Serves 6 to 8.

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Tiramisu means "pick me up" or "carry me up" in Italian, and perhaps heaven is the implied destination. This dessert has become very trendy in the United States in the past few years, but it is a true Italian classic in spite of its popularity in fern bars and nationwide chains. If you are lucky enough to have access to imported Italian savoiardi, then please use them. Otherwise, any store-bought ladyfingers will do just fine.
Tiramisu

Note: This recipe calls for uncooked eggs. If salmonella contamination is a concern to you, please do not use this recipe.
3 eggs, separated
1/2 cup (125 ml) sugar
8 oz (225 g) mascarpone
About 24 imported Italian savoiardi or ladyfingers
1/4 cup (60 ml) very strong espresso coffee
1 Tbs (15 ml) brandy or sherry
1 oz (28 g) bittersweet chocolate, grated with a vegetable peeler

Beat the egg whites until soft peaks form. In a separate bowl, beat together the egg yolks and sugar until creamy and light yellow in color. Blend in the mascarpone, and then fold in the egg whites. Place a single layer of about 12 ladyfingers in the bottom of a 10-inch (25 cm) square pan. Combine the coffee and brandy in a small bowl and, using a pastry brush, soak the ladyfingers with half the mixture. Spread half the mascarpone mixture over the ladyfingers, and sprinkle with half the grated chocolate. Repeat with another layer of ladyfingers brushed with the remaining liquid and topped with the remaining mascarpone mixture. Reserve the remaining grated chocolate for a last-minute garnish. Refrigerate covered for at least 3 hours or overnight. Serve chilled or at room temperature, garnished with grated chocolate. Serves 6 to 8.

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This recipe comes from friends who lived in Austria for many years, and reaffirms my conviction that Viennese pastries are among the best to be found anywhere.
Viennese Chocolate Torte

For the cake:
10 Tbs (150 ml) unsalted butter
1 1/4 (310 ml) cup sugar
6 eggs, separated
3 Tbs (45 ml) cocoa powder
2 1/2 oz (70 g) walnuts, ground or very finely chopped

Beat together the butter, sugar, and 6 egg yolks until foamy. Add the cocoa and walnuts. Beat the 6 egg whites until firm and fold into the egg yolk mixture. Pour into 2 lightly greased cake pans and bake at 350F (180C) for 45 minutes to 1 hour. The cakes are done when a toothpick inserted into the center comes out clean. Let cakes cool and remove from pans.
For the frosting:
1/2 cup (125 ml) sugar
1 Tbs (15 ml) all-purpose flour
3 Tbs (45 ml) cocoa powder
5 Tbs (75 ml) coffee or milk
1 egg
1/2 lb (450 g) unsalted butter

In a saucepan combine the sugar, flour, cocoa, and the coffee or milk. Heat over medium heat until thick, stirring constantly. Remove from heat and beat in the whole egg. Let cool to room temperature. Add the butter and beat until foamy. Frost the top of the first layer, place second layer on top, and frost the whole cake. This frosting is more like a ganache, and may be thinner than some frostings you have used. Makes 1 cake to serve 6 to 8.

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Pastries and baked goods are rare in most Asian countries, but Vietnam is an exception. In fact, some of the best French style breads available anywhere are baked in Vietnam as a legacy of the French colonial rule. Of course, this recipe is more on the sweet side.
Vietnamese Banana Cake with Cashews

3 eggs
1 cup (250 ml) sugar
3/4 cup (180 ml) cream 
1 1/2 cups (375 ml) flour, sifted
4 lbs (2 Kg) very ripe bananas, peeled and slightly mashed
1 1/2 cups (375 ml) coarsely chopped cashews
1 cup (250 ml) grated coconut
1 tsp (5 ml) Chinese five-spice powder

Beat the eggs and sugar together until thick and pale. Add the cream and stir to combine. Add the flour, bananas, cashews, coconut, and five spice powder and stir just enough to combine the ingredients. Pour into two greased and floured 8 inch (20 cm) cake pans and bake in a preheated 350F (180C) oven for about 1 hour, until the top is golden brown. Serve warm or at room temperature. Makes two 8 inch (20 cm) cakes.

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A Greek menu just wouldn't be complete without baklava. This classic pastry is easier to make than you might think, provided you can buy phyllo in your area. It is widely available in the US, usually sold frozen in most supermarkets. Elsewhere you may have to seek out a Greek or Middle Eastern specialty shop. Even if you have to go to some lengths to find it, you will agree it was worth the trouble after you take your first bite of this delight.
Walnut Baklava

4 cups chopped walnuts
1/2 cup sugar
1 Tbs ground cinnamon
1 1/4 cups melted butter
1 1/2 lbs (700 g) phyllo

The syrup
4 cups sugar
3 cups water
1 1/2 cups honey
1 cinnamon stick
5 to 6 whole cloves

Mix together the walnuts, sugar and cinnamon. Select a pan the size of the phyllo sheets and brush well with melted butter. Use 4 sheets of phyllo for the bottom layer, brushing each one with butter before adding the next, and top with a sheet of unbuttered phyllo. Sprinkle with a handful of the walnut mixture. Cover with a buttered sheet, an unbuttered sheet, and another sprinkling of walnuts. Repeat until the ingredients are used up, reserving 5 sheet of phyllo for the top layer. Brush each of the top 5 sheets with ample butter, and pour the remaining butter over the top of the last sheet. Trim the edges if necessary, and cut the baklava into the traditional diamond pattern. Do not cut through the bottom layer. Sprinkle the top of the baklava lightly with water from your fingertips. Bake in a pre-heated 250F (120C) for about 1 hour. Remove from oven and cool.
For the syrup, combine the sugar and water in a large pot and boil for 5 minutes. Add the honey, cinnamon stick and cloves, and boil for 5 minutes more. Pour the hot syrup over the cooled baklava. Do not pour over a hot baklava, it will turn soggy. Cool then cut through the bottom layer of phyllo following the previous cuts.

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I have published several recipes for baked apples, but never with the panache of this recipe.
Wine-Baked Apples

4-6 large baking apples such as Golden Delicious or Granny Smith
1/2 cup (125 ml) crushed amaretti, biscotti, or other crisp cookies
1/2 cup (125 ml) currants, raisins, or dried cranberries
3 Tbs (45 ml) brown sugar
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) ground cinnamon
1-2 cups (250-500 ml) white wine such as chenin blanc
Heavy cream or half-and-half for garnish

Cut a cone-shaped hole in the top of the apples, removing the core without cutting through to the bottom of the apples. Place the apples in a baking dish large enough to hold them without touching. Mix the crushed amaretti, currants, brown, sugar, lemon juice, and cinnamon in a small bowl and fill the apples with the mixture. Pour the wine over the apples and bake covered in a preheated 350F (180C) oven for 30 minutes. Remove the cover and continue cooking, basting occasionally with the wine, until the apples are tender when pierced with a toothpick, about 30 minutes. Serve warm, chilled, or at room temperature with a pitcher of heavy cream. Serves 4 to 6.

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I'll never forget the first time I tasted this dish. I was a college student traveling through Greece with some friends during the summer of 1974 and must have been feeling prosperous because I hardly ever ordered dessert in the inexpensive little tavernas we frequented. I had read about giaourti kai meli and was intrigued by the simplicity of this fabled Greek dish, so I ordered some and was surprised when the owner of the taverna plopped a little foil-covered plastic cup unceremoniously on the table. Already disappointed that my request hadn't produced the creamy mounds of fresh Greek yogurt dripping with honey fresh from the hive in the cut-glass dish that I had pictured in my mind's eye, I peeled off the aluminum foil and dipped my plastic spoon into the prefabricated dessert with shattered expectations. What I tasted was one of the most delicious things I have ever eaten before or since. I'll never recapture the magic of that first taste (although I've tried many times), but I can provide a very close approximation. The yogurt cheese in the following recipe produces a product very similar to Greek yogurt, and if you use the best honey available (preferably collected near where you live), you'll be transported back to a more carefree time and place along with me.
Yogurt Cheese with Honey

16 oz (1 L) plain active culture yogurt
Honey to taste

Place the yogurt in a strainer or colander lined with coffee filters or several layers of cheesecloth and place over a bowl to catch the liquid that will drip out. Refrigerate for 12 to 24 hours, until the yogurt has the consistency of soft cream cheese. Serve drizzled with good quality honey. Serves 4 to 6.

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This is honest to goodness one of my all-time favorite desserts, and for years I ordered it every time I saw it on a restaurant menu. It's so easy to make that now I whip it up at home and save my dining-out desserts for more complicated dishes.
Zabaione (Egg and Marsala Custard)

5 egg yolks
1 whole egg
3 Tbs (45 ml) sugar
1/4 cup (60 ml) Marsala wine or dry sherry

Combine the yolks, egg, and sugar in the top of a double boiler set over simmering water. Whisk constantly until the mixture is pale yellow and fluffy. Add the Marsala and continue whisking until the mixture has thickened enough to hold its shape. Spoon into individual bowls or wine glasses and serve immediately. Serves 4 to 6.

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