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One 8-inch cake; about 16 servings Cassata is Sicily’s over-the-top special-occasion cake. Sponge cake is flavored with sweet rum syrup and filled with…
A creamy frozen granita made with espresso, sugar, and whole milk. A refreshing Italian-style coffee dessert or afternoon treat.
Eight 3-ounce servings Kulfi is an Indian still-frozen dessert traditionally made by cooking milk down until rich and concentrated. It is common, however…
8 servings The specialty of Irma’s grandmother who came from Lübeck, Germany. This is not at all like a standard soufflé, nor is it like a cake. But like…
About 1 quart There is perhaps no better way to showcase the flavor of a really good olive oil than this savory-sweet ice cream. We recommend using a…
About 3 pounds The espresso and salt in this brittle balance out the sugar, making for a complex twist on a classic confection. Preheat the oven to 350°F.
Edible flowers, petals, or mint leaves are brushed with a thin egg-white paste, coated in sugar, and dried until crisp. The crystallized blossoms make an…
24 profiteroles; 6 servings A profiterole is a miniature cream puff. It can be filled with any sweet or savory mixture, though it is usually associated…
One 9 ½- or 10-inch tart You can make this tart with any summer berry or with a mixture of berries.
Delicate almond cookie hearts sandwiched with raspberry preserves and dusted with powdered sugar. A classic Linzer-style treat.
Coconut-and-almond-filled milk chocolate squares inspired by a popular candy. They require no dipping and are cut into neat 1-inch pieces.
Pecan clusters topped with butterscotch caramel and a chocolate coating, finished with a sprinkle of flaky sea salt. A sweet, crunchy, and chewy homemade…
A smooth chocolate fondue made with semisweet chocolate, evaporated milk, and marshmallows. Serve warm for dipping fruit or cake.
A rustic apple galette made with buttery pastry dough, sliced apples, and a cinnamon-sugar topping. Baked until golden and brushed with melted butter for…
A simple berry granita made from pureed berries, sugar, and water. The mixture is frozen and scraped into icy crystals for a light, refreshing dessert.
About 28 small beignets Light as air, these beignets are actually small, deep-fried cream puffs. Their French name translates as “nun’s farts.” Please…
Fresh figs are halved, bathed in a vanilla-Marsala syrup, and baked until tender. They're served with a lightly sweetened ricotta-cream mixture and an…
A rich, frozen Italian dessert made with a light egg foam, melted dark chocolate, and whipped cream. Served in slices or scoops, it's a make-ahead treat…
A carrot cake doughnut recipe featuring a reduced carrot juice syrup for intense sweetness. The dough is spiced with ginger, cinnamon, and cloves, and…
About 1 quart We like to use salted nuts in this classic ice cream.
One 13 × 9-inch cake; 16 to 20 servings Dating back to the 1931 edition of Joy, this was Irma’s go-to recipe for family birthdays. It is a light chocolate…
8 servings For more information on alternate molds and cake linings, see About Charlottes.
8 to 10 servings This classic French dessert was created in honor of the Paris-Brest bicycle race, the circular shape of the dessert representing a wheel…
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