Dessert

A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.

Creamy panna cotta imbued with mascarpone, espresso, cocoa, and booze is everything you love about classic Italian tiramisu in a lusciously wobbly package.

This playful take on classic Italian rum babà soaks a giant, plush brioche loaf in a fiery rum syrup infused with plenty of citrus.

This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.

In your feed and at restaurants across the country, ice cream is so much more than sweet.

A classic with crepes, don’t sleep on the possibilities of this buttery orange syrup.

Perfectly balanced, perfectly pourable, infinitely usable.

We tested every mix from Betty Crocker, Duncan Hines, Dolly Parton, and more to determine which box is worthy of your birthday.

Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.

A simple sandwich cookie made with black tea, fresh ginger, and ground cardamom that tastes just like a cup of milky chai.

A riff on the New York classic black-and-white cookie, featuring refreshing peppermint extract and a sprinkle of festive crushed candy canes.

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.

A shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn.

These pinwheel-style swirls pair classic sugar cookie dough with cranberry and red wine jam. They’re equally at home on a cheese plate and served as dessert.

A swirl of marshmallow fluff melts into the tops of these hot chocolate cookies while a pinch of cinnamon imparts the taste of a wintry mug of warm Nesquik.

A minty twist on classic Black-and-White cookies, hot chocolate-inspired cookies swirled with marshmallow creme, and more.

Keep spirits high and ovens warm with a big batch of our best holiday cookies.

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

This apple cake is the poster child for fall.

A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.

With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable.

This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.