Brandysnaps are popular in Scotland, and lemon curd is a British fixture. Here is a double treat of lemon curd: Some goes into the ice cream; the rest is offered as a sauce.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
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.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.