Berry

Present this delightful tart-sweet spread in a glass jar that has been encircled with a ribbon. For a nice touch, tie a spoon into the bow. If you want to omit the canning process, go ahead. The preserves can be stored in the refrigerator up to one month.

The nutty, slightly spicy flavor of the sweet red wine works well with the berries in this dish. Active time: 20 min Start to finish: 45 min

Zabaglione is the Italian version of the foamy, custardy sauce known as sabayon in France. I found that freezing it for this dessert gave it a texture much like that of ice cream. For an extra-pretty presentation, garnish this with fresh raspberries, orange segments, mint leaves and additional sliced, toasted almonds.

Any kind of smooth fresh cheese may be used to make coeur à la crème. Flavor will vary with the type of cheese used and also with the proportion of cream added. French fromage frais, English curd cheese, and American farmer cheese are all suitable for this dessert which should be prepared two days before serving.

A creamy fruit filling goes between split Cardamom Biscuits for a beautiful dessert.

The silky texture and tangy buttermilk flavor of this panna cotta are irresistible. Start preparing the dessert one day ahead.

Whipped cream, fresh lemons and sweet raspberries add homemade flavor to purchased lemon curd.

Fool is a classic English dessert made by combining fruit puree with whipped cream. Here it is spooned into small crisp tartlet shells and garnished with a strawberry. Any leftover fool would make a nice treat with afternoon tea.

Here's a classic spring dessert from Commander's Palace.

Cornmeal gives this cake a coarse texture that is a delightful foil for the smooth filling and whipped cream frosting.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

A beautiful special-occasion dessert that can be prepared a day before serving. Any leftover raspberry filling is delicious on toast or pancakes.

Mangoes are a delicious tropical addition to this tangy-sweet dish.

Considered a luxury in the nineteenth century, this ice cream has flourished in the past decade and has become a modern classic in Irish restaurants. But it is easy to prepare at home, too, because the recipe does not require an ice cream maker. In this version of the ice cream, the breadcrumbs are turned into a praline.