Cake

(Pompe à l'Huile)

Tocqueville presents this elegant soufflé-like dessert with mint ice cream and mint syrup.

For the spider web that decorates this cake, melted semisweet chocolate chips work best. Don't be tempted to substitute another type of chocolate.

This pull-out-all-stops dessert layers a white chocolate pistachio cake with strawberries and a do-ahead pistachio butter-cream. For the finishing touches, whipped cream is piped up the sides, and a marzipan top is crowned with fresh strawberries.

In this pretty dessert, a buttermilk-based lemon custard fills the spiral of a light sponge cake roll.

When preparing this, be sure to spread each component of the filling to the edge of the pan so that the layering shows when the cake is unmolded. To soften ice cream easily, microwave one pint at a time in 15-second spurts, using the defrost setting.

These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or soufflé dishes can be used.)

Tuscan sweets tend to be simple and rustic, like this deliciously buttery, moist cake, similar in texture to marzipan. What to drink: Tuscany's famous Vin Santo, a dessert wine made from raisined grapes.

The coffee foam attains its consistency with the help of a charged siphon. If you don't own one, don't worry—the coffee mixture can also be served, chilled but unfoamed, as a sauce. Active time: 45 min Start to finish: 1 3/4 hr

Active time: 25 min Start to finish: 45 min