Electric Mixer

Almond "Pound Cake" Panque is apparently a phonetic spelling of "pound cake," though it really isn't very similar. The texture is somewhat more like a sponge cake. My recipe is an adaption of one by Mària Concepción Portillo de Carballido.

An impressive-looking layer cake with great flavor—and lots of room for candles.

When showing me his straightforward technique for making this traditional dessert, chef Cesare Giaccone (at Da Cesare restaurant in Albaretto della Torre) credited a parish priest in a nearby hamlet for giving him new understanding of zabaglione. Whether that meant pointers or inspiration was hard to tell, but knowing that this ambrosia has such a godly source allows me to enjoy it even more!

This softly set ice cream isn't churned, so you don't need an ice cream maker.

As these little chocolate-dipped cookies bake, they fall and spread somewhat, so they won't be as tall as when first piped onto the baking sheets.

A delightful new take on shortcakes. Adding a bit of gelatin to the cream helps maintain its volume when whipped.

Adapted from Pierre Gagnaire The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.

Salt and pepper are predominant flavors in these sophisticated cookies (they're too spicy for children). Try pairing them with a tangy sorbet.

Can be made in 45 minutes or less.

Alternating layers of strawberry and white chocolate mousses form stripes in this creamy frozen dessert.

The name, literally translated as "cats' tongues," refers to the shape of these cookies.

To many people living in the middle of the country, celebration cakes must be chocolate cakes — especially German chocolate cakes. This one embellishes the tradition, using unsweetened chocolate instead of sweet chocolate, a luscious caramel-coconut filling between the layers and lots of creamy chocolate frosting. (By the way, German chocolate cakes have nothing to do with the immigrants who settled in the heartland; the name actually comes from the fact that the cakes were first made with Baker's brand German's sweet baking chocolate.)