Electric Mixer

We imagine that biting into a cloud would be a lot like savoring a mouthful of this mousse, which dissolves gently into traces of coconut on the tongue. After the extravaganza of ingredients in the meal, this single-note dessert tastes so right.

Dried fruits and nuts are common in Moroccan pastries, but this tart is something special — the richness of the dough and the pop of the sesame seeds bring out that honeyed quality you normally associate with fresh figs. The cardamom cream is whisper-light, and the fresh orange segments are refreshingly cool.

A quick confection, this cake bakes in just 30 minutes. Translation: You'll be enjoying a homemade dessert with a light crumb and smooth glaze in no time.

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.

Serve this cake with a dollop of Greek yogurt and quince paste.

With Lidia by your side, this showstopping dessert is foolproof. You'll need to start preparing the dough and filling at least one day ahead.

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York. To fill, frost, and decorate the Lemon-Raspberry Wedding Cake, you'll need to make this recipe three times. For each batch, be sure to use a mixing bowl that can hold at least 5 quarts.

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York. Begin making the cake layers at least 2 days, and up to 2 weeks, before serving.

An ethereal egg-white soufflé from Mod Oz celeb chef Luke Mangan's Glass Brasserie in Sydney.

Several traditional southern themes — pecans, Caribbean spices, and, of course, thick, tangy cream cheese frosting — come together in this gorgeous layer cake that's both down-home and elegant.

This frosting is fluffy and foolproof. For ease, use a handheld electric mixer.

These little gems stirred up our childhood memories of coconut-filled candy bars. We baked them in extra-large muffin cups to make them more like little individual cakes. If you choose to use regular-sized muffin cups, the recipe will yield 24 cupcakes and the cooking time will be shorter.

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

The unusual duo of honey and chocolate is a winner in this layer cake. It needs to set up overnight, so begin a day ahead.

These are just a tiny bit sweet. For the tenderest result, stir in dry ingredients just until blended.

This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.