From classic carrot cake with cream cheese icing to an ethereal meringue tart, any of these global desserts makes the perfect addition to an Easter table.
This hummingbird cake honors the legacy of the Southern cook Edna Lewis.
Get the recipe for Hummingbird Cake »
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
Get the recipe for Classic Carrot Cake »
Charring your rhubarb in the oven makes for a deep, almost smoky compote. Put it on everything.
Get the recipe for Cheesecake with Charred Rhubarb Compote and Sliced Strawberries »
Strawberry cake topped with strawberry cream cheese frosting is a favorite soul food dessert; this delicious version comes from Bertha’s Kitchen in North Charleston.
Get the recipe for Strawberry Cake »
Rhubarb takes the spotlight in this bright, rose-colored crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping, from Erin Patinkin and Agatha Kulaga of Brooklyn’s
Ovenly. Get the recipe for Wine-Poached Rhubarb and Poppy Seed Crisp »
This elegant cake is soaked in a fragrant lemon syrup, perfumed by flower waters. The garnish is candied rose petals sprinkled with toasted coconut.
Get the recipe for Semolina-Coconut Cake with Orange and Rose Waters »
Making one generous biscuit instead of individual shortcakes lends this classic dessert a grand presentation.
Get the recipe for Strawberry Shortcake »
Layers of sweet corn pastry cream alternate with an herb-infused blueberry compote and a buttery shortbread crumble in this summery spin on a classic trifle.
A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the
Modern Snack Bar in Aquebogue, New York.
These Swiss treats consist of two delicate, buttery cookies separated by a thin layer of delicious raspberry preserves.
Get the recipe Swiss Raspberry Sandwich Cookies (Spitzbuebe) »
Baked Alaska first made its way into print in Fannie Farmer’s 1896_ Boston Cooking-School Cook Book,_ but the idea of baking ice cream inside cake and meringue had been around for much of the century. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat.
This simple raspberry dish can also be made with tayberries or blackberries.
This rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced.
Get the recipe for Heaven and Hell Cake »
Few desserts are as pretty and as easy to make as a pavlova. For this one, we’ve combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman’s homage to the dessert, “Light Fantastic” (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You’ll prevent any crumbling that can occur when the process is rushed.
Get the recipe for Pavlova »
Lemon Meringue Tarts
A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert.
Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple.
Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting »
Rhubarb Tarte Tatin
Silken white chocolate buttercream frosts a tender yellow cake layered with rich lemon curd in this recipe from the restaurant Rye KC in Leawood, Kansas.
Brown Butter Tart with Blackberries
Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.
Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.