Photography by Dave Lieberman
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.
Sweet Corn and Blueberry Trifles
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.
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.
Thomas Keller’s Coconut Cake
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.