14 Spring Dessert Recipes for Warmer Weather

Come spring, end your meals with these light, refreshing spring desserts

By | Published Feb 28, 2017 2:00 AM

Labneh Tart
Andre Baranowski

During winter we love rich, hearty desserts to pad our bellies and keep us warm. But once the weather starts to warm up—and with beach season looming on the horizon—we crave lighter and brighter flavors. Our current obsession? Rhubarb desserts are all the rage. But we love any light, seasonal treat that you can pack in your picnic basket. For something visually stunning, look no further than Pinterest. Our users have spoken by choosing these most-pinned spring dessert recipes. From pineapple tea cookie recipes to sweet cheese ice cream recipes and Meyer lemon shortbreads, here are the sugary treats to indulge in this spring.

Mascarpone Ice Cream with Apricots, Raspberries, and Honey Granola

Ice cream so easy you don’t even need to cook it. Get the recipe for Mascarpone Ice Cream with Apricots, Raspberries, and Honey Granola »

Pineapple Tea Cookies

These sandwich cookies, adapted from chef Frederico Ribeiro of New York’s Te Company, are an homage to the classic Taiwanese pineapple cake. Here a super-buttery vanilla bean shortbread gets a nutty dose of hazelnut flour, and sweet pineapple-rosemary jam gets balanced by the spicy, fermented, and grassy flavor of Japanese yuzu kosho paste. Get the recipe for Pineapple Tea Cookies »

Meyer Lemon Sandwich Cookies

Meyer Lemon Sandwich Cookies

Grand Marnier Strawberry Sundaes

Boozy, macerated strawberries top vanilla ice cream in this simple sundae. Get the recipe for Grand Marnier Strawberry Sundaes »

Labneh Tart

Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.

Angel Food Cupcakes

Angel Food Cupcakes

Strawberry Rhubarb Cheesecake

Pastry chef Anna Posey of Chicago’s Publican blackens rhubarb in a wood-fired oven for the cheesecake’s compote topping. A standard oven will also do the trick. Get the recipe for Strawberry Rhubarb Cheesecake »

Almond Cheesecake with Macerated Strawberries and Mint

Ground almonds add body and flavor to this creamy Swedish cheesecake, topped with clouds of whipped cream and ripe strawberries macerated with fresh mint. Get the recipe for Almond Cheesecake with Macerated Strawberries and Mint »

Mezcal Chiffon Cake

Smoky mezcal and bright pomelo zest flavor this airy, eggy chiffon cake, the perfect quick dessert. Get the recipe for Mezcal Chiffon Cake »

Pineapple and Pine Nut Torte

At Portland, Oregon’s Måurice restaurant, pastry chef Kristen Murray layers sponge cake with buttercream and white chocolate ganache, and garnishes the torte with honeyed pineapple slices and candied pine nuts.

Rhubarb Tarte Tatin

Rhubarb Tarte Tatin

Lemon Custard Tart

Use leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies to adorn the outside.

FERMENTED BANANA AND DARK CHOCOLATE PUDDING

The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding.

Strawberry Rhubarb Yogurt Pops

These refreshing frozen treats come from pastry chef Jen Yee at New York City’s Lafayette. Get the recipe Strawberry Rhubarb Yogurt Pops »

Strawberry Rhubarb Hand Pies

For these portable fruit pies, Georgia-based chef-restaurateur Hugh Acheson uses rice wine vinegar to make the flavors pop. Get the recipe for Strawberry Rhubarb Hand Pies »

Raspberry Brûlée

This raspberry brûlée is a delightful combination of whipped cream and luscious ripe raspberries covered with a crunchy sugar topping.

Ricotta and Coffee Mousse

Elegant and easy to prepare, a classic mousse flavored with espresso and topped with a dusting of chocolate is a great way to end a romantic meal.

Semolina-Coconut Cake with Orange and Rose Waters

This North African cake is baked with dried coconut and sweetened condensed milk and then soaked in a fragrant lemony syrup with orange blossom and rose waters. Get the recipe for Semolina-Coconut Cake with Orange and Rose Waters »

Lemon Layer Cake

Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.

Wine-Poached Rhubarb and Poppy Seed Crisp

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 »

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