Raspberry

The large amount of chocolate glaze called for in this recipe makes the dipping process easier. (The leftover glaze is an excellent sauce for ice cream.)

Can be prepared in 45 minutes or less.

Perfect for the Fourth of July. If you like, garnish the sundaes with maraschino cherries, small American flags and edible sugar stars.

Refreshing in looks and taste, these light fruit sorbets served in a colorful raspberry sauce are perfect after a filling seder meal. There will be leftovers of each sorbet to enjoy later.

This recipe yields an extra cake layer that can be reserved for another time. Wrap it tightly in foil, and freeze it for up to a month. Keeping the cake wrapped, defrost it at room temperature; then serve it with berries and whipped cream or ice cream.

Crema catalana is a delicious custard covered with caramelized sugar. There are several Catalan chefs who take credit for having transformed this popular dessert into an ice cream. This version is served in glasses or bowls and drizzled with a creamy caramel sauce.

Fresh raspberries and blueberries enhance both the filling and the topping of this creamy and delicious dessert. Begin preparing it a day before serving.

A bit more elegant than the average crisp, these pretty single-serving desserts are still quick to prepare.

Since just about any combination of fruits will work for the topping, this recipe can be used all year long.

A filling of bittersweet chocolate truffles is the surprise in this elegant dessert from Michele Dennis at Zefiro.

When we were taking our baby steps as chefs, one of our favorite teachers was Lydia, queen of the soup pots at the Strathallen Hotel in Rochester, New York. She grew up in Austria, so, of course, she knew plenty about baking. When we got to work in the morning, we'd taste that day's "zoop" (as she'd say in her strong accent), then watch as she demonstrated family baking recipes like this one. Grating the frozen shortbread dough into the baking pan gives it a lighter, more open texture; adding a middle layer of raspberry jam makes it stunningly delicious. For a chocolate-raspberry shortbread, substitute 1 cup cocoa for 1 cup of the flour.

Scoops of purchased chocolate, vanilla, and coffee ice creams are topped with three different do-ahead sauces.