Raspberry

Can be prepared in 45 minutes or less.

The crust of this gorgeous dessert is brushed with a layer of melted milk chocolate for a sweet surprise.

If you don't have tartlet pans, you can make one large shortcake in an eight-inch-diameter pan and then cut the cake into wedges.

If making more than 2 pies, do not double this recipe but make multiple batches.

Definitely not Ye Olde English Classic, but very delicious and very contemporary. Using store-bought sponge cake (ask for it at your supermarket bakery) or pound cakes simplifies assembly.

Store-bought crusts make these scrumptious a snap to prepare.

At Valentino, pastry chef Michelle Robie cuts the cake into individual heart shapes and sometimes serves them with a blood orange sauce.

(Parfaits Glacés D'annanas En Piña Colada)

This hearty breakfast dish is served at The Ahwahnee Hotel.

This pull-out-all-the-stops cake for special occasions may be prepared in steps in advance and glazes on the day it is to be served.

Here's a beautiful pie with a sweet-tart filling and a sensational crust.

Can be prepared in 45 minutes or less but requires additional unattended preparation time.

The frozen berries aren't thawed before you use them, so this dessert is super fast.

You can start baking this beautiful cake two days ahead: Make the cake layers and the raspberry curd a day before assembling; then the completed cake can be refrigerated a day before serving.

Nancy Pellini Morrow of Haddonfield, New Jersey, writes: "My friend and I had a wonderful meal at Canyon Southwest Cafe in Fort Lauderdale, Florida. Everything we ate was top-notch, but the best part was the cheesecake with mixed-berry sauce we had for dessert."

Fresh raspberries are baked into these chewy, downright irresistible blondies. You can chill them for a day before serving.

"This past year, I've enjoyed more opportunities than usual to travel and dine out," writes Tony Solomita of Arlington, Virginia. "Instead of a photo album, I'd like to create an album of recipes from these new favorite restaurants. I'll start with a dessert: the berries with custard sauce from L'Auberge Chez François in nearby Great Falls." For these individual desserts, a light, foamy custard called a sabayon is poured over berries and broiled until just brown.