Abigail Johnson Dodge

Layers of tangy lemon curd, fresh berry compote, rich mascarpone whipped cream, and purchased gingersnaps come together beautifully in this dessert.

Almond-flavored cookies make up the crust; broiled peaches are mixed with ice cream to create the delicious filling.

The base for this fun frozen dessert cocktail can be prepared up to one month ahead. Keep a batch in your freezer for an almost-instant treat.

The brown-butter cookies used to make these dessert sandwiches are great with many different flavors of ice cream.

The combination of chocolate and cinnamon gives this treat its Mexican flavor. The cake needs to freeze overnight, so be sure to plan ahead.

A bittersweet chocolate ganache is spread in the bottom of the crust and is also piped on top of the nutty caramel filling.

This gorgeous dessert features crisp peppermint meringues layered with tender chocolate cake and rich chocolate frosting.

Orange-flavored liqueur and orange peel add a citrusy note to this very tender cake. Candied blood oranges keep the citrus theme going—and make for a lovely garnish.

Shape some tuiles into cups, then use the remaining batter to make cookies to serve alongside.

The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment.

Fresh ginger amps up the flavor of the sorbet.

Coconut milk, coconut extract, and rum give the soufflés a slightly tropical note. The vivid crimson sauce looks beautiful with the white soufflés.

This cake is light as air— and infused with flavor, thanks to a little grated orange peel. A deep, dark caramel sauce and a stunning fruit compote make the dessert dinner-party-worthy. Be sure not to use a pan with a nonstick coating. Because this cake is cooled upside down in the pan, you want the cake to stick to the sides a bit.

This rustic cake gets a zing from a tangy lemon glaze. The sauce dresses up the cake for dessert (or brunch).

Greek-style yogurt gives the cake a rich, moist texture.

Ground ginger and crystallized ginger amp up the flavor of the cake; fresh ginger adds a spicy hit to the fresh strawberries. The Bundt pan is coated with raw sugar before the batter is added, giving the cake a sparkly crust.