Michael Laiskonis

Michael Laiskonis uses a little sugar and the gentle heat of a double boiler to draw out the berries' juices without cooking them, yielding a vibrant sweet soup.

The keys to a light, airy semifreddo that melts in your mouth? Just enough sugar to sweeten it and keep it soft in the freezer. Also, "gently folding and not overmixing," says Laiskonis. Go over the top by serving it with cinnamon whipped cream and chile-chocolate sauce (or use store- bought chocolate sauce).

Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture.

This sophisticated mashup of the campfire classic uses Nutella to bind the graham cracker crust and coffee to deepen the chocolate flavor in the rich ganache filling.

You may never bake a cheesecake again; Laiskonis sets his super-light filling with gelatin instead of eggs and flavors it with a refreshing hit of citrus.

Try this refreshing dessert with other firm, ripe fruit, including pineapple, peaches, or plums. Chill any leftover syrup for sweetening iced tea or cocktails.

Active time: 30 min Start to finish: 30 min

We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.