Eggnog-esque custard meets ladyfingers and cream in this pint-size dessert. Sprinkle shooters with cinnamon for added flair.
This treatment of an ever-popular homey favourite turns it into an upscale treat.
Barbara Reiss, husband, Ed, and daughter, Pam, are the owners and operators of Desserts Plus, a popular restaurant and catering firm in Winnipeg. Here they share a favourite Rosh Hashanah dessert, which we've adapted slightly for the home kitchen. This impressive torte has the winning combination of hazelnut, chocolate and coffee and goes well with a dairy lunch or dinner.
With hints of lime, tequila and coconut, this dessert takes you to the tropics.
Surrender to the sumptuousness of chocolate with this decidedly delicious dessert. It's even more luxurious when you part the top and slip in a scoop of vanilla ice cream or raspberry sorbet.
Nothing showcases the fall season more deliciously than apples and cranberries. You can replace the bourbon with rum or brandy or omit it altogether.
Update classic pumpkin pie -- a smooth, creamy fall favourite -- with our special decorative flourish. Easy to make by following our step-by-step instructions, dark pumpkin pie and its variations with ginger or honey taste as luscious as they look.
This semolina cake, redolent of wildflower honey, citrus and walnuts, is a Sephardic dessert. A fragrant wildflower heightens the honey flavour.
Serve ramekins of this classic comfort food on napkin-lined side plates with demitasse or small dessert spoons.
This Italian dessert - part trifle, part fresh cheesecake - became a favourite in the 1980's and lingers fondly on menus of resaurants such as Grano in Toronto. It's also a bestseller at Pusateri's, Toronto's premier fine-food grocery store. This recipe is originally fram Grano and uses homemade cake, but you can substitute store-bought giant ladyfingers.
