Berry

Editor's note: The recipe and introductory text below are from < by Lauren Chattman. It's simple to doctor plain vanilla ice cream, transforming it into layers of fresh-tasting lemon and blueberry ice cream. Crushed creme-filled sugar wafer cookies add crunch. Dollops of softly whipped cream alongside each slice are a simple and pretty finish.

Editor's note: The recipe and introductory text below are from Icebox Desserts by Lauren Chattman. This cake has all of the components of a classic trifle, but because it is contained by a ring of ladyfingers it has a tailored, formal look. Be aware that the cake is very soft, and pieces will be a little messy-looking on serving plates. So give your guests a chance to admire your handiwork before you serve it up.

If strawberry shortcake hailed from the Middle East, it might taste like this. Toasting the almonds lets their essence permeate the cake, making it a lovely partner for strawberries that have been macerated in lemon juice and just a hint of rose water. A dollop of freshly beaten cream melds the two beautifully.

This sophisticated blend of strawberries, red-currant jelly, balsamic vinegar, and bay leaves may just replace chocolate sauce as your favorite ice cream topping.

Editor's note: The recipe and introductory text below are from Kimberly Kennedy's The Art and Craft of Entertaining. The first time I made these delicious nonalcoholic drinks, they were a big success — the guest of honor had at least four! For twelve guests, I'd prepare the exact recipe below; it can be halved or otherwise divided for a different of number guests. For twelve guests, it's likely that the fourth bottle would remain in the refrigerator, but it's always better to have more than you need, plus the cider keeps for a long time. If you have time and ripe peaches are in season, pit, peel, and purée peaches to make the sweetest of all peach purées.

This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake. Coeur à la crème molds are perforated, heart-shaped, and available online at fantes.com. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.

A simple, traditional British dessert that combines fresh berries, buttered bread, and a little sugar — and it couldn't be more delicious. Start the recipe at least 12 hours ahead.

Great for dessert or even for breakfast, this light, baked pancake puffs up like a soufflé. Make sure your guests see it before you cut it into wedges.

A dollop of cream gives rich contrast to this pink summer ice.

Serving the berries and cream on top is easier than splitting the biscuits, and it's a fun and pretty twist.

Editor's note: The recipe and introductory text below are from A Passion for Ice Cream by Emily Luchetti, Executive Pastry Chef at Farallon Restaurant in San Francisco. The black cow, also known as a root beer float, is simply a catchy name for a classic treat. This purple and yellow cow builds on the original idea but uses pineapple juice and cassis-berry sherbet. The addition of shaved ice makes it very refreshing. It is as good as the original, but has a more vivid presentation and sophisticated taste.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York. Begin making the cake layers at least 2 days, and up to 2 weeks, before serving.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. . This traditional wine punch presents the opportunity to turn robust jug wine and fresh seasonal fruits into a festive party drink. The recipe includes a mix of firm fruits (such as seedless grapes, apple slices, pear slices) and soft fruits (like strawberries, peaches, and kiwi). The soft fruits are added to the glasses at serving time.

An ethereal egg-white soufflé from Mod Oz celeb chef Luke Mangan's Glass Brasserie in Sydney.

This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.