Electric Mixer

These layered desserts are a pure flight of fancy. Inspired by the Italian dish lasagna, they use a traditional Peruvian fruit and cheese combo and add the very French technique of brûléeing sugar to create a brittle caramel. Villaran tops them with a caramel crown for a dramatic presentation, but they are just as delicious with nothing more than a drizzle of strawberry sauce.

Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. For best results, use Philadelphia-brand cream cheese.

An elegant finale to the meal; the cake has a light texture, and the filling provides great pumpkin flavor with a hint of orange. Pour a late-harvest Sémillon with dessert.

Dark chocolate, light chocolate and coffee fillings alternate with nut meringue layers, and dark chocolate ganache covers the whole torte. This is an irresistible version of the traditional Parisian dessert.

If you can't find sorghum syrup, a combination of honey and molasses works nicely.

We recommend tempering the chocolate used for coating the patties, as it will result in glossier, firmer shells. Experiment with your favorite cookie cutters to create original patty shapes.

At the Rob Roy Room of the Banff Springs Hotel at Lake Louise, Alberta, Canada, this delicious mousse comes in an elegant cookie basket.

The coffee in this cake may be replaced with a sweet fruit liqueur or with orange juice.

Though similar in texture to a flourless chocolate cake, the addition of poppy seeds makes this torte delightfully different.

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

If making these cupcakes for a large crowd, do not double the recipe but make multiple batches.

New York cheesecake is dressed up for the holidays with bright cranberry topping, white chocolate in the filling and a hazelnut crust. The cake can be prepared up to two days ahead.