Recipes with egg yolks

Authentic Italian tiramisu with zabaglione, mascarpone, and espresso. Marsala-based custard layered with rum-soaked sponge cake in wine glasses. Serves 8, chill 3 hours.

Holiday Bavarian pie layers a rum-spiked custard, whipped egg whites, and heavy cream into a chilled, no-bake filling. Topped with shaved chocolate or grenadine, it's a make-ahead showpiece for festive tables.

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.

Cinnamon red hots melt into this ruby gelatin salad layered with crushed pineapple and cherries, then crowned with a cooked, creamy dressing. A retro, sweet-tart molded salad for holiday tables.

Old-fashioned chocolate cream pie with cocoa, milk, and egg yolk custard cooked in a double boiler. The Grandma classic with deep chocolate flavor and silky pudding texture.

An elegant chilled walnut custard cream spiked with kirsch, unmolded and drizzled with warm chocolate sauce. A make-ahead French-inspired dinner party dessert that serves 10.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

Pecan crunch apple pie with chopped apples, brown sugar, and toasted pecans baked into a single-crust pie. The separated egg trick gives the filling a light, almost cake-like lift.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Bay scallops and steamed mussels tossed in a from-scratch Dijon mustard vinaigrette, served over asparagus and Boston lettuce. An elegant seafood appetizer or light main.

Hot chocolate souffles with 9 ounces of semi-sweet chocolate, dark rum, and whipped egg whites baked in individual dishes. Just six ingredients, no flour needed.

Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.

Chocolate cherry pie with a rum-spiked chocolate custard filling, quartered maraschino cherries, and whipped cream folded in. Topped with sweetened cream and grated chocolate.

Patriotic layered parfaits with red gelatin, creamy vanilla pudding, and fresh blueberries. These make-ahead Fourth of July desserts look stunning in clear glasses.

Jalapeno tartar sauce made from scratch with homemade mayo from egg yolks, olive oil, Dijon mustard, dill pickle, and fresh jalapeno. A spicy upgrade for fish cakes and fried seafood.

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.