Dessert recipe collection

Genoise sponge cake whips warm whole eggs and sugar to ribbon stage, then folds in cake flour and melted butter for a delicate French-style layer cake base. The classic foundation for tortes and trifles.

French genoise sponge cake soaked with Amaretto and filled with whipped chocolate ganache. A light, egg-leavened cake with lemon zest and an overnight chocolate cream.

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

George Washington's gingerbread cream pie: a spiced molasses gingerbread cake split and filled with a vanilla-apricot custard set with gelatin. A historic American dessert with deep, warm flavors.

Georgia peanut butter pie baked with a light, fluffy filling made from whipped egg whites folded into peanut butter custard, topped with whipped cream and chopped peanuts.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.

German ambrosia cake with German chocolate cake layers, orange marmalade filling, and a coconut-pecan whipped cream frosting. A boxed-cake shortcut that tastes like a bakery showpiece.

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

German chocolate cookies are a 4-ingredient shortcut bake using German chocolate cake mix, vanilla yogurt, an egg, and a topping of coconut-pecan frosting. Soft, chewy, and ready fast.

German chocolate pie with cocoa, evaporated milk, shredded coconut, and chopped pecans baked in a pie shell. Rich, fudgy, and makes two full pies.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.

German festive chocolate cake with almonds, bananas, crushed pineapple, and cinnamon baked in a tube pan. A semi-homemade celebration cake with tropical fruit and nutty crunch.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.

There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.