Berry

A filling of bittersweet chocolate truffles is the surprise in this elegant dessert from Michele Dennis at Zefiro.

The filling is wonderfully creamy, like ice cream, but is made without using an ice cream machine. Be sure to have plenty of extra fruit to go along with the torte.

This recipe can be prepared in 45 minutes or less.

Crusts made of ground biscotti and almonds accent this do-ahead dessert.

A well-sharpened French mandoline with a fluted blade is the secret to these paper-thin potato wafers with a waffle design. Active time: 55 min Start to finish: 1 1/4 hr

When we were taking our baby steps as chefs, one of our favorite teachers was Lydia, queen of the soup pots at the Strathallen Hotel in Rochester, New York. She grew up in Austria, so, of course, she knew plenty about baking. When we got to work in the morning, we'd taste that day's "zoop" (as she'd say in her strong accent), then watch as she demonstrated family baking recipes like this one. Grating the frozen shortbread dough into the baking pan gives it a lighter, more open texture; adding a middle layer of raspberry jam makes it stunningly delicious. For a chocolate-raspberry shortbread, substitute 1 cup cocoa for 1 cup of the flour.

Scoops of purchased chocolate, vanilla, and coffee ice creams are topped with three different do-ahead sauces.

A purchased crust and frozen blueberries make this pie a snap to put together.

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

Making one large shortcake is impressive and lot of fun — especially when chocolate is added to the basic combination.