Berry

All the wonderful flavors and textures of summer berry pie à la mode in an ice cream sundae. For a casual party, offer the individual components buffet style and let guests make their own.

The "black bottom" is a layer of superb chocolate pudding — plus a chocolate cookie crust. The pie must be chilled overnight before the topping is added.

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.

Pack this delicious condiment in decorative glass jars for a nice gift.

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

The small, sweet Meyer lemon, common in California backyards, has a thin, smooth skin and a juice interior and is particularly fragrant. These scones, which are lighter than most, will spread slightly during baking.

Inspired by a trip to Scotland, where some cooks make their Christmas pudding and hard sauce with their favorite Scotch.

This cake, bursting with berries, is perfect for a picnic. Dress it up for company with unsweetened whipped cream and a simple vanilla custard sauce.

Add a splash of Angostura bitters, a flavoring found in the supermarket's liquor section, for an intriguing spicy note.

Offer cookies alongside this dessert.

Nice with tea or coffee or as a light dessert.

A colorful combination of oranges, berries and kiwis teams up with crunchy biscotti for a delicious and wholesome finale.

This recipe can be prepared in 45 minutes or less.

Blueberries top a creamy light mousse in this terrific dessert. It can be made a day ahead, then garnished with the white chocolate shavings before serving.

This pull-out-all-stops dessert layers a white chocolate pistachio cake with strawberries and a do-ahead pistachio butter-cream. For the finishing touches, whipped cream is piped up the sides, and a marzipan top is crowned with fresh strawberries.

This is a cross between two English classics. The Bakewell tart, named after the town in Derbyshire where it was supposedly invented by accident in the nineteenth century, is a layered jam, custard and almond treat. Burnt cream is the English cousin and forerunner of the French crème brûée. It's also known as Trinity cream, since it is thought to have originated at Cambridge's Trinity College in the eighteenth century.

Here's a low-fat, no-egg version of panna cotta, a smooth custard from the Piedmont region of Italy. It's soothing and luscious, and requires no baking time.