Desserts

The usual ladyfingers are swapped for lemon sponge cake soaked in espresso, aged rum, and Cynar.

Introducing the first episode of Foods That Squirt.

Pastry chef Matthew O’Haver created this charred yuzu-scented olive-oil cake for Masa Takayama’s robata restaurant.

It’s called bicerin, and if there’s another booze-free elixir more capable of shaking off a case of the winter blues, we don’t know about it.

Patisserie Chanson’s Dessert Bar opens tonight.

Toppings like candied peanuts, Mexican cinnamon-sugar cookies, and lychee take these treats to the next level.

From Banana Bread and Beer Nuts to Shackenstein and Toffee Pear.

What had long been the sole province of boardwalk stands and Dairy Queens has trickled up to boutique bakeries and major restaurant groups.

All ice cream should be eaten between cookies.

▶️ The best sugar high you can find.

New York’s original rainbow-colored pastry fascination is defined by delicate meringues and delicate fillings.

Too good to eat?

DO will serve it in cups and cones, frozen into ice-cream “sanDOwiches,” half-baked into brownies, and folded into Blue Marble ice cream.

The master of homespun cakes and cookies is milling her own flour and banishing white sugar.

They don’t have anything better to worry about these days, after all.

You should eat them anyway, though.

Pound an 80-proof milkshake. Or a spiked snow cone. Or a frozen Red Bull-and-vodka.

This is a moment for meringue, for lush pastry cream, and for looming soufflés.

Cheesecake, of course, is shorthand for New York cheesecake.

Thai rolled ice cream and shaved snow are taking over.