Desserts

This quick, no-bake dessert announces that spring is finally here. Beautiful and bright, rhubarb’s signature acidity is tempered by creamy mascarpone.

Chatelaine deputy editor Gillian Grace first tried these chocolatey cookies while staying at the Royal Hotel in Prince Edward County, Ont. Presented to every guest upon check-in, they're a real crowd pleaser: crackly, chewy and totally gluten-free. Pastry chef Sarah Villamere was happy to share the recipe with us—and we can't wait to make them at home ourselves.

Sometimes called “pastel impossible,” which translates to impossible cake, chocoflan is a dessert for the chocolate lovers, the cooking science nerds and the efficient home cook who wants the wow-factor of a layer cake without the work of actually making one. After pouring an eggy milk custard over a dark chocolate cake batter in a bundt pan, the layers reverse during baking, as if by magic.

Nougabricot, the classic Québécois jam, is based on common flavours in French nougat—apricot, almond, pistachio and candied orange peel. Here, it becomes a much simpler confection: rocky road. Just melt best-quality white chocolate with a little butter, fold in plump dried apricots, nuts and candied orange, and you’ve got a sophisticated treat in a matter of minutes (minus the chilling time). Bonus points for candying your own orange peel!

Based on Dorie Greenspan’s classic Jammers, these cookies take flavour inspiration from a Prairie classic: Saskatoon pie. Saskatoons (also known as service berries) have an almond flavour that is amplified by an almond-scented sablé Breton base and an almond crumble.