Cherry season is here, and while these tart beauties may be best known as Northeastern fruit (D.C. cherry blossoms, anyone?), different varieties are plentiful across the northern states. I love using cherries in cakes and desserts because they are tart AND sweet, making them a burst of balanced fruit flavor. They’re tasty in toppings, filling or inside cakes. You’ll find all kinds of cherry desserts below.
Cherries pair beautifully with honey and olive oil, so they were the natural pick for this olive oil cake. I used sweet cherries, but I think sour cherries would be even better. You could use any other fruit you like and add them in the same way.
A semifreddo is a cross between ice cream and mousse, but doesn't require any special equipment to prepare. The texture is smooth and luxurious when allowed to sit at room temperature until it just on the verge of melting, but still partially cold, hence the name.
Cherry makes for a wonderful topping to cheesecake, and this version features a sweet and cherry sauce over a classic cream cheese and ricotta cheesecake recipe. The cherry topping is a sweet touch to the light and creamy cheesecake.
Boozy and delicious is the way to describe this recipe for mini pavlovas. You can choose between sweet or tart cherries to tweak the flavor profile, and the gorgeous little treats a perfect for a special occasion.
There aren't many showier desserts than a bright and shiny mirror glaze. The technique is easier than you may think, and this version features my simple no-bake cheesecake under the gorgeous cherry mirror glaze.
The key to success with this sweet, but not too sweet, pie is to use sour cherries. Combined with just enough sugar and a pinch of black pepper, the sour cherries add a tart balance that goes perfectly with the rich, buttery crust.