Tuesday, June 2, 2020
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Twenty dessert recipes that work better in warm weather

This story originally featured on Saveur.

During winter we love rich, hearty desserts to pad our bellies and keep us warm. But once the weather starts to warm up—and with beach season looming on the horizon—we crave lighter and brighter flavors. Our current obsession? Rhubarb desserts are all the rage. But we love any light, seasonal treat that you can pack in your picnic basket. For something visually stunning, look no further than Pinterest. Our users have spoken by choosing these most-pinned spring dessert recipes. From pineapple tea cookie recipes to sweet cheese ice cream recipes and Meyer lemon shortbreads, here are the sugary treats to indulge in this spring.

Light in sweetness and in texture, this dessert can be dressed up with berries and dried fruits.

Light in sweetness and in texture, this dessert can be dressed up with berries and dried fruits. (Food Styling by Maggie Ruggiero/)

These sandwich cookies, adapted from chef Frederico Ribeiro of New York's Te Company, are an homage to the classic Taiwanese pineapple cake.

These sandwich cookies, adapted from chef Frederico Ribeiro of New York’s Te Company, are an homage to the classic Taiwanese pineapple cake. (Matt Taylor-Gross/)

Fragrant Meyer lemon zest goes into these shortbread sandwich cookies from pastry chef and author Emily Luchetti.

Fragrant Meyer lemon zest goes into these shortbread sandwich cookies from pastry chef and author Emily Luchetti. (Paul Sirisalee | Food Styling: Eugene Jho/)

Boozy, macerated strawberries top vanilla ice cream in this simple sundae.

Boozy, macerated strawberries top vanilla ice cream in this simple sundae. (Matt Taylor-Gross/)

Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.

Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart. (Andre Baranowski/)

These cupcakes are the perfect spring or summer treat—light, airy, and topped with a tangy lemon-mascarpone frosting and garnished with fresh berries.

These cupcakes are the perfect spring or summer treat—light, airy, and topped with a tangy lemon-mascarpone frosting and garnished with fresh berries. (Matt Taylor-Gross/)

Pastry chef Anna Posey blackens rhubarb in a wood-fired oven for the cheesecake's compote topping.

Pastry chef Anna Posey blackens rhubarb in a wood-fired oven for the cheesecake’s compote topping. (Christina Holmes/)

Ground almonds add body and flavor to this creamy Swedish cheesecake, topped with clouds of whipped cream and ripe strawberries macerated with fresh mint.

Ground almonds add body and flavor to this creamy Swedish cheesecake, topped with clouds of whipped cream and ripe strawberries macerated with fresh mint. (Farideh Sadeghin/)

Smoky mezcal and bright pomelo zest flavor this airy, eggy chiffon cake.

Smoky mezcal and bright pomelo zest flavor this airy, eggy chiffon cake. (Farideh Sadeghin/)

Portland pastry chef Kristen Murray layers sponge cake with buttercream and white chocolate ganache, then garnishes the torte with honeyed pineapple slices and candied pine nuts.

Portland pastry chef Kristen Murray layers sponge cake with buttercream and white chocolate ganache, then garnishes the torte with honeyed pineapple slices and candied pine nuts. (Joseph De Leo/)

In this unique style, rhubarb is caramelized until soft before being topped with batter and baked.

In this unique style, rhubarb is caramelized until soft before being topped with batter and baked. (Todd Coleman/)

Use leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies.

Use leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies. (Joseph De Leo/)

The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding.

The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding. (Matt Taylor-Gross/)

These refreshing frozen treats come from pastry chef Jen Yee in New York City. Toss in your ingredients if you're feeling wild.

These refreshing frozen treats come from pastry chef Jen Yee in New York City. Toss in your ingredients if you’re feeling wild. (Christina Holmes/)

For these portable fruit pies, Georgia-based chef and restaurateur Hugh Acheson uses rice wine vinegar to make the flavors pop.

For these portable fruit pies, Georgia-based chef and restaurateur Hugh Acheson uses rice wine vinegar to make the flavors pop. (Christina Holmes/)

This raspberry brûlée is a delightful combination of whipped cream and luscious ripe fruits covered with a crunchy sugar topping.

This raspberry brûlée is a delightful combination of whipped cream and luscious ripe fruits covered with a crunchy sugar topping. (Nicole Franzen/)

Elegant and easy to prepare, this romantic mousse is flavored with espresso and topped with a dusting of chocolate.

Elegant and easy to prepare, this romantic mousse is flavored with espresso and topped with a dusting of chocolate. (Helen Rosner/)

This North African cake is baked with dried coconut and sweetened condensed milk and then soaked in a fragrant lemony syrup with orange blossom and rose waters.

This North African cake is baked with dried coconut and sweetened condensed milk and then soaked in a fragrant lemony syrup with orange blossom and rose waters. (Matt Taylor-Gross/)

This layered masterpiece is infused with lemon in three ways: zested into the batter, drizzled as a tart syrup over the cakes, and frosted in a thick lemon curd.

This layered masterpiece is infused with lemon in three ways: zested into the batter, drizzled as a tart syrup over the cakes, and frosted in a thick lemon curd. (Todd Coleman/)

Rhubarb takes the spotlight in this bright, rose-colored crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping.

Rhubarb takes the spotlight in this bright, rose-colored crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping. (Matt Taylor-Gross/)