Old fashioned Lemon Blueberry Mascarpone Cake with lemon curd and blueberry compote! That mascarpone frosting is to die for!

To make the cake, preheat your oven and prep two cake tins. Sift together the flour, cornstarch, baking powder and salt. In another bowl, cream together the butter, oil, sugar, and lemon zest ...

Three layers of moist, fudgy chocolate cake are filled with ethereal chocolate mousse and cloaked in rich, cocoa-forward frosting for this famous dessert from the television show The Bear.

While curd cools, combine 1 cup water, dried cherries, vanilla bean pod and seeds, and remaining 1/2 cup sugar in a medium saucepan; bring to a simmer over medium, stirring occasionally.

For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender.

Finally, be warned: This dessert is extremely edible. It’s easy to scarf down a lot in one sitting because it’s like eating a strawberry cloud. Just accept that you’ll be licking the spoon ...

Preheat oven to 425°F. Cut rhubarb halves to fit a 9-inch springform pan. Place rhubarb strips on a baking sheet lined with parchment paper. Bake in preheated oven until rhubarb strips just begin ...

This lemon cake is ready in less than 15 minutes and requires very little equipment. Baking doesn't get easier than this. Grease a 20x14cm/8x5½in microwave-safe bowl with butter (a small ice ...

Preheat the oven to 170°C/160°C fan. Line two 18cm cake tins with baking parchment and grease the sides of the tins with a little melted butter. Blitz the peas to a purée in a food processor ...

Place the cake in the fridge for another 30 minutes to allow the drip topping to set. Decorate the top of the cake with fresh red fruits just before serving.

Preheat the oven to 170°C/160°C fan. Line two 18cm cake tins with baking parchment and grease the sides of the tins with a little melted butter. Blitz the peas to a purée in a food processor ...