sweets

I was hemming and hawing over the next great dish to feature in our Berry Tempting series when I came across a new recipe I simply couldn't resist making: a fast and easy rendition of tiramisu, topped with a pile of mixed berries.

Given how enjoyable tiramisu is on its own, I wondered if the berries were even necessary, but I quickly realized the fresh berries add a tartness and texture that makes this dessert doubly refreshing. In particular, I hoarded the blackberry bites, as their seeds add a wonderful crunch that goes swimmingly well with mascarpone cream.

Beware: This dessert is quick to make, but it'll be consumed even faster. If you don't have sambuca, try a coffee-flavored liqueur like Kahlua, or even an orange one such as Triple Sec for an equally nice flavor. Want the recipe? Then keep reading.

Whenever I'm in New York, I try to squeeze in a trip to what I call the four B's — Bergdorf, Barneys, Bloomingdale's, and Bendel — if for nothing else, just to soak up New York fashion in all its splendor. While I'm in the neighborhood, I love to stop by Serendipity3, another Upper East Side institution known for its madcap glamour, for a little refreshment.While I haven't had the restaurant's $25,000 Frrrozen Haute Chocolate, a friend did gift me the cookbook one year, and it includes some whimsical creations that I've turned to time and time again. For instance, if you flip for strawberry shortcake, you'll gravitate toward this delightful tower of whipped cream and glazed cherries, anchored by a crumbly little tea cake. There's no better way to enjoy cooked cherries. To re-create it in your kitchen, read more.

It's high time I set the record straight: macaron is not an alternate spelling of macaroon! In fact, the two terms refer to distinctly different things. Both macarons and macaroons are confections, and both names are derived from ammaccare, which is Italian for "to crush" — but that's where the similarities end.

A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated and powdered sugar, then filled with buttercream or fruit spread. The delicate treat has a crunchy exterior, and a weightless interior with a soft ending that's almost nougatlike in its chewiness. To add to the confusion, it's often called a French macaroon.

In contrast, the word macaroon is a generic phrase that is applied to a number of small, sweet confections. Mostly, the term is equated with the the moist and dense coconut macaroon, which is composed of egg whites, sugar, and dried coconut, piped with a star-shaped tip, and often dipped in chocolate. The coconut macaroon, or congolais, as it's known in France, is frequently served during Passover because it contains no flour. Which would you rather eat?

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Source: Flickr Users _FXR and Itinerant Tightwad