Forget the stuffy crystal-cut bowl. We’ve modernized this old-school British dessert by serving it on a baking sheet instead. This way, the meringue, whipped cream and fruit are all easily accessible.

Moist with a crunchy walnut-brown sugar topping, this cake packs just the right amount of tart raspberry flavor—although if raspberry isn’t your jam, you can use any flavor of preserves you desire.

Making a graham cracker crust for your no-bake pies and cheesecakes is a bit old hat these days. Usher in this festive season with a crumb crust that’s far from ordinary, but familiar at the same time ...