We all have our favorite summer sweet: that one dessert we crave as the days get longer and the sun grows warmer. Personally, my quintessential summer swoon has to be light, cool, and fruit-inclusive. If it's coolly refreshing, minimally taxing, and sweetly reminiscent of childhood, all the better.

It's the perfect time for rich chocolate cake to defer to its ethereal angel food cake cousin. The last thing your body wants to feel as it floats along in the happy tide of a sunny summer day is weighed down. It's also the perfect time to celebrate the cold, creamy diversity of an American classic- ice cream. And wouldn't it be almost be shameful not to take advantage of those achingly ripe summer peaches, those vibrant, juicy berries, the iconic and thirst quenching watermelon? Tragic.

To avoid the catastrophe of our dear readers not taking full advantage of summer sugar, LA2DAY offers up these delectable summer desserts...

Raspberry Angel Food Bruschetta

Directions

1. In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly. Set aside.

2. Meanwhile, in blender container or food processor bowl combine 2 cups of the raspberries, the caramel topping, and mint jelly. Cover and blend or process with several on/off turns to combine and puree berries. Strain through a fine mesh strainer. Stir remaining 1 cup berries into strained berry mixture.

3. To serve, place toasted cake slices on plates. Top with berry mixture, a small scoop of sorbet, and mint sprigs. Makes 4 servings.

Easiest Ever Peach Cobbler

Directions

1. Preheat oven to 375 degrees F (190 degrees C)

2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes

Passion & Fruit Pavlova

Ingredients 4 egg whites 2/3 cup superfine sugar 1 tbsp white wine vinegar 1 tbsp hot water 1 1/4 cups heavy cream Passionfruit curd 2 eggs, plus 2 extra yolks 5 tablespoons fresh passionfruit pulp 1 oz. unsalted butter cut into small dice 1/4 cup superfine sugar Garnish 1-2 baskets fresh berries

Directions

Preheat oven to 300 degrees. Oil a large piece of baking parchment on a baking sheet. Put the egg whites, sugar, vinegar, and hot water into the bowl of a food mixer and whisk at the highest speed for 5 minutes until soft, white peaks form. Spoon the mixture into an 8 inch round on the oiled paper -- or spoon 4 high rounds on the paper to make the individual pavlovas. Cook in the center of the oven for about one hour and ten minutes, until crisp. (The individual pavlovas will take less time, about 1 hour) Allow to cool on wire rack.

To make the passionfruit curd, put all the ingredients into a bowl set over a pan of simmering water and stir constantly until the mixture starts to thicken and take on the appearance of a thin custard. Continue to cook, still stirring, until it thickens further, about 10 minutes. Remove from the heat immediately so as not to overcook. Ladle the curd into a clean jar or container, and leave to cool before covering and refrigerating.

To serve, whip the cream into soft peaks and place onto the pavlova base spreading out to the edges with a palette knife. For the individual pavlovas, place a spoonful of cream on top of each pavlova. Pour the passionfruit curd over the top. Garnish with fresh berries.

Ingredients 2 cups whipping cream 2/3 cup sugar 3/4 cup fresh mint or basil leaves 1 cup whole milk Fresh mint or basil leaves (optional)

1. In a medium saucepan combine cream, sugar, and mint leaves. Cook and stir over medium heat until mixture just begins to boil. Remove from heat; cover; steep for 1 hour.Strain, discarding mint leaves. Add milk to infused cream mixture. Cover and refrigerate for 2 hours or overnight until mixture is completely chilled.

2. Freeze cream mixture in a 1-quart ice-cream freezer according to the directions of the manufacturer. Ripen ice cream according to manufacturer's directions. Scoop into dessert dishes. Sprinkle with fresh mint or basil leaves. Makes 1 quart.

Enjoy!

On the GO? Try out one of the Best 10 Ice Cream parlors in LA!

Story By: Alyssa Lloyd