Layering each ingredient in the serving glass is impressive and sure to wow your dinner guests
This cheesecake featuring the quince paste from your Argentina box is much easier to make than traditional cheesecake, but just as delicious.
These soft spongecakes are traditionally made with beurre noisette (brown butter) in rectangular molds. (Their name takes after their resemblance to a bar of gold.) This variation is baked in a muffin tin with fresh summer berries.
This shortbread-like bar is native to Argentina and Uruguay. Serve it for dessert or indulge in a sweet snack in the afternoon.
A sweet, jelly roll cake, pionono is typically filled with dulce de leche, though the spread can easily be replaced with fruit preserves.