Hi Babygirl23, my favorite dessert recipe is very simple. Just put a tub of mascapone into a bowl, add icing sugar to taste, a punnet of fresh rasberries (or you can use frozen) and a little vanilla. Fold all ingredients so as berries are evenly distributed (some will break up but that is good - it gives a swirly colour effect). Line individual small serving plates (I use little ramikins) with cut up sponge finger biscuits (or you could use whatever sort of "crust" you like). Spoon the mascapone mix evenly onto the biscuits, decorate each with a single rasberry on top and dust with icing sugar. Done - enjoy!

New York Cheesecake

INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
 
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Rhubarb Cobbler

INGREDIENTS
3/4 cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
In a saucepan, mix 3/4 cup sugar and cornstarch. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
In a medium bowl, sift together flour, 1 tablespoon sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

Panna Cotta

INGREDIENTS
1/3 cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
DIRECTIONS
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Fruit and king island yoghurt

strawberry rhubarb pie in mid-june when you can pick both fresh the same day is my all time favourite dessert 

Close second
  Imperial Tarts   .. basically a fancy name on buttertarts with a shortbread style base.

1 1/2 cups flour                1/4 cup butter
2 Tbsp white sugar            1 Tbsp white vinegar
1/2 cup butter                   1 tsp flour
2 eggs                              1 cup raisins  (i prefer golden raisins)
1 1/2 cups brown sugar

Combine flour and sugar in miixing bowl. Cut in 1/2 cup butter until crumbly. Press into ramikins . Bake at 350 F /177 C for 10 mins. Cool 10 mins. Beat eggs and brown sugar  together with mixer until light and fluffy   stier in remaining ingredients . pour over the crust in ramikins   Bake at 350 F/ 177 C for 20 to 23 mins .. serve warm with scoop of good quality vannila ice cream.