For Easter, I wanted a rich dessert that I could make ahead. I found this recipe on King Arthur Flour’s website, and I was thrilled with the result. The recipe is great because it has simple ingredients and preparation (no water bath!), but it doesn’t taste simple. King Arthur offers a filling recipe for a topping, but I served it with thawed, frozen raspberries and it paired very well. When the raspberries thaw, they create their own sauce, so you don’t have to exert any extra effort on that front. I doubled the recipe, made them a day ahead, and kept them in the fridge until dessert time.