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By Yotam Ottolenghi

Legendary British-Israeli chef, cookbook author and restaurateur Yotam Ottolenghi is joining TODAY Food to share delicious dessert recipes from his new book Sweet: Desserts from London's Ottolenghi.

He shows us how to prepare flaky rugelach filled with a fruity and nutty filling and a stunning lemon and blackberry cake with rich buttercream.

Quince and Walnut Rugelach

I love these rugelach because they are delicious, crispy and flaky and so perfect with coffee. They really bring back memories of heady aromas from the Jerusalem market bakeries.

Lemon and Blackcurrant Stripe Cake

This cake is just so impressive and fun when you slice into it. The combination of tart lemon and sweet, dark berries coupled with the rich buttercream frosting make this a refreshing yet decadent dessert.

If you like those impressive sweets, you should also try these:

Blondie Ice Cream Cake
Grown-Up S'mores

Grown-Up S'mores

Renee Kelly