Dessert

Moist, dense and dripping with syrup, this chocolate orange polenta cake is a very grown-up way to recapture a childhood love for jaffa cakes.

Gird your loins and fire up your blowtorch, it's time to make a classic French crème brûlée. If you don't have a blowtorch, just heat the grill until hot.

Topped with creamy coconut ganache, this white chocolate coconut citrus cake is a ripper of a recipe. Moist, dense and utterly delicious, the combination of coconut, lemon, lime and white chocolate is a winner.

This is a rich and sophisticated dessert that makes an elegant end to a special dinner.

This rich mocha cake with coffee syrup is pudding-like, darkly sweet and entirely satisfying.

Drizzled in sweet toffee, these almond and cranberry wreath biscuits make wonderful Christmas gifts.

With a cinnamon-spiked plum and prune filling, these almond crescents are the perfect sweet treat with tea or coffee.

This cake is an absolute winner. We've used maraschino cherries here, you can use fresh or canned cherries, if you like. Maraschino cherries are available from gourmet food stores and good delicatessens.

Let your creative juices run wild; use any lollies you like in the ice-cream, if they are large, roughly chop them. Make this a rocky road ice-cream sandwich by adding chopped turkish delight, dark choc chips, peanuts and coconut.

Layered with luscious cream and juicy strawberries, then topped with sweet icing, this featherlight sponge cake is a classic delight.

Bring sago out of the nursery and into its own with this delicious coconut sago pudding with ginger and palm sugar.

These over-the-top chocolate brownies with macadamias will only be as good as the chocolate used. The more cocoa solids in the chocolate you use, the more intense the chocolate taste will be. Aim for a dark chocolate containing anywhere between 50­70% cocoa solids.

It is fine to use two 300ml cartons (or one 600ml) of cream for this recipe. Note

Cream mixture must be cooled 5 minutes before adding chocolate to avoid the chocolate “seizing”, that is, becoming grainy and firm and having the appearance of a dull paste. Note

Topped with candied carrot, this cardamom-infused fruit salad is magnificent served with thick Greek yoghurt.

This dark chocolate mud cake makes a simple treat on its own but is also excellent layered with chocolate ganache or other frosting.

The cheesecake will sink slightly in the centre during baking. Store the cheesecake in an airtight container at room temperature for 1 day, or refrigerate for 1 week. Note

Once filled, the choux will soften, so assemble 1-2 hours before eating. Note

Rich chocolate tart topped with luscious fresh strawberries makes a fabulous dessert or afternoon tea treat.

We found the brown-skinned beurre bosc pears worked best for this recipe. Note

This impressive cake is brought to you by the classic Australian Women's Weekly birthday cake cookbook.

These fun and impressive blondies can be enjoyed by everyone. They are both nut-free and egg-free.

Equipment two deep 20cm (8-inch) round cake pans 25cm (10-inch) round prepared cake board (page 172) or cake stand large piping bag fitted with small plain tube Cake is best made and assembled on the day. For best piping results, place iced cake and piping bag filled with cream in the refrigerator for about 30 […]

This light, springy vanilla cake is a perfect canvas for decoration or flavours of your choice.

When the days are hot, there is nothing quite like a lovely icy treat to eat and ice cream is popular at any time of the day!

The tart cases we used were bought frozen and unbaked; they come ready-to-bake in foil cases and measure 6.5cm in diameter. They are available from supermarkets. Tartlets can be made a day ahead, keep refrigerated.

These mango cremes are quick and easy to make and you can pop them in the fridge early in the day, ready for dessert later in the evening. You could serve them with berries for an extra splash of colour, if you like.

Prepare just before you are ready to serve. Makes 8 Note

The crispy pastry coupled with the gelatinous filling is a texture sensation with great flavours in this custard pie recipe. A dessert to die for!

Cool 5 minutes before serving over ice cream. Note

Chocolate and prune are a texture and taste combination that was made in cake lovers' heaven.

Sweet and fun honey bees on a stick; great for children's parties.

Pine nuts, as well as adding flavour, thicken the sauce slightly.

These preserved citrus fruits are great to use as a base for a whole range of desserts dishes such as pies, puddings, cakes and crumbles.

Palm sugar brings a depth of flavour as well as sweetness to these delectable little cheesecakes.

Using fresh coconut for sweet dishes like this will enhance the flavour immeasurably, and you'll find many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in the Asian ingredient section.

You've reached the end of the menu, everyone’s having a ball – and you can too, because dessert is all prepared and ready to go!

The creaminess of the ice cream and chocolate sauce is a delectable texture contrast to the crunchiness of the pavlova. You can serve this with a berry compote as well if you like.

These romantic cupcakes are ideal for an engagement party or baby shower.

Buy the birthday girl a doll she'll love then choose the colour for the wings to match the doll.

Equipment 21cm x 32cm number 1 cake pan (see tip) 35cm x 45cm covered cake board. After turning the first cake out of the pan, wash the cake pan and rinse it in cold water, then dry, to remove any residual heat. Note

Rich and warmly spiced, this baked cheesecake with fig and orange makes an excellent dessert or mid-afternoon treat.

It’s best to make Humpty Dumpty several days ahead to allow the glue to thoroughly dry, alternatively, you could use a purchased Humpty Dumpty toy. Help secure collar in place with sewing thread. Sew along folded edge with white thread to form fingers. Sew tartan edges together to form a tube for the arm. Secure […]

Cherries, pecans and brandy go together beautifully in these popular little cakes.

equipment 26cm x 35cm (10¼-inch x 14-inch) baking dish 30cm x 40cm (12-inch x 16-inch) rectangular prepared cake board Note

Makes about 24 Note

Sweet poached quince and apricots are topped with a crunchy hazelnut crumble in this delicious, warming dessert.

This meringue has a delicious gooey centre.

For a beautiful winter dessert, serve this ruby-red quince tart with scoops of vanilla ice-cream.

Use any type or combination of berries you like. We used a combination of boysenberries, raspberries and cherries. Note

Equipment 2 large oven trays 6.5cm (2¾-inch) heart-shaped cutter small piping bag fitted with small plain tube Sprinkling lollies into heart shapes Joining boxes with royal icing The tea lights should only be left alight for a short time or the heat will melt the windows. Note

We used granita biscuits for this recipe. Canned or fresh passionfruit pulp can be used. Note

Moist and fruity with a crunchy, crumbly topping, this sour cream and cherry coffee cake with almond crumble is delicious.

Thrill your child on their birthday with this gorgeous hot-pink dragon cake.

Try substituting hazelnut meal for the almonds, and use vanilla instead of almond essence. Note

This cake can be made two days ahead. Note

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

Simple is best when it comes to a refreshing summer dessert, as proven in this lovely dish of juicy orange-infused strawberries, mint and crème fraîche.

It is fine to use just the one 300ml carton of cream for this recipe. To make the crisps uniform, draw rectangles on baking paper, turn the paper over, then pipe meringue into the rectangular shapes. Spread mixture evenly with a metal spatula. Trim edges of cold crisps with a sharp knife. Note

Cakes are best made on the day of serving. Note

A moist and delicious microwavable cake that tastes every bit as good as an oven baked one. This cake is best made on the day of serving, which is fine because it's just so easy! You're welcome.

This pudding has a gooey chocolate centre, and is rich and sweet. Serve it with cream.

Mint and orange combine to flavour this amazing glazed tropical fruit salad. If you like, serve with a dollop of creamy coconut ice-cream for an indulgent summer treat.

Gluten-free and dairy-free, the flavours and textures of this cake will not disappoint.

Keeping time: 1 week. Note

Stunning and fuss-free. Pears and almonds are the stars of this pudding.

An Australian/Kiwi twist to pouring custard. Banana custard also makes a great quick pie, just fill a ready-to-go pie case and top with sweetened whipped cream.

If cooking in a conventional oven, grease 1.5-litre (6-cup) ovenproof dish. Bake, uncovered, in moderately hot oven about 20 minutes. This recipe is best made close to serving. This quick and easy version of the classic recipe does not require pots or pans, so it’s the perfect dessert for pudding lovers with no time to […]

It is fine to use a 300ml carton of cream for this recipe. Note

You will need a 300g carton of sour cream for this recipe. Note

We used a store-bought lemon curd in this recipe. Biscuits can be made a day ahead; they are best filled on the day of serving. Note

We used fruit mince bought in a jar from the supermarket, but home-made would be even better. Store squares in an airtight container for up to 3 days. Note

With a layer of dark chocolate, creamy cheesecake filling and sweet cherry jelly, this slice is a most decadent treat.

Little tennis lovers will rejoice in this delicious and impressive birthday cake.

A new version of a old favourite, this chocolate crackle slice updates the classic chocolate crackle. Cut into bars for a crunchy treat if you prefer.