Dessert

Drizzled in sweet lemon syrup, these crispy almond and walnut pastries are a delightful accompaniment to a cup of hot coffee.

You'll get more howls of delight than of fear when you bring this spooky ice-cream cake out! A firm favourite from The Australian Women's Weekly Kids' Perfect Party Book.

These delectable chocolate mousses are the perfect finishing touch to a sophisticated dinner party.

To decorate the side of the cake with praline (as pictured), spread just the side of the filled cake with buttercream. Hold the top and the bottom of the cake in your hands and roll the cake ­ like a wheel­ in the praline. Place the cake on a serving plate, then spread the top […]

Loaves can be made up to 2 days ahead; store in an airtight container. Loaves are suitable to freeze. Note

Creamy custard, banana and sweet passionfruit are combined to make a delightful tropical dessert in these crisp miniature tarts.

Praline, otherwise known as nut toffee, is a versatile confection and can be used in many ways, but it's hard to go past a sprinkle on top of a dish of ice-cream for delicious simplicity.

Sandwiched with strawberries and cream ice-cream and drizzled with icing, these light-as-air choux puffs are irresistible.

With a delicious almond, cherry and ginger topping drizzled with ganache, these chocolate cupcakes are fantastic for a special occasion.

This recipe is also nut-free, egg-free and gluten-free. Note

Topped with a fresh, juicy cherry, these delicate little cherry almond tartlets make a sophisticated afternoon tea treat.

A fortified wine, like sherry and port, muscat is the result of grapes left to ripen well beyond normal harvesting time, resulting in a concentrated dark, toffee-coloured wine with a rich yet mellow flavour. Note

Chocolate stout is available from bottle shops or online. You can swap it for a dark stout if you like. Make sure all fruit is chopped to the same size as the sultanas. Note

Each bite of this wickedly delicious and superbly indulgent layer cake is full of surprises. No boring bits here!

This divine chocolate tart combines rich sweetness with salty crunch to create a flavour and texture sensation. Delight your guests with this beautiful dessert at your next dinner party - it'll be like nothing they've tasted before.

Coconut, lime and berries go together exquisitely in this beautiful, dense cake.

You can make these egg-and-dairy-free cupcakes in either vanilla or chocolate flavour, or if you're catering for many, make a batch of each.

Blueberries are a powerhouse antioxidant and may help lower cholesterol.

Store slice in an airtight container in the fridge for up to 4 days. Note

If preferred, melt chocolate with Copha in the microwave oven on medium (50 per cent) power in 1-minute bursts, stirring after each. Also, to make it easier, spoon the chocolate over the balls and then sprinkle with the coconut or cocoa. Note

Jelly buttons are liquorice flavoured jellies with a crunchy coating. They are also known as jelly spogs. Note

Cinnamon syrup adds a further dimension to this moist, fruity pear and ginger upside down cake.

Brownie will keep in an airtight container at room temperature for 4 days; in the refrigerator for 1 week; or frozen for up to 2 months. Note

Rich, chocolatey tiramisu cake with mascarpone cream and plump, fresh raspberries makes a fine end to a special dinner.

These cupcakes are not only sweet and tasty, but are utterly gorgeous too. Make them for your loved ones for a birthday, anniversary or celebration of choice. Divine!

medium GI Note

Dripping with honey and spice syrup, this rich, dense ginger cake makes an elegant end to a special meal. Serve with a drizzle of double cream.

Covered in chocolate ganache, and spiked with sweet sherry, this cherry cake is perfect for a grown-up birthday celebration.

This dessert looks and tastes amazing. The drizzling of toffee finishes it off beautifully; the toffee will begin to dissolve within 10 minutes of drizzling it over the figs, so it is best made immediately before serving.

You need to cook about ½ cup (100g) white medium-grain rice for this recipe. Note

The difference between 100% corn (maize) cornflour and wheaten cornflour (cornstarch) is that wheaten has gluten, whereas 100% corn is gluten-free. The gluten adds height to the sponge and gives it a lighter texture. Note

This basic slice is a great and tasty recipe for beginner bakers.

Freshly cooked churros, the classic Spanish doughnuts, rolled in chilli sugar and dipped in caramel sauce while still warm make a spectacular dessert. For the full effect, serve with a small cup of thick, rich hot chocolate.

The caramel and caramelised white chocolate ganache can be made a day ahead; store in an airtight+ container in the fridge. Bring to room temperature before assembling cake. Note

Meringues can be made a day ahead; store in an airtight container at room temperature. Assemble meringue torte up to 1 hour ahead. Note

For the perfect sweet treat, enjoy a slice of this fluffy banana and hazelnut cake drizzled in hot butterscotch syrup.

If you can’t find Candy Melts, use white chocolate Melts. Note

For a lighter dessert, you could use low-fat ice-cream, omit Maltesers and replace the hot fudge sauce with warmed low-joule caramel topping. Note

When we think of soufflés as a sweet, we often think of the chocolate kind. While you won't catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.

Spoil the lemon lover on their birthday with this delicious layered lemon cake.

Iced cake will keep in an airtight container for up to three days. Uniced cake can be frozen for up to three months. SERVING SUGGESTION Serve warm as a dessert with cream or custard. Note

If you're looking for a sweet treat that will appeal to young and old and isn't too full of sugar, these frozen coconut bananas with passionfruit dip are for you!

Tia Maria and Kahlua are coffee- flavoured liqueurs. You can substitute your favourite liqueur, if preferred. Note

The autumnal flavours of sweet apple, fig and toasted hazelnuts combine beautifully in this easy tart. Cinnamon sugar is usually available in the spice section of the supermarket. You can easily make it yourself by blending 2 tablespoons of ground cinnamon with half a cup of granulated sugar.

1 x deep 9cm (3¾-inch) square cake pan 1 x deep 15cm (6-inch) square cake pan 1 x deep 23cm (9¼-inch) square cake pan 30cm (12-inch) square prepared cake board or cake stand cake. Make butter cake mixes in batches as they will not all fit together in a large bowl, use three packets first, […]

For a gift-giving idea, spray a bamboo steamer (available from Asian food stores) with silver spray, line with tissue and fill with little cakes. Wrap it completely in cellophane and tie with a ribbon. Substitute brandy for Irish whiskey, if you like.

This hazelnut and date tart tastes as impressive as it looks. It's a magnificent dessert that is only enhanced by its accompaniment of sweet, sesame cream.

These impressive desserts are a lot simpler to make that they look, and give the final course a little glamour.

You will need to cook about 1 cup of medium-grain white rice for this recipe. Note

Delight your family and friends with these beautiful lattice-topped pies.

With layers of almond sponge, raspberry mousse and cream, this spectacular cake is delectable and perfect for a celebration.

A truly indulgent chocolate cake recipe from The Australian Women's Weekly.

To give as a gift, thread ribbon through centre of the shortbread and tie into a ring. Or, you can hang shortbread from your Christmas tree. Note

These are quite small cakes, so you will need to serve each person two or three. Make sure you use a good quality ice-cream. Note

Brought to you by the classic Australian Women's Weekly children's birthday cake book.

Warm and sweet, these little orange and ricotta puffs make a lovely dessert but are also perfect for passing around at a party.

Put the kettle on and treat yourself to a thick wedge of this gingery lemon and apricot cake, best served with a dollop of yoghurt or whipped cream.

Brought to you by the classic Australian Women's Weekly birthday cake cookbook.

You need to buy triple the quantity of the ingredients for this recipe. You will need to make three separate batches: do not double or triple this recipe. It’s important to measure the cake mixture carefully so the cakes are all the same depth. The mixture will be fine standing at room temperature while you […]

Try this classic Italian dessert with a hazelnut twist.

Bringing your favourite confectionery treat together with a delectable baked good to make a fabulous dessert recipe.

For a speedy, elegant dessert, try this French classic with a cardamom twist.

We used packham pears in this recipe. Add a squeeze of lemon juice to the reduced syrup if it is too sweet. Note

Instead of brandy snaps, you could use ginger snap, butternut snap or honey snap biscuits. Note

You need to press the cake mixture into balls using your hands, ­ do not roll as the mixture will crumble. You will need 25 lollypop or paddle pop sticks for this recipe. When dipping the popcakes in chocolate, tilt the bowl of chocolate to one side, so the chocolate is deep enough to completely […]

Store rocky road in an airtight container in the fridge for up to a week. Note

To keep the glossy finish to the frosting, the cake needs to be frosted up to an hour before the party. The frosting soon dries out to resemble cooked meringue. Note

There's nothing abstemious about this gluten-free chocolate cake recipe, especially not with the luscious chocolate frosting all over it.

Classic, creamy and comforting, blancmange is really the French version of panna cotta. It is delicious all on its own, or served with a variety of toppings, for example, berry coulis

Did you know? White chocolate is not considered real chocolate because, while it has cocoa butter,it does not have chocolate liquor, which comes from the finely ground nib (centre) of the cocoa bean.

While the cooking method may stray from tradition, there are only pure, classic, mouth-watering flavours to be found in these delicious brownies. This recipe is an easy crowd pleaser.

Not only do these white chocolate and raspberry mille-feuilles look amazing, they taste just as good. They are surprisingly quick and easy to make so you don't need an excuse to whip up a batch and surprise your loved ones.

Covered in an assortment of lollies, this gorgeous yellow dragon cake is sure to be a winner with the kids.

Take an eaton mess, replace the pav with macaroons and add some custard and you have this deliciously layered raspberry dessert in mere moments.

These delicious and refreshing mango and passionfruit ice-cream pops are full of natural colours and flavours and a delightful treat for the kids.

It seems counter intuitive to cook fruit in this way, but char grilling caramelises all of those lovely fruit sugars and brings a great intensity of flavour. Whipped cream completes the experience.

These grilled pears with vanilla ice-cream make a simple, elegant dessert.

Fun envelope cookies for special occasions like weddings and engagement parties.