Sweet dish

Truffles are a cook’s secret pleasure: they look splendidly impressive but are actually quite effortless to make. Basically a round of chilled flavoured ganache rolled in melted milk, dark or white chocolate with, perhaps, cocoa, coconut, chopped nuts or citrus rind, a truffle is refrigerated until it’s set then presented en masse or singly, with […]

We used golden kiwifruit in this recipe. You need two passionfruit for this recipe. This recipe is suitable for diabetics. Note

These delicious chewy cranberry meringues, sometimes called cranberry chewies, make a delicate, pretty afternoon tea treat.

Accurately named in French as crème brûlée literally meaning 'burnt cream', this fabulous dessert is oozing goodness under that crunchy top.

The dark, smoky flavours of tea and the warm spice of star anise bring out the autumnal sweetness of poached pears.

Trio of melon granita; delicious on a hot day when served with a fresh seasonal fruit salad.

Chewy, rich and gorgeously lush, these fudgy chocolate, cherry and coconut cookies are perfect served with a strong cup of coffee.

Any stone fruit will work in this delightfully simple dessert of grilled nectarines with passionfruit yogurt.

Mint Slice is a biscuit with a light, crisp chocolate biscuit base, a thick layer of mint cream and a smooth coating of dark chocolate. Note

Churros are a popular Spanish dish of deep-fried pastry coated in sugar.

A trick to cutting turkish delight is to place it in the freezer for 15 minutes to firm up, then cut it with an oiled knife, making sure to oil the knife regularly. You need a 6cm (2½-inch) fluted square cutter, or alternatively use a 7cm (2¾ inch) fluted round cutter. Note

These caramel macadamia bars are a definite luxury item. Sprinkled with icing sugar, they are a most delicious treat.

Croissant doughnuts, or cronuts, make the ultimate adult indulgence with its mix of childhood nostalgia and grown up sophistication and inventiveness. In this beautiful dessert, buttery crisp layers of puff pastry hide a secret filling of gooey chocolate custard.

These miniature wedding cakes would make a lovely gift to hand around to friends at a bridal shower or engagement party.

Make your own ice-blocks at home with these delicious raspberry and vanilla yoghurt ice-blocks. They're fun to make with the kids and perfect for a hot Summer's day.

These mousse-like layers have a light, delectable texture and are full of creamy flavours.

These pretty little pies taste just as good as they look. Use fresh cherries when they are in season; otherwise thawed frozen cherries will do.

Serve accompanied by fresh raspberries. Note

Clafoutis is originally from the Limousin region of central France where, in the local dialect, it translates as "brimming over". It is one of the easiest desserts to make: a sweet batter is poured into a baking dish "brimming" with cherries, prunes or the fresh fruit of your choice, and baked. Traditionally, cherries native to the region were used.

Stuffed with chopped pecans and drizzled in a butterscotch sauce, these buttery apples make a heavenly dessert.

If in season, use halved and seeded fresh apricots. Note

This beautiful light and fruity dessert pairs sweet strawberries, tart oranges and creamy ricotta with crunchy, golden puff pastry. It's easy to make and tastes brilliant.

Apricot upside-down cakes, apricot recipe, brought to you by Australian Women's Weekly

You can serve these butterscotch apples on their own, with cream or spooned over a steamed pudding.

The kids will adore these little white chocolate cups with strawberries and fruche. For a more adult version, leave out the fruche and dip the strawberries in white chocolate before arranging them in the cups.

You could use any dried fruit instead of the sultanas. Dried cranberries would be the best combination with apples for this excellent dessert. Serve with a scoop of vanilla ice-cream to top it off. Note

This classic dish is comforting, dependable and delicious. No wonder it is so popular in so many cultures around the world.

MAKES 8 Note

Ricotta and orange are a heavenly combination in these light, crispy treats.

Served with an orange and strawberry salad, this Mexican-inspired chocolate custard makes a stunning, fragrant dessert.

Store bonbon s in an airtight container in th e fridge for up to 1 week. Use a good-quality da rk chocolate; one with 70% coco a (cacao) would suit this recipe . If you don’t have a silicone pan, turn this recipe into a trendy `rocky road’. Melt the chocolate and mix with the […]

Cake is cooked when a wooden skewer inserted into centre comes out clean and dry. Note

British in origin, the simnel cake is mostly enjoyed during Easter. These Woman's Day muffin sized versions are jam-packed with fruit and spice, and just the perfect amount of brandy.

For a decadent dessert, try these delicious crepes with fried bananas and orange cream.

Use baking paper as handles to lift cake from pan. Do not turn it upside down as the crumble may fall off. If you cannot find pear slices, use pear halves, drain well and slice thickly. Note

The perfect treat for Valentines Day.

You can use other frozen or canned fruit in this recipe. Try fruit bread or brioche as a delicious alternative to the croissants. Note

Chocolate tart: Ready-made shortcrust pastry can be used. Summer pavlova: Egg yolks can be frozen or refrigerated – use to make mayonnaise, custards or to enrich sauces. Note

This classic French dessert with spiked orange sauce is the ultimate crowd-pleaser.

Teamed with tart cheesecake cream, these parcels of honey-baked pears make for a beautiful autumnal dessert.

Replace milk chocolate with dark or white, if preferred. Note

To make pineapple flowers, slice pineapple very thinly (on a mandolin) and cut into rounds. Place on an oven ruck and sprinkle with 2 teaspoons caster sugar. Bake in a slow oven, 120°C, 1 1/2 hours until dry. Transfer to mini muffin pans or an empty egg carton, scrunching to create flower shapes. Allow to […]

Put the season's best fruit to deliciously good use with this pretty dessert.

Creating the chequered effect that makes this silk cake by Woman's Day so visually stunning is actually quite simple. All it takes is a few drops of food colouring and some ganache.

A light and delicious cake with the fantastic addition of nectarine.

Colourful and delicious blueberry blondies from New Zealand Woman's Weekly.

Gorgeous chocolate loaf with a hint of ginger.

It's one of those classic pairings, like cookies and cream or peanut butter and chocolate. These lemon meringues will suit everyone, from sweet-tooth lovers to those of us who appreciate something with a little more zest.

Italian ice-cream that can be made in no time!

A bowl of these divine little frozen raspberry truffles makes for a visually arresting dessert that's as gorgeous to eat as it is to look at.

Delight your loved ones at Easter time or just as a special dessert with these white chocolate and passionfruit mousse eggs.

Make your own gorgeous white wedding cake.

Exquisite little balls of goodness.

Every mouthful is a delight when you pass around these little strawberry liqueur surprises. You can choose whichever liqueur you prefer to flavour the cream, or even make a few different versions.

Rich, fruity and topped with toffee, this upside-down banana cake is sure to become a firm favourite. Delicious on it's own, or served warm with a dollop of thick cream.

The combination of sweet toffee with crunchy roasted is brilliant in these fun desserts. Your kids will love sucking on these peanut brittle pops for an after school or weekend treat.

A light and exquisite apricot, polenta and pine nut cake from New Zealand Woman's Weekly.

Fresh, plump figs stuffed with nuts and cheese and then baked. Finish this gorgeous walnut and ricotta stuffed figs recipe with a drizzle of warm caramel sauce for a luscious dessert.

A mouth-watering chocolate pavlova with raspberries that's sure to impress.

You can make this divine passionfruit and banana sundae using your own meringues, or with a packet of ready-made mini-pavlova shells. Either way, it's a quick, fruity and delicious dessert any night of the week.

Create the perfect white meringues.

A sweet, crunchy and healthy option for a delicious dessert.

Citrus lovers, this one's for you. A buttery citrus cake with glace icing and candied orange and lemon slices.

This cake is so simple and delicious you're sure to go bananas! Moist and fruity, banana cake is always a winner. Make a simple lemon icing if you want to zing it up a bit.

Marbled chocolate brownie slice brought to you by New Zealand Woman's Weekly. Photography by Ian Hofstetter/ bauersyndication.com.au

Dense, moist and delicious chocolate and coffee cake.

This banana loaf recipe is a cut above average thanks to the brown sugar caramel frosting.

Rich and creamy - the best kind of chocolate fudge sauce.

Assuming you find yourself with left-over doughnuts to hand, a big assumption granted, there's no better way to eat them than grilled with maple syrup.

Rich, moist, fruity and fragrant with brandy, this moist Christmas cake is best served with a cup of tea or a mug of good coffee. The fruit mixture can be used as a base for puddings or a filling for mince pies.

Baked orange custards brought to you by New Zealand Woman's Weekly

Apparently awarded along with medals at the ancient Olympics, these honey puffs are certainly winners.

This dessert is something else, sweet, crisp and fragrant champagne jelly studded with ripe stone fruit and juicy raspberries. A sophisticated end to a lovely dinner party.

A classic dessert dish, this wonderfully sweet and sticky date cake is beautiful served with a rich butterscotch sauce and dollop of ice-cream for the ultimate indulgence.

Juicy cherries and crunchy biscuits with an almond-flavoured liqueur from Australian Women's Weekly.

Grilling peaches and nectarines brings out the intense flavour of the fruit, which is beautifully complemented by the nougat mascarpone.

Finished with a drizzle of toffee, this coffee and walnut cake is the perfect afternoon tea treat, offering complex flavours and a great, dense texture.

Lighter than custard, lemon chiffon cream adds a citrus kick to this fruity mango trifle. Revel in some old-fashioned indulgence with layers of jelly, fruit, sponge fingers and cream.

Roasting stone fruits intensifies their flavour as well as drawing out their natural sweetness, which helps make this roast nectarine tart exceedingly delicious. Serve warm with lashings of cream.

Soft, sweet and mild pear makes the perfect sidekick for tart rhubarb in this delicious sponge-topped pudding. Serve with double cream or ice-cream.

Treacle is sweeter than molasses, but not as sweet as golden syrup, and it has a slightly bitter taste. If you don't have any treacle you can make these little gingerbread loaves with golden syrup but may want to remove one tablespoon of sugar from the recipe.

Sweet, fruity and zesty, this pineapple, passionfruit and coconut dish is beautiful enjoyed on it's own or with a dollop of cream or ice-cream.

The slightly astringent flavour of quince is the perfect foil to the sweet creaminess of cheesecake, especially when doused in fresh lemon juice. This quince and vanilla cheesecake has our favourite granita biscuit base. Yum.

Bite into this simple but delicious apple teacake and enjoy the rich layer of custard in the middle. Country cooking that has stood the test of time.

You can use fresh pears for this delectable roasted pear tart, just make sure that they're on the slightly firm side of ripe and peel them carefully first.

This recipe is best made close to serving. Note

You'll only need one slice of this dense, dark and rich chocolate mud cake to be utterly hooked, but you'll definitely want more. Just to be sure.

Savour this moist rhubarb and coconut delight with a cup of tea or coffee and a big dollop of whipped cream to serve.

Similar to creme caramel, cinnamon flan has the same delicate custard base topped with a burnt sugar caramel, but with added spice.