Sweet dish

This hazelnut ripple log by recipes+ is drenched in marsala laced juice and smothered in rich cream dotted with cherries. Shaved chocolate adds extra decadence, texture and richness.

You could replace banana lollies with 1 cup finely chopped dried figs or raisins. Note

White Chocolate and Vanilla Macarons: Makes about 18 White Chocolate Ganache: Makes about 2/3 cup It’s important that macarons farm a crust an the base. If your oven is not fan forced, cook one tray at a time an the bottom shelf. You can make a disposable piping bag from a large plastic snap tack […]

Combine dissolved gelatine and cream cheese mixture at the same temperature to prevent lumps from forming in cheesecake. Note

Not suitable to freeze. Note

Make ahead: Cook slice up to 4 days ahead. Store in an airtight container in the fridge. Note

Traditionally made in autumn to coincide with the harvest, this apple custard cake is a delightful marriage between the tartness of apples and the sweetness of custard and cake.

This lemon meringue pie has the more simple biscuit base, rather than the classic pastry. The tart, citrusy filling topped with lightly baked meringue is true to tradition.

Ensure cream cheese is at room temperature to avoid lumps in cheesecake. Note

Lattice Biscuits are no longer being made, but any plain un-iced biscuit can be used.

For best results, cook pikelets just before serving. Serve pikelets with sliced banana and maple syrup. Note

When you have extra lemons, freeze juice in ice-cube trays for later use. You’ll need about 4 lemons. Note

Equally delicious hot or cold, these individual baked rice custards take just a few minutes to put together and are the perfect way to use up leftover rice.

Make sure butter is well creamed before adding sugar. This incorporates air and makes for a lighter cake. Use unsalted butter at room temperature, if preferred. For a richer cake, use 185 grams unsalted butter, 3 eggs and reduce milk to 1/4 cup. Continue as directed. Note

There is little sugar in the dumplings as the sauce is very sweet. Note

Other canned fruit of choice may be used, such as peaches or cherries. Note

Un-iced cake suitable to freeze. Not suitable to microwave. Note

This gorgeous macadamia filo tart is topped with sweet pineapple. Enjoy it warm or cool with a dollop of ice-cream for an indulgent dessert.

This divine adult's-only mousse combines the perfectly paired flavours of creamy chocolate and rich liqueur to create this utterly indulgent weekend dessert.

Remember to discard any rhubarb leaves. Apple, pear or pineapple would also be delicious in this cake. Note

Tina's sponge cake

This prize-winning sponge cake is featherlight and has the perfect texture for a classic sponge. Best served with lashings of whipped cream and the jam of your choice.

Sieve the dry ingredients through at least three or more times. It’s best if to use eggs that are a couple of days old to make this sponge cake. Use eggs that are at room temperature. Note

Fluffy sponge cake topped with all the indulgent joys of strawberries and cream. This one's bound to be a huge hit with the kids.

Janet's sponge cake

Switch out maple syrup for our chocolate butter for a creative, delicious topping for your pancakes.

Creamy parfait and the zesty salad come together to showcase an iconic flavour pairing of the culinary world - chocolate and orange.

You'll have most of the ingredients for this simple yet scrumptious dessert in your fridge or pantry using in-season​ pears.

If you prefer, add 1 cup grated carrot to the mixture in place of 1 banana. Note

You'll only need a sliver of a slice of this decadent and delicious banana cream pie created by the team at Woman's Day. That way, because it's just a sliver, you can have another.

Use the back of a floured spoon to press base dough evenly into prepared pan. Note

Some traditional clafoutis recipes call for non-pitted cherries; they are said to release a subtle flavour. Women's Weekly hate to disappoint your dentist, but suggest you use the pitted kind.

If you like, make an icing by combining 2 cups icing sugar sifted with 2 tablespoons cocoa. Mix in 30g chopped butter and 1-2 tablespoons hot water. Stir until smooth. Note

Chocolate mud cake is possibly the most popular choice of cake, and for good reason. It's quite delicious! Use the best-quality chocolate you can afford for this version.

Strawberries, kiwifruit and banana can also be used to top a pavalova Note

The supremely clever culinary folk over at Woman's Day have created the most delicious Eton mess. We're lucky they left enough for us to complete the shoot. It didn't last very long!

A smaller amount of mixed fruit results a lighter, but equally delicious fruitcake. A generous slosh of sherry has still been added though, so there's no need to fret.

Add some extra chopped walnuts or pecans to cake mixture if desired – but remember this will increase the fat content. Light evaporated milk, thickened with cornflour, can be substituted for cream in many dishes, sweet and savoury. Note

Improve on perfection with the addition of tasty roasted hazelnuts to this fluffy, sugary meringue. Top with cream and fruit to create a beautiful pavlova for dessert.

A candy/sugar thermometer will reach 160°C when the syrup is ready. Note

Handling frozen pastry is easier if you let it just partially thaw. Tarts can be dusted with a little nutmeg before the final baking, or with icing sugar before serving. Accompany with cream if liked. Note

These sweet quince and rosewater tarts are absolutely beautiful enjoyed with a mug of hot tea for an indulgent afternoon or morning tea.

The slightly astringent flavour of quince is softened during the slow-poaching, drawing out its richness. The fruit is soft and syrup drenched and delicious served with crisp, sweet filo fingers.

This “cake” is both fat free and gluten free. A V-slicer or mandoline will make short work of slicing the apples thinly. Note

To make chocolate curls, melt 1 cup white chocolate melts. Cut out several 8 x 10cm squares of baking paper. Spread or pipe (in a lacy pattern) a thin layer of chocolate onto paper in an oval shape. Fold over and carefully press tips of chocolate together to create a hollow loop. Support loops on […]

Allowing the cheesecake to cool in a turned-off oven helps prevent cracking. Note

Beautifully retro and irresistibly delicious, the folk at Woman's Day would like to re-introduce you to the brandy snap. Eat immediately to preserve the crispness, you say? If we must.

Zucchini can be replaced with mashed banana if preferred. Note

Make chocolate curls using a vegetable peeler run lengthways along the edge of a block, to create small curls. Note

Slice the cookies you need from your freezer dough, then refreeze the rest for next time. To make chocolate biscuits, you can replace 2 tablespoons self-raising flour with baking cocoa and roll out until 1cm thick. Sandwich the cooled biscuits together with ready-made vanilla frosting (found in the baking aisle of your supermarket). Note

Sticky and sweet with just a whisper of tartness, a good old-fashioned lemon meringue pie is always greeted with murmurs of appreciation. This one is no different.

Sweet, fluffy and golden, these beautiful orange and poppy seed friands are wonderful served topped with a oozy citrus syrup, keeping the cakes deliciously moist.

Use other nuts of choice, such as macadamia or chopped pecans. Note

Line base and 2 sides using 1 strip of paper Repeat with remaining 2 sides. These will act as levers when removing slice from pan. Note

These silky egg tarts are consumed all year round in China, and are a familiar addition to any Dim Sum dessert trolley. And for good reason, they're delicious!

Embrace tradition, don your apron and arm yourself with a sturdy wooden spoon. You simply must create this sensational steamed Christmas pudding for family and friends this festive season. They'll love you for it.

The luxurious flavour of these butterscotch bananas completely belies the ease with which they are prepared. These sticky, caramelised morsels can only be enhanced by lashings of the creamy nougat yoghurt topping.

You could also use a 6-hole oversized muffin pan, if preferred. Bake larger muffins for a further 5 minutes. Note

This recipe is also gluten-free. Note

Bright, fruity jellies studded with berries and set in martini glasses make a sophisticated dessert for a dinner party.

We like to use green-skinned baby figs, they are very seasonal; check with your specialist greengrocer for availability. The toffee is very hot, so take care when dipping the figs into the toffee. Note

Rhubarb is available all year round. For the best flavour, choose thin, magenta coloured stalks over thicker green ones. Note

To ripen bananas quickly, place in a brown paper bag in a warmish place until brown. To give the cake a nutty flavor, fold 1 cup of chopped pecans into the mix after adding the sour cream. Note

Sweet, rich and creamy with just the right amount of zest, this cheesecake filling sits atop a crumbly biscuit base for the perfect pairing of textures.

Travel back to the old English countryside with this classic combination of cake, cream and strawberries. If you're looking for something a little less traditional, switch up the flavours with lemon, almonds and berries.

A classic French dessert, clafoutis combines fruit (usually cherries) in a rich, dense custard. Recipes+ have used blueberries here, and the results are spectacular. Serve warm.

With a name like chocolate love pots, you can't go past these little pots of chocolately goodness when planning a romantic dinner.

This chocolate and peanut butter ice-cream pie is quite possibly the most decadent sweet recipe on the planet. Set atop a crisp biscuit base and finished with rich, hot fudge sauce, there really is nothing left to do but enjoy.

Sabyon is the French name for Zabaglione, the fluffy custard and sometimes beverage. The lime flavoured sabayon is delicious with poached fruit such as peaches, mandarins or mango. Enjoy shortbread biscuits dipped in the coffee based version.

The beauty of this recipe is that you have the delicious taste of a pavlova with a much shorter cooking time. Rolling the meringue in this way results in a bright, fruit filled centre that looks exquisite on the plate.

Combine coffee and dessert in the most decadent way with these delicious coffee hazelnut shots. Frangelico is the perfect liqueur to use in this recipe.