Dessert

What to make when your gluten-free friend is visiting.

These cute, individual puddings are the ideal way to cap off a weeknight dinner.

There's nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.

We tested three hot cross bun versions from three cookbooks, and combined them to create the best hot cross buns recipe of all time.

“Imqaret are a legacy from the Arab rule in Malta,” says cookbook author Julia Busuttil Nishimura.

The flavours of Sangria inspired this boozy granita dessert-cocktail hybrid.

Strawberries and cream gets a luxe upgrade.

Sugar and spice make this layer cake an impressive festive dessert.

This dessert will definitely wow a crowd.

Christmas calls for a trifle. And this panettone and mango trifle, topped with torched meringue, is just the ticket.

Rum adds a boozy edge to this irresistible Christmas cake.

Begin this Christmas parfait recipe a day ahead for best results.

Traditional and delicious, bread and butter is a winning combination. In ice cream form? Even better.

This dessert is coconut, spice and all things nice.

This tart hits the perfect balance between sweet and savoury flavours, topped off with a jammy glaze.

The addition of ube is a new-wave take on the classic babka.

This softly spiced take on French toast is sure to delight.

This not-so-traditional version of the layered Italian coffee dessert swaps coffee and fortified wine for zesty limoncello – a worthy adaptation in our eyes.

If a nougat can be considered iconic, Moran's take is it.

Chocoholics delight, because this chocolate lava cake is all things spiced, gooey and delicious.

Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.

Just what you need on a cold winter’s night, a bowl of luscious bread and butter pudding. Make sure to leave room for seconds.

Earthy flavours cut through buttery dough for the perfect, lightly fried dessert. Top with caramelised apple and thyme for best results.

Classic flavours of lemon and sugar meet golden crisp churros. Need we say more?

This Greek rice pudding recipe with the sweetness of vanilla, pistachio and candied lemon will become a winter favourite.

Yuzu and custard is the flavour combination you didn't know you needed.

A non-traditional Anzac biscuit recipe that raises the stakes — in cake form.

With a moist and tender crumb, this pistachio cake recipe showcases the subtle, fruity notes of olive oil, pairing perfectly with sweet berry compote.

Supersize me: For an impressive festive dessert, simply assemble in a large trifle dish and dress with extra summer berries.

As showstopper desserts go, this pavlova takes out the cakes.

The classic combination of bay leaf and lemon never go out of style.

Soft, sweet and too easy to eat.

This is a simple madeleine recipe worth committing to memory.

This sorrel-yoghurt sorbet sits pretty on top of a hollowed-out lemon, filled with lemon jelly.

This lemon tart recipe uses sprigs of finely chopped fresh rosemary in the pastry crust for a fresh and bright finish.

Begin this recipe two days ahead.

Nutty black sesame takes this classic French dessert on a Japanese side trip.

This baklava recipe is a tangy twist on a Middle Eastern dessert classic.

A masterclass on choux pastry - from the origin of choux pastry to how to make the perfect choux.

Served with a butterscotch sauce, this rich sticky date pudding takes inspiration from native Australian ingredients.

Crisp, chewy, sweet and nutty all in one bite, plus pretty as a rose. It’s no wonder these scrolls appear at both Easter and Christmas.

These playful Sicilian biscuits are traditionally given on Good Friday for good luck. The dough is also incredibly forgiving – if you stuff up rolling the shapes the first-time round, just re-roll.

The caramel can be made in advance; simply thin with a little hot water before serving.

A festive Lunar New Year treat combining Chinese flavours with a classic Aussie dessert.

A sweet treat to make the most of cherry season.

A grown-up version of the yuletide treat.

This meringue spectacle is sure to be the star at Christmas lunch.

Inspired by the nostalgic Viennetta ice-cream cake, this fun dessert is sure to delight at any party.

This grown-up ice-cream cake marries traditional Christmas flavours with a salted crumb and an indulgent chocolate and whisky sauce.

This elegant dessert combines a light, pistachio-flecked sponge with a decadent chocolate-cream filling.

Inspired by the flavours of Australian summer, this stunning pavlova wreath is the perfect festive centrepiece. Begin this recipe the day before.

There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved.

Sink your teeth into a slice of nostalgia.

A made-for-picnics cake.

It's like a recipe for regular toast, with a little something extra.

A recipe for classic madeleines, dusted with lemon sugar.

The New Zealand cake-slice hybrid, reimagined with soft baked rhubarb.

Sweet but tangy, there's no denying the pull of this retro classic.

This recipe calls for a pear poaching syrup made with shiraz gin that flavours and colours the pears, but doubles as the base for the accompanying ice-cream.

With the option to make each element ahead of time, this stunning millefeuille practically assembles itself.

These rich little puddings have been adapted from one of Neil Perry's classic sticky date recipes to feature a deliciously surprising sesame hit.

This light cheesecake pairs perfectly with sweet pan-roasted figs and Amaro di Angostura syrup.

Topped with roasted hazelnuts and toffee shards.

Hints of clove, nutmeg and cinnamon add a subtle spice to this crunchy fruit crumble, balanced by a homemade creamy dulce de leche ice-cream.

A recipe for a classic Colomba Pasquale.

This recipe for ricotta and pecorino tarts (casadinas) is by Giovanni Pilu from Pilu at Freshwater.

A recipe for a light and delicately scented rice tart.

There's a good reason Sicily is known as the sweets centre of Italy, and cassata – decorative and delicious – is it.

Take a buttery, brioche-like loaf, add a generous swirl of rich chocolate and what do you get? A little slice of heaven.

Gubana is a half brioche, half strudel from Friuli-Venezia Giulia. It's traditionally eaten after Lent.

This winning combination of Easter's big treats (chocolate and hot-cross buns) is going to be snapped up very quickly. In the unlikely event of leftovers, serve them toasted.

These sour-cherry hot cross buns are a refreshing take on this Easter favourite.

Our remix on an Easter classic.

A no-fuss, traditional hot cross bun recipe, best suited for the purists.

It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.

This Filipino leche flan, with lime and burnt mango, tastes like a dense crème caramel.

Vanilla custard with a burnt sugar crust – what’s not to love?

Made with sweet dried fruits, fragrant spices, a generous dash of booze and a token surprise or two - the Christmas pudding is the perfect finale to any festive family meal.

Need a Christmas dessert to impress? Look here.

For dessert with drama.

Sink your spoon into this.

This is one one impressive - and delicious - dessert.

A crackling top, a silky custard middle. You can't go wrong with this French classic.

Two favourite desserts combine in this peach and pavlova trifle.

The best bit? There's no need to turn on the oven.

Whether its creation was a happy accident or divine design, this thoroughly English dessert is heaven in a bowl.

How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.

This three-tiered berry and pistachio pavlova is a real showstopper.

Sweet and laced with spice, this Middle Eastern filo favourite is also an alleged aphrodisiac.

Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.

Chocolate and kirsch are the stars of this knockout classic German dessert gâteau, with a light, airy sponge the key to success. Catherine Adams shows how it's done.

When oranges are at their peak, savour this one slice by slice.

A sophisticated take on the classic biscuit.

Chocolate fiends will love the triple-hit in this irresistible chocolate mousse cake. Catherine Adams shows how it's done.

About as good as it looks.

These custard-filled doughnuts, first made to honour Saint Joseph, are now Italy's gift to us all.

Our salty-tangy take on a sweet classic.