Dessert

Fancy a bit of crumpet? You've come to the right place.

A luscious spin on the timeless apple tart.

Rich brioche, tangy lemon curd and the savoury notes of almond - this winter pudding is a perfect balance of flavours.

A crisp pastry base plus a fudgy topping equals this dietary-inclusive winner.

It's the whole boiled mandarins that make this a go-to cake for the winter season.

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.

The toasty flavour of buckwheat brings a new dimension to these classic scones.

A sophisticated take on the classic chocolate creation.

A go-to cake recipe during citrus season.

Time and patience are your friends when it comes to this autumnal fruit.

Our take on the Austrian pie, all crumbly pastry and jammy insides.

The British have an age-old way with bread and hot puddings, as this apple-filled bomb shows.

Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.

Chocolate cookies, with a bit extra.

Just the afternoon tea pick-me-up you need.

Don't knock it 'til you try it. The creaminess of avocado flesh works beautifully in ice-cream.

Spread that frosting on nice and thick.

The custard slice receives a modern glow-up.

Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.

The classic biscuits you know and love, with a twist.

Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.

Cinnamon sugar, dulce de leche, melted chocolate. It's the fried dough treats you know and love rendered in cake form.

Picnic-perfect material.

Fruit and jelly – a combo that can't be beat.

Vietnam's cà phê sữa đá (iced milk coffee), but in frozen dessert form.

Baker? Builder? This Christmas, you can be both.

These are some grown-up treats that Santa won't mind chasing with a glass of ice-cold milk – and neither will you.

The traditional Christmas treat receives a very Australian makeover.

Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secrets to her highly sought-after Christmas tarts.

The Italian fruit-studded sweet bread, all wrapped up for Christmas.

Good shortcrust is an invaluable asset to any cook's armory of skills. Soft, buttery, flaky pastry awaits… if you keep your cool.

Make the most of pumpkin's natural sweetness.

Bearing the name of the patron saint of French pâtissiers, this crown-like confection of pastry and crème is a cake in a venerable tradition.

Hazelnut cakes topped with ice-cream and drizzled with a spiked coffee syrup – bliss.

If you're in need of sophisticated refreshment (with a touch of booze), look no further.

Master pastry chef Catherine Adams has a light yet luscious dessert just made to crown the dining table.

Where ice-cream, meringue and a brownie base combine into one grand flourish of a dessert.

Chocolate and orange – it's a combination that just works.

A luxurious take on the bite-sized sponge cakes.

It's all about that tang and texture.

Warm pudding, chilled custard. Perfect.

It's a vanilla slice, but with Nutella inside, and a coffee-chocolate icing on top.

Savour it one sweet spoonful at a time.

It's simultaneously rich and feather-light.

A recipe combines rice pudding and brûlée into one bubbly result.

Learn how to make a perfectly flaky Portuguese tart with a creamy custard filling.

Galettes are one of the easiest pastries to prepare - the more rustic it looks, the better.

This simple recipe is everything you want a chocolate cake to be: rich, dense and generously iced.

There's a bit of everything in these sweet treats.

This combination of citrus, sugar and spice makes for an unbeatable afternoon-tea treat.

Big-time comfort, one spoonful at a time.

Make honey the hero.

The Australian classic receives a glow-up.

A textural, refreshing Persian dessert.

The celebrated Hobart pastry shop have an sophisticated take on the classic chocolate-caramel slice.

As far as all-time Australian classics go, these choc-coconut sponge squares take the cake.

Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.

This hazelnut-semifreddo version of the classic Yule log is here to save your Australian Christmas.

Our quick and easy recipe for the sweet, spiced biscuit.

The ice-cream sandwich of your dreams awaits.

The Momofuku Milk Bar mastermind shares her recipe for this nostalgia-inducing dessert.

These spiced German biscuits are a traditional treat come Christmas, but really, we love them any time of year.

Sweet sticky nougat isn't difficult to make, but timing is essential to its success.

Catherine Adams breaks down the trifle step-by-step, sharing how to create a winning trinity of sponge, fruit and creaminess.

These are not the prettiest scones you'll ever bake, but they are the best tasting.

In the grand tradition of French pâtissiers, Catherine Adams makes the classic buttery Breton pastries - a piece of cake once you know how.

The secret ingredient? Malted milk powder.

The addition of red miso paste might sound odd in a dessert, but it adds a delicious, salty umami to this chocolate and sesame pudding.

Giselle Weybrecht has sought out the world's best hot chocolate at 450 venues in 55 countries. We consider her somewhat an authority on how to make the perfect base hot chocolate.

It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.

Coffee granita, chocolate mousse and a cherry on top. This dessert is the whole package.

Recipe for banana cream pie by Christina Tosi from Momofuku Milk Bar in New York.

Everybody loves churros. Paired with a smooth chocolate sauce and they're near irresistible.

Marshmallow on the outside, chocolate filling on the inside. Unlike his cereal, Mr Gosling would gobble this up.

Whip up this traditional English dessert in minutes. It has a lovely light, billowy texture, offset by the tang of raspberries and buttery crumble of shortbread.

Hobart's Sweet Envy have crafted their own version of the Central European cake with a crunchy hazelnut filling and a drizzle of dark chocolate ganache.

Get the party started with this classic chocolate-orange cake, with a rich buttercream and crushed Jaffas.

These frosty fruit pops hit all the right tropical notes.

A hint of cinnamon and rich maple shines in this tempting breakfast blend.

For the morning tea party to rule them all.

Paper Bird's pastry chef Yu-ching Lee shares her recipe for these super-nutty biscuits.

Triple the milk, triple the delight. This Latin American go-to is so light and fluffy, you'll be making it again and again.

This ice-cream, sponge cake and hokey-pokey mash-up is what it's all about.

This recipe has all the pleasures of a rocky-road – pillowy marshmallow, fudgy chocolate – in cake form.

Love Iced VoVos? Our maxed-out cake, layered with raspberry jam, covered in fluffy buttercream and topped with raspberry and coconut has a whack of nostalgia, and bells and whistles for good measure. Now this is a party.

Looks like an ice-cream sandwich, tastes like an Anzac biscuit.

Your childhood birthday cake dreams have come true.

Bundt cakes always impress. This one pops with mixed berries and tangy lemon icing.

A classic rich chocolate brownie, dotted with the fruity flavours of rhubarb and raspberries. It's perfect dessert to take to a picnic.

This nutty nougat can be made a few days ahead, leaving you with one less thing to prepare on the day.

With tropical pineapple and coconut flavours, a silky sponge and vanilla cream-cheese frosting, this tray cake is the perfect sweet finish for your outdoor feast.

Dense and fudgy chocolate cake contrasts beautifully with feather-light chocolate meringue in this moreish cake.

Mangoes and coconut are a dreamy summer pair. Here we've used them as the base for a granita that then gets a kick from makrut lime leaves and plenty of lime juice.

Piedmont goes hand-in-hand with chocolate and hazelnut – it’s the birthplace of Nutella, after all. These little biscuits, also known as ladies’ kisses, combine both with just the right amount of crunch.

Similar to crème caramel, this northern Italian dessert adds coffee, chocolate and amaretti to the mix. Sounds like a good move to us.

If you love bubble tea, you're in for a treat with this chilled pudding dotted with pearls of tapioca.

Kaya paste adds an unusual coconut note to these pretty madeleines. Time to put the kettle on.

These tasty fingers of butterscotch-topped shortbread are an ideal balance of sweet and salty flavours.

Completely unlike any other brownie you've had.

Yoghurt, apple sauce, nutmeg and cinnamon add up to one tasty package that's as good for breakfast as it is afternoon tea.