Dessert

With an ingredient list like this, it could only be the work of one pastry chef: the inimitable Yu-Ching Lee.

We think the layering process of baklava is like meditation. The eating, meanwhile, is pure joy.

For a tart that's as good as it looks.

Fragrant, nutty and beautiful to boot.

Like a custard tart, but with a refreshing tang.

Crack the brittle caramel top and sink your spoon into blissfully smooth custard. It doesn't get much better than this.

Think of this as step up from a good old-fashioned glazed-fruit tart.

Fans of peanut brittle should be on high alert: this tart will be impossible for you to resist.

What's better than popcorn? Popcorn with chocolate, of course.

One of those rare occasions when squashed fruit is a good thing.

This is the chocolate cake to save for a special occasion.

Proof that dairy-free doesn't mean taste-free.

Think white chocolate isn't for you? When a bitter chocolate glaze is involved, its sweetness is kept in check. It could be time for a rethink.

Buttermilk is the bakers' secret weapon here, adding a subtle tang to the sweet frosting and contributing to an ultra-tender crumb in the cake itself. Try it for yourself and see.

In theory, you could share one of these rich chocolate cakes between two. But in reality? Well, that's a different matter.

It's double the chocolate and double the fun with this cheesecake. Are you game to try it?

These chocolate-coated bliss balls are a healthy way to get your sweet fix plus they bring together some of our favourite flavours: maple, almond and coconut.

With a few flourishes, you can make a super memorable version of avocado on toast - and pocket the small change you'll save in the process.

Clean eating takes an even tastier turn.

This wreath-shaped pavlova ramps up the festivity factor. A cream made with a simple drained yoghurt makes a change from the more usual cream topping and cuts through the sweetness of the pav.

A rework on the classic Anzac biscuit by Pat Nourse, a dyed-in-the-wool fan who tried and tested several methods to come up with his best version of the original.

The striking colour of this passionfruit semifreddo only adds to the fun of an ice-cream sandwich. We've added wattleseed and macadamia nuts to our biscuits for extra texture and Australian flavour.

These sunshine-coloured tarts will brighten up any meal. Inspired by the Pineapple Zappo lolly of our youth, it's a sweet-sour explosion of flavour.

Tropical flavours are given room to shine in this super simple dessert.

Only good things can happen when you combine cheesecake and ice-cream.

Strawberry ice-cream without a need for a machine? Yes, please.

These pineapple-lime icy poles are offset by a creamy coconut base. The addition of a lemon myrtle and mint dip is the finishing touch you never knew you needed - until now.

A tower of pastry and ice-cream, crowned with fresh and freeze-dried raspberries? Now that sounds fun.

Double-down on the vibrant flavours of summer berries with a simple sorbet to go with your fruit salad.

Dark chocolate semifreddo is topped with a cinnamon, clove and nutmeg-spiced pavlova for a show-stopping finish to a meal.

A tarter-than-usual lemon curd offsets pavlova's sweetness, while blackberries add a delightful summer fragrance.

The sweetness of the fruit in this recipe is beautifully offset by the ginger-kombucha granita.

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.

Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.

Watermelon makes for a refreshing summer treat on its own but with the addition of basil, its flavour is transformed into something altogether more delicious. Try this powerful combination in a shaved ice dessert.

This dense lime and coconut cake is perfect for picnics: it travels well and can be made ahead.

When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.

Milko meringue ice-cream sandwiches recipe - For milk ice-cream, bring milk, cream and vanilla seeds to a simmer in a saucepan.

Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).

This pavlova recipe is a pure taste of the tropics, with a coconut yoghurt taking the place of the usual whipped cream. Be creative with your toppings, whether that means lychee, mangosteen or another summer favourite.

This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.

Plenty of ice-creams inspire nostalgia, but Strawberry Splits, with strawberry ice encasing a creamy centre, are true favourites.

Sunnyboy cakes recipe - For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times.

Celebrate the passionfruit-flavoured soft drink of your childhood with this refreshing combination of jelly and granita.

Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt

Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.

Ricotta gelato with espresso praline recipe - Bring milk, cream, lemon rind and nutmeg to a simmer in a saucepan. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then gradually whisk in milk mixture.

This grown-up take on the American treat comes from Sweet Envy's Alsitair Wise - who else?

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

The best thing about savarins? You can always add more rum.

Chamomile-scented custard tart topped with tender roasted rhubarb makes for a stunning finale.

Brooklyn blackout cake recipe - Preheat oven to 170°C. Line the base of a 20cm-diameter cake tin with baking paper. Bring dates and 350ml water to the boil in a saucepan

They're called cornflake cookies, but really, any cereal will work well.

Heaven in a bowl.

Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).

Simple and immensely satisfying.

Pineapple, date and liquorice parcels recipe - Preheat oven to 180C. Place four 30cm squares of baking paper on a work surface. Top each with another square, then divide pineapple among sheets.

This pudding reminds us of Devonshire tea: baked fruit takes on a jam-like quality while vanilla custard and small milk buns round things out.

Rhubarb and pear dartois recipe - For frangipane, beat sugar, butter and vanilla seeds in a bowl with a wooden spoon until creamy, then beat in egg.

Why keep all the trifle fun for summertime? This version will keep you warm during the winter months.

Prune clafoutis recipe - Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.

The combination of citrus and dark chocolate is always a winner. In place of the usual orange, why not try mandarin?

Try stopping at just one.

A simple butter cake gets a new lease on life with the addition of some gently browned butter plus a layer of lemon curd and white chocolate frosting in the centre.

Quince and brown butter pastry tart recipe - For poached quince, bring sugar, spices and 1 litre water to a simmer in a large saucepan over medium heat.

Best served still warm from the oven.

This gorgeous dessert is a surefire way to add colour to a winter table. The bonus is it will boost your vitamin C levels, too.

Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.

Dark chocolate-matcha truffles recipe - Bring cream to a simmer in a saucepan, remove from heat, whisk in matcha until smooth, then add 300gm chocolate and stand for 5 minutes.

These chewy biscuits are a most intense shade of green, and full of earthy matcha flavour.

Ginger waffles with matcha ice-cream recipe - For matcha ice-cream, whisk yolks and sugar in a bowl until very pale (5-6 minutes). Meanwhile, bring cream and milk just to a simmer, pour into yolk mixture, whisking continuously, then return to pan.

The best way to serve this? Plonk it on the table, arm your guests with forks, and dig in.

Matcha layer cake with white chocolate cream recipe - Preheat oven to 160C. Butter two 22cm diameter cake tins, line bases with baking paper and dust sides with flour.

Matcha doughnuts recipe - Heat vegetable oil in a large saucepan to 170C. Meanwhile, sieve flour, sugar, matcha powder, baking powder and ½ tsp fine salt into a bowl and make a well in the centre.

Milk chocolate doughnuts recipe - Stir yeast and 70ml lukewarm water in a bowl to combine and stand until mixture begins to foam (5-7 minutes).

Chocolate sponge cake soaked in chocolate panna cotta and spread with a dark chocolate glaze: this is one serious chocolate cake.

This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.

Bread and butter pudding is pure comfort. Add some ice-cream for the perfect dessert.

This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.

Serve this straight from the skillet with scoops of ice-cream or clouds of thick cream.

Chocolate crémeux with caramel recipe - Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy.

Chocolate hotcakes with fudge sauce recipe - For fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until combined and smooth, bring to a simmer

Topping these chocolate cookies with salted roasted macadamia nuts adds a moreish salty-sweet element and extra crunch. Try salted peanuts or pistachio nuts for a bit of variety.

These chocolate scrolls are best eaten warm while the filling is still melty. Make ahead and serve whenever someone pops by, or you're feeling like an afternoon treat.

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

This ginger-chocolate tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.

A creamy fool is one of the easiest and most delicious desserts to make. Tangy roasted apricots add some extra zing.

Tangy apricots, coconut, and a rich caramel-like batter is an excellent combination, especially with a crunchy crumble topping.

This jewel-like jelly is a thing of beauty. If you're feeling fancy, add some caramelised apricots afterwards.

This pretty little plum and blackberry cake is great for afternoon tea. Serve is warm and doused with cream for an even better dessert.

Frangipane tarts are classic for good reason - the almondy filling is the perfect foil for all kinds of fruit, but this pairing with apricots is particularly good.

What’s not to love about the classic combo of dark chocolate and hazelnuts? This gluten- and dairy-free version means everyone can have a slice.

The ultimate make-ahead, no-guilt sweet treat.

Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

This gluten-free coconut slice has a macadamia and cashew crust, matched with a passionfruit for a tasty and crunchy tropical dessert.

Almond-milk makes an appearance in this contemporary blancmange recipe, with honey providing a sweet kick to an irresistible gluten-free dessert.

Beat the heat with this winning ice-cold dessert.

Popcorn, peanut butter and bitter chocolate combine in this gluten-free, no-bake, salty-sweet treat that's greater than the sum of its parts.