Vanilla

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.

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

Sink your teeth into a slice of nostalgia.

A made-for-picnics cake.

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

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

This is one one impressive - and delicious - dessert.

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

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.

A sophisticated take on the classic biscuit.

All sweetness and tang.

Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.

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

A luscious spin on the timeless apple tart.

A sophisticated take on the classic chocolate creation.

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.

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

Spread that frosting on nice and thick.

An elegant sweet finish.

Picnic-perfect material.

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.

This signature dessert on Nomad's menu is a beautiful interplay of flavours and textures.

The great Sussex pie, in trifle form.

A luxurious take on the bite-sized sponge cakes.

The choux-pastry dessert that's dressed to impress.

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.

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.

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

Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

The ice-cream sandwich of your dreams awaits.

Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.

With the Laura chef's dessert, it's Christmas time, every time.

And there's vodka-soaked strawberries, too.

Pastry chef Catherine Adams takes us through how to make the high-rise cake, step by step.

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.

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

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

These boozy cakes are a punchy end to a meal - or a fun way to kickstart an afternoon party. The choice is yours.

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

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

Recipe for lemon dream cake by Nadine Ingram from Sydney bakery Flour & Stone.

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

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

Seek out some top-shelf cream – you'll taste the difference.

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

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.

"One bite of these crisp, buttery waffles and you'll never go back to regular waffles again," says Curtis Stone.

Pikelets with pear jam recipe - For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves.

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.

Vincent’s brioche bread and butter pudding is perfectly cut through by a rhubarb compote. Winter baking starts here.

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

A beautiful peach tart with the perfect crumbling shortcrust pastry.

This coconut-muscovado cake is bursting with flavour and the freshness of watermelon.

Chui Lee Luk's residency at Sydney restaurant Folonomo may have come to an end, but her moreish cacao nib rocks cookies live forever. Well, until you finish the batch.

Desserts in the ’70s were all about Black Forest cake and cheesecakes. We figured a combination of the two could only be a good thing. Instead of the cornflour thickened fruit topping of earlier eras, we’ve opted for lush roast cherries. This can be made well in advance, so it’s the entertainer’s friend.

This nostalgic recipe can take you back to childhood parties. Candles optional.

Chef Shaun Kelly adds punchy native Australian pepperberries to the classic pavlova.

Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.

Chocolate is hard to go past, but wait 'til you tried this strawberry version.

Reminiscent of the classic French millefeuille, this tart delivers an impressive dessert to the table in less than 30 minutes.

There’s a lot going on in this salted caramel layer cake. It's a decadent excuse to throw a party, with its layers of brown sugar cake, salted caramel, cream cheese frosting and a brown sugar crumb for texture.

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

These fritters are the very definition of comfort eating and a great treat to share with friends over a cup of tea. They’re best eaten the day they’re made.

Two winter favourites, rice pudding and rhubarb, combine in these sweet treats.

These Latin American pastries are soaked in syrup, making them stickily delicious.

Alfajores are served in various forms throughout Latin America. What they have in common is their delicious, melt-in-the-mouth texture.

“We took the banana split off the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Elvis Abrahanowicz and Ben Milgate of Bodega restaurant.

Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake – evaporated, condensed and whole milk.

The top of this pie has a chewy-biscuit texture from the brown sugar, while fennel seeds add a lovely note of spice.

Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.

There are many delicious incarnations of alfajores but the crisp meringue icing makes these among the best.

Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."

Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?

Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo

Emma Knowles fast recipe for melon and frozen yoghurt sundae with lime-vanilla caramel.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Wildlife from This Must be the Place in Sydney.

René Redzepi & Nadine Levy Redzepi recipe for brandy plum cake.

Curtis Stone recipe for cast-iron peach cobbler with buttermilk ice-cream.

Emma Knowles recipe for Cherry Ripe pavlova.

Emma Knowles recipe for shaved ice with cherries, gin and lime.

The trifle you know and love, though we've used amontillado sherry for greater depth of flavour.

All the tropical flavours you crave in summer, in trifle form.

If you've started your Christmas with panettone, you might as well finish your day with it too.

Blood plums and chocolate pair really well, and for this trifle it's worth splurging out on really great dark chocolate. The plums' lovely tartness cuts through the rich crémeux and we've added Scotch for the boozy kick.

This bright and summery trifle that's made for an Australian Christmas.

Luke Burgess recipe for brambles, fresh cheese and speculaas.

Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.

Emma Knowles recipe for cherry, almond and burnt-butter tart.