Cream

Two favourite desserts combine in this peach and pavlova trifle.

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

Strawberry Splits recipe - To prepare jelly moulds, cover two-thirds of the top of each of six 225ml glasses (see note) tightly with plastic wrap, securing the wrap under the base of glasses, then chill.

Custard tart recipe - For pastry, place flour, icing sugar, butter and a pinch of salt in a bowl and rub until mixture resembles fine breadcrumbs.

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

Blueberry tart recipe - For crème Chantilly, bring cream, honey, sugar and vanilla to the boil in a saucepan over high heat, stirring to dissolve sugar.

Savarins recipe - Preheat oven to 180°C. Combine milk, sugar and yeast in a bowl, stand until foamy (8-10 minutes), then mix in butter and egg. Add flour and a pinch of salt and stir with your hand until smooth.