A self taught chef, Jefferson Alvarez continues to go from strength to strength. Having recently opened his own Vancouver restaurant, he reveals the secrets to this tempting beetroot flan cake…
Beneath the delicate pink cocoa butter shell lie a cornucopia of delights.
Alain Ducasse’s beautiful pistachio and wild strawberry dessert is such a work of art, you’ll find it hard to demolish.
Perfect the art of ganache with James Martin’s moreish recipe.
Dairy- free, gluten-free and vegan – this Turkish Delight cheesecake makes a gorgeously healthy bite.
These bars are best eaten from the refrigerator – cold, creamy and full of cacao goodness.
Two words- decadently refreshing.
Adam Handling shares the secrets to a refreshing strawberry and watermelon dessert.
Forget the usual hot, cooked, pastry, fruit, chocolate, caramel pies. This one is packed with the usual summer suspects: coconut, watermelon and mint – and it’s deliciously refreshing.
A few teaspoons full of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a Persian flower garden.
Romans treat tiramisu as a staple Roman dessert – try these three versions for an authentic take on these popular creamy desserts.
Fruity and fragrant – finish a feast with these speedy chocolate pear crumbles for just the right amount of decadence.
Chef Julien Philippe shares the secrets to this luscious spring dessert.
This chocolate dessert from chef Matt Worswick has balance from a rich chocolate mousse with a crunchy biscuit base, cooling yoghurt and a hit of salted caramel.
This dessert is incredibly easy to make. The important thing is to get the texture just right – smooth, silky and not too firm.
The marshmallow is the toasted part of this, and who can resist toasted marshmallow!
Banana, chocolate, honeycomb … three simple ingredients that, when combined, produce the most satisfying dessert.
This tower of boozy cherries, cocoa cream and layers of chocolate cake is an indulgent but minimal update to the classic.
This recipe takes a simple tart recipe a little further, with almonds for crunch and a wholemeal crust for extra nuttiness.
The cardamom and tea lightly spice the dessert, cutting through the creaminess of the panna cotta.