The marshmallow is the toasted part of this, and who can resist toasted marshmallow!
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.
Pretty in pink – and easy to devour.
These macarons from James Sommerin are sandwiched together with a striking purple blueberry and lemon filling – serve them with wine for the ultimate party impresser.
Quite frankly, there are simply not enough holidays for celebrating the beauty of chocolate. Indulge all year round with this sin-free caramel lava egg.
If there’s anything better than marshmallows, it’s honey and peanut butter swirl marshmallows.
Trifle can be made with any berry or fruit in season. It’s a simple way of getting sweet treats full of flavour, instead of snack bars full of unrecognisable ingredients.
Edible art? This is easy to make but impressive to serve, with the white panna cotta drizzled with bright red syrup and tiny pomegranate seeds.
These little pops make a mouth-wateringly minty bite.
Healthy peanut butter cups? These little bites are dairy-free, gluten-free and vegan too. Dreams do come true.
“This combination is a little fancy and a bit unusual but it all works really well together.”
Creamy, custardy and packed full of coffee – meet your new favourite dessert.
Citrusy and aromatic yuzu juice, sweet maple syrup and rich double cream are a surprisingly good combination and make a very refreshing dessert.
Drinkable desserts? Yes please. This creamy tiramisu cocktail is ideal for a sip of sweet sophistication.
Master chocolatier Julien Merceron shares the secret to moulding the perfect Easter egg.