This cake is full of pure coffee flavour. The sponge and buttercream are unashamedly infused with it, then it’s topped with coffee-whipped cream and dusted with cocoa powder.
These ice cream pops from Linda Lomelino are almost like eating chocolate pudding on a stick.
Forget the cocktail – this mojito cake is a fabulous new version of a classic.
The marshmallow is the toasted part of this, and who can resist toasted marshmallow!
Greg and Lucy Malouf have created a sophisticated variation of the more familiar flourless chocolate-almond cake.
Chocolate and lime is a sleeper combination, but it’s a winner. Think cheesecake, meets key lime pie with a chocolate crust.
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.
Healthy red velvet cake? Miracles do exist.
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.
High in fibre and an excellent source of vitamin A and C, South African peaches are a powerhouse of nutrients – and this tarte tatin is packed with them.
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 Canadian-inspired creation makes a wonderful afternoon tea centrepiece – dig in!
Rhubarb is the ultimate pie fruit. It goes with citrus, berries, custard, cream, hot, cold – it doesn’t seem to matter what you do with it, it always works.