Dessert

While the cooking method may stray from tradition, there are only pure, classic, mouth-watering flavours to be found in these delicious brownies. This recipe is an easy crowd pleaser.

Not only do these white chocolate and raspberry mille-feuilles look amazing, they taste just as good. They are surprisingly quick and easy to make so you don't need an excuse to whip up a batch and surprise your loved ones.

These berry frangipane tarts are perfect for a simple afternoon tea celebration. Serve them with a small dish of clotted cream for that little something extra.

Serve with chopped mint or basil leaves. Note

Myzithra cheese is the traditional Greek cheese used in this cheesecake; you could use mascarpone as a substitute in this recipe. Note

Citrus lovers will adore these fluffy puddings drizzled in marmalade syrup.

Vincotto honey and rosemary take these spiced, poached pears to another level. An elegant end to a dinner party.

Thick ready-made custard is sold in the refrigerated section of supermarkets. Note

If you want to make the bread a little lighter in colour and texture, use half white self-raising flour with the wholemeal self-raising flour. Note

Try this delightfully citrusy orange flavoured macaroon cake next time you're asked to 'bring a plate'. The unique combination and texture of coconut and orange will be a sure fire winner.

Use any berries you like in this cake; they will all marry happily with the orange flavour. The mascarpone adds an extra level of decadence.

Replace toys with caramello koalas or teddy bear biscuits, edible flowers and lollies shaped like picnic foods, such as fruits, hot dogs and pizza. You’ll find lots of toys to easily decorate cakes in variety shops or toy stores. Note

A refreshing, sensational summer dessert with subtle spicy flavours brought to you by Australian Women's Weekly.

It's not that hard being green... there's a pond, plenty of water, lily pads and a rainbow connection... Why, there's lots of fun to be had!

Fruity and fabulous, this cheesecake is perfect for picnics, parties or just dessert.

This cake is perfect for a first birthday party. It's quite simple to make, so you're not spending lots of time on a creation that probably won't be given its due attention by the birthday child.

When folding flour into egg mixture, you can use a large metal spoon, a rubber spatula, a whisk or use one hand like a rake. “This is my mum’s recipe, and whenever I go home, I’ll always find one waiting in the cake tin.” Note

These zesty poached guavas are so delicious served with a big scoop of vanilla ice-cream.

This little extra-terrestrial is so likable that even a horde of hungry alien task force officers may have trouble cutting into it.

The addition of dates and orange rind gives this otherwise traditional apple pie a wonderful, distinct flavour.

You might have a few puffs left over; freeze them, unfilled. Valentine’s croquembouche Fit a large piping bag with a plain tube (or without a tube); three-quarters fill the bag with pastry mixture. Hold the bag upright, pipe the pastry into 2cm (¾ inch) rounds. Working quickly, use tongs or forks to dip the puffs […]

This is a gorgeous way to preserve the delicate flavors and colours of blood oranges.

Tender pear topped with crunchy maple syrup crumble this dessert is rich and satisfying, serve with a dollop of double cream.

Redirected to /recipes/apple-pie-12685 Recipe can be made a day ahead; store, covered, in the refrigerator. Granny Smith apples, with their green skin and crisp, tart flesh, are ideal for this pie. They were named after Maria Anne Smith of Australia, who cultivated them from Tasmanian apple seeds. Note

Fruit can be cooked a day ahead, keep, covered, in the refrigerator. Make bread topping and bake puddings as required. Note

This teacake is best eaten the day it is made. Note

Cake is best made on day of serving. Not suitable to freeze. A slice of this hearty, healthy cake is a decent breakfast on the run or a reliable mid-morning pick-me-up. Note

Yes, there's macarons in this recipe.

Store squares in an airtight container in the fridge for up to a week. Note

These simple, yet stunning wedding cupcakes are a perfect treat for a special day.

You can use any colour you like to tint the dough, choose a matching lolly, or coloured sugar, to coat the pinwheel edges. Note

These fudge bars are soft, sweet, rich and will make an excellent sweet snack or finger food style dessert.

Thrill the trick-or-treaters with these clever (and easy) Halloween cupcakes.

You will need about four large stems of rhubarb for this recipe. Note

Top shortcakes with half the berry mixture, then another nutella-topped shortcake; repeat with remaining berry mixture, then top with remaining shortcake. Note

Combine chocolate cake, chocolate custard and chocolate ganache and you've got this fabulous chocolate on chocolate torte, with cherries on top.

Celebrate your child turning four with this awesome birthday cake for car lovers.

Beat butter in a small bowl with an electric mixer until as white as possible. Beat in rind and sifted icing sugar until smooth. Whoopie pies are best eaten the day they are made. Note

We used a Granny Smith apple in this recipe. You will also need one medium overripe banana for this recipe. Keeping time: 1 day. Note

Don’t thaw the frozen blueberries before using as they will bleed colour into the cake batter. Note

This recipe is also nut-free and gluten-free. Handy hints Instead of the lime, make the curd using lemon, or even orange juice. Make double the curd mixture and use it to fill mini pastry tartlet shells, or use as a topping for scones or pikelets. Note

The chocolate fruit cake can be baked in a 14cm x 21cm loaf pan, bake in a slow oven about 1½ hours. walnuts marry well with apple and can be used in savoury as well as sweet dishes Note

Cooking time may vary slightly depending on the ripeness of the pear. Store loaf in an airtight container in the fridge for up to 3 days. Note

You can make the syrup up to two days ahead and refrigerate, covered, until ready to use. Reheat before pouring over the fruit. You can use this syrup with any fruit, for instance, a selection of tropical varieties such as carambola, rambutan, pineapple, mango or mangosteen. Note

These delicious chocolate marzipan almonds make a lovely gift at either Easter or Christmas.

Sweet, rich and wonderfully decadent, this beautiful chocolate slice is easy to make and perfect enjoyed with a cup of coffee for a relaxing morning or afternoon treat.

Keeping time: 2 days. We used 3 bananas for this recipe. Note

These simple little strawberry shortcakes are made using pastry rather than shortbread, making them lighter and quicker to bake.

To cut this dessert, use a large hot dry kitchen knife. Cut as many portions as you need, and freeze any remaining dessert covered with foil. Cut the dessert as soon as you take it out of the freezer, but wait about 10 minutes before serving. Note

Apple crunch

Try this cheats version of a Croquembouche

Show off your MasterChef skills by making this traditional croquembouche. You will need a croquembouche stand, and if you've got a silicon liner to help slip the finished tower from the stand all the better. It'll be worth the work to see the look on your guests' faces when you present them with croquembouche.

These mini banana loaves with muesli topping by the Australian Women's Weekly make a perfect nut-free addition to the kids' lunch boxes or even a delicious and nutritious breakfast on the run.

A classic teacake, the kind you hope to find on the cake stall at a school fete or church bazaar. Raspberry swirl cake is simple to make, looks impressive and tastes wonderful.

When too much chocolate is never enough, take one more step over the line and there you'll find these decadent little triple choc muffins. They make a great treat for the kids, or for you.

With a crunchy biscuit base, ice-cream filling with sliced banana, toffeed pecans and a drizzle of caramel sauce, this decadent tart will satisfy the sweetest tooth.

Also known as turón, these popular Filipino deep-fried bananas make an excellent dessert with refreshing coconut ice-cream.

store cake pops in an airtight container at a cool room temperature until ready to serve. They will keep for up to a week. Note

There is nothing quite as comforting as a warm, fragrant, melt-in-your-mouth homemade sweet pie, and this recipe exceeds expectations.

The pudding is best made on the day of serving. Rum sauce can be made a day ahead, store, covered, in the fridge. Reheat the sauce before serving either in a microwave oven or over low heat in a small saucepan until hot. Note

It is fine to use just one 300ml carton of cream for this recipe. Raspberry meringues with rosewater cream. Spoon meringue onto baking-paper-lined tray into 12 free-form shapes about 5cm (2 inches) apart. Bake in very slow oven until meringues feel dry to touch. Note

These colourful vanilla cupcakes will be very popular with the kids.

This plump, sticky fruit loaf is a cinch to make and simply delicious.

Be sure to remove toothpicks from cake before cutting and serving. Raspberry straps, cut into strips, can be used instead of red licorice rope. Sandwich the two cakes together with a little blue butter cream. Spread the cake with coloured butter creams. Insert candy cane into centre of red icing ball to make drumstick. Note

Keep things simple with this delicious, plump sultana cake.

On the days when you're pressed for time to come up with the perfect homemade dessert it's perfectly ok to get a little extra help from your local supermarket. Topped with this deliciously tart passionfruit cream, you'd never know the crêpes were store bought.

Give your afternoon tea a Parisian twist and serve these delicate crêpes with beautiful fresh strawberries and cream.

Mango puree helps turn this classic coconut tea cake, and the coconut frosting, into a moist, fruity delight. Lovely served with a cup of tea or coffee.

A slice of this rich chocolate torte sprinkled with crushed praline makes an excellent dessert or indulgent afternoon tea.

Pop this one on the party table for an eye-catching cake. From The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook, it's sure to be a hit with younger children.

Filled with raspberry jam and whipped cream, these lamington-style cakes make the perfect morning or afternoon treat.

Buy small brioche from the bakery section of your supermarket or from any French cake shop. This recipe is not suitable to freeze. Note

Ice-cream bombe mixture needs to be prepared at least a day ahead, keep in the freezer until required. Cake base can also be prepared a day ahead, keep in an airtight container. Cover bombe with whipped cream just before serving. Note