Try this classic Italian dessert with a hazelnut twist.

Instead of brandy snaps, you could use ginger snap, butternut snap or honey snap biscuits. Note

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

If preferred, use eating chocolate, broken into pieces for melting. Be careful not to overheat chocolate when melting as it will become hard and unusable. Add a few drops of peppermint essence to the mixture if liked. Note

This homemade jelly pairs the fruity flavours of black grapes and port. It tastes divine spread on toast, or spooned on almond biscotti for a tasty afternoon treat.

Serve with chopped mint or basil leaves. Note

Put the kettle on and enjoy a piece of this zesty slice with a cup of hot tea or coffee.

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

Yes, there's macarons in this recipe.

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

Campari Rosso (red vermouth) is a red-coloured apéritif made by infusing herbs in alcohol and water. You can also use Aperol, an orange-coloured apéritif made by infusing bitter orange and rhubarb in alcohol and water. Note

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

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

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

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.

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

For this cocktail we used canned passionfruit in syrup, which is available from supermarkets Note

Ras el hanout is a Moroccan spice mixture meaning `top of the shelf’. The mixture varies from one merchant to another, but is always subtly savoury with a touch of heat. Note

This dough is quite soft. If it becomes difficult to handle, roll it out, then refrigerate again until firm. Note

The mousse can be made up to a week ahead; keep, covered, in the freezer. Note

Use lightly oiled scissors to cut turkish delight. You will need about 35 sugar flowers per cake pop. Note

Creamy chocolate and refreshing peppermint - a match made in heaven. We've added some crispy ingredients to this delicious slice recipe to create a wonderfully indulgent dessert.

These rice-paper rolls because they have a fresh flavour, use healthy ingredients and can be made ahead of time, a real bonus!

Truffles are a cook’s secret pleasure: they look splendidly impressive but are actually quite effortless to make. Basically a round of chilled flavoured ganache rolled in melted milk, dark or white chocolate with, perhaps, cocoa, coconut, chopped nuts or citrus rind, a truffle is refrigerated until it’s set then presented en masse or singly, with […]

There's no cooking required for this stunning, delicious berry-swirled cheesecake tart.

Inspired by delicious banoffee pie, this sweet little slice celebrates the match-made-in-heaven that is toffee and banana.

With layers of sponge, cheesecake filling, berries and custard, this delicious trifle is sure to impress.

Sweet lychee and tart lime make a refreshing cocktail combined with white rum and soda.

White Christmas is taken to the next level with these sweet treats in the shape of mini Christmas trees.

Decorate cake pops on the day of serving. Note

These mousse-like layers have a light, delectable texture and are full of creamy flavours.

YOU WILL NEED TO START THIS RECIPE 1 WEEK A HEAD. SERVE THIS COCKTAIL TOPPED WITH A PINCH OF GROUND NUTMEG OR CINNAMON, AND HALF A CINNAMON STICK TO STIR. THE RESERVED FIGS WILL BE QUITE BOOZY AFTER SOAKING IN VODKA FOR A WEEK. YOU CAN EITHER DISCARD THEM OR KEEP THEM FOR ANOTHER USE. […]

You can also use bintje or desiree potatoes for this recipe. Note

This tart will keep well, removed from the tin and covered, in the refrigerator for several days. Serve tart at room temperature This pastry is very easy and good for any savoury tart, but you can also use thawed ready-rolled pastry sheets, joined with a little egg yolk. Note

Serve accompanied by fresh raspberries. Note

This recipe can be made a day ahead, but hold off on adding the ginger ale until just before serving. Note

This recipe can be made a week ahead. Note

store in an airtight container in the freezer until ready to serve. Ice-cream pops will keep for up to a week. Make the ice-cream pops 1 or 2 days ahead. Use rounded ice-cube trays if possible. Note

These pretty little morsels combine the flavours of strawberry and coconut for a wonderful teatime treat that can be devoured in two bites.

These tarts add a tasty, elegant twist to a traditional high tea, or can be just as fun served as individual desserts.

This light and full-of-flavour starter is the perfect way to start your five star meal.

Serve these rum-spiked chocolate cake pops at your next cocktail party and watch as they quickly disappear.

The kids will adore these little white chocolate cups with strawberries and fruche. For a more adult version, leave out the fruche and dip the strawberries in white chocolate before arranging them in the cups.

A bowl of these divine little frozen raspberry truffles makes for a visually arresting dessert that's as gorgeous to eat as it is to look at.

Delight your loved ones at Easter time or just as a special dessert with these white chocolate and passionfruit mousse eggs.

Also known as Melonade, a light, sparkling summer drink that is super refreshing.

You can make this divine passionfruit and banana sundae using your own meringues, or with a packet of ready-made mini-pavlova shells. Either way, it's a quick, fruity and delicious dessert any night of the week.

A fragrant and bright Moroccan salad with crisp carrots and an orange flower water dressing.

Creamy, garlicky tzatziki is fabulous served with roast lamb or on kebabs, but also as a dip with a pile of crisp, freshly cut vegetables, crackers or twists.

Crème catalana is the Catalan version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of this dish. It's traditionally prepared on fathers day in Spain. We think you should enjoy it all year round.

Sweet and tart, fruity and creamy, this dessert is a taste sensation that will impress any guest.

This dessert is something else, sweet, crisp and fragrant champagne jelly studded with ripe stone fruit and juicy raspberries. A sophisticated end to a lovely dinner party.

Lighter than custard, lemon chiffon cream adds a citrus kick to this fruity mango trifle. Revel in some old-fashioned indulgence with layers of jelly, fruit, sponge fingers and cream.

There's nothing like a piece of homemade rocky road, and the best thing is that you can play around with the ingredients, adding more or less of your favourite bits or choosing to use a different type of nut.

Roasting stone fruits intensifies their flavour as well as drawing out their natural sweetness, which helps make this roast nectarine tart exceedingly delicious. Serve warm with lashings of cream.

This beautiful ice-cream is packed full of sweet, juicy rhubarb and crushed ginger biscuits for ultimate flavour and texture.

The slightly astringent flavour of quince is the perfect foil to the sweet creaminess of cheesecake, especially when doused in fresh lemon juice. This quince and vanilla cheesecake has our favourite granita biscuit base. Yum.

This delicious, layered nutty chocolate and coffee ice-cream cake is topped with a layer of tender pistachios and toffee coated almonds. An altogether grown-up take on the classic ice-cream cake.

A classic version of a classic dessert, you can leave the sherry out if you're cooking for all ages.

These little cherry tomato and marinated bocconcini skewers pack a whole lot of flavour into each tiny bite-sized piece. They're the perfect vegetarian inclusion on a cocktail party menu.

This chocolate nougat frozen parfait is incredibly simple to make, but is bound to impress. A great way to end a special dinner party.

This elegant berry nougat cheesecake is dreamy, creamy and irresistible. Just the ticket for a fancy afternoon tea.

Three of the finest fish on the market served up as carpaccio, tuna, kingfish and salmon each come with their own dressing to maximise the taste sensations of this dish.

Putting a tropical twist on the traditional Italian tiramisu, the combination of sweet mango and zesty passionfruit will keep your loved ones coming back for more.

Fresh, fruity and sweet, this gorgeous passionfruit panna cotta and mango dessert is perfect for entertaining guests or an indulgent weekend treat.

This is a cold, fruity and deliciously moreish party punch that, funnily enough, packs a bit of a punch. We used a traminer riesling for this recipe, but you can use any medium-dry white.

If you fancy trying something a bit out of the ordinary, this Tahitian fish salad is simple to make and absolutely bursting with flavour. It makes a colourful and delicious lunch.

Enjoy this sweet, tangy and deeply citrusy blood orange jelly straight out of the pot as a light summer dessert.

Sweet, rich and fudgey, these chocolate and macadamia squares are beautiful enjoyed with a mug of coffee for an indulgent afternoon tea or dessert.

Made from a combination of ricotta cheese and whipped cream studded with chocolate and candied peel and topped with chocolate curls, this Sicilian cheesecake recipe is a delight.

This fresh grape jelly is so good you'll be tempted to eat it straight from the jar. For a slightly tarter flavour, you can add 1/3 cup of lemon juice to the pan when you boil up the grapes.

Pineapple cream slice

You will need 4 ripe mangoes for this recipe. Note

We used plain un-iced Golliwog buscuits and an Aero peppermint chocolate bar in this recipe. Creme de Menthe is a mint- flavoured liqueur. Note

It is fine to use just one 300ml carton of cream for this recipe. You can make the pastry using a food processor. Process flour, ground macadamias, sugar, salt and butter until coarse breadcrumbs, with motor running, add water. Process until dough comes together. As the pastry is very short, it’s important to refrigerate it […]

Rosewater pistachio crêpes

You will need about 2 limes for this recipe. Note

The pineapple was cut in half lengthways, then sliced thinly. Note

Use a melon baller to scoop watermelon into bite-sized balls, if desired, for a more decorative look. Note