Passionfruit is an often underrated fruit but you won't be forgetting its sweet flavours anytime soon with this creamy buttermilk cake and syrupy passionfruit icing.

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

Rich, crunchy, dense and caramelly, this upside-down chocolate caramel nut cake is a slice of pure indulgence. Perfect with coffee as a special afternoon tea, or served up to celebrate a birthday.

Put the kettle on and enjoy a sweet, golden passionfruit butter biscuit with your cup of coffee as a relaxing morning tea.

There are few more satisfying dessert experiences than plunging your spoon into a chocolate fondant cake and watching the molten centre run out.

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

Chocolate cake, while simple, can be the most satisfying desserts. And with a smothering of this rich fudge frosting you'll taste the decadence with every bite.

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

This famous Viennese cake was originally made in 1832 by the grandfather of Eduard Sacher, founder of the Hotel Sacher, for the court of the Empire's Prince Metternich. The secret recipe was handed down to Eduard, who is responsible for popularising it on the hotel's menu.

You can dip just about any fruit that takes your fancy into chocolate fondue, bananas would be a good addition, as would marshmallows.

Rich, fudgey and utterly decadent, the combination of chocolate and coffee flavours makes this mocha fudge irresistible. Serve with a shot of liqueur for a sophisticated dessert.

Packed with even more flavour than a lemon tart, this baked passionfruit tart is perfect for a mid-afternoon pick me up.

Recipe best made on day of serving. Note

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.

Chocolate, lemon and thyme truffles

Equipment: deep 22cm (9-inch) round cake pan deep 15cm (6-inch) round cake pan 30cm (12-inch) round wooden cake board 15cm (6-inch) round wooden cake board medium offset metal spatula 3 wooden skewers. Note

Bring a bit of Italy into your home with this gorgeous take on a traditional cake.

Loaf can be stored in an airtight container for up to 3 days. Note

You will need 4 ripe mangoes for this recipe. Note

A twist on a French classic, l'oeufs à la neige, our soft meringues are topped with blackberry fool.

It’s important that the base of the bowl containing the lemon curd does not touch the simmering water. Plain un-iced sweet biscuits produce the perfect texture for a cheesecake crust, having an almost nut-like crunch. Note

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

Rosewater pistachio crêpes

You need four passionfruit to get the required amount of pulp. Note

This slice can keep for 3 days. Note

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

This recipe is best made just before serving, and not suitable to freeze. Note

Not suitable to microwave. Note

It is fine to use just the one 300ml carton of cream for this recipe. You can use any dried fruit in place of the raisins in this recipe such as dried apricots or peaches. Note

We used a low-calorie packet of jelly crystals because we wanted the cranberry and raspberry flavour but you can use any jelly crystals you like, as long as it makes 2 cups (500ml) jelly; raspberry, port wine and cherry-flavoured jelly would all work well. Note

We used Kinder Surprise chocolate eggs available in most supermarkets. Note

You will need about 12 oranges for this recipe. Gelatine leaves are available from delicatessens and some supermarkets and have a neutral taste and are easier to dissolve than powdered gelatine. If using powdered gelatine, use 2 tablespoons; scatter over warm sugar and juice mixture; stir until dissolved. Note

You will need a pasta machine, cannoli moulds (8cm long and 2cm wide/3¼-inch x ¾-inch) and a piping bag fitted with a 1cm (½-inch) plain tube for this recipe. Note

Refreshing raspberry, yoghurt and strawberry terrine with a sweet berry and fresh mint salad - a show-stopping dessert for your next dinner party!

Sprinkled with sugar and drizzled with lemon, this basic pancake recipe is a classic for a reason.

It is fine to use just the one 600ml carton or two 300ml cartons of cream for this recipe. You can vary this dessert endlessly by changing the flavours of the sorbet and the fruit. You can make this dessert ahead of time; once frozen, cover with plastic wrap. Decorate with fresh fruit before serving. […]

This recipe is not suitable to freeze. Note

This loaf keeps for 3 days. Note

Sweet pastilla is traditionally served with sweetened warmed milk to reduce the crunchiness of the layered pastille. We like to use the pastilla to dip into the sweet yogurt cream. Note

A light and summery spiced sponge cake with a delicious pistachio honey cream.

Persian fairy floss, also called Pashmak is available from delis and specialist food shops. If unavailable, ordinary fairy floss can be used. Note

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

Gelato flavours used for this recipe: lemon, green apple, strawberry and mango although any flavours can be used. A very firm ice-cream may be used in place of the gelato, scoop it directly onto the ice-cream cones just before serving. Make sure the oven trays and cake board fit in your freezer before starting. Note

This indulgence chocolate cheesecake recipe is made even more sweet with the addition of rich ricotta cheese. We've also swirled through juicy grapes and runny honey for a burst of natural sweetness.

Rich and delicious mocha trifle with a kick of Tia Maria or your favourite liqueur.

Shredded or flaked coconut take longer to toast than desiccated coconut. You can toast it in the oven or in a dry frying pan – either way, you have to watch it carefully. If you’re using the pan method, stir the coconut the whole time, then take it out of the pan the second it’s […]

Silver lustre is a shimmer dust that gives a slight sparkle and helps create a wet look. It is available from cake decorating supply stores in 5g (¼ ounce) screw-top pots. This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 1 hour. Note

Dulce de leche is a caramel spread. Vienna almonds are toffee-coated almonds. Note

Serve the pears and syrup with thick yoghurt or whipped thickened (heavy) cream. Note

Toffee is best made just before serving or up to 1 hour beforehand. Note

You need a medium piping bag fitted with a 2cm fluted tube. Note

You need about 1 large bunch of rhubarb. Note

If you don’t have three patty pan trays, just wash, grease and flour the pan again, and continue using until all the mixture is baked. Note

You will need 1kg rockmelon and about 2 passionfruit for this recipe. Note

This mochacino mud cake is cleverly disguised as a delicious chococolate-infused coffee underneath whipped cream and beautiful latte art!

A Greek New Year’s cake called vasilopita, this recipe is traditionally made with a single coin baked into it, legend having it that the person who is served the slice containing the coin will have good luck in the coming year. This cake can be baked in a deep 19cm-square cake pan. Mix and match […]

A cheesecake pan is similar to a texas muffin pan, only the base is removable. Note

Wafers can be stored in an airtight container for up to 1 week. Note

If you don’t have a baba pan, use a deep 20cm (8 inch) round cake pan; line base and side with baking paper. Wash used vanilla pods and add to jars of caster (superfine) sugar to make vanilla sugar, often used in baking. Note

Rich, creamy and fruity, this classic dessert has it all.

Pavlova nests can be made ahead of time and stored in an airtight container. Fill with cream just before serving. Note

Either maple syrup or maple-flavoured syrup can be used in this recipe. Note

You can improvise with the ingredients in this trifle. Try sponge finger biscuits instead of biscotti, raspberries in place of cherries and a nut-flavoured liqueur as a substitute for the marsala. Biscotti is available at selected delicatessens, specialty food stores and online. Note

You will need 2 large pink grapefruit for this recipe. You can also freeze the granita mixture in an ice-cream machine following the manufacturer’s instructions. Note

This keeps for 4 days. Note