You need 12 medium passionfruit for this recipe. Note

It is fine to use just the one 300ml carton of cream for this recipe. The meringues are best eaten within 2 hours of baking. Use strawberries or blackberries in place of the raspberries. Redcurrant jelly is a preserve found in the jam section of large supermarkets. Note

Rose petal jam is available from Middle-Eastern foodstores and delis. Note

You can find lavender honey (produced by bees fed on lavender) at selected delicatessens. If unavailable, any variety of honey can be used. Note

Rhubarb can be cooked several hours ahead. Place in pie dish, cover and refrigerate. Top rhubarb with crumble topping and bake as required. Note

It is fine to use just one 300ml carton of cream for this recipe. Mini pavlova shells are available from most supermarkets. You need six passionfruit for this recipe. Note

Malibu is the brand name of a rum-based coconut liqueur. Note

It is fine to use just the one 300ml carton of cream for this recipe. To make chocolate shapes: melt 50g (1½ ounces) dark chocolate; place into a resealable plastic bag. Cut a tiny snip off onecorner, and pipe small shapes onto baking paper. Leave shapes to set at room temperature. Note

Warn your guests that the sugar on the pineapple will be extremely hot. Note

To fold the cream and egg whites into the chocolate mousse mixture, use a large flat rubber spatula. Note

Fill meringues just before serving. Note

A deliciously dark chocolate biscuit base with soft, mocha mousse come together in this decadent rich slice.

This recipe comes from western Canada. Keeping time: 2 weeks. Note

You will need about 1 bunch of rhubarb for this recipe. Note

Return to pan, cover; freeze until firm. Note

You can substitute chopped, drained canned peaches or apricots for the pineapple in this recipe. We used Just Right breakfast cereal in this recipe but you can use any flaked and dried fruit cereal, even a muesli or granola-like product. We used Malibu liqueur but you can use your favourite brand. Note

You need an 80cm length of 50mm diameter PVC pipe, cut into 10cm lengths; ask the hardware store to do this for you, or use a hacksaw. This recipe will also fit into six 10cm round springform tins or a 24cm springform tin. Note

Cut the marshmallows using an oiled knife, otherwise it will be difficult. Note

An easy way to make sure your toffee is cooked to the correct stage and will set hard, is to use a sugar thermometer. Toffee should reach 149°C (“hard crack” stage) on the thermometer. Red delicious are the best apples to use for this recipe. Note

Kahlúa can be substituted for Tia Maria. Note

Once they are toffee-coated, don’t refrigerate the pops, as the toffee will dissolve. Serve pops within 2 hours of making. Note

Don’t have the oil too hot or they will brown too quickly before cooking all the way through. The oil should be between 175°C (350°F) and 190°C (400°F) for deep-frying (a small cube of bread should turn golden in about 30 seconds). You can also pipe the dough over the hot oil, using a small, […]

Limoncello is an Italian lemon-flavoured liqueur made from the peel only of fragrant lemons, which is steeped in clear alcohol then diluted with sugar and water. Store unfilled macaroons in an airtight container for about a week. Fill macaroons just before serving. Note

You could use frozen ready-made crepes, or freeze your own. The filling needs to be made on the day of serving. Note

These caramels are easy to make for a school fête and gorgeous to serve with after-dinner coffee. Note

Equipment: 4 x 10cm (4-inch) (closed) springform pans Everybody loves their own individual dessert ­ here, the tropical flavours blend happily with the creamy cheesecake filling. The mango rose pattern is simple to achieve, but looks impressive on the cheesecakes. We used a plain store-bought sponge for this recipe, you can make your own, if […]

You can use any fresh berries you like in this recipe. Note

Cointreau or Triple Sec can be substituted for Grand Marnier. Note

This beautiful raspberry and rosewater cake is perfect for a birthday celebration or a Valentine's Day gift for your loved one. Not only does it look amazing, it tastes utterly delicious.

You will need a 60cm square of unbleached calico. If the fabric is new, soak in cold water overnight, then boil for 20 minutes; rinse well before using. Use day-old breadcrumbs for this recipe. Chop all the fruit to the same size as the sultanas. Wrap the pudding in plastic wrap, seal tightly in a […]

This pudding can be made a week ahead; store, covered, in the fridge, or freeze for up to 2 months. Brandy cream sauce can be made a day ahead; store, covered, in the fridge. Note

Buy greek or lebanese baklava from specialty shops, delicatessens or some coffee shops. Note

It is fine to use just one 300ml carton of cream for this recipe. Note

This mixture will make 2 cups of mousse. Divide mousse among small glasses for serving ­40ml shot glasses will give you about 12 delicious mini servings. Note

You need 25 foil petit four cases for this recipe. Note

A gingerbread house that’s almost too pretty to eat, but try telling the kids that! Note

You need two medium pomegranates (640g) to get the required amount of pomegranate pulp. Note

dairy-free gluten-free wheat-free egg-free nut-free If you have any leftover granita, leave it in the pan and cover it with foil before putting it back in the freezer. You may need to scrape the mixture with a fork again when you are ready to eat it. Note

Delicious and chewy chocolate Turkish delights with the sweet scent of rosewater and the crunch of sliced almonds.

36 lollypop or paddle pop sticks are needed for this recipe. Push the sticks of the popcakes into the top of a cardboard egg carton to dry. Light or dark fruit cake is suitable, use whichever is preferred. Note

A classic treat from our iconic Test Kitchen.

Ehh, what's up doc? This cake, for one! Inspired by our favourite wacky wabbit, Bugs, this kids' favourite - straight from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook - is sure to be a hit.

When you think the toffee syrup has almost reached the colour we suggest, quickly remove the pan from the heat, remembering that the syrup will continue to cook and darken during this time. Let the bubbles subside, then drop a teaspoon of the syrup into a cup of cold water. The toffee should set the […]

Peach & vanilla yoghurt fools

Store in an airtight container at a cool room temperature until ready to serve. Cake pops will keep for up to a week. Use red Candy Melts in place of tinted chocolate Melts if you like. Note

It is fine to use just the one 300ml carton of cream for this recipe. Note

17 paddle pop sticks halved crossways are needed for this recipe. Note

Neopolitan ice-cream could be used by dividing the flavours into separate bowls to soften. Only one round sponge is needed for this recipe. Note

The trifle can also be served in a large glass bowl. Pavlova nests are commercially made small meringue shells sold in packages of 10 at most supermarkets. Note

We used Grand Marnier liqueur in this recipe; you can use any orange flavoured liqueur you like. Note

This Italian-style baked cheesecake uses ricotta for extra creaminess. The addition of mixed glace fruits brings another layer of sweetness you'll go mad over.

You can substitute white wine, Grand Marnier or brandy for the red wine. Note

These peaches will keep for 1 week stored in an airtight container in the fridge. After 2 days, the liquid will increase by half, and the flavours will intensify. Make sure the fruit is covered in the poaching liquid. Keep any leftover poaching liquid to poach other fruit, or reduce to a syrup by simmering […]

To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months. Note

The cake pops are fiddly to make, but are well worth the effort. We used little sugar roses, bought from the supermarket, to decorate the wedding cakes. Note

Keeping time: 3 days. Note

Orange blossom water, also called orange flower water, is a concentrated flavouring made from orange blossoms. It is available from Middle Eastern food stores, delicatessens and some supermarkets. Note

Serve this cake warm. Note

This decadent chocolate coffee cake layered with vanilla mascarpone cream piled high with sweet syrupy marsala-soaked dates is almost too beautiful to eat. Almost.

Golden, caramelised apples are the perfect topping for these light, fluffy pancakes. Drizzle with syrup and add a dollop of cream or ice-cream for a truly decadent dessert.

If you don’t have an 11cm round cutter, simply use a saucer or bowl instead. Add an icing bow to the ear for a girly elephant or use a pretty ribbon. If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream. You need 1 sponge cake round and […]

Edible glitter is available from specialist cake decorating shops Note

Store-bought sponge cakes can also be used in this recipe. Note

A charmingly simple way to decorate and serve delicious fresh strawberries - either as a simple treat on their own or with ice-cream for a more substantial dessert.

Hidden inside each of these mocha meringues is a whole hazelnut for a delightful surprise.