The classic vanilla slice gets a modern upgrade with the addition of yuzu icing.

Caramel and custard are two of our favourite things combined.

A lemon meringue tart is so beautiful and theatrical.

A showstopper dessert to make next weekend.

These buttery little cakes which ar best served from freshly baked from the oven, can't be beaten.

Our raspberry marshmallow recipe is easy, fun and can be made in advance for those weekend plans. Picnic baskets at the ready.

What’s summer’s version of comfort food? Wobbly, creamy custards served chilled. Granita is an icy counterpoint to the crème caramel, which is made luscious with three different dairy ingredients. This is from Bill Granger’s book, Australian Food.

“Galette” is French for “just like a tart but easier to make” – its rustic appearance is part of its charm. Shop-bought pastry isn’t traditional but gives a beautiful result, transforming fresh seasonal fruit into a quick and easy sweet.

Packed full of flavour, the caramelised pumpkin, crisp bacon and sour cream filling make this tart your best dish for your next brunch.

This elegant, versatile cake from Belinda Jeffery may be quick and easy to make, but its flavour is delicious and the texture the perfect contrast between chewy and buttery.

Chef David Lovett's fun, playful twist on the cinnamon doughnut from his new book, Big & Little, is guaranteed to bring enjoyment to the whole family.

Cooking blueberries briefly with plenty of sugar intensifies their flavour and creates a jewel-coloured syrup to spark joy. Is this one of the all-time great cheesecake toppings? We vote yes.

Italy’s version of the croissant, the cornetti, is enriched with an egg dough that gives it a quality much like brioche. This recipe is from Emiko Davies' book, Torta Della Nonna.

Eating a cake straight out of the oven is one of life’s simple pleasures, as this apple and jam cake from Emiko Davies' book, Torta Della Nonna, proves.

These fried pastries from the book Torta Della Nonna by Emiko Davies are flaky and gorgeously sweet - serve them to friends with coffee, or just keep them all to yourself.

There’s an easy way to make a gorgeous panna cotta even prettier, and that’s to layer it with jelly. With plums in season, make the most of their rich colour and flavour in this do-ahead dessert.

If your Christmas crew demands trifle because ‘it’s tradition’, wow them with this strawberries-and-cream version, which elevates sponge, berries and cream to a whole new level. Fresh, juicy, boozy fun – it’s a party in your mouth!

Travelling to France for Christmas is out, so bring a little of France to your festive table in the form of this beautiful brioche sweet, filled with creamy orange-blossom and vanilla custard.

Rome’s cult-status cream buns are sold on the streets in their home city, but now you can make maritozzi at home, thanks to Marta’s Flavio Carnevale.

This frangipane-based tart takes a little work, but the result is exquisite elegance itself.