Ideal for tradition with a twist, chef Bryn Williams shares his secrets to these mini meringue mince pies.
These cupcakes are a delicious mix between a lemon sponge cake and a lemon meringue pie – all the zest things in life rolled into one.
Voted ‘World’s Best Pastry Chef’ in 2018 and renowned for his stunning, precise and often…
The talented Phil Fanning of Paris House in Bedfordshire divulges the dishy details on how…
A few teaspoons full of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a Persian flower garden.
Greg and Lucy Malouf have created a sophisticated variation of the more familiar flourless chocolate-almond cake.
Banana, chocolate, honeycomb … three simple ingredients that, when combined, produce the most satisfying dessert.
Chocolate and lime is a sleeper combination, but it’s a winner. Think cheesecake, meets key lime pie with a chocolate crust.
High in fibre and an excellent source of vitamin A and C, South African peaches are a powerhouse of nutrients – and this tarte tatin is packed with them.
Fragrant, fruity and full of flavour.
Deeply caramelised, crisp puff pastry and fluffy clouds of whipped ricotta make a comely base for an array of tempting toppings.
These salted caramel popcorn beauties combine everyone’s favourite things into one little cupcake.
Citrusy and aromatic yuzu juice, sweet maple syrup and rich double cream are a surprisingly good combination and make a very refreshing dessert.