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White Chocolate and Raspberry Cheesecake

A light and fluffy cheesecake, and for someone who doesn't like cheesecake, this is nice and not too sweet and heavy.

2

Sam Wood's Raw Coconut and Raspberry Bar

Like a Cherry Ripe only better for you.

3

Merry Mango Trifle

Christmas cake plus in-season mangoes equals a dessert that will delight during the festive period. This is a good recipe for using up leftover Christmas cake, or you can simply buy extra cake! How to make a merry mango trifle: key tips When adding your sherry, make sure you try to sprinkle it evenly over the cake slices in the dish, so that all the cake gets an even sherry kick, and there aren’t some slices that are too boozy. The beauty of a trifle is seeing all the layers through the glass side of your trifle dish, so be extra careful when making your cream layers so that there aren’t smudges of cream up the side of the bowl. Placing the trifle in the fridge for at least 3 hours, or overnight, ensures that the cake absorbs the alcohol and mango juices, and the custard cream is lovely and firm. It’s a great dessert to prep the day before Christmas Day so that all you have to do on the big day is serve it! Key ingredients in this merry mango trifle recipe Choose firm, in-season mangoes for this trifle, as they’ll be at their sweet best. An everyday supermarket fruit cake is fine for this recipe, or you can use homemade fruit cake if you have some. Just be sure that the cake is quite fresh and moist, and not dried out, otherwise it will crumble rather than slice nicely. Brandy custard and whipped double cream combine wonderfully to create the thick custardy cream layers of this trifle. This recipe calls for sherry, but if you can use an alternative, if you prefer. Take a look at the notes below the recipe for some ideas. Here are some more incredibly tasting and looking trifle recipes to try. I have my eye on this decadent Cherry Ripe trifle! This recipe was originally submitted by suetabor, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

4

Neenish Tart Slice

We've given the retro neenish tart a modern makeover.

5

Raspberry Vegan Truffles

These scrumptious little morsels are dairy free, refined sugar free, and are absolutely delicious! They make a great wholesome snack or dessert, and would also be wonderful for gifting. They can also be served as a frozen dessert, but they’re just as good at room temperature.

6

Raspberry and White Chocolate Muffins

Best ever recipe! I have been baking these for cafes, with an avid following.

7

Almond and Raspberry Slice

This slice is great for afternoon tea with coffee or even better as a dessert with custard.

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Mango and Raspberry Tiramisu

Make the most of summer fruit with this festive and delicious mango and raspberry tiramisu. Layers of orange-spiked mascarpone cream and liqueur-soaked sponge biscuits are the perfect accompaniment to the lashings of fresh mango and raspberries. And you won’t even need to turn the oven on, so it’s the perfect dessert for a hot day.

9

Raspberry Jam Doughnut Muffins

If you like cinnamon doughnuts this recipe is a must for you to try at home!

10

Red Velvet Raspberry Trifle

A relatively festive looking dessert for any occasion that is an easy, make-ahead dish. It received raves from the family and has been requested for Christmas!

11

Homemade 'Wagon Wheels'

Make this iconic Australian biscuit from scratch. A popular afternoon snack that is a whole lot of delicious.

12

Coconut tarts

These sweet little treats are a joy to make and a joy to share. Pastry on the outside and a dollop of raspberry jam on the inside, finished off with a sweet coconut topping – if the reviews are anything to go by, I’d be making a double batch, if I were you, as they disappear quickly. How to make coconut tarts: key tips When kneading the dough, only do so until the mixture comes together and is smooth enough to roll out. If you overwork your dough, your pastry will be tough and dense, rather than light and crumbly. You’ll need a 7cm round cutter to cut out the rounds to line the patty pan holes. Though the jam is a lovely touch, don’t pile it into your lined patty pans, as it will just ooze out as the tarts cook. About 1 tsp should be enough. To make the coconut topping, cream the butter and sugar using electric beaters, then fold in the coconut and flour. You may need to add a little water so that the mixture is a soft dropping consistency. In other words, it falls off your spoon when the spoon is gently shaken. But be careful, as you don’t want it too sloppy. Cook your little tarts until they are gold and the tops are firm to the touch. Key ingredients in this coconut tarts recipe Your filling requires jam, and raspberry jam pairs perfectly with coconut, but you can use any flavour you like – see the notes below the recipe. Desiccated coconut has a fine texture and has been oven dried so that it isn’t overly moist. It is the perfect choice for baked goods like these tarts. You can use softened butter instead of margarine, if you like. These almond tarts and jam tarts also look delish! This recipe was originally submitted by oldsheila, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.