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Marshmallow Lamington Balls

At just 30c each, these budget-friendly no-cook lamington balls won't last the hour!

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Easy banoffee ripple cake recipe

Here’s a fun twist on the classic ripple cake, but with all the flavours of a banoffee pie. Think gingernut biscuits softened just enough to slice through, fresh banana tucked into every layer, and luscious caramel whipped cream holding it all together. It’s a no-bake dessert that tastes like you’ve put in way more effort than you have and it takes only five ingredients. How to make my easy banoffee ripple cake Don’t be fooled by the layering, it’s much simpler than it sounds! Using a loaf pan actually makes this easier than a traditional ripple cake because you’re not stacking biscuit by biscuit. Start by spreading a layer of whipped cream down the base of the pan. Stand your soaked gingernut biscuits upright in neat rows, with halved bananas nestled between them. Because everything sits snugly in the pan, there’s no need to individually sandwich biscuits, you simply arrange them, then smooth the remaining cream over the top. Make sure it gets right into the nooks and gaps because this is key for softening the biscuits and giving the cake structure. The magic happens while it rests, so plan ahead. This cake needs 24 hours in the fridge to set. What goes into this easy banoffee ripple cake? Cut the bananas to size so they sit neatly between the upright biscuits. I find Lady Finger bananas work especially well because their naturally straighter shape gives you tidier, more uniform layers with minimal trimming. Top’n’Fill can be a little thick or separate when you first open the can (you’ll often see a bit of fat sitting on top). A quick whisk brings it back together and gives you a smooth, pourable caramel. Gingernuts bring a warm spice that takes this from sweet to sophisticated, and the ginger works a treat with both the banana and caramel. The nuttiness in the biscuit echoes that toffee-like flavour you get in classic banoffee pie. Because gingernuts are naturally crunchier than chocolate ripple biscuits, a brief dip in warm milk makes all the difference. It softens them just enough so after 24 hours refrigeration, you can slice cleanly through without the cake crumbling or the biscuits staying too firm. If you love the idea of a ripple cake, try our 3-ingredient lemon ripple cake that’s made using Danish butter cookies and prepared (and served) in the tin. Recipe, notes, photography and video by Recipes & Video content creator Stella Morelli

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Classic Pavlova

A great Aussie dessert.

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Rocky road Christmas crack

Rocky road meets Christmas crack in the ultimate Christmas treat recipe mesh-up you never knew you needed. Our rocky road Christmas crack is our top pick for edible gifts of the season.

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Caramel and Chocolate Shortbread Cookies

The perfect bikkie for morning and afternoon tea.

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Dessert Cob Loaf

Take your s’mores to the next level with this crowd-pleasing dessert cob loaf that is perfect to take camping. Filled with gooey melted marshmallows, chocolate and broken biscuits, you can prepare it in the oven at home, or enjoy it with friends around your backyard fire pit this weekend.

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Rich Chocolate Mousse

A rich and velvety chocolate mousse dessert made with eggs, butter and cream.

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Condensed milk fudge fridge slice

With no baking and only 10 minutes prep, you’ll want to add this biscuit and fudgy chocolate slice to your list of favourite slices stat. Every bite is a crunch-filled delight. How to make condensed milk fudge fridge slice: key tips This is a very easy melt-and-mix slice. Try not to crush the biscuits, but rather chop them into good-sized chunks. Part of the delight in eating this slice is crunching through the biscuit pieces. When adding the chocolate to the saucepan, make sure your heat is low and that you stir constantly. The last thing you want is for your chocolate to catch on the base or side of the pan and burn. Stirring will ensure that all the ingredients combine well and that your mixture becomes beautifully smooth. Chill your slice for at least 2 hours before slicing, so that the fudge has time to firm up. Key ingredients in this condensed milk fudge fridge slice recipe Scotch Finger biscuits provide the crunch in this recipe and are the perfect thickness and consistency for chopping into chunks. The sweetened condensed milk and white and milk chocolates combine to make the fudge that holds the biscuit pieces together in this moreish slice. If you love a condensed milk slice as much as I do, you simply must try these 51 condensed milk slices sent from heaven. This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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Chocolate Caramel Custard

A very tasty and naughty chocolate dessert. This dessert is best chilled for several hours before serving but worth the wait.

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Cookies and Cream Cheesecake

A sweet and decadent dessert that's sure to impress.

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Easy keto lemon mug cake

Need dessert in a hurry? This 7-minute keto-friendly dessert will be your new weekly favourite.

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Bounty truffles

There's zero cooking involved in making these simple 4-ingredient chocolate truffle balls!

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Mango and Salted Caramel Ice Cream Cake

Cool off this summer with this easy crowd-pleasing dessert.

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Cherry Ripe cheesecake

Made with Cadbury Cherry Ripe bars. The easiest dessert ever!

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Chocolate Mint Slice Christmas Balls

Made with only a couple of ingredients, these chocolate mint slice Christmas balls are just what you need for your Christmas party celebrations! They're super simple and quick to make, which means more time for relaxing and spending time with friends and family.