1

Limoncello Tiramisu

A very different, but very yummy tiramisu.

2

Mango granita

Cool off with this easy-breezy summer drink.

3

Lemon meringue tiramisu

Tiramisu and lemon meringue pie meet in this sublime union - zesty mascarpone cream sandwiched between sponge biscuits, topped with perfect piped meringue.

4

Sweet bananas, Caramilk, softly whipped cream and crisp pastry, there is so much to love about this decadent cream pie. You can make this pie up to a day ahead and top it with the cream, bananas, sauce and cinnamon sugar just before serving.

5

Pineapple Ripple

A quick and easy sweet treat to make a day ahead of entertaining.

6

Condensed milk honeycomb ice-cream slice

Quick, easy and delicious.

7

Peppermint Crunch Ice Cream Cake

A yummy, crunchy, frozen sensation.

8

Tiramisu with Chocolate Pavlova

Any Italian would agree that tiramisu is one of their favourite Italian desserts. Mine on the other hand is pavlova! Why not combine the two and create the this! This way you get the best of both worlds! What makes this dessert stand out is the combination of the crispy pavlova meringue with the spongy Savoiardi biscuits and the creamy mascarpone. What a combination!

9

Passionfruit Cheese-Lova

No longer do you have to choose between cheesecake and pavlova. This stunning dessert is the best of both worlds - a delicious pavlova base with a light and creamy passionfruit cheesecake filling, all topped with the best summer seasonal fruit.

10

Keto-Friendly Raspberry and Chocolate Ice Cream

Who doesn't love the idea of ice cream that fits into your keto-friendly diet?!

11

Passionfruit flummery slice

The combination of moussey passionfruit flummery and chocolate biscuit base makes for a delicious, sweet treat.

12

Malteser Ice Cream

Quick and easy Malteser ice cream.

13

Banana Pavlova Trifle

Two of our favourite desserts combined into one Aussie classic.

14

No-bake Tiramisu slab cake

This simple tiramisu slab cake not only feeds a crowd, but it’s much easier to prepare than a regular tiramisu.

15

Easy no-bake cherry cheesecake

There’s something so satisfying about a no-bake cheesecake, especially in summer during the entertaining season when the last thing you want to do is turn the oven on. This one is my kind of easy: a buttery biscuit crust, a creamy filling that comes together in minutes and is studded with plump, sweet-tart morello cherries. It also makes a great Christmas dessert. I also love that it’s budget-friendly: the jarred cherries give you incredible flavour and a syrup that turns into a glossy topping, while the condensed milk gently stretches the cream cheese and doubles as the sweetener. The block of cream cheese keeps the texture rich and creamy, and a squeeze of lemon juice cuts through the sweetness and brings everything into perfect balance. How to make this easy no-bake cherry cheesecake: key tips Even though it looks impressive, this cheesecake is genuinely so easy to put together, and perfect for warm weather because it’s completely no-bake. The biscuit base just needs a quick blitz. I recommend refrigerating it between steps as the butter can soften quickly at room temperature, and a short chill helps keep the crumb firm as you work. Once the base is done, you can give the food processor a quick wipe and blitz the filling in the same bowl, which saves on washing up. For the cherry topping, keep an eye on it as it cooks; it thickens faster than you expect. If it reduces a little too much, just stir in 2 tablespoons of extra cherry syrup or water and gently reheat until smooth again. The finished cheesecake needs at least 3 hours in the fridge to set properly. I do recommend making it the night before because the texture firms up beautifully and the cherry flavour infuses more into the creamy filling. Just take it out of the fridge about 15 minutes before slicing so it cuts cleanly. What goes into this quick cherry cheesecake? I’ve used Arnott’s Marie biscuits because they have that perfect simple sweetness that lets the filling shine, but any plain, not-too-sweet biscuit like digestives will work well. The cream cheese is best in block form because it sets more firmly and faster, though I’ve tested the spreadable version too. It works, but definitely give the cake an overnight chill if using it so it firms up properly. A whole jar of morello cherries gets divided between the filling and the topping. Some of the drained cherries get folded through the creamy mixture, while the rest go into the syrup made from roughly half of the reserved syrup. The result is a glossy topping with juicy cherries sitting in a sweet-tart syrup that runs beautifully over the cheesecake. This recipe was originally uploaded by Best Recipes member johT and has since been retested with additional recipe notes by recipes and video content producer Stella Morelli.