This make-ahead retro dessert,an irresistible combination of dark chocolate custard and whipped cream,is making a comeback on restaurant menus.
Dumplings poached in golden syrup and served with lashings of cream? What’s not to love!
This is part ripple cake,part Anzac biscuit and part tiramisu but I promise it all makes sense in the end.
This two-tone mousse is a great make-ahead dessert for your Easter lunch or dinner party.
A microplane grater and some frozen fruit are all you need to make this easiest of desserts. Add a little sweetened yoghurt and you’re in heaven.
I rarely bother beating egg yolks into zabaglione for a traditional tiramisu. Purists would see a mix of cream and mascarpone as a cheat but I’m fine with that.
This showstopping summer celebration cake delivers plenty of bang but is much easier to make than it looks.
The celebrity chef and restaurateur shares a simple chicken supper and a genius cheat’s tiramisu recipe from his latest cookbook.
Here’s how to make a triumphant Christmas trifle (plus some handy hacks to save the day).
This rich mousse uses a bitter extra virgin olive oil to match the bitterness of 70 per cent dark chocolate,but for a less bitter result use a lighter oil or chocolate instead of increasing the sugar.