Dessert

Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

This gluten-free coconut slice has a macadamia and cashew crust, matched with a passionfruit for a tasty and crunchy tropical dessert.

Almond-milk makes an appearance in this contemporary blancmange recipe, with honey providing a sweet kick to an irresistible gluten-free dessert.

Salted maple almond balls- Simmer maple syrup in a saucepan over medium-high heat until caramelised. Remove from heat and stir in coconut oil.

Beat the heat with this winning ice-cold dessert.

Popcorn, peanut butter and bitter chocolate combine in this gluten-free, no-bake, salty-sweet treat that's greater than the sum of its parts.

This fruit fool recipe, lightened up with yoghurt and blueberries, can be made ahead - cover and refrigerate for up to six hours before serving.

"Making strawberry ice-cream just got easier - with this no-churn version you don't need any special equipment," says Curtis Stone.

"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.

For an even easier banana sundae, pick up the coconut ice-cream from your favourite gelateria.

Pontoon's raspberry jelly, chocolate and vanilla ice cream- Bring cream, milk, vanilla and sugar just to the boil, then remove from heat. Lightly beat eggs in a large bowl.

"Known as raspados in Latin America, these shaved ices are quick and easy warm-weather treats," says Curtis Stone. "Muddled strawberries mingle with three milks (condensed, full-cream, and buttermilk for a little tang) and crushed ice, making for an ultra-refreshing fix."

Try Canberra restaurant XO's innovative recipe for a silky pandan-flavoured panna cotta topped with a crunchy sesame tuile.

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone.

A granita is your best friend when it comes to easy summer entertaining. This lime version is spiked with coconut rum; spiced rum would also work well. Look for papaya that's ripe, but not too soft - the flavour becomes a bit strong for this dish.

"Draining yoghurt turns it into labne, and its creamy thickness makes for the best panna cotta in this easy-as dessert - a beautiful match for rose-scented strawberries," says Curtis Stone.

No need to turn on the oven for this beauty.

With roast peach ice-cream, crisp pistachio meringue and tangy sherbet, this ice-cream sandwich is sure to be a summer hit.

A beautiful peach tart with the perfect crumbling shortcrust pastry.

This coconut-muscovado cake is bursting with flavour and the freshness of watermelon.

Chui Lee Luk's residency at Sydney restaurant Folonomo may have come to an end, but her moreish cacao nib rocks cookies live forever. Well, until you finish the batch.

Soft chewy ginger biscuits make the perfect sandwich for scoops of ice-cream, while a glossy whisky-spiked caramel sauce adds lushness.

Whether made in individual serves as we have here, or in a large bowl laid out to share, jelly always brings the fun - especially when Champagne-spiked.

It’s pretty hard to beat a featherlight sponge cake and this one’s no exception.

This dark chocolate trifle is too easy to make, ready in just over 20 minutes. Pitted cherries on top ensure it's a delight.

Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks.

The flavour of ripe raspberries dominates this refreshing sorbet, but the rose-scented geranium adds a haunting after-note that's not at all cloying.

Dig in – that frosty layer of coconut sorbet gives way to herby sorrel jelly and sweet mini-spheres of piel de sapo melon.

Our secret? Poach the peaches in prosecco for a lush peach flavour and a beautiful rosy hue.

Christine Manfield's fine-dining take on a splice transforms the classic ice-cream popsicle into a beautiful cake layered with tropical sorbet and passionfruit ice-cream.

This cake may look rich with its creamy filling and frosting, but it’s deceptively light.

If you're after a light cake, this one's for you. A lightly boozy, tangy icing adds a little lusciousness.

Paul Carmichael's great cake- For macerated fruit, mix fruit in a bowl, then transfer to a jar, pour in rum and Port, seal and set aside in a dark cool place.

Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.

This nostalgic recipe can take you back to childhood parties. Candles optional.

Chef Shaun Kelly adds punchy native Australian pepperberries to the classic pavlova.

This decadent chocolate mousse dessert is the perfect end to a French dinner ton chez toi.

Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.

Here, the French macaron combines with the rolled oats and golden syrup of the traditional Australian Anzac biscuit - perfect with a cup of tea.

Melbourne restaurant Philippe's blanc-manger dessert is an absolute winner. The secret is spéculoos, French spiced shortcrust biscuits that taste similar to peanut butter.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.

Chocolate is hard to go past, but wait 'til you tried this strawberry version.

Think of this as a very glamorous and very modern version of a Black Forest cake.

Hazelnut-chocolate cake recipe- For mocha meringue, preheat oven to 100C, and lineand ½ tsp sea salt in an electric mixer until glossy soft peaks form (3-4 minutes).

Reminiscent of the classic French millefeuille, this tart delivers an impressive dessert to the table in less than 30 minutes.

A classic Australian cake alternatively dipped in caramel cream and then rolled in coconut threads.

Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.

There’s a lot going on in this salted caramel layer cake. It's a decadent excuse to throw a party, with its layers of brown sugar cake, salted caramel, cream cheese frosting and a brown sugar crumb for texture.

This wrapped banana leaf parcel is filled with a comforting aromatic sticky rice and sweet banana filling.

Fresh mandarin, sweets sugar syrup and crème fraîche are the perfect complements to these palmiers.

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

Curtis Stone shares his recipe for an almond friand tart with rhubarb compote, strawberry sorbet and tarragon crémeux.

Shirni Parwana shares its recipe for a carrot cake with garam masala spice, topped with cardamom and lime cream cheese icing.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

Our take on a Peruvian rice pudding, made with chancaca which gives it a distinctive pale caramel colour.

These fritters are the very definition of comfort eating and a great treat to share with friends over a cup of tea. They’re best eaten the day they’re made.

Tropical fruits combine in a winning hot-cold combo of crisp banana fritter and smooth coconut ice-cream. It's a certified hit.

Sweet and savoury combine in this tahini parfait, with golifa to add a Turkish-Cypriot kick to a classic dessert dish.

Two winter favourites, rice pudding and rhubarb, combine in these sweet treats.

These cookies are all about melt-and-mix, served warm as a fast wintry dessert.

A twist on Peru's free-form pumpkin doughnuts, we dust ours with icing sugar and cinnamon then serve them with a rich dulce de leche cream.

A buttermilk cake is layered with a chocolate truffle mousse for a wonderfully decadent cake, perfect for parties and celebrations.

“This is a classic Brazilian dessert in the manner of a trifle or tiramisù,” says chef, Luke Burgess.

Alfajores are served in various forms throughout Latin America. What they have in common is their delicious, melt-in-the-mouth texture.

Egg and pisco syrup cake

A deep-fried crunchy classic; try it with a moreish caramel dulce de leche on the side as a dip.

“We took the banana split off the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Elvis Abrahanowicz and Ben Milgate of Bodega restaurant.

Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake – evaporated, condensed and whole milk.

Fruits and nuts combine in this syrupy winter-friendly rice pudding.

Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse

A dense and delicious number, this skillet cake has a just-set cream top that's crying out for a generous drizzle of maple syrup.

Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.

The top of this pie has a chewy-biscuit texture from the brown sugar, while fennel seeds add a lovely note of spice.

"Quince, autumn's hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait," says Stone. "Little chunks of marzipan through the crumble add unexpected sweetness and fragrance."

Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love?

A curd, cake and crumble all in one.

This is a crumble at its simplest - the vibrant rhubarb stalks and pomegranate seeds do all the tantalising talking here.

A showstopping dessert from the Quay and Bennelong executive chef.

Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.

Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."

What's not to love about buttery brioche with a centre of warm caramel?

Ready within 20 minutes, fry these fritters until golden brown for a satisfying and sweet crunch.

Finger buns are a childhood favourite of ours. One GT staffer admitted to buying and scoffing three at a time when they were sold at the school canteen. These mini versions make doing just that a much more guilt-free proposition.

Tangy rhubarb spritzed with citrus turns these moreish cakes into a fine finish for any meal.

In our book, hot apple pie and ice-cream has to be one of the most comforting things you can eat.

Australian Gourmet Traveller chef's recipe for beetroot and chocolate with burnt orange