Donna Hay's Perfect Pavlova ... is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova with a crisp crust and soft, light inside topped with fresh fruit.

Donna Hay's Perfect Pav

Donna Hay's Perfect Pavlova ... is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova with a crisp crust and soft, light inside topped with fresh fruit.

Cheesecake Lemon Bars ~ A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!"

Cheesecake Lemon Bars ~ A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!"

At Christmas, I think it's important to have some clever cheats up your sleeve. Puddings you can make ahead of time then leave in the freezer until needed are great. If you try and do everything on the day, you'll be dead on your feet come January and it won't have felt like much of a holiday at all. I see this dessert as a sort of cross between a summer pudding and an arctic roll, so it hits a lot of those retro buttons. Because it's an assembly job, anybody at all can make this – so if ...

Winter bombe

At Christmas, I think it's important to have some clever cheats up your sleeve. Puddings you can make ahead of time then leave in the freezer until needed are great. If you try and do everything on the day, you'll be dead on your feet come January and it won't have felt like much of a holiday at all. I see this dessert as a sort of cross between a summer pudding and an arctic roll, so it hits a lot of those retro buttons. Because it's an assembly job, anybody at all can make this – so if ...

This sticky, spongy, gorgeous pudding is my homage to Bristol. I perfected it there by taking most of the spices that the lovely Guyanese family I met put into their incredible pepper pot meat stew, and using them to add mega flavour to this otherwise classic apple sponge. These spices would have been introduced during the colonial era via Bristol's ports, and now they're in so many of the foods we love. Feel free to use pears, quinces or peaches in this sponge. It's a flexible recipe. And…

Apple pepper pot cake

This sticky, spongy, gorgeous pudding is my homage to Bristol. I perfected it there by taking most of the spices that the lovely Guyanese family I met put into their incredible pepper pot meat stew, and using them to add mega flavour to this otherwise classic apple sponge. These spices would have been introduced during the colonial era via Bristol's ports, and now they're in so many of the foods we love. Feel free to use pears, quinces or peaches in this sponge. It's a flexible recipe. And…

Cherry tiramisu

Cherry tiramisu

Gino D’Acampo’s cherry tiramisu recipe. On Gino’s Italian Escape this week, Gino is in Gragnano, preparing a delicious dessert that’s a fruity alternative to the traditional tiramisu. Try the recipe.

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