Best dessert and baking recipes from TASTE Magazine

Biscuit recipes

Back-to-work seed bars

30 minutes

Bread recipes

Coconut bread

45 minutes

Biscuit recipes

Chickpea chocolate cookies

20 minutes

Cake recipes

Gluten-and wheat-free chocolate polenta cake

11⁄4 hours

Chocolate recipes

Chocolate coins with dried fruit

Berry recipes

Easy stone fruit-and-berry pie

30 minutes

Citrus recipes

Baked maas tart with citrus curd

40 minutes

Chocolate recipes

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

15 minutes

Sparkling wine jelly with summer fruit

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 4 hours’ chilling time

Cooking Time 5 minutes

Ingredients

3 x 80 g Woolworths strawberry jelly packets
2½ cups sparkling wine
3 cups boiling water
200 g mixed berries
3 stone fruit (peaches, plums or nectarines), quartered
5 g fresh mint
Mascarpone, for serving

Method

1. Prepare the jelly according to package instructions, using the sparkling wine instead of the cold water.

2. Pour into a shallow tray, add the berries, stone fruit and mint. Chill to set.

3. Serve with the mascarpone.

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Back-to-work seed bars

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Easy stone fruit-and-berry pie

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Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

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Sparkling wine jelly with summer fruit

Sparkling wine jelly with summer fruit

Ingredients

Method