Best dessert and baking recipes from TASTE Magazine

Apple recipes

Light apple tart

30 minutes

Chocolate recipes

Chocolate-and-coconut ombre stack with butterscotch sauce

15 minutes

Marshmallow s’mores

Serves 8

Difficulty Easy

Ingredients

300 g marshmallows
1 x 200 g Tennis biscuits packet
2 x 100 g white or caramel chocolate slabs, melted

Method

Thread 3–4 marshmallows onto metal skewers and carefully hold over a braai of cooling smouldering coals, turning often until the marshmallows are toasted and slightly charred with a soft centre.

Remove from the heat and sandwich the marshmallows between two Tennis biscuits and top with a drizzle of melted chocolate.

Cook’s note: We used limited-edition mega marshmallows from Woolworths, but three to four regular marshmallows will work just as well.

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Ricotta flapjacks

Crispy Szechuan pepper tofu

Frozen grapes with dark chocolate

Light apple tart

Chocolate caramel popcorn ice-cream cake

Coffee mousse with hazelnut crunchie dust

Chocolate-and-coconut ombre stack with butterscotch sauce

Chocolate lava cake with peanut butter centre

Filo baked figs with Grana Padano

Gluten-free raspberry cake with creme fraiche icing

Raspberry, rose and chocolate tartlets with a savoury bark

Appletiser jelly with apple and fennel

Caramelised fruit with vanilla coconut milk

Marshmallow s’mores

Marshmallow s’mores

Ingredients

Method