Best dessert and baking recipes from TASTE Magazine

Rose-water marshmallows

10 minutes, 2 hours setting time

Floating island with tapioca creme anglaise

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Peaches drizzled with honey-and-lavender custard

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Crystallised ginger with salted pistachios

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Honey and cumin apricots with honey-drizzled greek yoghurt

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Chocolate recipes

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Dense chocolate and orange slab cake with candied orange

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Simply delicious coffee affogato

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Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Biscuit recipes

Free fold lemon biscuit

1 hour

Quick guava ice cream with candied guavas and coconut

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

10 ripe guavas
3 T icing sugar
2 cups fresh custard
2 cups cream, whipped
100 g palm sugar
½ cup coconut shavings
zest of 2 limes, for serving

Method

Purée 6 of the guavas, then add the icing sugar, custard and whipped cream and mix. Churn in an ice-cream machine, according to the manufacturer’s instructions, until frozen.

Place a saucepan over a low heat and gently melt the palm sugar, stirring continuously to stop it from catching.

Generously drizzle the syrup over the remaining halved guavas and leave to set.

Scoop large balls of the ice cream into separate bowls, add the candied guavas, scatter over the coconut shavings and finish off with a sprinkle of tangy lime zest.

Spinach lasagne

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Rose-water marshmallows

Floating island with tapioca creme anglaise

Peaches drizzled with honey-and-lavender custard

Crystallised ginger with salted pistachios

Honey and cumin apricots with honey-drizzled greek yoghurt

Coconut marshmallow and Chuckles rocky road

Dense chocolate and orange slab cake with candied orange

Simply delicious coffee affogato

Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Free fold lemon biscuit

Quick guava ice cream with candied guavas and coconut

Quick guava ice cream with candied guavas and coconut

Ingredients

Method