Best dessert and baking recipes from TASTE Magazine

Afternoon tea

Brookies

10–13 minutes

Afternoon tea

Raspberry-and-coconut bundt cake

1 hour

Afternoon tea

Shortbread dips

45 minutes

Afternoon tea

Hot toddy bundt cake

45 minutes

Bread recipes

Easy bagels

30 minutes

Breakfast recipes

Toffee crêpe Suzette bake

15 minutes

Five-ingredient recipes

2-ingredient caramel sauce

Biscuit recipes

Cheesy biscuits

12 -15 minutes

Summer sorbet cake

Serves 8

Difficulty Easy

Prep Time 10 minutes, plus overnight freezing time

Ingredients

1 litre Woolworths mango sorbet
1 litre Woolworths granadilla sorbet
1 litre Woolworths berry sorbet
dark chocolate, melted, for drizzling (optional)

Method

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1. Line an 18 cm springform baking tin with greaseproof paper and layer scoops of the sorbets until the tin is full. Smooth the top to make sure it’s packed tightly. Freeze overnight.

2. To serve, thaw for 5–10 minutes, slide out of the tin, then slice with a hot knife and serve with the melted chocolate.

Find more ice cream recipes here.

Videography: Romy Wilson
Production: Hannah Lewry
Photograph: Jan Ras

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Ingredients

Method