The great collection of sweet treat recipes

Cake recipes

Gluten-free chocolate-and-hazelnut cake with peanut butter icing

35 minutes

Apple recipes

Light apple tart

30 minutes

Raspberry and caramel millefeuille

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

155 g treacle sugar
2/3 cup cream
50 g butter
10 x 5 cm spring roll pastry 6 sheets, cut into strips
Sunflower oil, for frying
250 g raspberries

Method

Place the sugar, cream and butter into a small saucepan and cook over a medium heat for 10 minutes, stirring, until slightly thickened. Allow to cool.

Deep-fry the pastry in the oil until crisp.

To assemble, place a piece of pastry on a serving plate and top with a single layer of raspberries. Top with another sheet of pastry and add another layer of raspberries. Finish with a final sheet of pastry and a drizzle of the caramel sauce.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Berry-and-rosemary crumble

The ultimate tiramisu

Gluten-free chocolate-and-hazelnut cake with peanut butter icing

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

Caramelised fruit with vanilla coconut milk

Marshmallow s’mores

Raspberry souffles

Raspberry and caramel millefeuille

Raspberry and caramel millefeuille

Ingredients

Method