No-bake desserts
Adam Liaw’s golden syrup dumplings
Dumplings poached in golden syrup and served with lashings of cream? What’s not to love!
- 30 mins - 1 hr
- Adam Liaw
Adam Liaw’s Anzac biscuit tiramisu
This is part ripple cake, part Anzac biscuit and part tiramisu but I promise it all makes sense in the end.
- 2 hrs +
- Adam Liaw
Adam Liaw’s chocolate and vanilla mousse
This two-tone mousse is a great make-ahead dessert for your Easter lunch or dinner party.
- 2 hrs +
- Adam Liaw
Adam Liaw’s frozen fruit iced yoghurt
A microplane grater and some frozen fruit are all you need to make this easiest of desserts. Add a little sweetened yoghurt and you’re in heaven.
- 2 hrs +
- Adam Liaw
Adam Liaw’s tiramisu trifle for two
I rarely bother beating egg yolks into zabaglione for a traditional tiramisu. Purists would see a mix of cream and mascarpone as a cheat but I’m fine with that.
- < 30 mins
- Adam Liaw
Looking for the ultimate party pud? Emelia Jackson’s retro ice-cream cake is the bombe
This showstopping summer celebration cake delivers plenty of bang but is much easier to make than it looks.
- 30 mins - 1 hr
- Emelia Jackson
‘So quick and so lovely, and just minutes to make’: Rick Stein’s cheat’s tiramisu
The celebrity chef and restaurateur shares a simple chicken supper and a genius cheat’s tiramisu recipe from his latest cookbook.
- Rick Stein
RecipeTin Eats’ showstopping Christmas trifle will encourage you to dig deep
Here’s how to make a triumphant Christmas trifle (plus some handy hacks to save the day).
- 2 hrs +
- Nagi Maehashi and Jean-Baptiste Alexandre
The (other) two main ingredients in Adam Liaw’s choc mousse seem unlikely but make all the difference
This rich mousse uses a bitter extra virgin olive oil to match the bitterness of 70 per cent dark chocolate, but for a less bitter result use a lighter oil or chocolate instead of increasing the sugar.
- 2 hrs +
- Adam Liaw
Easy to make, even easier to eat: RecipeTin Eats’ strawberry cheesecake sundae pots
It’s creamy, dreamy and looks a million dollars. But best of all, it can be made ahead, then assembled at the last minute.
- < 30 mins
- Nagi Maehashi