Whether you're using the extract, paste or bean, vanilla imparts a wonderful lusciousness to baked goods of all persuasions.
For when all-out decadence calls. This pie is super simple to make, with plenty of fun layers to keep you going back for more.
A three-layered bar with a shortbread bottom, halva in the middle, and a glossy tahini caramel on top.
This flavour combination, reminiscent of the classic Peach Melba, makes for a lovely syrup.
This dairy-free, flourless number is the Jewish Passover dessert of choice.
Hot tip: Cooking crumble is a great way to make friends and also lure your neighbours into thinking your are a baking genius, just saying.
Real-deal New York cheesecake: smooth, creamy, just sweet, and decadent without feeling cloying.
Cocoa and vanilla cake batters "spooned" into a tube tin create this fun zebra pattern.
This riff on the Italian classic skips on the espresso and opts for an injection of hot chocolate instead, teamed with an extra layer of chocolate mousse.
This French family classic, brioche perdue, is traditionally made with day-old bread but now it's often made with brioche as a breakfast treat.
Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.
Spain's Crème Catalan (or Crème Catalana) is similar to a crème brulee, but is often flavoured with cinnamon or lemon.
Browning the butter in the anglaise (vanilla cream) gives this tart warmth, richness and a slight nuttiness - the perfect pairing for the gooey figs.
Put a warm glow in your belly and set you up for the day with this grain-free bowl.
This a boozier version of tiramisù as I like to soak my homemade savoiardi (Italian sponge biscuits known as ladyfingers) in both marsala, which is...
Toasting and grinding the whole natural almonds gives these cookies an added dimension. I like them with no added sweetness whatsoever, but by all means add ¼...