Fragrant, sweet and fresh, basil brings something truly special to this festive trifle.
Filled with luscious peanut butter mousse and sweet strawberry conserve, this is the ultimate New York-Italian mash-up.
Real-deal New York cheesecake: smooth, creamy, just sweet, and decadent without feeling cloying.
Like a giant profiterole, topped with a streusel-like mixture that adds sweetness and crunch.
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.
Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.
This light but luscious tart uses a no-bake gluten-free crust that can be made a day ahead.
I've interpreted the traditional flavours and components of baklava in a modern way. Here crisp cinnamon-sugared filo shards are served with cashew nut ice-cream...
This version of the classic Lebanese pastry combines my two loves - custard and baklava, all wrapped up in filo and finished with fennel-spiced walnuts.
This is a popular South Indian sweet dish from Kerala – the land of coconuts. It's rolled out for festivals such as Onam, Vishu and Deepavali. I learned to make...
Dense with lemon myrtle-scented quince and soaked with the poaching syrup, this cake is just as wonderful served warm as a dessert or for afternoon tea.
Pomegranates really don’t need much fanfare or support. This baked custard is a wonderful example of this – silky custard subtly flavoured with rosewater and...
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...