Classic Tiramisu
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
Custards, cakes and the sort of pudding people ask for by name. 22 tested recipes, ranked by what readers cook most.
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
Cocoa-based brownies with a paper-thin crackly top and a dense, fudgy middle. No chocolate to melt, no mixer needed…
Dense, tall and creamy with a faint tang, on a buttery biscuit base. The water bath and a slow cool in the…
A deep-dish pie with a properly crisp bottom crust and apples that hold their shape. Pre-cooking the filling is the…
Individual chocolate cakes with a liquid centre, from oven to table in twenty minutes. The whole trick is pulling…
A vanilla custard so smooth it barely holds a spoon, under a sheet of caramel thin enough to crack with a tap. The…
Warm coconut-soaked glutinous rice with cold ripe mango and a salty coconut sauce poured over. Naturally vegan, and…
Ridged, crackling churros dusted in cinnamon sugar with a pot of dark chocolate for dipping. The dough is a simple…
A tender buttermilk cake with a whisper of cocoa, a tang from vinegar and buttermilk, and a proper cream cheese…
Thirty layers of filo, three layers of spiced pistachio and walnut, and a citrus syrup poured over at exactly the…
A properly spiced carrot cake, moist from oil and crushed pineapple, with walnuts for bite and a tangy cream cheese…
The Parisian macaron, with smooth domed shells, ruffled feet and a chewy centre. This uses the more forgiving French…
The jiggly cotton cheesecake — somewhere between a soufflé and a sponge, barely sweet, and impossibly light. It…
A dark, date-sweetened sponge drenched in toffee sauce and served with cream. Blitzing the dates into a purée is…
Sharp, silky lime custard in a buttery graham crust, set by nothing but the chemical reaction between lime juice and…
Chocolate sponge soaked in kirsch, layered with sour cherries and unsweetened whipped cream, finished with chocolate…
Milk-solid dumplings fried to a deep bronze and steeped in cardamom-rose syrup until they double in size and turn to…
Apples caramelised in butter and sugar directly in the pan, covered with pastry and baked, then flipped to reveal a…
A vanilla panna cotta set at the exact edge of collapse, so it wobbles under a spoon and melts on the tongue. Five…
Crisp choux shells, split and piped full of vanilla crème pâtissière, capped with a dark chocolate glaze that sets…
A soufflé that rises two inches above the ramekin and stays up long enough to reach the table, with a molten centre…
Shredded pastry over a layer of stretchy cheese, baked until the top is crisp and orange, then soaked in…