From epic layer cakes and silky panna cottas to fudge-laden pies and creamy tiramisus, these desserts are completely OTT, and we wouldn’t want it any other way. This gallery is brought to you by Woolworths.
This dessert combines your favourite tiramisu and hot cross bun flavours. It’s super-quick to assemble and impressive to present, with its striking cocoa topping. You’ll need to start this recipe at least 4 hours ahead or the day before, and you’ll need a 25cm x 9cm-deep square baking dish and 9 x 2cm-wide x 30cm-long strips of strong cardboard (see recipe notes). Credit: Brett Stevens
Velvety Woolworths Dark Chocolate adds a decadent dusting to this Italy-meets-Down Under dessert.
“This cake, which was developed by Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. ‘I think it’s best if it is super-rustic,’ Ottolenghi said. But it will be elegant anyway; the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavours are terrific.” – Sam Sifton, The New York Times
This twist on a classic dessert features a soft, milk-soaked sponge and tangy lemon flavour, topped with creamy whipped topping and lemon curd swirls. It's perfect for a refreshing and easy-to-make dessert.
"Salty peanuts, rich chocolate and smooth caramel, all in the one dessert... How can you stop at one slice?" - Tracey Pattison
Amorette mandarins are seedless, easy to peel and have a nice balance of sweetness and tang.
“This recipe celebrates all that comes from the beautiful Jersey cows at The Dairyman Barossa, Michael Wohlstadt’s farm – the cream, butter and buttermilk. The whipped cream leaves you feeling like you’re in a dream-like splendour with its pillowy silkiness.” - Karena Armstrong
This cake bursts with flavour and has a beautiful moist texture. The syrup gives it extra tang and helps the cake retain a perfect soft crumb, even several days after it’s been baked.
“This Italian layered dessert may be less famous than tiramisu, but needn’t be ashamed when it comes to its harmonious blend of texture, flavour and presentation. Served in a glass bowl showcasing layers of soaked sponge cake or ladyfingers, custard and whipped cream, it can be served with fruits, grated chocolate, almond slivers or other decorative foods.” – Janina Allende
“I love how this tart brings together everyone’s favourite Easter treats, while still feeling a little bit grown up. It’s fun, completely customisable and a great way to make it your own. Add whatever you love to eat at Easter, give it a pop of colour, even throw in some chunks of hot cross bun. Just make sure everything goes on before the ganache sets for that perfect festive finish.” – Gareth Whitton. You’ll need to start this recipe at least 6 hours ahead, and you’ll need a 25cm loose-based fluted tart pan.
Chocolate and caramel rule in this easy layer cake. Perfect as a birthday cake idea or for special celebrations, you can be sure that there won’t be any leftovers. You’ll need 2 x 20cm round cake pans for this recipe.
A triple-threat of desserts, this simple chocolate fudge pudding oozes indulgence topped with a sweet, homemade butterscotch sauce. You’ll need to start this recipe 3 hours ahead, and you’ll need a 18cm x 26cm x 6cm-deep baking dish.
“Pandoro is a Veronese variation of panettone, which literally translates to ‘big bread’ thanks to its filling of raisins and peel. Pandoro, or ‘bread of gold’, differs as it has no peel or raisins in the mix. At Easter, it’s made into the shape of a dove, known as a ‘colomba’. Here, we’re using it in a unique way, as part of another classic Italian dessert – tiramisu.” – Nino Zoccali
“This recipe reminds me of a very happy moment in my childhood. I grew up in Naples, and during Carnevale, my sister and I and our friends would eat these delicious sweets. My favourite was always the migliaccio, still hot from the oven.” – Federica Andrisani
This classic homemade blueberry pie is a must-have in your baking repertoire. You can enjoy this pie all year round, using either bountiful fresh summer berries or convenient frozen berries. Whatever you choose, be sure to serve with a generous dollop of vanilla ice cream.
Matt Preston shares his take on a classic cheesecake – the burnt Basque, inspired by La Vina chef, Santiago Rivera. You’ll need to start this recipe at least 5 hours ahead, or make it the day before.
