"These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy. If you want to work ahead, you can make the pastry dough a day in advance. The curd will keep in the fridge for up to a week; the vibrancy of the mint will fade a little, but it will still be fine. But bake the pastry on the day you’re serving, and serve as soon as possible after the rum is poured over the tart." – Yotam Ottolenghi. You'll need to start this recipe a day ahead, and you’ll need a 10cm round cookie cutter and a muffin pan.

If you're looking for a showstopping dessert to impress guests, then this limoncello meringue cheesecake is it. A smooth blend of cream cheese and sour cream make the centre of this luxurious cake, mixed with a pinch of lemon zest and a splash of lemon juice for that little bit of tang. Mounds of white fluffy meringue are topped to a towering height before being lightly torched until golden and drizzled with a rich limoncello caramel sauce. Prepare for ultimate indulgence. Recipe note: Begin this recipe at least 8 hours ahead. You’ll need a 22cm springform pan, a 24cm round cake pan and a kitchen blowtorch.

"Japanese whisky and yuzu combine in a syrup to soak this feather-light savarin, while scorched lemon cuts through the sweetness. If you want to up the booziness, add a splash more whisky to the syrup." – Emma Knowles

“How can you pay tribute to the classic, magical pairing of coffee and cocoa? Well, after some delicious testing, I think I’ve got a new formula... pistachio and limoncello. The flavour of Sicily in every bite!” – Silvia Colloca

Give your favourite Italian dessert a tropical takeover with this mango and passionfruit tiramisu. This showstopping dessert balances silky-smooth layers of fluffy passionfruit mousse and rum savoiardi biscuits to create a heavenly combination of light and airy textures with bright, summer-filled flavours. Perfect as a sweet centrepiece for Christmas day, this delicious dessert is one that is sure to impress.

Your favourite cocktail is now available in dessert form with this indulgent espresso martini cheesecake. Layers of biscotti and coffee make the crumbly base of this delicious dessert with a smooth blend of cream cheese, ricotta and espresso martini syrup to make the luxurious filling. Top with a layer of whipped mascarpone and add some extra syrup and cocoa powder for the full effect. One slice just won't be enough.

“Trifle is a classic Christmas favourite. We’ve taken the traditional dessert and given it a modern spin, with in-season berries, quality gin and rosewater cream.” – Kim Coverdale

This one-bowl batter can be made ahead of time and kept in the fridge, then baked while you’re sitting down to eat dinner.

“Shards of bitter chocolate and whisky-soaked shortbread give this soft-textured fudge pleasing contrast, while the warmth of whisky adds a grown-up flavour. We used a Highland whisky, but you can use whatever happens to be your favourite.” – Emma Knowles

“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 boozy take on a lemon delicious is taken to another level with the bruleed sugary crunch on top. It adds a layer of caramelisation that enhances the lemon flavour even more.” – Tracey Pattison. You’ll need a 2L-capacity baking dish and a kitchen blowtorch for this recipe. A lemon delicious waits for no one – be sure to have everyone ready and waiting to receive their bowl when the pudding comes out of the oven.

“These pops are the perfect after-lunch treat for a lazy summer afternoon – and they’re strictly for the grown-ups!” – Tracey Pattison. You'll need to start this recipe a day ahead.

Finish off the night on a high with Georgie Esdaile's delicious apple, brown butter and Frangelico crumble.

“Take the classic golden syrup dumplings and make it boozy! We’ve swapped out the golden syrup for the mellower flavour of maple syrup, and spiked the lot with a touch of ginger. It’s the perfect winter-warmer dessert that’s fuss-free and sure to please. Just don’t serve it to the kids.” – Emma Knowles

Roll up for the ultimate rum ball recipe from the CWA experts.