If you like pina coladas, you’ll love this refreshing pine-lime and coconut cake.

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.

Tracey Pattison shares a simple gelato recipe that can be flavoured three ways. Best enjoyed, of course, in between two moreish slices of brioche bun.

Love strawberries and cream? You’ll adore this impossibly smooth, indulgent mousse cake. Tart and fruity strawberries combine with richly sweet white chocolate to create a creamy, dreamy summer dessert that will have everyone begging for a second serve.  You’ll need an 18cm springform cake pan and some acetate (available from cake decorating stores), and you’ll need to start this dessert a day ahead.

“This chilled dessert is for you if you refuse to turn on your oven in summer but still want to add an impressive dessert to a shared table. You can decorate the top as elaborately or as simply as you desire.” – Tracey Pattison

Take the classic cookies and cream cheesecake to the next level with your favourite coffee. You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 22cm round springform pan.

Enjoy your favourite cocktail for dessert with this fun retro cheesecake.  You’ll need to start this recipe a day ahead, and you’ll need a 22cm springform pan and a food dehydrator (or see recipe notes).

The jiggle will make you giggle. Only 5 ingredients, and you can make it ahead of time. This fun dessert is perfect for hot weather, and you could easily swap the pineapple for another jelly flavour of your choice.

Give your oven a break this summer with this zesty no-bake cream tart.

"A lovely dessert that’s refreshing on warm nights, and especially good after a curry dinner. I don’t remember exactly where I got the idea of combining these elements - probably from the days when I used to munch on coconut jelly back in Malaysia – but the coconut jelly gives the granita a wonderful textural dimension. That said, if I’m pressed for time, I replace it with silken tofu steeped in heavy sugar syrup - worth a go! Sometimes, I’ll even mix a pinch of hot chilli powder into the berries to give the dessert a distinctive twist. Agar agar, the setting agent here, is sold in two forms: powdered or in strands. I find the former is best, but sometimes it’s not so readily available. If you can find it, grab a packet or two." – Tony Tan Recipe note: Begin this recipe at least 4 hours ahead This is an edited extract from Tony Tan’s Asian Cooking Class by Tony Tan, Murdoch Books, AU$59.99. Available now.

"The best part of the cheesecake is always the base, but there never seems to be enough… so why not add extra? As well as the base we’ve made a super crunchy crumb to sprinkle over and really take this loved dessert to a new level of decadence." – Tracey Pattison

Tangy passionfruit stars in these creamy, coconutty cheesecake slice bars. You'll need to start this recipe at least 4 hours ahead.

“This pretty-in-pink dessert is so simple to prepare, but plates up beautifully. Be sure to serve with plenty of bright berries on the side, to really make those colours pop.” – Lucy Nunes. You'll need to start this recipe a day ahead.

“For me, this is what Christmas and summer is all about. We are blessed with the most amazing fruit in the world at Christmas time. In my view it would be a crime to have that abundance, turn your back on it, and have a steamed pudding on a 30-degree day. I also love the simplicity of this – using the whipped mascarpone to make it even richer and the biscuit and brittle to give some texture. You can make some jelly if you like, get some ladyfinger biscuits and build a trifle with the fruit, jelly and mascarpone layer with biscuits. Again, it’s simple and doesn’t require much work. It does, however, rely on perfectly ripe, sweet fruit.” – Neil Perry.  You’ll need 8 serving glasses for this recipe.

You can use any summer fruit in this refreshing tropical dessert.