“This cake is perfect for sunny gatherings. It’s tropical, fruity and beautifully balanced. It has everything you want in a cake – soft coconut sponge, tangy frosting, rum-spiked pineapple and a smooth rum caramel – a delicious dose of sunshine in every mouthful!” – Aoife Noonan. You’ll need to start this recipe at least a day ahead. However, all the separate elements can be made up to 3 days in advance. You’ll need 2 x 20cm round cake pans.

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.

This zesty adults-only treat is an Italian summer in a cup.

Begin this recipe at least 6 hours ahead. You will need an ice cream churner.

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.

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.

"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.

Warren Mendes takes an all-time favourite cocktail – the espresso martini – and turns it into a show-stopping crowd-pleaser.

“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.

Georgina Esdaile shares her recipe for a time-tested Italian classic – cannoli.

"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

“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.

This is the doughnut recipe that every grown-up dreams about. You'll need a piping bag and sugar thermometer for this recipe.

“Canelés are a traditional pastry from the Bordeaux region of France and are traditionally baked in little copper moulds specific to this pastry. The outside of the pastry is nicely browned and caramelised, and the inside remains soft and custard-like. They are best when eaten the day they are made.” – Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier

Buckle up – this espresso martini tiramisu delivers a heady kick. Be sure to choose the best-quality mascarpone for this luscious dessert. You’ll need to start this recipe a day ahead, and you’ll need a 4L-capacity baking dish.