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82 Valentine’s Day desserts that you’ll fall in love with

The perfect end to your romantic evening lies in these irresistible dessert recipes. From gooey chocolate mousse, easy tarts and creamy cheesecakes to dreamy puddings, silky panna cotta and spectacular layer cakes, no matter which sweet treat you choose, it’s sure to be love at first bite.

delicious. team

Classic creme caramel

Classic creme caramel

The creme caramel is a timeless dessert; a perfect blend of elegance and nostalgia that has been a favourite on the menu for generations. This simple recipe requires only four basic pantry ingredients, making it an easy dessert to whip up for the weekend or when you're next entertaining. Silky, saucy, and insanely delicious, this classic creme caramel recipe is one you'll make time and time again. You'll need to start this recipe a day ahead, and you’ll need a 6-cup (1.5L) capacity flan dish. We used an 18.5cm (top) x 14cm (base), 10cm-deep flan dish to give it height, but you can use any similar-capacity dish.

Floral meringues with whipped yoghurt cream and roasted strawberries

Floral meringues with whipped yoghurt cream and roasted strawberries

“I defy anyone to refuse the heavenly trio of crisp meringue, pillowy whipped cream and tart roasted fruit. I think these little rosewater-scented meringues are the perfect end to a meal outdoors – eat them piled up as little pavlovas, or crush them up and serve Eton mess-style.” – Tilly Pamment

Natalie Paull's chocolate tart with hazelnut crust and toffee butterscotch

Natalie Paull's chocolate tart with hazelnut crust and toffee butterscotch

“Everything I love when the need for dark flavours and gooey caramel takes over. A gently sweet/savoury, buttery, nutty crust and a balanced chocolate top, lightly baked so as not to overwhelm. A hidden layer of butterscotch makes it feel like a bougie caramel slice with reverse ratios.” – Natalie Paull

Yotam Ottolenghi's cream soda and raspberry cupcakes

Yotam Ottolenghi's cream soda and raspberry cupcakes

“These happy looking cupcakes with swirls of pink in the frosting are only improved by a generous sprinkling of fun.” – Yotam Ottolenghi. Delight your inner child with these crazy-good cupcakes, which come loaded with nostalgic flavours of childhood.

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)
  • Serves 8
You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls.  Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue.  Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves.  Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish.  What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature.  Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream.  Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup.  Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova.  Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish.  Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base.  Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav.  It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking.  How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks.  If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this  For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly  Lemon and lime tart Passionfruit cheesecake slice
View recipe

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)
  • Serves 8
You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls.  Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue.  Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves.  Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish.  What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature.  Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream.  Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup.  Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova.  Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish.  Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base.  Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav.  It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking.  How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks.  If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this  For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly  Lemon and lime tart Passionfruit cheesecake slice
View recipe
Fresh market
Grapes

Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

Easy strawberry shortcake

Easy strawberry shortcake

This gorgeous and impressive-looking dessert is surprisingly easy to prepare - just don’t tell a soul! We covered the buttery french “sablé breton” with strawberries but you can pick your favourite berry or a mix of what's in season. 

Macadamia, chocolate and coconut pavlova

Macadamia, chocolate and coconut pavlova

"When you think of chocolate, you may not go straight to a pavlova, but for me it’s my go-to – whether it’s a little hint of chocolate or a lot. Easter brings out the chocolate lover in all of us, and I say, why not serve an Australian favourite – the wonderful pavlova – at this time of year?" – Nornie Bero

White chocolate, rye and pretzel cookie

White chocolate, rye and pretzel cookie
Credit: Laura Edwards

"Homemade cookies are truly wonderful, but a giant homemade cookie still warm and gooey from the oven is on another level. This is the sort of thing I’d bring to a girly catch-up, where we can eat it straight from the pan while binge-watching Real Housewives. Once completely cool, you can slice up into cookie bars, but it’s definitely best when warm. The edges are perfectly chewy with chunks of white chocolate running throughout, balancing the salty, crunchy pretzels. I include rye flour here and love the texture and nuttiness it brings." – Benjamina Ebuehi. This is an edited extract from I’ll Bring Dessert by Benjamina Ebuehi, published by Quadrille. Photography by Laura Edwards.

Vanilla panna cotta with baked rhubarb

Vanilla panna cotta with baked rhubarb

"When done well, with some red wine, a bit of sugar and some aromats, rhubarb has this nice acidic, tart flavour, which goes well with panna cotta." – Nigel Ward

Warm date knafeh (sweet cheese pastry)

Warm date knafeh (sweet cheese pastry)
Credit: Ben Dearnley

“I love warm desserts, regardless of the time of the year. They just feel to me like the perfect way to end a meal. You can have a bit of freedom and really play around with different dried fruits – at the end of the day, cooking is an expression of ourselves and needs some fluidity.” – Paul Farag

Lemon curd shortbread tart

Lemon curd shortbread tart
Credit: Rochelle Eagle

“This ‘tart’ is one of the most popular in my cooking classes. The combination of tangy, not-too-sweet lemon curd and short, buttery pastry is wonderful. I quite often make a batch of the lemon curd on its own, as I adore it spread on my breakfast toast. It’s also fabulous for sandwiching cake or meringue layers together, topping little pavlovas or folding into cream and plopping onto scones. You can make the curd a week or so ahead, if you like.” You’ll need a 25cm loose-based tart pan. Begin this recipe at least 5 hours ahead. This is an edited extract from The Baker’s Book, edited by Ruby Goss, published by Murdoch Books, AUD$45.00. Photography by Rochelle Eagle, illustrations by Beci Orpin.

Alison Roman's perfect tangy chocolate tart

Alison Roman's perfect tangy chocolate tart

“This one is easy to execute, flawless each and every time, doable by even those who have never so much as melted chocolate, let alone dared make a chocolate tart.” – Alison Roman

Chocolate and hazelnut heart-shaped cookies with torched meringue

Chocolate and hazelnut heart-shaped cookies with torched meringue

Impress your lover, or just your favourite chocolate lover, with these elegant heart-shaped chocolatey treats, which combine the classic flavours of chocolate and hazelnut with a caramelised Swiss meringue.  You’ll need a 6.5cm-wide heart-shaped cookie cutter, 2 piping bags, a 1cm star nozzle, a 1.5cm ribbon nozzle and a kitchen blowtorch for this recipe.

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