Everyday Woolworths ingredients are transformed into a world-class dessert.

“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

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. 

“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

Step aside, acai. This bright plum and mixed berry bowl is the sweet treat of the season.

An easy recipe for entertaining or family baking, this delicious and simple choc-hazelnut fudge brownie is sure to win hearts... and tummies.

"The perfect winter dessert that’s so easy to indulge in. The brown butter sauce adds such a warm flavour." – Carina La Delfa. You’ll need a 6-cup (1.5L) capacity baking dish for this recipe.

"This cheesecake is so indulgent but so light and fluffy. The brown butter and brown sugar adds more depth of flavour. If you don’t have a food processor, you can crush the biscuits using a mortar and pestle." – Carina La Delfa. You'll need to start this recipe a day ahead, and you’ll need a 24.5cm springform pan.

"A cake that has it all: sweet, sour, fluffy, sugar-crusted crunch and luxurious filling. And then the sponge! Sunshine gold to lift any mood. My secret is ground turmeric in the batter, offsetting the sweetness. The idea for the lemon mascarpone centre came from Tonia George in a magazine cutting I have held onto for 15 years. I will be forever grateful to her, as this might just be my favourite cake.” – Eleanor Ford

Indulge your sweet tooth with this zingy finisher, created by Simon Evans for Neale Whitaker and David Piper-Novak's South Coast guesthouse, Taylor's of Berry.

Turn to the dark side this spring with a decadent chocolate sponge.

For a quick dessert or afternoon tea treat, try this mille-feulle.

“After a long winter of heavy desserts, in spring I love nothing more than a little freshness to finish my meal. This recipe is super simple, and any leftover granita is great in a smoothie, served with a scoop of vanilla ice cream and sliced stone fruit, or added to a small glass of arak as an aperitif. We need to celebrate the seasons, when produce is at its best! When strawberries are in season, you can really tell – they’re a deep red, they’re full of flavour and they have this beautiful perfume.” – Shane Delia

“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.

Sweet summer apricots sing in this elegantly easy dessert by Yotam Ottolenghi. It’s ideal for a laid-back lunch or breezy dinner party.