We never say no to two desserts in one. Bring on this Turkish delight cheesecake!

If you love Turkish delight, then you're going to love this. Make the most of Middle Eastern flavours with this pistachio, raspberry and rose layer cake.

Take your love of Caramilk to new heights with this impressive caramelised white choc and strawberry creation. You'll need 2 x 20cm x 30cm slice pans for this recipe.

If you're going to go all out with a dessert, Christmas is the time to do it. Phoebe Wood creates an extra-special pav to dazzle on the biggest day of the year. You'll need to start this recipe at least 6 hours ahead, and you'll need an offset spatula.

Finish the night off with this impressive rhubarb tart. Recipe by Peter Conistis.

Chocolate biscuit base, creamy cheesecake and strawberry rosewater jelly layer up to create this indulgent cheesecake.

This heavenly ice cream recipe is perfect for the warm months ahead.

MasterChef ‘s Larissa Takchi whips up an Arabic staple that can boost any dish, from simple breakfasts to sweet snacks.

“During the day, as you wander the maze of little streets that make up the Marrakesh medina, you will wind up in Jemaa El Fna square, and when you do, you’ll need a coffee and a pastry. Head around the back of Café de France to Al Jawda, on Rue de la Liberté. It’s a sophisticated patisserie, filled with a fabulous array of sweet treats: coconut cookies, macaroons, date-filled makroots and stunning mille-feuille. My version is slightly more modern, flavoured with pomegranate and rosewater, and made with a mascarpone cream instead of custard. This really is a stunning centrepiece for afternoon tea or a swanky dinner party,” says John. This recipe is an edited extract from Orange Blossom & Honey by John Gregory-Smith (Simon & Schuster, RRP $39.99). Available in stores now.

Whoever said dessert couldn't be enjoyed by the glass? This cocktail by bartender Scott Murdoch proves that treats can be just as tasty when in cocktail form, creating this drinkable Turkish delight tipple as an ode to the famous sweet.

This Mediterranean-inspired dessert signals easy entertaining and adds the final touch to a long, laid-back alfresco lunch.

As pretty as a picture and just as delicious, these eclairs won't fail to impress.

Pretty as a picture, and twice as tasty. You'll be making this cake again and again. This recipe is an edited extract from Sweet by Yotam Ottolenghi and Helen Goh (published by Penguin, RRP $55).

This light and nutty cake will be your new favourite sponge recipe. It’s also very versatile. For example, substitute almonds for the pistachios and almond extract for the rosewater, or use other nuts and vanilla bean paste. This is an edited extract from Hummus & Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99). Available in stores nationally now.

Topped with rose petal and pistachio studded toffee, these rose petal creams are as pretty as a picture.