Cakes, tarts, bakes and cookies… They’re all here! We’ve rounded up our favourite sweet treats and desserts we can’t wait to get stuck into for 2026. Whether you’re doing some rainy-day baking, have been asked to bring dessert or just feel like something sweet, we’ve got the recipe for you.
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.
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.
This super-easy cake is fluffy and tender with juicy stonefruit throughout. We used nectarines and plums, but apricots or peaches would also be delicious. Brushing the warm cake with warm jam gives it a beautiful shine, and also helps to preserve the cake in case you don’t eat it all straightway.
“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
There's mud cake, and then there's this indulgent caramel mud cake with decadent vanilla icing and gooey caramel sauce drizzled on top. Perfect as a birthday cake (for all ages!) or an impressive afternoon tea treat, this delicious caramel mud cake recipe is worth keeping close. Recipe note: You’ll need a 24cm, 7.5cm-deep round cake pan.
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
"Snacking cakes are just that – they’re the perfect cake to keep in your kitchen, so you (and your loved ones) can simply keep coming back over the next day or two to slice off sections for snacking on… if it lasts that long!" – Tracey Pattison. You'll need a 22cm x 32cm x 3cm-deep slice pan and a kitchen blowtorch for this recipe. Hot chocolate snacking cake
Zucchini and chocolate? Yes indeed. Zucchini’s high moisture content makes it ideal for baking – its liquid is slowly released during cooking time, ensuring your cake doesn’t dry out. And with this veg’s mild flavour, nobody would even know it’s in there. We also added yoghurt for an extra moist crumb, and to add a slight delectable tang to the rich, creamy chocolate ganache.
"If you’ve never tried a Davidson plum, you’re in for a wild ride. This bold, tangy fruit gives a classic tarte tatin a fun Aussie twist." - Nornie Bero Recipe note: You’ll need a 25cm (top), 21.5cm (base) cast-iron pan.
Creamy tiramisu meets fluffy chocolate and espresso cake in this match made in heaven. And to top it off, this show-stopper dessert is easier to make than it appears.
“This recipe made me finally fall in love with Basque cheesecake. The Pedro Ximénez sherry adds a complex raisin-y, spicy licorice sweetness to the batter and brings out extra fruity beauty in the chocolate flavour.” – Natalie Paull
This is our mini version of the famous delicious. mangomisu, our readers’ most-loved dessert of all time! They look festive, take no time to prep, can be made ahead and – most importantly – are delicious.
“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.
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.
These muffins are perfect for brunch, afternoon tea or lunchboxes, and you can make them anytime of the year, using fresh or frozen blueberries. The dollop of zesty lemon curd in the centre makes them extra special and delicious, as does the irresistible crumble topping.
You’ll fall in love with just how beautiful this tart is! Layered with fresh mango slices, it starts with a golden macadamia pastry shell filled with a lush mango cream. Perfect for summer gatherings, relaxed dinners or whenever you want something fresh, bright and a little indulgent
