Nuts, chocolate, berries, this pudding has it all!

“This melt-and-mix white choc and ginger mud cake is especially good served warm." – Phoebe Wood

Matt Preston looks at the bright side and finds community, culture and incredible cheesecake. Begin this recipe 5 hours ahead. You will need a sugar thermometer.

Sorry strawberries and cream, but we've fallen in love with this light and fluffy vanilla sponge topped with white choc ganache, rhubarb syrup, pomegranate syrup and dried rose petals.

Coffee and cake in one. Perfection. You'll need to start this recipe 3 hours ahead.

Brighten your tiramisu with this light white chocolate creation.

These blondies gift you the ultimate trifecta of baking – white chocolate, macadamia and raspberry. And, who could ever say no to a roasted white chocolate ganache?

A frozen treat filled with all the baking essentials! Recipe by Jo Barrett, Alanna Sapwell, Thi Le and Lauren Eldridge.

The perfect pairing for that after-dinner Negroni.

“If you don’t have lemon aspen, simply omit and enjoy as a beautiful lemon sorbet” – Ally Waddell. Recipe by Ally Waddell and Peter Hardwick.

This tart is light and topped with beautiful, fresh fruit. The perfect dessert for entertaining.

Bite into these decadent, bite-sized eclairs for a creamy, white chocolate centre.

“A crazy but mightily delicious super-chunky crumble. This pudding has a deconstructed cookie top, with a hint of spices, oats and coconut, layered with chunks of white chocolate and chopped roasted macadamias. Underneath, you’ve got simple red-wine-cooked pears with a dash of vanilla, slightly thickened so there’s a sauce around the fruit. It’s the ruby dessert to get your spirit warm." – Dan Lepard

The nuttiness of the sesame seed tahini cream contrasts with the chocolate. It’s our new favourite salty-sweet combo.