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.

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.

This super-cute and delicious dessert is the sweetest way to show someone how much you love them. We’ve given the classic Italian tiramisu a fresh strawberry and limoncello twist – perfect for Mother’s Day, Valentine’s Day or whenever you’re sharing a little love.

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.

“My take on a British classic I’ve always loved. The rhubarb jam, swapped in for raspberry, is the real win here – make more than you need and you’ll be reaching for it at breakfast all week.” – Mike McEnearney

“This chilled dessert is for you if you refuse to turn on your oven in summer but still want to add an impressive dessert to a shared table. You can decorate the top as elaborately or as simply as you desire.” – Tracey Pattison

This beauty celebrates figs in all their glory, with a short pastry base and a rich brown-butter frangipane laced with honey and lemon zest. It’s all perfectly finished with a tart lemon syrup drizzled over the figs.  You’ll need a 26cm fluted loose-based tart pan for this recipe.

Apple, caramel and custard are standout flavours this spring.

Whether you keep it simple or adorn it with decadent extras, this walnut cake from Yotam Ottolenghi is as perfect for afternoon tea as it is for a celebratory table.

Beautifully simple, yet complex in flavour, these rich chocolate shortcakes from chef and restaurateur Adam D’Sylva are your new favourite bake. A quick dip in melted butter and caster sugar right before baking creates a structured, crackly crust that provides a delectable textural contrast to the soft, chocolatey interior. While these shortcakes can more than hold their own when served warm alongside a cup of coffee or tea, sandwiching them with whipped cream and syrupy roasted strawberries turns a straightforward bake into a dream dessert.

“This is my ultimate carrot cake. It’s rich in protein, not too sweet and also gluten free. I’ve scented the cake with cinnamon, vanilla and a little honey, then lavishly topped it with my yoghurt frosting, figs and pistachio.” – Teresa Cutter

“This is one of my favourite cakes. It’s so easy to make, has the best chewy, moist texture and lots of spiced flavour. This can also be made with rhubarb instead of pear.” – Jo Barrett

Love banana bread, but craving a cinnamon scroll, too? This easy loaf cake offers the best of both worlds with its delicious cinnamon swirls and spiced icing.

This show-stopper dessert will amaze everyone when they see it, and then amaze them all over again when they taste it. Beneath the figs lies a beautiful vanilla sponge soaked with a sweet rum syrup, a light vanilla custard cream and a chunky fruit jam. The best part is that this is all way easier than it looks to pull together. You can also make it ahead, and it’s easily transportable in its bowl if you’ve been asked to bring dessert.  You’ll need to start this recipe a day ahead, and you’ll need a 21cm-wide (top) x 11cm-high, 2.5L-capacity bowl and a 42cm x 30cm baking tray. Credit: Brett Stevens

Chocolate and caramel rule in this easy layer cake. Perfect as a birthday cake idea or for special celebrations, you can be sure that there won’t be any leftovers. You’ll need 2 x 20cm round cake pans for this recipe.