They say good things come in small packages, which certainly rings true for raspberries. The bite-sized pink fruit packs a punch when it comes to flavour, making them our favourite addition to any dessert dish.
“This hazelnut meringue cake is my new secret weapon for special occasions. Make the cake and mousse a few hours ahead, then top with berries and pistachios to serve. Delightful!” – Lucy Nunes
“These happy looking cupcakes with swirls of pink in the frosting are only improved by a generous sprinkling of fun.” – Yotam Ottolenghi. Delight your inner child with these crazy-good cupcakes, which come loaded with nostalgic flavours of childhood.
"The secret to this heavenly loaf is the mascarpone, giving every slice an irresistibly moist finish. Use a mix of your favourite berries for a summery spin." – Lucy Nunes. Recipe note: A must-have for any cook’s kitchen is a small offset spatula. This versatile little utensil is a go-to for icing cakes, filling pastries and spreading batters evenly. Use it to spread your loaf batter. You’ll need a 24cm x 13cm x 6.5cm-deep loaf pan for this recipe.
“One of Judaism’s gifts to the culinary world (alongside schmaltz and pickled herring, of course) are these ‘little horns’ – super-cute filled shortbreads – although which animal’s horns they’re meant to be is beyond me. Let’s say it’s in reference to the temptation to ‘ram’ these in your mouth! The inspo for this particular pastry’s pathway to shortness comes courtesy of Canada’s godmother of Jewish cookery, Bonnie Stern, who goes half-n-half with butter and cream cheese – a bit like a Yiddish Maggie Beer sour cream shortcrust situation. Stern prepared me a little rugelach care pack as a farewell from Canada, and they didn’t even make it onto the plane! Fill yours with whatever you like – from apricot jam to bitter chocolate, or even cheese and Tumami (tomato and black garlic spread).” – Alice Zaslavsky
This upside-down method removes the stress of worrying if your pav will hold up or crash, but still ticks all the boxes for taste, texture and aesthetics.
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
“Raspberries are such a treat in late summer and autumn. They hold their flavour and texture well in a cake and add a dash of bright colour. If raspberries are out of season, try using frozen berries instead.” – Giovanna Torrico.
Yotam Ottolenghi gives the green light to this pistachio and raspberry alliance, and the result is a tart to top them all.
"There are so many uses for a great sponge cake. Perfect for afternoon tea, sandwiched with cream and jam, a sponge is also the base for such classics as lamingtons, Swiss rolls and kids’ birthday cakes. There’s a reason the Country Women’s Association takes such pride in their sponges! All the lift in this cake comes from eggs. The trick is to whisk them for at least 10 minutes on medium-high speed to create enormous aeration. Resist the urge to crank the mixer up to top speed – the air will hold better if it’s built up over a longer period. Then gently sift the flour over and fold it in ever so carefully." – Michael and Pippa James. You’ll need a 20cm round cake pan for this recipe. This is an edited extract from Sweet Seasons by Michael & Pippa James (Hardie Grant Books, RRP AUD$50).
"Matcha isn’t my favourite flavour - I find it a touch too earthy. However, there’s an exception to every rule. The sweetness of white chocolate and the tartness of raspberries complement the earthy tones of matcha here perfectly, making for a well-rounded, balanced cookie that is totally moreish." - Emelia Jackson This is an edited extract from Some of My Best Friends Are Cookies by Emelia Jackson, published by Murdoch Books, AUD$39.99, available October 29, 2004.
Don’t bother turning on the oven — you won’t need it for this no-bake cheesecake. Complete with a buttery biscuit base, topped with a luscious cream cheese filling and finished with a raspberry and rosewater jelly, it’s the ultimate Valentine’s Day dessert for that special someone.
This zesty palate cleanser of a dessert couldn't be easier to whip up.
Emma Knowles shares this sweet and sticky custard doughnut - perfect for your next high tea!
Hospitality power couple Martin Benn and Vicki Wild are teaming up with legend Chris Lucas for the holty anticipated Melbourne restaurant, Society. Here they share recipes- teasers into what's to flip Australian fine dining on its head. Including this classic raspberry and white chocolate flan. Begin this recipe 1 day ahead. You will need a 22cm fluted loose-base tart pan.
Served warm, this cake is a decadent, but it stays moist for ages, making it equally as tasty cold or at room temperature.
Nuts, chocolate, berries, this pudding has it all!
