Have this chilling in the fridge so it’s set to be served over ice when you’re ready. It’s great at brunch and it would also be excellent frozen in popsicle moulds.

This cake may look rich with its creamy filling and frosting, but it’s deceptively light.

Try this French restaurant classic at home when entertaining as an elegant main.

Fancy pistachio, mascarpone and strawberry cake- beat butter, sugar and orange rind in an electric mixer until light and fluffy and add eggs one at a time.

Melbourne restaurant Philippe's blanc-manger dessert is an absolute winner. The secret is spéculoos, French spiced shortcrust biscuits that taste similar to peanut butter.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

Fruits and nuts combine in this syrupy winter-friendly rice pudding.

The top of this pie has a chewy-biscuit texture from the brown sugar, while fennel seeds add a lovely note of spice.

Marion's recipe for olive oil cake with candied orange, Montenegro syrup with pumpkin-seed ice-cream, buttermilk sauce and extra pepitas.

Ready within 20 minutes, fry these fritters until golden brown for a satisfying and sweet crunch.