delicious. Cookbooks

SERVES 8 The ‘cannoli cream’ in this roulade is a simple mix of ricotta, mascarpone and vanilla. You will need a Swiss roll pan or a tray with a 2cm lip for this recipe. 6 eggs150g caster sugar2 tbs instant coffee60g plain flour, sifted100g ricotta15

SERVES 10 400g dark (70%) chocolate, chopped150g unsalted butter, chopped6 eggs, at room temperature1 cup (250g) brown sugar½ cup (110g) caster sugar½ cup (45g) desiccated coconut¾ cup (75g) almond meal¼ cup (25g) good-quality dark cocoa, sifted Preh

SERVES 8 Begin this recipe 1 day ahead. You will need an ice cream machine. 400ml milk600ml pure (thin) cream4 cinnamon quills10 egg yolks150g caster sugar, plus 2 cups (440g) extra10 Granny Smith apples, peeled200g unsalted butter, chopped1 vanilla

SERVES 6-8 120g arborio rice2 cups (500ml) coconut milk3 cups (750ml) pure (thin) cream1 vanilla bean, split, seeds scraped2 tbs caster sugar¼ tsp ground cardamomToasted coconut flakes, to serve RHUBARB JAM ¼ bunch (300g) rhubarb, chopped½ cup (110g)

SERVES 10-12 Begin this recipe 1 day ahead. 1kg Greek yoghurt2 small mandarins, such as Afourer or Honey MurcottGluten-free plain flour, to dust6 eggs1¼ cups (275g) caster sugar320g pistachios, ground in a food processor1¼ tsp baking powderChopped or

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MAKES 12 Begin this recipe at least 4 hours ahead. 900ml pure (thin) cream250g raspberry jam2 tsp vanilla bean paste4 titanium-strength gelatine leaves, soaked in cold water for 5 minutes12 sweet shortcrust tart shells (we used 10cm x 110ml capacity

THEY’RE THE STUFF of celebrations, gatherings, comfort and pure indulgence. Sweet treats are there for milestones and simpler moments, lifting the everyday into something a little more special. From tarts, puddings and crumbles, to cheesecakes, layer