Desserts
Classic Tiramisu
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
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Desserts recipes
Custards, cakes and the sort of pudding people ask for by name. 171 tested recipes, ranked by what readers cook most.
Desserts recipes — all 171 recipes
Desserts
Fudgy Cocoa Brownies
Cocoa-based brownies with a paper-thin crackly top and a dense, fudgy middle. No chocolate to melt, no mixer needed…
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Desserts
New York Cheesecake
Dense, tall and creamy with a faint tang, on a buttery biscuit base. The water bath and a slow cool in the…
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Desserts
Deep-Dish Apple Pie
A deep-dish pie with a properly crisp bottom crust and apples that hold their shape. Pre-cooking the filling is the…
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Desserts
Molten Chocolate Lava Cake
Individual chocolate cakes with a liquid centre, from oven to table in twenty minutes. The whole trick is pulling…
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Desserts
Crème Brûlée
A vanilla custard so smooth it barely holds a spoon, under a sheet of caramel thin enough to crack with a tap. The…
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Desserts
Tres Leches Cake
A light sponge soaked in three milks until it is completely saturated yet somehow not soggy, topped with softly…
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Desserts
Pastéis de Nata
Lisbon's custard tarts: laminated pastry shells filled with a loose cinnamon custard and blasted in a furnace-hot…
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Desserts
Mango Sticky Rice
Warm coconut-soaked glutinous rice with cold ripe mango and a salty coconut sauce poured over. Naturally vegan, and…
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Desserts
Cinnamon Churros
Ridged, crackling churros dusted in cinnamon sugar with a pot of dark chocolate for dipping. The dough is a simple…
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Desserts
Red Velvet Cake
A tender buttermilk cake with a whisper of cocoa, a tang from vinegar and buttermilk, and a proper cream cheese…
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Desserts
Pistachio Baklava
Thirty layers of filo, three layers of spiced pistachio and walnut, and a citrus syrup poured over at exactly the…
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Desserts
Spiced Carrot Cake
A properly spiced carrot cake, moist from oil and crushed pineapple, with walnuts for bite and a tangy cream cheese…
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Desserts
Vanilla Gelato
Proper Italian gelato: less fat, less air and served warmer than ice cream, which is why it tastes so much more…
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Desserts
French Macarons
The Parisian macaron, with smooth domed shells, ruffled feet and a chewy centre. This uses the more forgiving French…
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Desserts
Pavlova
A meringue with a crisp shell and a soft marshmallow middle, baked low, cooled slowly in the oven, and topped with…
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Desserts
Flan Napolitano
A dense, cream-cheese-enriched custard baked over caramel and turned out so the syrup floods down the sides. Denser…
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Desserts
Japanese Cotton Cheesecake
The jiggly cotton cheesecake — somewhere between a soufflé and a sponge, barely sweet, and impossibly light. It…
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Desserts
Sticky Toffee Pudding
A dark, date-sweetened sponge drenched in toffee sauce and served with cream. Blitzing the dates into a purée is…
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Desserts
Sicilian Cannoli
Blistered fried shells filled to order with sweetened sheep's-milk ricotta and candied peel. Filling them any…
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Desserts
Pecan Pie
A dense, chewy custard of eggs, syrup and butter under a layer of toasted pecans, in a blind-baked shell…
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Desserts
Apple Strudel
Pastry stretched until a newspaper can be read through it, rolled around spiced apples, breadcrumbs and raisins, and…
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Desserts
Dulce de Leche
Milk and sugar cooked down slowly with a pinch of bicarbonate of soda until it caramelises to a thick, amber spread.
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Desserts
Strawberry Daifuku Mochi
Ichigo daifuku: a whole strawberry wrapped in sweet red bean paste and encased in soft, dusted mochi. Made in a…
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Desserts
Key Lime Pie
Sharp, silky lime custard in a buttery graham crust, set by nothing but the chemical reaction between lime juice and…
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Desserts
Lemon Meringue Pie
Sharp lemon curd in a crisp shell under a cloud of meringue browned at the tips. Three components, three ways to go…
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Desserts
Profiteroles
Choux buns filled with cold vanilla cream and drowned in hot dark chocolate sauce. The temperature contrast is the…
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Desserts
Hong Kong Egg Tarts
Hong Kong dim sum tarts with a short, biscuity crust and a wobbling, barely-set custard that should be smooth and…
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Desserts
Eton Mess
Crushed meringue, whipped cream and macerated strawberries folded together fifteen minutes before serving. Reputedly…
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Desserts
Alfajores
Two cornflour-heavy shortbread biscuits sandwiching dulce de leche and rolled in desiccated coconut. Argentinian and…
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Desserts
Sachertorte
Dense chocolate sponge split and layered with apricot jam, then coated in a poured chocolate glaze that sets to a…
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Desserts
S'mores
Toasted marshmallow and a square of chocolate pressed between graham crackers until the chocolate slumps. A campfire…
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Desserts
Black Forest Cake
Chocolate sponge soaked in kirsch, layered with sour cherries and unsweetened whipped cream, finished with chocolate…
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Desserts
Crêpes Suzette
Paper-thin crêpes folded into an orange-caramel butter sauce and flambéed at the table with Grand Marnier. A piece…
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Desserts
Gulab Jamun
Milk-solid dumplings fried to a deep bronze and steeped in cardamom-rose syrup until they double in size and turn to…
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Desserts
Affogato
A scoop of cold vanilla gelato with a shot of hot espresso poured over it at the table. Nothing else, and nothing to…
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Desserts
Apple Tarte Tatin
Apples caramelised in butter and sugar directly in the pan, covered with pastry and baked, then flipped to reveal a…
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Desserts
Boston Cream Pie
Not a pie at all — two layers of sponge with vanilla pastry cream between them and a chocolate glaze poured over the…
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Desserts
Stroopwafels
Two paper-thin waffle discs split apart while hot and glued back together with hot caramel syrup. Best eaten…
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Desserts
Jalebi
Fermented batter piped in spirals into hot ghee and dunked straight into warm saffron syrup, so the crisp coils fill…
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Desserts
Knafeh Nabulsi
Semolina-orange dough over a layer of fresh white cheese, baked until the base is crisp and the top is orange, then…
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Desserts
English Trifle
Sponge soaked in sherry, a layer of fruit, proper custard set over the top and a thick raft of whipped cream. Built…
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Desserts
Halo-Halo
Shaved ice over a layer of sweet beans, jellies and fruit, drowned in evaporated milk and topped with leche flan…
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Desserts
Rice Kheer
Rice slowly simmered in milk until it thickens and takes on a faint caramel colour, scented with cardamom and…
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Desserts
Vanilla Panna Cotta
A vanilla panna cotta set at the exact edge of collapse, so it wobbles under a spoon and melts on the tongue. Five…
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Desserts
Cherry Clafoutis
A Limousin dessert somewhere between a flan and a pancake: cherries dropped into a loose batter and baked until it…
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Desserts
Turkish Delight
Lokum: a cornflour and sugar jelly cooked for over an hour until it is translucent and elastic, scented with rose…
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Desserts
Bread and Butter Pudding
Buttered bread layered with raisins, soaked in vanilla custard and baked until the peaks are crisp and the middle is…
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Desserts
Chocolate Éclairs
Crisp choux shells, split and piped full of vanilla crème pâtissière, capped with a dark chocolate glaze that sets…
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Desserts
Künefe
Shredded kadayif pastry packed around a layer of stretchy unsalted cheese, fried in butter on both sides and soaked…
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Desserts
Mille-Feuille
Three sheets of caramelised puff pastry alternating with crème pâtissière, topped with the marbled feathered icing…
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Desserts
Chocolate Soufflé
A soufflé that rises two inches above the ramekin and stays up long enough to reach the table, with a molten centre…
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Desserts
Knafeh
Shredded pastry over a layer of stretchy cheese, baked until the top is crisp and orange, then soaked in…
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Desserts
Torta Caprese
A flourless chocolate and almond cake from Capri with a crisp top and a dense, fudgy middle. Naturally gluten-free…
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Desserts
Dorayaki
Two honey-sweetened pancakes sandwiching a layer of sweet red bean paste — Doraemon's favourite food and a Japanese…
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Desserts
Loukoumades
Yeasted dough balls fried until hollow and crisp, soaked in honey syrup and dusted with cinnamon and walnuts…
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Desserts
Martabak Manis
A thick, spongy pancake with a honeycomb surface, cooked in a heavy pan, then split and filled with butter…
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Desserts
Pots de Crème
Small pots of dark chocolate custard, baked in a bain-marie until barely set and eaten cold with a spoon. Three…
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Desserts
Kaiserschmarrn
A thick sweet pancake torn into pieces in the pan, caramelised in butter and sugar and served in a heap with plum…
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Desserts
Crema Catalana
A cornflour-set custard flavoured with lemon and cinnamon, chilled in shallow dishes and burnt under a hot iron just…
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Desserts
Galaktoboureko
Semolina custard baked between layers of filo and drenched in cold syrup the moment it leaves the oven. The…
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Desserts
Basbousa
A semolina cake soaked in syrup and cut into diamonds with an almond pressed into each. Found from Egypt to Turkey…
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Desserts
Prinsesstårta
Sponge, raspberry jam, pastry cream and a great dome of whipped cream, all wrapped in a sheet of green marzipan with…
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Desserts
Zeppole
Choux buns fried rather than baked, split and filled with pastry cream, and topped with an amarena cherry. Made for…
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Desserts
Malva Pudding
A sticky apricot jam sponge with a hot cream and butter sauce poured over it the moment it leaves the oven, so it…
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Desserts
Trdelník
Sweet dough wound around a wooden spit, rolled in sugar and nuts and turned over coals until the outside caramelises…
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Desserts
Cranachan
Toasted oats, whisky, honey, cream and raspberries layered in a glass. Assembled in ten minutes and traditionally…
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Desserts
Poffertjes
Tiny yeasted buckwheat pancakes cooked in a dimpled pan, served in a heap with a lump of butter melting over them…
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Desserts
Maamoul
Semolina shortbread moulded around dates, walnuts or pistachios, pressed in a carved wooden mould and baked pale…
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Desserts
Gâteau Basque
A thick shortcrust shell around a layer of vanilla pastry cream or black cherry jam, scored across the top before…
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Desserts
Malabi
A set milk pudding perfumed with rose water, poured into glasses and topped with red syrup, coconut and crushed…
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Desserts
Krumkake
Thin, crisp waffle cones pressed in a patterned iron and rolled around a wooden cone while still hot. Filled with…
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Desserts
Baked Cinnamon Apples
Apples baked slowly with cinnamon and a splash of orange juice until they collapse into their own syrup. The only…
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Desserts
Classic Chocolate Layer Cake
The birthday cake standard: three dark, tender layers made with cocoa bloomed in boiling coffee, under a silky…
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Desserts
Angel Food Cake
A cake made of nothing but egg whites, sugar and a little flour, baked in an ungreased tin so it can climb the…
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Desserts
Burnt Basque Cheesecake
The tarta de queso from La Viña in San Sebastián: no base, no water bath, and a deliberately scorched top over a…
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Desserts
Apple Crisp
Sharp apples under a topping of oats, brown sugar and cold butter that bakes to gravel rather than paste. No pastry…
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Desserts
Peach Cobbler
Southern-style: a loose batter poured over hot peaches so the fruit rises through it, baking into something between…
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Desserts
French Fruit Tart
The pâtisserie window tart: crisp sweet pastry, a proper vanilla crème pâtissière, and whatever fruit is worth…
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Desserts
Chocolate Mousse
Four ingredients and no gelatine: melted chocolate, egg yolks, whipped whites and a little cream. The air is all…
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Desserts
Chocolate Fudge
Proper boiled fudge, taken to the soft-ball stage and then beaten as it cools. A thermometer and a clean pan are all…
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Desserts
Marshmallow Crispy Treats
Extra butter, extra marshmallow, browned butter rather than plain, and pressed lightly rather than packed. Six…
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Desserts
Banana Pudding
Layers of vanilla wafers, sliced banana and a real cooked custard, left overnight so the biscuits soften into cake…
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Desserts
Strawberry Shortcake
Sweet, craggy biscuits rather than sponge, split while warm and piled with macerated strawberries and barely-whipped…
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Desserts
Haupia
Coconut milk set with cornflour into a firm, sliceable pudding, cut into squares. Three ingredients, Hawaiian, and…
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Desserts
Mouhalabieh
Milk set with cornflour, perfumed with rose and orange blossom, and scattered with pistachio. Barely sweet, eaten…
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Desserts
Layali Lubnan
Lebanese nights: a semolina layer, a thick cream layer, syrup and nuts. Assembled in a dish and cut into squares…
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Desserts
Atayef Asafiri
Little pancakes cooked on one side only, folded round thick cream and left open at one end so the pistachio shows…
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Desserts
Halawet el Jibn
A stretchy semolina and cheese dough rolled around cream and soaked in syrup. Somewhere between a pastry and a sweet…
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Desserts
Znoud el Sit
Filo fingers filled with thick cream, fried and dropped straight into cold syrup. The name means "the lady's upper…
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Desserts
Meghli
A dark spiced rice pudding made to celebrate a birth, soaked in caraway, anise and cinnamon and buried under soaked…
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Desserts
Balah el Sham
Ridged fingers of choux fried rather than baked, dropped hot into cold syrup. The name means dates of Damascus…
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Desserts
Om Ali
Torn pastry baked in sweetened milk with nuts and coconut until the top blisters and the bottom turns to custard…
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Desserts
Roz bel Laban
Rice pudding cooked on the hob until it thickens by itself, with no eggs and no oven. Served cold in glasses with…
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Desserts
Qatayef Mahshi
One-sided pancakes stuffed with nuts and cinnamon, pinched shut and fried, then dropped into syrup. The Ramadan…
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Desserts
Zalabya
Yeasted batter dropped in spoonfuls into hot oil, fried into irregular golden balls and rolled in syrup or sugar…
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Desserts
Kunafa bil Manga
Shredded kunafa pastry baked crisp and layered with cream and fresh mango. A modern Cairo dessert, everywhere since…
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Desserts
Mhalbiya
Rice-flour pudding scented with geranium water rather than rose, which is the Tunisian signature. Set in glasses and…
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Desserts
Makroudh
Semolina diamonds filled with a date paste scented with orange and cinnamon, fried and dipped in honey. Kairouan…
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Desserts
Bambalouni
A single large ring doughnut fried to order and handed over in paper with sugar on it. Sidi Bou Said sells them by…
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Desserts
Samsa
Triangles of pastry filled with ground almonds and sesame, fried and soaked in a lemon syrup. Not the Central Asian…
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Desserts
Zlabia
Batter piped into hot oil in loops and spirals, fried crisp and dropped into saffron syrup. Sold in coils a foot…
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Desserts
Assidat Zgougou
A dark pudding made from Aleppo pine seed, layered with cream and nuts. Made for the Prophet’s birthday, tastes of…
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Desserts
Masfouf
Couscous steamed and then worked with butter or oil, sugar, raisins and nuts — the sweet version, eaten for…
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Desserts
Tarte au Citron
A thin pastry case filled with lemon curd set with butter and eggs. Sharp enough to make you blink, which is the…
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Desserts
Tarte aux Pommes
Apple slices fanned over an apple purée in a thin pastry case, glazed with apricot. The purée underneath is what…
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Desserts
Tarte Normande
Apples baked into an almond custard in a pastry case, with Calvados. Wetter and richer than a plain apple tart and…
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Desserts
Flan Parisien
A deep custard tart with a thick, wobbling set and a scorched top. Sold by the slab in every French bakery and…
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Desserts
Far Breton
A dense batter pudding with prunes, somewhere between a clafoutis and a flan. Brittany, and traditionally made with…
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Desserts
Paris-Brest
A ring of choux split and filled with praline mousseline, made for a bicycle race and shaped like a wheel. The…
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Desserts
Saint-Honoré
Puff pastry base, choux buns dipped in caramel, and piped crème chiboust between them. Named after the patron saint…
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Desserts
Religieuse
A large choux bun with a small one on top, both filled and glazed, finished with a collar of buttercream. Meant to…
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Desserts
Opéra
Six layers: almond sponge soaked in coffee syrup, coffee buttercream, chocolate ganache, repeated, and a poured…
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Desserts
Fraisier
Strawberries stood upright around the edge of a génoise, packed in mousseline cream. Summer, and the strawberries…
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Desserts
Dacquoise
Discs of nut meringue layered with buttercream. Chewy rather than crisp, which is what separates it from a vacherin.
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Desserts
Mont-Blanc
Chestnut purée pushed through a ricer into vermicelli over meringue and cream, made to look like the mountain. Piped…
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Desserts
Pithiviers
Almond cream sealed between two discs of puff pastry, the top scored in curves from the centre. The scoring is what…
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Desserts
Baba au Rhum
A yeasted sponge soaked until it is saturated with rum syrup. It should be heavy with it — a dry baba is a failed one.
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Desserts
Crème Caramel
Baked custard turned out so the caramel runs down it. The caramel goes into the moulds first and dissolves into a…
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Desserts
Île Flottante
Poached meringue floating on crème anglaise under a thread of caramel. The meringue is poached in milk, not baked.
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Desserts
Riz au Lait
Rice cooked slowly in vanilla milk until it is creamy but the grains still hold. Served warm in the bowl it was…
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Desserts
Sfogliatella Riccia
A shell of a hundred paper-thin leaves around a semolina and ricotta filling. The hardest pastry in Naples and worth…
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Desserts
Babà Napoletano
A yeasted mushroom-shaped cake soaked in rum syrup until it is heavy in the hand. Naples took it from Poland by way…
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Desserts
Pastiera Napoletana
A wheat, ricotta and orange flower tart that Naples makes on Good Friday and eats the following Tuesday. It…
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Desserts
Cassata Siciliana
Sponge, sweetened ricotta and marzipan under a white glaze and a riot of candied fruit. Palermo at its most baroque…
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Desserts
Struffoli
Tiny fried dough balls tumbled in honey and heaped into a ring with candied peel and sprinkles. Naples at Christmas…
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Desserts
Zuppa Inglese
Sponge fingers soaked scarlet in alchermes, layered with two custards. Emilia's answer to trifle, and older than the…
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Desserts
Granita di Caffè
Coffee frozen and scraped into loose crystals, eaten with a brioche for breakfast in a Sicilian summer. No machine…
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Desserts
Spotted Dick
A suet pudding studded with currants, steamed until it is light rather than heavy, and drowned in custard. The name…
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Desserts
Treacle Sponge Pudding
A steamed sponge with a pool of golden syrup at the bottom that becomes a sauce over the top when it is turned out…
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Desserts
Jam Roly-Poly
Suet pastry spread with jam, rolled up, and steamed into spirals. Known in every school in the country as dead man's…
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Desserts
Apple Crumble
Bramleys under a rubble of butter, flour and sugar. The whole argument is over the ratio, and it is three parts…
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Desserts
Rhubarb Fool
Roasted rhubarb folded through whipped cream so it stays in ribbons rather than turning the whole thing pink…
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Desserts
Summer Pudding
A basin lined with white bread and filled with barely cooked berries, pressed overnight until the bread turns…
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Desserts
Queen of Puddings
A custard set over breadcrumbs, spread with warm jam and finished with meringue. Three separate puddings stacked on…
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Desserts
Baked Rice Pudding
Pudding rice, milk, sugar and nutmeg baked for two hours until a brown skin forms on top. The skin is the entire…
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Desserts
Syllabub
Cream whipped with sweet wine, brandy and lemon until it holds. Elizabethan, requires no heat, and takes about ten…
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Desserts
Banoffee Pie
Toffee made from a tin of condensed milk, bananas, and a great deal of cream, on a biscuit base. Invented in a…
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Desserts
Lemon Posset
Cream, sugar and lemon juice, boiled for three minutes and left to set. Three ingredients, no gelatine, no eggs, and…
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Desserts
Tangyuan
Glutinous rice balls with a molten black sesame centre, floated in ginger syrup. Eaten at the lantern festival and…
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Desserts
Red Bean Soup
Adzuki beans cooked to collapse with rock sugar and dried tangerine peel, eaten warm or cold. Barely sweet, and…
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Desserts
Mango Pomelo Sago
Mango purée and sago pearls with pomelo segments stirred through, served very cold. Invented in Hong Kong in the…
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Desserts
Eight Treasure Rice
Glutinous rice packed into a bowl lined with candied fruit around a core of red bean paste, steamed and turned out…
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Desserts
Sesame Balls
Hollow glutinous rice balls coated in sesame seeds and fried until they swell to three times their size around a…
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Desserts
Almond Tofu
A set almond cream cut into cubes and floated in syrup with fruit. Not tofu and not really almond — it is apricot…
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Desserts
Hong Kong Egg Waffle
A sheet of connected batter spheres cooked in a hinged iron, crisp outside and hollow within, torn apart while…
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Desserts
Hotteok
A yeasted pancake stuffed with brown sugar and nuts, pressed flat on a griddle so the filling melts to syrup. Korean…
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Desserts
Arroz con Leche
Rice simmered slowly in milk with a cinnamon stick and a strip of lime peel. Forty-five minutes, mostly unattended.
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Desserts
Fudge Brownies
Dense, dark and barely set in the middle, with a papery crackled top. Forty minutes, and the whole thing turns on…
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Desserts
Tarta de Santiago
An almond cake with no flour in it, stencilled with the cross of Saint James. Fifty minutes and four ingredients.
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Desserts
Ras Malai
Discs of fresh cheese poached, squeezed and soaked in cardamom and saffron milk. The dessert Bengali sweet shops are…
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Desserts
Kulfi
Milk boiled down by half and frozen hard in moulds. Denser than ice cream because it is never churned.
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Desserts
Gajar ka Halwa
Grated carrot cooked down in milk and ghee until it is dark, glossy and barely a vegetable any more. North India's…
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Desserts
Falooda
Rose syrup, soaked basil seeds, vermicelli, milk and ice cream layered in a tall glass. Half drink and half pudding.
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Desserts
Shrikhand
Yoghurt hung until it is thick as cream cheese, then beaten with sugar, saffron and cardamom. Fifteen minutes of…
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Desserts
Ghoriba
Almond biscuits rolled thickly in icing sugar so they crack open white as they bake. Chill the dough or they spread.
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Desserts
Brigadeiro
Condensed milk and cocoa cooked down until a spoon leaves a clean track, rolled in sprinkles. Every Brazilian…
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Desserts
Puff Puff
Yeasted batter dropped straight into hot oil, where it puffs into rough golden spheres. Sweet, chewy, gone in minutes.
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Desserts
Milk Tart
A pale set custard in a thin crust under a heavy dusting of cinnamon. South Africa's tea-time tart, and not a baked…
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Desserts
Mandazi
Cardamom and coconut milk in a soft fried triangle, sweet enough for morning and not much more. Kenya's doughnut.
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Desserts
Khanom Krok
Coconut pancakes cooked in a dimpled pan, crisp underneath and molten in the middle, served two stuck together.
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Desserts
Rasgulla
Balls of fresh cheese boiled in thin syrup until they double and turn spongy. Bengal's sweet, and the texture is…
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Desserts
Mysore Pak
Gram flour cooked with ghee and sugar until it sets porous and melts on contact. Forty-five minutes, and the pour is…
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Desserts
Kaju Katli
Cashews ground to a paste, cooked with sugar and rolled into diamonds. Four ingredients and no room for error.
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Desserts
Besan Ladoo
Gram flour roasted slowly in ghee until it smells of biscuits, then rolled into balls with sugar. Forty minutes…
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Desserts
Malpua
Small fried pancakes of flour and reduced milk, soaked in cardamom syrup. Crisp at the edge, soft in the middle.
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Desserts
Black Forest Gateau
Chocolate sponge soaked in kirsch, layered with cherries and cream. The kirsch is not optional and never was.
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Desserts
Sernik
A dense baked cheesecake made with twaróg rather than cream cheese, which makes it drier and more interesting.
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Desserts
Medovik
Eight or nine paper-thin honey layers stacked with soured cream, left overnight until the whole thing softens into…
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Desserts
Dobos Torte
Five thin sponge layers with chocolate buttercream and a caramel disc on top, cut into wedges before it sets.
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Desserts
Paletas
Fresh fruit blended with a little sugar and lime and frozen in moulds. Fifteen minutes of work and no cooking.
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