Classic Tiramisu
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
Custards, cakes and the sort of pudding people ask for by name. 594 recipes, in a suggested order.
Everything here is for the end of a meal, from ices and tarts to set and baked puddings. The time on each card includes chilling and setting, which is where most dessert plans come unstuck: a cheesecake or mousse that needs the fridge overnight belongs on the day before. Breads, biscuits and tray bakes that are not puddings sit under baking.
The 594 recipes come from 59 cuisines; the largest groups are American (199), British (68), French (58), Italian (39) and Indian (27). Of these, 72 are ready in 30 minutes or less, start to finish; the quickest are Affogato (5 min), Chantilly (5 min) and Chocolate Mug Cake (5 min). For 404, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 285 easy, 263 medium and 46 hard.
As written, 563 are vegetarian, 58 vegan, 196 gluten-free and 65 dairy-free. Another 7 meet a diet label only with a swap the recipe names, and the recipe says which.
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
Cocoa-based brownies with a paper-thin crackly top and a dense, fudgy middle. No chocolate to melt, no mixer needed…
Dense, tall and creamy with a faint tang, on a buttery biscuit base. The water bath and a slow cool in the…
A deep-dish pie with a properly crisp bottom crust and apples that hold their shape. Pre-cooking the filling is the…
Individual chocolate cakes with a liquid centre, from oven to table in twenty minutes. The whole trick is pulling…
A vanilla custard so smooth it barely holds a spoon, under a sheet of caramel thin enough to crack with a tap. The…
A light sponge soaked in three milks until it is completely saturated yet somehow not soggy, topped with softly…
Lisbon's custard tarts: laminated pastry shells filled with a loose cinnamon custard and blasted in a furnace-hot…
Warm coconut-soaked glutinous rice with cold ripe mango and a salty coconut sauce poured over. Naturally vegan, and…
Ridged, crackling churros dusted in cinnamon sugar with a pot of dark chocolate for dipping. The dough is a simple…
A tender buttermilk cake with a whisper of cocoa, a tang from vinegar and buttermilk, and a proper cream cheese…
Thirty layers of filo, three layers of spiced pistachio and walnut, and a citrus syrup poured over at exactly the…
A properly spiced carrot cake, moist from oil and crushed pineapple, with walnuts for bite and a tangy cream cheese…
Proper Italian gelato: less fat, less air and served warmer than ice cream, which is why it tastes so much more…
The Parisian macaron, with smooth domed shells, ruffled feet and a chewy centre. This uses the more forgiving French…
A meringue with a crisp shell and a soft marshmallow middle, baked low, cooled slowly in the oven, and topped with…
A dense, cream-cheese-enriched custard baked over caramel and turned out so the syrup floods down the sides. Denser…
The jiggly cotton cheesecake — somewhere between a soufflé and a sponge, barely sweet, and impossibly light. It…
A dark, date-sweetened sponge drenched in toffee sauce and served with cream. Blitzing the dates into a purée is…
Blistered fried shells filled to order with sweetened sheep's-milk ricotta and candied peel. Filling them any…
A dense, chewy custard of eggs, syrup and butter under a layer of toasted pecans, in a blind-baked shell…
Pastry stretched until a newspaper can be read through it, rolled around spiced apples, breadcrumbs and raisins, and…
Milk and sugar cooked down slowly with a pinch of bicarbonate of soda until it caramelises to a thick, amber spread.
Ichigo daifuku: a whole strawberry wrapped in sweet red bean paste and encased in soft, dusted mochi. Made in a…
Sharp, silky lime custard in a buttery graham crust, set by nothing but the chemical reaction between lime juice and…
Sharp lemon curd in a crisp shell under a cloud of meringue browned at the tips. Three components, three ways to go…
Choux buns filled with cold vanilla cream and drowned in hot dark chocolate sauce. The temperature contrast is the…
Hong Kong dim sum tarts with a short, biscuity crust and a wobbling, barely-set custard that should be smooth and…
Crushed meringue, whipped cream and macerated strawberries folded together fifteen minutes before serving. Reputedly…
Two cornflour-heavy shortbread biscuits sandwiching dulce de leche and rolled in desiccated coconut. Argentinian and…
Dense chocolate sponge split and layered with apricot jam, then coated in a poured chocolate glaze that sets to a…
Toasted marshmallow and a square of chocolate pressed between graham crackers until the chocolate slumps. A campfire…
Chocolate sponge soaked in kirsch, layered with sour cherries and unsweetened whipped cream, finished with chocolate…
Paper-thin crêpes folded into an orange-caramel butter sauce and flambéed at the table with Grand Marnier. A piece…
Milk-solid dumplings fried to a deep bronze and steeped in cardamom-rose syrup until they double in size and turn to…
A scoop of cold vanilla gelato with a shot of hot espresso poured over it at the table. Nothing else, and nothing to…
Apples caramelised in butter and sugar directly in the pan, covered with pastry and baked, then flipped to reveal a…
Not a pie at all — two layers of sponge with vanilla pastry cream between them and a chocolate glaze poured over the…
Two paper-thin waffle discs split apart while hot and glued back together with hot caramel syrup. Best eaten…
Fermented batter piped in spirals into hot ghee and dunked straight into warm saffron syrup, so the crisp coils fill…
Semolina-orange dough over a layer of fresh white cheese, baked until the base is crisp and the top is orange, then…
Sponge soaked in sherry, a layer of fruit, proper custard set over the top and a thick raft of whipped cream. Built…
Shaved ice over a layer of sweet beans, jellies and fruit, drowned in evaporated milk and topped with leche flan…
Rice slowly simmered in milk until it thickens and takes on a faint caramel colour, scented with cardamom and…
A vanilla panna cotta set at the exact edge of collapse, so it wobbles under a spoon and melts on the tongue. Five…
A Limousin dessert somewhere between a flan and a pancake: cherries dropped into a loose batter and baked until it…
Lokum: a cornflour and sugar jelly cooked for over an hour until it is translucent and elastic, scented with rose…
Buttered bread layered with raisins, soaked in vanilla custard and baked until the peaks are crisp and the middle is…
Filed under Desserts but not a dessert or sweet bake on its own: condiment, dressing or rub. Filter these.