Individual Desserts

Lovely lemon pudding cake, that magically bake up with pudding at the bottom and a light as air cake on top.

For a change, I knew what I wanted to share with you as Easter special dessert. Panna Cotta has made an appearence in my to do list long time ago. I saw a White Chocolate Panna Cotta recipe eons ago in one of my cooking books, so I wanted to…

Simply blend, pour and bake to create our decadent caramelised banana and salted chocolate impossible pie!

A sweet and salty parfait made with layers of heavenly peanut butter mousse and dark chocolate ganache, and optional layers of peanuts, brownies, and more.

A deep chocolate lava cake recipe with a liquid chocolate center.

Australian Gourmet Traveller recipe for peanut butter parfait, soft chocolate, roasted peanuts and salted caramel by Andrew McConnell.

Made from Dutch cocoa with a reduction of milk and cream, this unusual stovetop mousse is everything you love about traditional recipes—minus the eggs. This gives the mousse a bold chocolate flavor like no other, for an intense finale to any meal.

Australian Gourmet Traveller recipe for Christine Manfield's chocolate mousse cakes.

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

Australian Gourmet Traveller dessert recipe for passionfruit posset with mango and passionfruit sorbet by Anna Polyviou from Sydney restaurant The Bather's Pavilion.

Emma Knowles and Lisa Featherby recipe for chocolate trifle with umeshu jelly, plums and crème fraîche.

Découvrez en vidéo la recette de la mousse au chocolat de Christophe Michalak.

Christine Manfield's fine-dining take on a splice transforms the classic ice-cream popcicle into a beautiful cake layered with passionfruit and mango sobets in-between passionfruit ice-cream.

For this chocolate pudding recipe, gently drag some of each custard layer through the other to get the cool black-and-white swirled effect.

When it comes to Christmas desserts, Nadine Ingram of Sydney's Flour and Stone knows a thing or two. Here, she shares her go-to trifle recipe that's a guaranteed showstopper.

“We took the banana split the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Abrahanowicz and Milgate of Bodega restaurant.