Apple caramel cheesecake
Apples are a longtime cheeseboard companion, so it’s little surprise that they work a treat in this velvety cheesecake. The key to not overcooking the cake is to take it out when it’s just set and still wobbly. This recipe uses pink lady apples but any in-season variety that’s on the sweeter side will do. Get the recipe 
Source: China Squirrel
Lemon Delicious pudding with lavender cream
As the weather cools down, nothing warms you up quite like a pud, and this zesty and fresh version is a fast way to hit the sweet spot. Lavender might remind you of your grandmother’s house but in this recipe, it gives lovely subtle aromatics – just don’t go overboard! Get the recipe
Source: China Squirrel
Coffee éclairs
Don’t be fooled by its monosyllabic French name – choux pastry is absolutely achievable for first-timers. And, staying true to the cuisine, these éclairs are filled with a delicate crème Chantilly before being finished with a not-so-authentic (but completely delicious) coffee icing. Get the recipe
Source: China Squirrel
Coconut love letters (kuih kapit)
If you’d prefer, you can roll these sweet, crisp and coconuty wafers into cigars, otherwise hunt down an electric love letter machine from select Chinese, Singaporean or Malaysian speciality stores, or have a scout online. Get the recipe
Kuih kapit (love letters). Source: Poh & Co.
Flourless chocolate cake with ale ice-cream
“Ale ice-cream?” I hear you say. Sure, it sounds odd, but it will change everything you know about the yeasty brew. In this context, it gives a tart bite to the ice-cream while completely balancing out the sweetness in the light, mousse chocolate cake. And, this dessert just so happens to be gluten-free, too: bonus! Get the recipe
Source: China Squirrel
Classic crème caramel
Global desserts don’t come more classic than this French favourite. Poh’s recipe remains true to the original, using only milk (no cream) and only three other pastry staples: sugar, eggs and vanilla bean paste. Get the recipe
Source: China Squirrel
Floating islands (Îles flottantes)
There are a few different elements in this French bistro classic, but it’s well worth the work. Once assembled, you’ll have a floating tower of poached meringue, chilled custard, toasted almonds and lovely, slightly bitter shards of caramel. Get the recipe
Source: China Squirrel
Orange lamington cake
It’s brave to mess with a classic, especially if said classic is the Aussie cult slice, the lamington. But while this is a spin on the chocolate and coconut-dipped sponge cake, it’s building on the classic Jaffa pairing of chocolate and orange, so you can bet on it going down an absolute treat at your next get-together. Mate. Get the recipe
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Orange lamington cake Source: China Squirrel
