I am just going to say it – I am not a dessert person. There I said it! It’s not that I don’t like sweet things, I do, but it’s only that I like savoury more.

Dessert are fussy, requires concentration and you need to follow the recipe. I am way to much of a rebel for a pastry kitchen, but I do like the structure and calmness of one, so who knows, never say never.

Here is my line up of desserts that I love to eat and make. The desserts are easy to make and some a little more fussy than others but all the desserts are delicious.

Polenta, Almond & Lemon Gluten-Free Cake

Torta di Polenta, Mandorle e Limone – this recipe is a joy to eat! My husband is gluten-free resulting in a wide variety of gluten-free cakes on my website, simply tick gluten-free & sweet in the search section in all recipes.

Served with whipped lemony creme fraiche and toasted flaked almonds.

Equipment: none

No-Churn Strawberry Ice Cream

I am going to be, to the annoyance of my husband, one of those South Africans who announces to anyone willing to listen, that they ‘HAVE TO’ make this recipe!

It’s just that good! Although easy to make, it is, yes, a bit ‘faffy’ but I am not even going to apologise because sometimes great things takes a bit of effort.

Equipment:

  • electric hand or stand mixer (kitchen aid)

Easy Citrus Posset (cheats Panna Cotta)

I am all about quick and easy desserts! I prefer savoury to sweet, which means all my energy goes into creating delicious starters and mains with little energy left to think and make desserts. Who can relate?

In this recipe I used grapefruit but you can use lemons, oranges or blood oranges too.

No equipment needed (bonus) and look out for the topping ideas in the recipe.

Easy Summer Berry Roulade with Pomegranates & Pistachios

If you love easy desserts you will love this recipe! I have to confess, desserts are not my area of expertise (to say the least) and I don’t have a massive sweet tooth but I do love a good tart and I do love desserts that play around with the mixture of tart (berries & yogurt) and sweetness.

Equipment: 

  • 30 x 20cm Rectangular Baking Tray

Chocolate Mousse Cake with Roasted Peaches & Marsala Cream

I prefer salt to sugar and when it comes to cakes, I prefer the Italian ‘bread-like’ almond based cakes rather than the buttercream types, I am weird like that.

But, I do like a ‘grown-up’ dessert, one that rings of sophistication and skill but is easy to make, this is that kind of dessert.

The 4 ingredient flourless cake is easy to make in 3 simple steps.

Equipment:

  • 25cm solid cake tin (NOT a springform cake tin, trust me, I tried and ended with a disastrous soggy cake, best to be forgotten)
  • electric hand mixer or stand mixer and
  • a baking tin large and deep enough for the cake tin to sit into (water-bath)