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Cheesecake

The Cheesecake Factory may have introduced the world to endless flavours of cheesecake, but the earliest mention of the dessert was by a physician in ancient Greece. There are different types of cheesecake including baked and burnt (officially known as the San Sebastian cheesecake) but the American no-bake is perhaps the most popular. It is made with a crumbled biscuit base (use Digestive biscuits for a beautiful buttery texture) and topped with a sweetened cream cheese mixture. The cake is decorated with fresh fruits or a berry coulis.

Tiramisu

One of Italy’s greatest contributions to the culinary world this dessert sees sponge biscuits dipped in espresso and layered with a soft, whipped mixture of mascarpone cheese, sugar, and eggs. The process is repeated and the top is dusted with cocoa powder. The trick to getting a tiramisu right is to ensure the biscuits don’t become too soggy while the cream remains fluffy.

Trifle

Ingredients such as sponge cake (often softened with fruit juice), creamy custard, fruits, and whipped cream are arranged in layers to create this quintessential British dessert. These days there are no hard-and-fast rules about what goes into a trifle. Turn it into a summer special with lots of fresh berries or go retro with a layer of jelly. And if you really want to up your game, you can bake the sponge at home.

Dalgona coffee

Dalgona – a frothy layer of whipped coffee and milk – rose to fame during lockdown thanks to Tik Tok and is as indulgent as a dessert. To make it at home, whip equal parts of instant coffee with water and sugar using an electric mixer until it forms stiff peaks. Fill a glass with cold milk and ice cubes. Use a spoon to drop the mixture on top and level it. You could use a whisk to make the same but it requires serious arm strength.

Rainbow cake

The stuff of every child’s dreams, this show-stopping cake sees layers of rainbow-coloured vanilla sponge hidden behind a smooth buttercream frosting that’s covered in sprinkles. Use a cake mix to speed up the process and produce the same gasp-inducing results.

Chia pudding

You’ve had it for breakfast but if you pump up your chia pudding, you can serve it as dessert too. Pairing a superfood like spirulina or even acai with your chia seeds increases the antioxidant quotient and also lends some extra colour. Set the chia pudding in a glass, top it with granola, acai puree, and fresh berries for a guilt-free take on layered treats.