99 OMG Desserts to Make This Summer

From ice creams to trifles, these are the ultimate desserts to make at home this Summer.

Cram your fridge with juicy berries and make sure you’ve got bags of sugar on standby. You needn't bother chasing after the ice cream van this summer with our selection of 99 lip-smacking desserts, including fruit tarts, trifles and cheesecakes to make you go weak at the knees.

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Strawberry Shortcut Cake

1) Preheat oven to 180C/Gas 4. 2) Follow cake directions as written on cake mix box. 3) Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 mins. Invert and release cake o

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Frosted Raspberry Hand Pies

For the Double Crust Fruit Pie Dough Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture. Add

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Forest Fruit Cake

1. Grease and line the bases of 2 x 8” cake tins. Preheat the oven to 160c(fan)/180c/Gas Mark 4. 2. Cream together the Stork and caster sugar until light and fluffy. 3. Beat in the vanilla extract. 4. Add the eggs one at a time beating well after

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Lemon Marshmallow Squares

1. For the crust, preheat oven to 350°F and lightly grease and 8-inch square pan and line with parchment paper so that it comes up the sides of the pan. Toss all the crust ingredients until well-combined and press into the prepared pan. Bake for 12

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Peach and Raspberry Custard Tart

Beat the butter and icing sugar together until smooth. Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended. Add the flour and salt to the butter mi

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Carrot Cheesecake

1. For the carrot cake: Adjust an oven rack to the middle position and preheat to 175°C. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop. 2. Combin

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Chocolate Mousse Cups

For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornflour together. Whisk the hot milk into th

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Strawberry Shortcake Trifles

Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when t

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Anna Olson's Lemon Meringue Pie

Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole jus

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Raspberry Lemon Torte

Preheat the oven to 400F and line 2 baking trays with parchment paper. Sift the flour and cornstarch together and set aside. Whip the egg yolks with 3 tbsp of the sugar until thick and pale and they hold a ribbon when the beaters are lifted. In a

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Raspberry Cheesecake Brownies

Fresh raspberries cut through the rich chocolate in Edd Kimber's recipe.

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Freezer to Oven Berry Muffins

For the muffins: Line a 12-cup muffin tin with foil muffin cup liners. Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium b

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White Chocolate Brownies

When making brownies and other cakes, always grease your tin with Stork, line with greaseproof paper and grease again to avoid any sticking.

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Peach and Cardamom Bakewell Tarts

Spice-lovers will adore this twist on the classic bakewell tart.

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Tart Lemon Roulade

Preheat the oven to 375F. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess. Whisk the whole eggs, eggs yolk, 1/4 cup of the sugar and the lemon zest in a metal bowl plac

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Strawberry and goat's cheese cupcakes

Play with flavours and ingredients for interesting cupcake combinations.

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Cherries Jubilee

Celebrate the regal event of this summer with cherries and ice cream.

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Paan ice cream

Inspired by the beaches of India, this ice cream is made with sweet leaves and spices.

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Bird's Nests

Preheat the oven to 150°C. Trace 6 circles, each 2 1/2-inches across and with at least 2 inches between them using marker on parchment paper, then flip the paper over onto a baking tray. Whip the egg whites and cream of tartar first on low spe

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Chocolate-Hazelnut Gelato

Gelatos of all flavours are the most adored street sweet in the whole of Italy.

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Coupe rossini

Celebrate the season's best berries with this luxurious twist on a trifle.

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Ricotta and Chocolate Chip Ice Cream Cones

Ricotta and chocolate chip ice cream: In a medium bowl, whisk together the ricotta cheese and milk until smooth. Add the simple syrup and vanilla essence. Stir to combine. Pour the ricotta mixture into an ice cream maker and freeze according to the m

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White Chocolate Truffle and Champagne Cupcakes

Treat yourself to these dainty cupcakes spiked with your favourite fizz.

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Cheesecake Pops

To make the cheesecake: Preheat the oven to 175°C. For the crust, stir the biscuit crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10 minutes, then coo

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Minted Milk Chocolate Semifreddo

Melt the chocolate in a metal bowl placed over a pot of barely simmering water, stirring gently until melted. Remove the bowl from the heat. Whisk the egg yolks, 2 tbsp of the sugar, the Irish Cream liqueur in another metal bowl, and place this o

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Lemon hazelnut tiramisu

Lemon lends a fresh edge to this traditional Italian trifle.

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Strawberry Shortcut Cake

For when strawberries and cream just doesn't cut it.

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Lemon Pudding Cake with Fresh Mixed Berries

1) Preheat oven to 170°C/Gas 3. Butter and lightly sugar four ramekins, each about the size of a cup. 2) In a mixer, add the egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in the f

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Pineapple semifreddo

1) Grease a 24cm by 13cm by 8cm deep (1.4L) metal loaf pan lightly with nonstick spray. Line the pan with cling film, with enough cling film extending over the sides to cover the top after the pan has been filled. 2) In a medium bowl, whip the doubl

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Ricotta parfaits

In a small bowl, whisk the ricotta cheese and yoghurt together until smooth. In each parfait glass, layer two tablespoons of the ricotta mixture, one tablespoon of the raspberry jam and 60g of the toasted muesli. Repeat the layers. Spread the remain

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Country vanilla sponge cake

Serve this sweet and luxurious cake with sugar-coated fresh blueberries.

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Lemon drop afternoon tea cake

Abby Moule's lemon cake is perfect with a steaming cuppa.

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Vanilla, Strawberry and Rose Victoria Sponge Cake

The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; therefore, weigh the eggs first – if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour.

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Key Lime Coconut Cupcakes

1) Preheat oven to 170C/Gas 3. Line a 12-cup muffin pan with paper baking cases. 2) In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer

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Ricotta cheesecake with warmed cherries

To make the cheesecake: 1) Preheat the oven to 170C/Gas 3. Lightly butter or oil a 950ml glass loaf tin. Line the bottom and ends of the tin with a long piece of greaseproof paper 2) Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour,

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A Very Conceited Syllabub Trifle

Layers of brandy, rum, custard, fruit biscuits and cake.

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Strawberry-Blackberry Summer Trifle

A rich and fruity retro pud is the perfect end to any meal.

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Little Lemon Meringue Pies

Tart lemon curd and sweet meringue makes the perfect pud - and no need to share!

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Vanilla Cupcakes with Floral Frostings

Preheat the oven to 350F and line 2 muffin tins with large cupcake liners. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift the flour, baking powder and salt.

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Hazelnut Dacquoise Torte

For the dacquoise preheat the oven to 225F. Trace three 6-inch circles onto parchment paper with a marker and flip the paper over and place them on baking trays. Grind the hazelnuts with 1/4 cup of sugar until fine and set aside. Whip the egg

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Mont Blanc Torte

Preheat the oven to 250F. Trace 3 circles onto parchment paper, one 7-inch, one 6-inch and one 5-inch. Place the parchment paper face-down onto baking trays. For the meringue layers, whip the egg whites on low speed and slowly add in the sugar, g

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Victoria Sponge Cake

The key to a fluffy Victoria Sponge is to use equal quantities of flour, sugar and margarine, plus eggs and baking powder in the batter.

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Lemon Drizzle Cake

You could also drizzle this moist, fluffy cake with an icing made with icing sugar and lemon juice.

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Mini Golden Victoria Sponges

Not a fan of whipped cream? Try filling these with a light buttercream-style icing made with Stork.

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Lemon Bundt Cake with Berry Rhubarb Glaze

Lemon juice and sour cream add a tart freshness to this glazed cake.

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Lemon-Berry Meringue Cakes

1. Preheat the oven to 175°C. Grease four 5-ounce ramekins and sprinkle them with sugar, tapping out any excess. Place these in a larger pan (such as a roasting pan). 2. Sprinkle the berries evenly on the bottom of each dish. 3. Stir the

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Raspberry Clafoutis

Preheat the oven to 375ºF. Grease a 9-inch pie plate or other baking dish and place this on a baking tray.Stir the ground almonds, granulated sugar, brown sugar and cornstarch together. Add the eggs, egg yolks and cream and whisk by hand until blende

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Coconut-lime pudding cake

This tropical pud is rich, gooey and brimming with exotic flavours.

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Vanilla Cheesecake

Melt the butter and sugar together in a saucepan over a gentle heat and then pour into a bowl containing the crushed biscuits. Mix thoroughly. Line a 23cm springform cake tin with greaseproof paper. Spoon the biscuit mixture into the tin and press

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Strawberry Rhubarb Shortcake

Filled with fresh cream and lashings of seasonal strawberries and rhubarb.

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Reza Mahammad's Hazelnut and Raspberry Cake

Preheat the oven to 160°C. Into a mixing bowl, sift together the flour and baking powder, then fold in the ground hazelnuts. Into a separate mixing bowl, whisk the eggs and sugar until very pale and fluffy, then gradually add the melted butter

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Chocolate Peanut Butter and Banana Icebox Cake

Icebox cake is a make-ahead pudding staple.

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Raspberry and Rosewater Cream Tart

Preheat the oven to 190?C/fan oven 170?C/gas mark 5. To make the pastry in a food processor, put the flour, butter, sugar, egg yolks and vanilla extract into a food processor and whizz until it forms a smooth ball of dough. This may take a couple

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Cupcakes with Fruit Icing and Sparkles

Preheat the oven to 190?C/fan oven 170?C/gas mark 5. Place 12 paper cake cases in a 12-hole cupcake or muffin tin. Cream the butter, sugar together in a medium mixing bowl, using a wooden spoon or electric whisk, until pale and fluffy. Add the egg

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Rose and Pistachio Ice Cream

Edd Kimber's fragrant, nutty ice cream is the perfect pud.

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Honey and Vanilla Cheesecake

Put the biscuits into a food processor and blitz, until they become crumbs. Sprinkle them into the base of a 23 centimetre loose bottom tin and spread them out evenly.In a bowl, whisk together the cheesecake filling ingredients until thick and creamy

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Blueberry Cheesecake

Preheat the oven to 180°C, Gas mark 4. Butter the sides and base of the cake tin. Place the biscuits in a food processor and whiz until quite fine. Alternatively, place them in a plastic bag and bash with a rolling pin. Mix the crushed biscuit

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Mini Lemon Chiffon Cakes with Lemon Crystal Glaze

Preheat the oven to 180°C. Whip the egg whites with the cream of tartar until foamy, then gradually pour in 100g of the sugar, whipping until the whites hold a medium peak when the beaters are lifted. Set aside. In a separate bowl, sift the

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Limoncello granita

Place the simple syrup, mascarpone cheese, limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 20 by 20cm glass baking dish. Freeze for at least 4 hours or until the mixture is firm. Using the pro

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Raspberry Swiss Roll

Preheat the oven to 175°C. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have

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Lemon Berry Saucing Cakes

Preheat the oven to 175°C. Grease four 5-ounce ramekins and sprinkle them with sugar, tapping out any excess. Place these in a larger pan (such as a roasting pan). Sprinkle the berries evenly on the bottom of each dish. Stir the sugar, flou

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Steamed Lemon Soufflé Cakes

Grease four 5-ounce ramekins or baking dishes and coat with sugar, tapping out the excess. Ready a large bamboo steamer (available at kitchen stores or Asian food stores) over a pan of barely simmering water (steam should be visible when you lift the

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Raspberry Ricotta Buckle

Preheat the oven to 350F and grease a 9-x-13 inch pan. Whisk the ricotta, sugar, eggs, melted butter, vanilla, lemon zest and juice together. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this to the ricotta mixtur

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Dark Chocolate and Raspberry Tiered Cake

(Applicable for both tiers) Preheat the oven to 170C/150Cfan/Gas Mark 3. Grease and line the cake tin with baking parchment. Beat the margarine and sugar together until pale and fluffy, this will take 8-10minutes. Add the eggs, a little

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Blueberry Lattice Top Pie

For the Double Crust Fruit Pie Dough Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture. Add

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Classic Cherry Strudel

Juicy cherries encased in layers of homemade paper-thin pastry.

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Icewine Crème Brûlée

For the Custards Heat the cream and sugar over medium heat and whisk occasionally, heating just until the sugar has fully dissolved. Remove the pot from the heat and stir in the Icewine and lemon juice. Allow the mixture to cool for 15 minutes, th

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Panna Cotta

Add the cream, milk, vanilla seeds and pod to a bowl and whisk together. Then sprinkle with gelatin. Whisk together and let sit for 5 minutes while you gather the other ingredients so the gelatin can bloom. Heat the milk mixture in a medium saucep

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Sugar Cookie Crust Fruit Pizza

Turn regular biscuit dough into a pizza base and top with juicy berries.

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Cherry Pie-in-a-Jar

Jam jar pies satisfy your cravings whilst cutting your pastry intake.

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Mascarpone Amaretti Cup

Mix the egg yolks with half the sugar until you obtain a creamy light mixture. Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well. In another bowl, mix th

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Vanilla Gelato with Cherry Compote

For the gelato: Add the milk, cream, 1 cup of the sugar and vanilla bean to a large heavy-bottomed saucepan and bring to a simmer over medium-high heat. Stir occasionally to combine. Meanwhile, whisk together the egg yolks with the remaining 1/4 c

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Mini Carrot Cakes with Cream Cheese Glaze

For the cake: Preheat the oven to 350 degrees F. Spray 12 mini loaf pans or a 12-cup regular muffin pan with pan release spray.Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a

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Frozen Banana Ice Cream Sandwiches

Place an oven rack in the centre of the oven. Preheat the oven to 160 to 170°C/gas 3. Form the cookie dough into 12 equal-sized balls and place on an ungreased baking sheet. Bake for 16 to 18 minutes until lightly browned around the edges. C

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Lemon and Tabasco Spiced Ice Cream

Tangy lemon curd and yoghurt combined with Tabasco® infused cream gives a glorious creamy taste followed by a subtle surprise! It will certainly leave everyone guessing what the secret ingredient is! This recipe can also be made in an ice cream m

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Tabasco® Cherry Chocolate Cupcakes

Preheat the oven to 200°C/Gas 6. Put the paper cases in the bun trays and leave to one side. In a bowl, mix together the butter and sugar until it is smooth and creamy. Gradually add the eggs until they are all beaten in. Add the cocoa po

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Gelato Bar

For the milk chocolate sauce:1) Combine the cream and honey in a small heavy saucepan and bring to a simmer over medium heat. 2) Remove from the heat and add the chocolate. Let stand until the chocolate melts, about 2 minutes, then whisk to combine.

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Mango and coconut pudding

A sweet coconut milk jelly topped with orange and cinnamon syrup.

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Italian-Style Strawberry Shortcake

Add peppery basil to this simple strawberry dessert for Debi Mazar's twist.

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Chocolate Truffle Cheesecake

Could you guess this creamy cheesecake with berries isn't that bad for you?

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Red, White and Blueberry Trifle

Show your patriotic side with this layered trifle.

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Angel Food Cake

Preheat the oven to 180°C. Sift the flour and granulated sugar twice and set aside. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the

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Pineapple Upside Down Cake

Preheat the oven to 175°C. Place a 9-inch ovenproof pan on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slice

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Chocolate Shortbread & Raspberry Napoleons

These biscuits are great plain, but making the dessert certainly ups the 'wow' factor.

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Key Lime Cheesecake

Preheat the oven to 175°C. Lightly grease a 9-inch springform pan and place onto a baking tray. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until it is frothy and then stir this into the coconut. Press thi

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Gingerbread Layer Cake with Raspberries and Lemon Buttercream

Preheat the oven to 350F. Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Dust the sides of the pan with flour, tapping out any excess. Whisk together the oil, granulated sugar, brown sugar, eggs, ginger and zest. I

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Lemon Curd Whip with Berries

For the Lemon Curd (Makes about 3 cups of curd) Melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Whisk the eggs lemon juice and cornstarch together and w

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Caramel peach upside-down cake

Guy Fieri offers up this homemade cake with juicy peaches.

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Coconut Lollies

1) Puree a 415ml can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 30g icing sugar and 20g dessicated coconut.2) Pour into small ice lolly moulds or 90ml paper cups; insert wooden ice lolly sticks. Freeze several hours, or unt

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Fresh Cream Cheesecake with Summer Berries

This crustless cheesecake with soft sweet berries is the perfect summer pud.

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Dairy Free Lime and Coconut Cupcakes

Dairy free and delicious, Abby's cupcakes are full of fresh and exotic flavours.

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Lemon Ice Cream Meringue Pie

Not your average lemon meringue pie. This one is hiding an ice cream surprise.

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Dulce de Leche Ice Cream Cone Cupcakes

For the dulce de leche, pour the condensed milk, whipping cream and brown sugar into a heavy-bottomed sauce pot and, whisking or stirring constantly cook over medium heat until thick and caramelized, about 15 minutes (you may have to adjust the heat,

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Fresh Berry Crème Brûlée

Sprinkle the raspberries and blueberries into eight, flat 4-ounce ovenproof dishes (the dishes won’t be going in the oven, but they must be able to resist the heat of the torch for brûléeing).Heat the cream on medium low with the scraped seeds of the

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Easy Peasy Lemon and Almond Drizzle Loaves

1. Heat the oven to 180°C or Gas Mark 4. Put the 10 paper loaf tins onto a metal tray. 2. Cream together the margarine and sugar until pale and fluffy. Gradually beat in the eggs, zest and juice of 1 lemon. 3. Fold in the flour and almonds

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Lemon Ripple Ice Cream

For the Lemon Curd (Makes about 3 cups of curd) For the lemon curd, melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Whisk the eggs lemon juice and corns

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Frasier Torte

1. Preheat the oven to 160°C. Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan. 2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a rib

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Strawberry Rhubarb Shortcake

Filled with fresh cream and lashings of seasonal strawberries and rhubarb.