Assert your title as dessert connoisseur by impressing your family with these wonderfully delicious, yet surprisingly easy-to-make desserts.
The training wheels are finally coming off.
No more box-kit desserts, no more pit stops at the petrol station to grab a pint of ice cream for an after-dinner treat and certainly no more midnight soft serves from McDonalds.
Yes, tonight is the night you are taking the plunge and making dessert from scratch.
Here are 3 fool-proof dessert recipes from around the world which are a sure-fire way to impress your family with your new-found baking talents.

Pastry Ingredients:
1 ½ cups plain flour
½ tsp salt
2 tbsp sugar
160g unsalted butter
¼ cold water
Filling Ingredients:
3 green apples
½ cup sugar
1 tsp vanilla extract
2 tbsp melted, unsalted butter
Pinch of salt
Assembling Ingredients:
Some plain flour
1 egg
¼ cup sugar
Method:
Making the Pastry:
- Using a food processor, combine flour, salt and sugar.
- Add butter and process until almost combined.
- Add cold water and process until mixture is crumbly but moist.
- Transfer dough onto lightly floured counter.
- Using a rolling pin, flatten out dough until it is 20cm in diameter.
- Transfer dough to baking paper-lined tray and refrigerate while you make the filling.
Making the Filling:
- Peel, core and slice apples so that they are 2cm in width and place in large bowl.
- Mix in sugar, cinnamon, vanilla, melted butter and salt.
- Take out dough from the fridge and roll it out with a rolling pin until it is 30 cm in diameter.
- Sprinkle flour over pastry.
- Arrange apple slice mix in centre of pastry leaving around 5cm of space from the edges.
- Fold the edges of the dough over the apples to create pleats.
Assembling the Tart:
- Beat 1 egg with a whisk.
- Brush egg mixture onto pastry.
- Sprinkle sugar over top.
- Chill the tart for 20 minutes in the fridge.
- Preheat the oven to 180 °C.
- Bake the tart for 1 hour.
- Cool on rack and serve.
Traditional Sri Lankan Love Cake

Ingredients:
6 egg yolks
500 g sugar
1 tsp cinnamon
1 tsp cardamom
1 tsp nutmeg
1 tbsp honey
185g raw cashews
250g semolina
125g unsalted butter, softened
2 tbsp rosewater
Method:
- Preheat oven to 160°C.
- Lightly grease 20cm square pan with butter and line with baking paper.
- Combine butter and semolina in a bowl.
- In a separate bowl whisk yolks and sugar together until creamy.
- Combine both mixtures together and stir.
- Finely chop the cashews.
- Add in the cashew’s cinnamon, cardamom, nutmeg, honey and rosewater into the mixture and stir until well-combined.
- Pour mixture into the cake tin and bake for 1 hour or until the surface is golden brown.
- Serve.
Authentic Belgian Chocolate Mousse

Ingredients for Mousse:
125g dark Belgian chocolate (at least 70% cocoa)
2 tbsp sugar
2 eggs
150g thickened cream
Ingredients for Assembly:
1 cup of raspberries
Method:
- Chop chocolate into evenly sized chunks.
- Melt the chocolate in a bowl placed over a boiling pot of water and stir intermittently.
- Once the chocolate is melted, take off the heat and put aside.
- Separate the yolks and eggs whites.
- Whisk together the egg yolks, slowly adding the sugar as you go.
- Once the mixture is pale and foamy, pour in the melted chocolate and gently fold the mixture together.
- Beat the egg whites in a separate bowl until stiff peaks begin to form.
- Gently fold your egg whites into the chocolate mixture.
- Finally fold in the thickened cream.
- Pour mousse into your desired serving dishes.
- Pop mousse into the fridge and let it set for 3 hours.
- Take out mousse and garnish with raspberries.
- Serve.
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