Baking

A delicious treat from Aspa Herrgård. If you don't want to caramelize the top in brûlée style, just sift powdered sugar over the tart before serving.

Candied ginger turns this traditional cream scone into a spicy and addictive breakfast. After all these years, it's still our bestselling scone at the bakery.

This is the best clafouti I have ever tasted, for it is short on flour, long on custard, and the butter gives it an added depth of flavor. Remove the pits if you like. If you leave the pits in the cherries, be sure to warn your guests so they don't crack their teeth!

This traditional French dessert combines all the best qualities of custard, pudding, and cake.

We wanted to make a cake that would look wonderful, taste great, but still be manageable. The layers are a basic pound cake, and the frosting is a simple cream-cheese variation. Sandwiched between the layers is store-bought jam. We know the thought of freezing your showpiece layers can be a little scary. We've tested several, however, and want to emphasize that it’s infinitely better to freeze the layers up to one month (don't refrigerate them) than to have them dry out at room temperature. Finally, you'll need some sort of base for the assembled cake. This can be anything from a very large platter to a piece of wood covered with tulle. Important: Two separate batches of the following batter are required in this recipe. You'll need twice the quantity of the batter ingredients below, but do not double when mixing the ingredients.

Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too. To read more about Neil and Australian cuisine, click here. This tart should be to Australians what lemon tart is to the Poms. If one fruit stands out in my mind as Australian it would have to be the passion fruit. Its intensity sets it apart from other fruits and, it is an ideal partner for cream and eggs. We cooked the Roux brothers' luscious lemon tart for many years at Rockpool and this tart draws its inspiration from that. Chris Manfield runs the Paramount Restaurant in Sydney with Margie Harris, and makes a terrific passion fruit tart from a pastry shell filled with passion fruit curd. The food at the Paramount is extremely creative and delicious; Chris cooks in her own unique style and is one of the very best contemporary Australian chefs, but she is at her best and most creative when it comes to desserts. I see no need to serve cream with this tart. You will need a 26 cm (10-inch) tin.

Serve these gingersnaps as the spoons for this Pumpkin Spice Mousse.

Active time: 30 min Start to finish: 2 hr

Outstanding on their own, but even better with <epi:recipe link="" id="5779">Ginger Butter</epi:recipe>.

Unlike American scones, the Scottish version isn't loaded with butter. The less-rich result is an excellent foil for lots of jam, butter, and whipped cream.

This recipe is perfect for Christmas Day breakfast since it can be completely assembled the night before and then baked in one batch in the oven.

Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. For best results, use Philadelphia-brand cream cheese.

An elegant finale to the meal; the cake has a light texture, and the filling provides great pumpkin flavor with a hint of orange. Pour a late-harvest Sémillon with dessert.

Dark chocolate, light chocolate and coffee fillings alternate with nut meringue layers, and dark chocolate ganache covers the whole torte. This is an irresistible version of the traditional Parisian dessert.

Summer's luscious cherries topped with oats, almonds, brown sugar and cinnamon.