Dessert

Ripe figs turn soft and juicy in the pan, coated in a thin layer of syrupy honey and balsamic. Serve them lukewarm with cool almond cream and toasted almonds for a dessert with just the right contrast.

These golden-brown Turkish cookies are soft inside and soak up a bright lemon syrup after baking. A whole almond on top gives each şekerpare a little crunch.

Light, ice-cold coconut parfait gets a fresh lift from lime, juicy mango and a crunchy layer of toasted sesame seeds. Make the parfait ahead; just cut up the mango shortly before serving.

An airy meringue with a thin, crisp crust wraps around whipped cream and tangy passion fruit pulp. Toasted puffed rice adds a little extra crunch to every slice.

Crispy filo pastry triangles with a fragrant filling of almond, cinnamon and orange blossom water. A quick dip in honey gives the briouat a glossy coating without losing its crisp exterior.

Soft, springy rice balls with a warm black sesame centre, served in a clear syrup with fresh ginger. A dessert made with just a few ingredients, yet full of surprising contrast: chewy dough, nutty filling and fresh, warming spice.

A soft, warm date cake with a rich caramel sauce that soaks into the crumb. Serve it lukewarm with unsweetened cream or vanilla ice cream.

This Filipino-inspired dessert brings tender young coconut and chewy nata de coco together with green pandan jelly. Lightly whipped cream brings everything together in a cool, creamy dessert with a variety of textures.

This silky flan brings together the full, gently sweet flavor of corn with orange zest, cinnamon and a thin layer of caramel. Make it well ahead: once fully chilled, the custard unmolds neatly.

This silky milk pudding is brightened with briefly stewed apricot, lemon and crunchy pistachio. Rosewater adds a light floral fragrance; a little goes a long way.

Hot, strong espresso pours over cold vanilla ice cream, melting the edges into a creamy coffee sauce. Homemade hazelnut praline adds a crunchy, slightly bitter contrast.

This icy Persian faloodeh combines fine rice noodles with a floral rosewater syrup. Lime juice adds a bright tang, while pistachio brings a gentle crunch.

This baked cheesecake pairs a creamy, lightly tangy filling with hojicha: roasted green tea with a mellow, nutty flavor. A thin layer of sesame brittle adds a dry, crunchy contrast.

A thin layer of soft almond filling, ripe plums and golden puff pastry: this open tart balances richness with freshness. Serve it lukewarm or at room temperature, cut into neat slices.

Juicy blackberries with lemon beneath rustic, golden-brown biscuits: the cornmeal gives the topping a pleasant bite and keeps this fruity dessert lovely and rustic.

This Turkish pudding combines milk, rice flour and a small amount of chicken breast to make a smooth, firm dessert. Cinnamon adds a warm, spiced contrast to its mild flavor.

This upside-down cake pairs juicy pineapple and glossy caramel with a soft, airy crumb. Lime zest balances the fruity sweetness, while a pinch of black pepper adds a warm, subtle finish.

A golden-brown ring of choux pastry, filled with airy mousseline cream and homemade hazelnut praline. The ring is baked until sturdy enough to hold the generous filling, while toasted hazelnuts bring a deep, slightly bitter caramel flavor.

Fresh, ruby-red pomegranate jelly gets a soft spoonful of cream scented with rosewater and a handful of crunchy pistachios. A bright dessert with just enough sweetness and fragrance.

Smooth, rich chocolate custard gets a bright lift from sour cherries and a crunchy topping of toasted rye bread. Make the custard well ahead of time: it sets up nicely in the fridge, ready to spoon out.

Fresh strawberries, silky vanilla custard and shards of pistachio brittle: this dessert brings together fruity acidity, creaminess and a crisp bite. A few drops of balsamic vinegar and some black pepper give the strawberries extra depth.

Small tarts with a thin, crisp crust and a firm, fresh lemon cream. Lightly crushed fennel seeds give the pastry a subtle anise-like aroma; the lemon remains clearly to the fore.

Fine ice crystals made from ripe watermelon and lime, with a spoonful of creamy salted yogurt and fresh mint. This granita doesn’t need an ice cream maker, just a few hours in the freezer and the occasional scrape with a fork.

Tender pears poached in vanilla syrup, a scoop of cold vanilla ice cream and warm dark chocolate sauce: this French dessert is simple, but it’s all about the contrast between fruit, ice cream and chocolate.