Dessert

Crisp shortcrust pastry shells, smooth lemon curd and softly roasted strawberries: these little tarts pair tangy fruit with a few drops of fruity olive oil.

This Italian spoon dessert is whisked until light over a bain-marie with egg yolks, sugar and Marsala. Serve the warm, frothy zabaglione straight away with fresh berries.

Juicy apricots, a buttery crumb with almond and cornmeal, and a little fresh thyme: this cake is fruity without being overly sweet. Serve it lukewarm with unsweetened yogurt or crème fraîche.

Gently poached plums turn deep red in hibiscus syrup. Paired with fresh, creamy labneh, crunchy pistachios and a few drops of olive oil, they make a dessert you can mostly prepare ahead.

These little French pastries pair a deeply caramelized exterior with a soft, almost custard-like center. The batter needs to rest for a day, but otherwise they mainly call for patience while baking.

Light, crisp meringues are paired with fresh orange segments, creamy yoghurt cream and pistachio. Prepare the components separately and assemble the dessert just before serving so the meringue stays crisp.

A pavlova with a crisp outside and a soft centre, topped with lightly sweetened cream and fresh kiwi. Lime zest and mint give the sweet meringue an extra zing.

A compact cake with fragrant lemon zest, little crunchy poppy seeds and a tender crumb from the yogurt. The thin lemon glaze adds a fresh, glossy layer without making the cake too sweet.

Soft, fragrant quince and glossy syrup are balanced by cool mascarpone and toasted hazelnuts. A simple dessert for when quince is available in autumn and winter.

A thin cocoa crust, velvety ganache and a crunchy topping of toasted sesame: this tart balances rich chocolate with fruity olive oil and a pinch of sea salt.

Warm, softly caramelized figs alongside cold mascarpone and crunchy rye breadcrumbs: a simple dessert with sweet, creamy and earthy flavors in every bite.

Firm, clear agar cubes, soft red bean paste and juicy fruit: anmitsu brings together different textures with a dark, caramel-like syrup made from black sugar. Serve the components chilled and pour the kuromitsu over just before eating.

Light, airy ice cream without an ice cream maker, with tangy buttermilk, soft raspberries and toasted almonds for a little crunch.

This Japanese warabi mochi is soft, springy and almost translucent. Toasted soybean flour adds a nutty contrast, while kuromitsu, a syrup made from black sugar, makes every bite rich and lightly caramel-like.

Soft, golden-brown pancakes with a hint of honey and a generous filling of sweet azuki bean paste. Dorayaki are made in a frying pan with a few simple ingredients; moderate, even heat gives them their characteristic color and soft crumb.

This tender almond cake has sweet, juicy pockets of fresh fig and a subtly savory note from tahini. Sesame gives the top a lightly toasted finish; serve the cake warm with yogurt.

Fresh strawberries, soft yogurt cream and clear cubes of jelly scented with lemon verbena: a light dessert you can mostly make ahead.

Slow-roasted quince turns soft and fragrant with honey and lemon. Cool, tangy labneh and crunchy walnuts give this simple fruit dessert just the right contrast.

Creamy rice pudding with coconut milk, fragrant lime leaf and warm pineapple with golden-brown edges. Toasted coconut adds a little crunch to every spoonful.

This Turkish semolina cake has a soft, slightly grainy crumb and a bright lemon syrup that slowly soaks into the warm cake. Let it cool completely before cutting it into diamond shapes.

A compact cake with a tender crumb, bright lemon and a subtle herbal note of rosemary. Serve thin slices with unsweetened yogurt or crème fraîche; a little fresh fruit turns it into a simple dessert.

Fine ice crystals made from ripe strawberries, a hint of basil and lemon, served with soft cream made lightly tangy with buttermilk. This granita is made without an ice cream maker; all you need is a fork and a shallow dish.

Soft savoiardi, fragrant alchermes and two layers of custard: one vanilla, one with dark chocolate. After a few hours in the fridge, this Italian classic slices neatly, and the flavours have had time to meld.

Soft, warm apricots with caramelized cut sides are served on cool saffron yogurt. Lemon balances the honey, and chopped pistachios add a satisfying crunch.