It’s no secret that The Design Files office has a bit of a sweet tooth!
This year, our food columnist (and favourite cook) Julia Busuttil-Nishimura satisfied our sweet cravings with a line-up of delicious tarts, cakes, desserts and chocolate delights.
In case you missed them, find all our favourite sweet recipes from 2024 below.
Julia’s rhubarb, raspberry and pistachio tart!
Serve with a dollop of crème fraîche.
Prepare yourselves folks, Julia says this is one of the best recipes she’s EVER made!
We’re not surprised. Rhubarb, raspberry and pistachio is a winning combination — especially when served in a tart, with a side of creme fraiche.
Julia served the mousse in a mixture of stainless steel Italian gelato cups for a little theatre!
Just before serving, dust with Dutch process cocoa powder.
Serve with crème fraîche and fresh berries.
Something the entire TDF office wholeheartedly agrees on is that chocolate mousse is a big contender for ‘best dessert’. And we won’t hear otherwise.
So, when Julia delivered this mouth-watering recipe, we were over the moon. We’re pretty sure you will be too!
This mousse is everything you want it to be; rich, velvety, melt-in-your-mouth, and best of all, easy to make.
Julia’s upside down burnt butter and peach cake!
Served with crème fraîche and coffee.
Arrange the sliced peaches over the sugar syrup for an ultra caramel top.
Whilst we ADORE stone fruit fresh, there’s something utterly irresistible about it baked too — especially when it’s in burnt butter.
Below Julia Busuttil-Nishimura shares her recipe for upside down burnt butter and peach cake (but really it can be made with any stone fruit!).
Julia’s spiced apple cake is the perfect hot cross bun-inspired afternoon tea treat.
‘It’s a beautifully simple and comforting bake,’ says Julia.
Topped with a thick sour cream glaze!
Reminiscent of a hot cross bun, this Autumnal-inspired recipe has cinnamon, mixed spice and ginger alongside zesty orange, tart Granny Smith apples and sweet sultanas.
Topped with a sour cream glaze, it truly is the perfect afternoon tea treat.
The perfect afternoon tea, or dessert!
Cream, berries and chocolate — a match made in heaven.
Sour cherry compote is the perfect accompaniment to the rich chocolate hazelnut cake.
Is there anything more satisfying than chocolate cake? We don’t think so.
It’s the perfect indulgent afternoon treat, or dessert — especially when it’s served with a rich mascarpone cream and a sour cherry compote like this one.
And, did we mention that it’s gluten-free too?
Julia’s mouth-watering sticky date pudding, soaked in butterscotch sauce.
Serve with vanilla ice cream or pure cream.
Once the pudding is cooked, poke small holes in the top and pour half a cup of sauce over the cake.
If there’s one dessert that never fails to delight, it’s sticky date pudding with butterscotch sauce — it’s salty, sweet and creamy (if you serve it with ice cream, which we highly recommend).
Julia Busuttil Nishimura’s version hits those rich caramel notes with dark brown sugar, dark muscovado sugar and Medjool dates.
Make it for your family, make it for friends, make it for yourself — it’s just that good!
