Tasty three-ingredient desserts you can whip up in no time
This rich, chilled vanilla custard with a crunchy sugar topping has been a stalwart on restaurant menus for years, but it's not difficult to make at home. In a bowl, whisk six egg yolks with 1 tbsp cornflour, 1 tsp vanilla extract and 2 tbsp caster sugar.
This all-American favourite sees a light-as-air sponges filled with strawberries and whipped cream. These shortcakes do need to be served on the day they're made, but they'll keep in the fridge for up to two hours uncooked. Sift 11oz (325g) plain flour into a bowl with 2 tsp baking powder and 0.5 tsp sea salt.
We guarantee this will be one of the easiest and best cheesecakes you'll ever make. You'll need a 20cm (8in) round springform tin, lined with two sheets of overlapping baking paper which reach about 7.5cm (3in) above the tin (this is a wet batter, so you don't want any leakages).
These moreish biscuits can be served with coffee at the end of a meal or as an accompaniment to ice cream or sorbet. To make, combine 7oz (200g) each ground almonds and caster sugar. Beat three egg whites until stiff, then fold into the almond mix.
These cute, chocolate-drizzled coconut sweets are the perfect little treat. Whisk two egg whites with 5 tbsp caster sugar for a few minutes, until the sugar has dissolved and the mix is frothy. Stir in 7oz (200g) desiccated coconut and leave to stand for 10 minutes.
This dense, fudgy, gluten-free cake is perfect served for dessert with crème fraîche or whipped cream. Grease and line a 23cm (9in) round springform cake tin. In a bowl set over a pan of simmering water, melt 7oz (200g) each butter and dark chocolate.