Indulge in this decadent Banana Pudding with Sourdough Nilla Wafers, featuring homemade wafers crafted with sourdough discard. This dessert combines layers of thick and creamy banana pudding with the unique tang of sourdough wafers, creating a perfect balance of flavors and textures. Ideal for any occasion, this treat is a delicious twist on a classic favorite.

Polish 'angel wings' cookies made of fried dough ribbons, and dusted with powdered sugar.

Looking for a Yuletide dessert that's not a fruit cake? Why not try this decadent Nordic confection, that can commonly be seen in your local Ikea? Yes, today I will be sharing how you can make your own Daim cake! If you have an Ikea next door, then you have this fabulous cake within walking distance, but for those of us who live 100 miles away from the nearest Ikea shop (which, incidentally, is the only one in Ireland), we can make it whenever we like with this recipe! For those of you who have never seen an Ikea before, it's a Swedish chain of homeware shops all across Europe and the USA. Coincidentally, it was St Lucy's Day on the Friday, which is a feast day commonly celebrated in Sweden! Maybe I should have made this for that occasion... This cake bares a striking resemblance to the Esterházy torta I made earlier in the year: almond meringue layers sandwiching and enrobed in a rich filling made of egg yolk custard and butter. The only difference is an Esterházy torta doesn't have a chocolatey coating. Having a dark chocolate layer, dotted with little crunchy pieces of slightly bitter caramel, gives the relentless butteriness and sweetness some much needed relief, which I think is missing in the Esterházy torta. But knowing what I know now, I might have another go at that cake as well. I'm not going to lie, there is a tremendous amount of making in this cake. It has four different components: the dacquoise layers made of egg white, sugar, and toasted almonds; the vanilla mousseline made of egg yolk custard and unsalted butter; the crunchy caramel made of boiled sugar and salted butter; and the chocolate glaze, which is the simplest component. For ease of reading, I have all the different components' ingredients and methods listed separately. Also, I've slightly updated it as I wish I had made my meringue layers a bit thicker. TO MAKE DAIM CAKE For the cake 4 egg whites 4 ounces (115 grammes) caster sugar 4 ounces (115 grammes) ground almonds Decent pinch of salt Optional: Almond and vanilla essence, to taste In a dry frying pan, toast the ground almonds over medium heat very well until they are a deep, nutty brown. Allow to cool. Preheat the oven to 180C (350F) and line the bottom of an un-greased 8 inch (20 centimetre) sandwich tin. In a mixing bowl, whip whites to soft peaks. Gradually add sugar while whipping to make stiff meringue. Fold in the toasted almonds, salt, and essences. The trick is to be gentle, but quick. Bake the meringue 20 to 25 minutes, or until golden brown. It will dip slightly in the middle, but that's okay. Cool for 10 minutes before loosening from the edges with a knife and turning out onto a wire rack to cool completely. For the cream 3 egg yolks (you can add all 4 leftover egg yolks if you like, but technically it does only need 3) 3 teaspoons (15 millilitres) cornflour 3 ounces (85 grammes) caster sugar 6 fluid ounces (180 millilitres) whole milk (for added richness, you can replace a quarter of the milk with evaporated milk) 3 ounces (85 grammes) unsalted butter, soft 1 teaspoon (5 millilitres) vanilla essence Salt, to taste Mix yolks, sugar, and cornflour in a small saucepan until pale and creamy. Gradually mix in the milk until smooth. Cook over medium heat, mixing all the time with a balloon whisk or rubber spatula, until it comes to the boil and thickens rapidly. Pour into a shallow bowl, cover the surface with greaseproof paper, and cool completely to room temperature. Once it's cool, pull off the greaseproof paper and scrape off any custard that is stuck to it, putting it back in the bowl with the rest of the custard. After cooling, place the butter in a mixing bowl, or the bowl of a stand mixer. Whip very well until pale, then gradually whip in the custard, little by little. Once completely mixed in, flavour with vanilla and season with salt. For the "Daim" pieces 1½ ounces (45 grammes) salted butter 1½ ounces (45 grammes) golden syrup 1½ ounces (45 grammes) brown sugar Two pinches of baking soda Fill the kitchen sink with about 2 inches (4 centimetres) of cold water. Cook all the ingredients, except for the baking soda, in a saucepan over medium heat, swirling the pan to mix the ingredients. Avoid the temptation to stir! Cook the mixture to 150C, swirling very frequently to prevent the mixture from catching on the base of the pan. Once it reaches temperature, immediately remove from the heat and dip the bottom of the saucepan in the cold water to halt the cooking. Add the baking soda and swirl again to mix: it will puff ever so slightly, then pour onto a greased flat oven tray, or a marble slab. When cool, crunch into small sprinkle sized pieces by hand, or by rolling over it in a plastic bag using a rolling pin. For the chocolate coating 4 ounces (115 grammes) milk chocolate 2 ounces (55 grammes) dark chocolate 3 tablespoons (15 millilitres) sunflower oil Pinch of salt Heat the chocolates and oil together in a jug in the microwave on medium heat, stirring occasionally, until smooth. Season with salt. Alternatively, melt the chocolate and oil in a double boiler. Allow to cool and thicken slightly. To assemble the cake Cut the cake in half (very carefully: it's quite thin and sandwich them together with the cream. Flat ice the cake with a generous amount of cream. Any leftover cream can be used for other projects. Take about three tablespoons of the chocolate coating and spread on top of the cake and sprinkle with Daim crunchies. Don't let it drip down the sides. Chill in the fridge for 15 minutes. This allows the crunchies to stick to the cake without running off with the rest of the glaze Use the remaining glaze, reheating gently if needed, to glaze the entire cake. Chill completely for 2 hours before serving.

Discover the ultimate guide to making churro cheesecake cookies! Includes tips, variations, and storage. Perfect for any dessert lover.

This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep things less sweet than the traditional Middle Eastern treat.

Queijadas are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love these!

Make this cheat's Vanilla Slice recipe in just 5 minutes! With vanilla instant dessert mix sandwiched between two layers of crisp biscuits, it's a no-fuss recipe guaranteed to impress.

This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!

’n Soetigheid ná ’n lekker ete bly ’n hoogtepunt. Hier is 10 van ons bestes.

Looking for a Yuletide dessert that's not a fruit cake? Why not try this decadent Nordic confection, that can commonly be seen in your loca...

Cannelés - pastries traditionally from the Bordeaux region of France - are the perfect size for little hands to grab; these are especially good since they are baked in mini cannelé molds. It’s best to prepare the batter the night before and bake the cannelés the following day. Don’t forget the rum, since this is what gives a cannelé its unique flavor.

Mascarpone und Quark, Amaretto, starker Kaffee, Löffelbiskuit und natürlich feines Kakaopulver. Tiramisu wird einfach geschichtet und im Kühlschrank kalt gestellt. Köstlich!

These crescent-shaped pastries are the perfect sweet bites to serve at your next weekend brunch get-together or with your afternoon cup of coffee or tea.

Gooey hello dolly bars made with coconut flakes, peanut butter chips, chocolate and pretzels.

Ambrosia Cookies combine coconut, oats, pecans, dates, and citrus zest into a chewy, fruity cookie that you’ll want to eat year round.

A basic semolina pudding recipe that's quick to make. It can be used also as a filling to sweet pies and tarts.

Do you fancy a cheese oozing, lemon, and honey flavoured pastry? Then, you need to check out these Sardinian Seadas.

Kaiserschmarrn is an Alpine recipe that literally translates as ‘Emperor’s mess’: it’s a deep fluffy pancake full of boozy raisins. It’s not what you might expect to cook on Pancake Day, but it certainly makes a decadent dessert, especially dusted with a thick layer of icing sugar. For another more unusual Pancake Day recipe, take a peek at this sweet Dutch baby.

WZ Cake (known as: Wuzetka) is one of the symbols of Warsaw, the Polish capital. A nostalgic dessert, it brings the memories of life under communism.

This delicious gooseberry clafoutis is a tasty and summery twist on the French classic dessert.

Use up that bottle of almond extract hiding in your pantry with these delightfully nutty recipes.

Yours truly won an award for The Best Tasting Homemade Cuccidati cookies. Thanks to Living60010.com for the shout out. Cuccidati is a Sicilian Fig Christmas cookie. My recipe is my Nonnie's recipe with a couple of twists. The filling is a thick paste of ground figs, dates, raisins soaked in Marsala wine, and almonds mixed...Read More

Sweet, delicious buns, filled with sultanas and lemon curd, topped with icing and a glace cherry.

I love to bake and try new recipes. These soft rolls are a favorite. I like to experiment by adding different flavors to the creamy filling. —Eileen Weitnauer, Aitkin, Minnesota

These Mini Baklavas come in all shapes and sizes to satisfy everyone's liking. Whether you want extra crispy, chocolate, or pistachio filled there's an option for you!

This simple baked custard from the Darden Sisters relies on honey for sweetness and a bit of citrus extract and zest for a boost of flavor.

This Bama Butter Cake is my delicious twist on the classic Kentucky Butter Cake Recipe. It's a super moist, dense vanilla cake, studded with pecans, drizzled with a sweet butter sauce.

Maria Elia’s melt-in-the-mouth biscuit recipe hails back to the Greek patisseries of her childhood. These buttery ‘snowballs’ are often served at festive times, Easter and Christmas. Browse more delicious almond recipes.

This is a traditional recipe - the way my mum prepares it and my grandma used to make it. It's very yummy and makes a great, vegetarian dessert or snack. It's a little similar to cheesecake in flavours.

South African's have a serious soft spot for sweetie pies (around the world they're known as cutie pies, wagon wheels, moon pies or mallow puffs). But whatever you choose to call them, their squishy marshmallowy centres covered in a thin layer of chocolate will turn anyone to mush. I don't know about you, but I love them for the fact that sharing is not an option, the treat is designed for a solo indulgence(best done in the car on the way home so you can hide the wrapper and no one will know!). I'll also add that everyone has their own technique for eating a sweetie pie - mine being to bite off a piece then use my finger to dig out all the marshmallow inside before devouring the remnants. But now that the original has been discontinued here in South Africa (my sincerest condolences if this is news to you...) you'll now have to get your fix by making your own. I thought outside the cake box and added a red velvet spin to mine, with some bright raspberries swirled in for good measure. The red hue transforms this childhood favourite into a sexy little red number, perfect to make for your sweetie. In the spirit of a different kind of luuuurve, my super-talented sister and I teamed up to do this very special post. Sarah-Jane from Art Strings has transformed my boring recipe text into the most beautiful illustration so feast your eyes before you feast on the sweetie pies! And just incase, here is the boring recipe text... Red velvet raspberry sweetie pies Makes 20 2 egg whites 1/2 cup castor sugar 1 tsp liquid glucose 1 tsp vanilla extract few drops red gel food colouring ¼ cup raspberry puree 20 fresh raspberries 20 round biscuits or wafers 250g dark chocolate, melted Whisk the egg whites in a heatproof glass or metal bowl until soft peak stage. Add the castor sugar gradually until the meringue turns glossy. Place the bowl over a pot of gently simmering water and beat the meringue on high until the mixture feels hot to the touch (or 60C on a thermometer). Then add the liquid glucose. Remove the bowl from the heat transfer to a new bowl and beat on high until cool. Fold in the vanilla, red colouring and raspberry puree then place in a piping bag. Pipe a swirl onto each biscuit, insert a raspberry into the middle then finish piping more marshmallow on top. Dip the sweetie pies in chocolate and allow to set on a wire cake rack. TIP The marshmallow fluff can be stored in a jar in the refrigerator for up to 1 week. Remember to hop on over to Facebook and like my page for recipes and sweet stuff. I also tweet about some cool things every now and then and Instagram my bakes (if I remember to snap them before I devour them!) If you LOVE the illustrations as much as I do and require custom creations, you can contact Sarah by emailing [email protected]

Peach Snickerdoodles will have you swooning from the first taste. These amazing Sugar Cookies are filled with fresh peaches and rolled in cinnamon sugar. They are so mouthwatering - down to the last crumb! Great for tailgating, potlucks and backyard barbecues.

These classic Kolaches combine an easy-to-make yeast dough with your favorite fillings.

Coconut Jam is a Filipino spread made of coconut cream and brown sugar. It's thick, perfectly sweet with a rich coconut flavor that's perfect with your favorite bread.

A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.

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Fudge is a total weakness to mine. Being around a tray of fudge is just asking for guilt and trouble, so when I make a batch I love to throw it in the freezer so

My rugelach bars are a simple, tasty twist on a classic Jewish pastry. Made with cream cheese dough & filled with sweet, tart jam.