These Beautiful Dessert Recipes Will Get You Excited For Summer

They're almost too pretty to eat. Almost.
Icy pole perfection.
Icy pole perfection.

Now that winter is well and truly a thing of the past (well, you know, until next winter), everyone is getting excited about all the great things summer has to offer -- cheap, ripe mangoes, swimming in the ocean and not becoming an icy pole, intensely sweet stone fruits and never ending barbecues with friends.

Spring and summer is also a time where people can play around with recipes to suit the season's palette and available produce.

That's where these colourful, stunning desserts come in.

Inspired by spring and summer produce, these recipes are fresh, light and delicious (and very Insta-worthy, if that tickles your fancy). Imagine a raspberry chocolate tart, spiced peach and passionfruit pavlova, and raspberry mango and vanilla icy poles.

There's even a boozy pink grapefruit granita recipe for those who prefer spiked desserts.

1. Raspberry chocolate tart

Recipe courtesy of Jacqueline Alwill from The Brown Paper Bag, Jurlique Wellbeing Month Advocate.

Serves 8-10.


Tart base:

  • 1½ (225g) cups almonds
  • 1½ (175g) cups pecans
  • 6 medjool dates, pitted
  • ½ cup coconut oil, melted
  • 100g raw chocolate, broken into pieces
  • 2 teaspoons vanilla
  • 1 cup coconut yoghurt
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons maple syrup
  • 375g raspberries (approx. 3 punnets)


1. To make the tart base, combine the almonds, pecans and dates in a food processor and blend for 30 seconds to combine. Add in the coconut oil, raw chocolate and vanilla and process for a further 20 seconds.

2. Line the base of a 27cm tart tin with baking paper. Press the tart mixture into the base and sides of the tin, and transfer to the freezer to set for two hours.

3. Once the tart base has set, whisk together the coconut yoghurt, vanilla bean paste and maple syrup. Spread the yoghurt mix evenly across the base of the tart and top with fresh raspberries.

This tart is gluten free, dairy free, refined sugar free and vegan, making it a winner for people with intolerances.
This tart is gluten free, dairy free, refined sugar free and vegan, making it a winner for people with intolerances.

2. Raspberry, mango and vanilla icy poles

Recipe courtesy of Jacqueline Alwill from The Brown Paper Bag, Jurlique Wellbeing Month Advocate.

Makes six small icy poles.


Raspberry layer:

  • 1 cup coconut cream
  • 140g mango pieces
  • 1 banana, peeled
  • ¼ cup raspberries
  • 2 teaspoons honey

Mango layer:

  • 1 banana
  • ½ cup mango
  • 1 teaspoon vanilla bean


1. To make the raspberry layer combine all of the ingredients in a high powered blender or food processor and blend until combined.

2. Divide the mixture across the base of the icy pole moulds. Tap the moulds against a counter to ensure no air bubbles remain.

3. Make the mango layer by blending all of the ingredients together. Pour the mango mix into the moulds and place a paddle pop stick into each. Place in the freezer to set overnight.

The best way to cool down on a hot day.
The best way to cool down on a hot day.

3. Buttermilk and cardamom puddings

Recipe and image from At Our Table by delicious magazine.

Makes six.

Preparation time: 40 minutes, plus four hours to set.

Cooking time: 10 minutes.


  • 4 titanium-strength gelatine leaves
  • 2 teaspoons cardamom pods
  • ¾ cup (165g) caster sugar
  • 600ml pure (thin) cream
  • 600ml buttermilk
  • Halved figs, pistachios and dried edible rose petals (optional), to serve


1. Soak the gelatine leaves in a bowl of cold water for five minutes to soften.

2. Meanwhile, using a mortar and pestle, lightly crush the cardamom until seeds are exposed. Transfer cardamom to a saucepan with sugar and cream, and place over medium heat.

3. Bring to a simmer, then remove from heat. Squeeze excess water from gelatine and add to pan, whisking until melted and combined. Set aside for 30 minutes to cool.

4. Strain cream mixture into a bowl and combine with buttermilk. Divide among six 1 cup (250ml) ramekins and chill for at least four hours or until set.

5. To serve, top puddings with halved figs, pistachios and rose petals, if using.


4. Spiced peach and passionfruit pavlova

Recipe and image from At Our Table by delicious magazine.

Serves eight.

Preparation time: one hour and 50 minutes, plus six hours to cool.

Cooking time: one hour and 20 minutes


  • 6 egg whites
  • 1½ cups (330g) caster sugar
  • 3 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 500g mascarpone
  • 2 teaspoons vanilla bean paste

Spiced peaches and passionfruit:

  • ½ cup (110g) caster sugar
  • ½ teaspoon ground allspice
  • 5 cardamom pods
  • 1 cinnamon quill
  • 4 juniper berries
  • Pulp of 4 passionfruit
  • 4 peaches, stones removed, thinly sliced


1. Preheat oven to 160°C. Line a large baking tray with baking paper and draw a 20cm diameter circle on the paper.

2. Whisk egg whites and sugar in the bowl of a stand mixer for 15 minutes or until thick, glossy and sugar has dissolved. Whisk in cornflour and vinegar until combined. Spoon meringue onto tray, staying inside the circle template.

3. Using a small palette knife, drag the meringue from the bottom upwards to form peaks around the edges. Place the meringue in oven and reduce oven to 100°C. Bake for one hour and 20 minutes or until outside is crisp and dry. Turn off oven and leave meringue in oven with the door ajar for at least six hours or until cooled completely.

4. For the spiced peaches, place sugar, allspice, cardamom, cinnamon, juniper, passionfruit and ½ cup (125ml) water in a saucepan over medium-low heat, stirring until sugar dissolves.

5. Simmer for 8-10 minutes until slightly thickened. Place the peaches in a heatproof bowl and pour over the spice mixture. Cover with plastic wrap and chill for one hour.

6. Combine mascarpone and vanilla in a bowl, then gently spoon into the centre of the pavlova. Top with spiced peaches and passionfruit syrup. Serve immediately.

Pavlova is an Australian summer classic.
Pavlova is an Australian summer classic.

5. Pink grapefruit and tequila granita with pink peppercorn salt

Recipe and image from At Our Table by delicious magazine, published by ABC Books.

Serves eight.

Preparation time: 10 minutes, plus overnight to freeze.

Cooking time: five minutes.


  • 2 cups (500ml) pink grapefruit juice (from about 4 large ruby grapefruit)
  • ½ cup (110g) caster sugar
  • ¾ cup (185ml) tequila
  • 1 tablespoon pink peppercorns, lightly crushed
  • 1 tablespoon sea salt flakes


1. Place grapefruit juice in a large heatproof bowl.

2. Place sugar and 2¼ cups (560ml) water in a saucepan over medium heat and bring to a simmer, stirring until the sugar dissolves. Add sugar mixture to the grapefruit juice and stir to combine. Set aside to cool, then stir in tequila.

3. Pour the grapefruit liquid into a deep tray and freeze overnight or until frozen.

4. When ready to serve, scrape the granita with a fork until light fluffy crystals form, then return to freezer.

5. Place pink peppercorns and salt in a bowl, then, using your fingertips, rub the mixture together.

6. Divide granita among eight serving glasses and sprinkle with a pinch of peppercorn salt. Serve immediately.

Combining two great things in life: dessert and booze.
Combining two great things in life: dessert and booze.

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