Dessert Recipes

Died-And-Went-To-Heaven Light Chocolate Cake recipe

Heavenly cream cake built from a store-bought angel food cake split into three layers, filled with vanilla pudding, and draped in a quick homemade chocolate sauce that pools on the plate.

Fortune is very important in Chinese New Year, so people cook a lot of fortune dishes, this fortune cookies is one of them!

Salted caramel ice-cream and desserts have become standard on many restaurant menus in Singapore – as delicious as they are, they are not always the healthiest and are usually loaded with refined sugar and questionable fats. This very easy dessert will satisfy your sweet tooth, while giving you a boost of antioxidants, and magnesium. And the best part is that it can be ready in under 45 minutes (including freezing time).

Fitzwilliam Inn Nutty Pie with Caramel Sauce recipe

Checkerboard cookies, a visually striking shortbread-style cookie with alternating vanilla and chocolate squares. An impressive icebox cookie for holiday tins.

Classic three-layer white cake with vanilla and almond extract, topped with rich chocolate frosting. A heritage recipe using egg whites for a pure, snowy crumb.

No-bake pumpkin scream pie with a creamy gelatin-set pumpkin filling, fluffy whipped topping, and a chocolate wafer crust. A spookier, lighter take on classic pumpkin pie for Halloween.

Fresh raspberries served with silky peach puree, raspberry vinegar, and creme fraiche. An elegant no-cook summer fruit dessert with just 5 ingredients.

Italian tiramisu made with Pan di Spagna sponge cake, mascarpone zabaglione, espresso-brandy soak and whipped cream. Classic restaurant-style layered dessert.

Vanilla bean creme brulee tartlets, silky custard set in a crisp buttery pastry shell and finished with a torched, crackly caramel top. Crowned with whipped cream and fresh berries for an elegant dessert.

Chocolate fruitcake: cocoa-cream cheese batter studded with candied cherries, golden raisins, pecans and a hint of brandy and rum. The fruitcake for people who don't think they like fruitcake.

Low-sugar oatmeal cookies with walnuts stay diabetic-friendly by swapping half the sugar for a sugar substitute and using egg whites for a lighter bite. Crisp edges, chewy centers, and toasted walnuts deliver classic flavor with less sweetness—perfect for controlled-carb baking.

Lo-fat holiday cheesecake made with nonfat cream cheese, lemon yogurt, and egg substitute on a graham crust, topped with cherry pie filling. Lighter classic for the dessert table.

Old-fashioned pineapple ice made with fresh pineapple, sugar syrup, lemon juice, and meringue for a light, scoopable frozen dessert. No ice cream maker needed.

Traditional steamed plum pudding with dark and golden raisins, currants, breadcrumbs, and warm spices. Flambeed with rum and served with zabaione sauce.