3 Fool-Proof Desserts for Your Next Dinner Party


Even if every cake you’ve ever made has been a flop, these 3 dessert recipes are so quick and easy that you’ll have them waxed in no time at all. Perfect for your next dinner party!

1. Tim Tam Mini Dessert Cups


  • 6 Tim Tam biscuits
  • 2 large eggs, separated
  • 150g dark chocolate, melted and slightly cooled
  • 400ml double cream, whipped
  • Cocoa powder for dusting
  • 12 Tim Tam Bites for serving


  • Pulse the Tim Tam biscuits in a food processer until crushed
  • Divide the crushed Tim Tam biscuits between twelve 80ml glasses and set aside
  • Place the egg yolks and melted, slightly cooled chocolate in a bowl and stir until smooth
  • Fold in half of the whipped cream
  • Place the remaining cream in the refrigerator until required
  • Beat the egg whites with an electric beater until soft peaks are formed
  • Fold the eggs whites into the chocolate and egg mixture until well-combined
  • Divide the chocolate mixture evenly amongst the twelve pre-prepared glasses
  • Place in the refrigerator for 2 hours until set
  • Pipe the remaining cream over each chocolate filled glass to decorate
  • Dust with cocoa powder and serve topped with a Tim Tam bite

2. Banana Yoghurt Cake


  • 150g butter, softened
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 3 cups self-raising flour
  • ¼ tsp bicarbonate of soda
  • 1 cup Greek-style yoghurt
  • 1 ½ cups over-ripe bananas, mashed
  • Chopped walnuts to decorate
  • Sliced banana to decorate

Icing Ingredients

  • 250g plain cream cheese
  • ¼ cup caster sugar
  • ½ cup Greek-style yoghurt


  • Preheat the oven to 180C
  • Grease a 7cm deep, 19cm square cake pan
  • Line the sides and the base of the cake pan with 2 layers of baking paper
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  • Beat the butter, sugar, and vanilla extract for 3-5 minutes until light and fluffy using an electric beater
  • Add 1 egg at a time, beating until combined
  • Stir in the sifted flour, bicarbonate of soda, yoghurt, and bananas until well combined
  • Spoon the mixture into the prepared cake pan and level the top with a spatula
  • Bake for 60-70 minutes
  • Remove cake from the oven and allow to cool for 10 minutes
  • Turn cake out onto a wire rack to cool completely
  • Make icing by beating the cream cheese and caster sugar together until light and fluffy. Fold in the yoghurt until well-combined
  • Spread the icing over the cake
  • Sprinkle with chopped walnuts and top with sliced banana before serving

3. Individual Raspberry Jellies


  • 500g fresh raspberries
  • 1 ¼ cups caster sugar
  • ¼ cup lemon juice
  • 2 tbsp. grenadine
  • 1 ½ cups water
  • ½ cup white wine
  • 8 gelatine leaves
  • Cold water to soak
  • Vanilla yoghurt
  • Fresh raspberries
  • Fresh mint


  • Place the fresh raspberries, caster sugar, lemon juice, and grenadine in a heatproof bowl set over a saucepan of simmering water
  • Cover heatproof bowl with plastic wrap
  • Cook for 50 minutes or until a deep pink, topping up with water if necessary
  • Set aside
  • Warm 1 ½ cups water and ½ cup white wine a saucepan over a low heat
  • Set aside
  • Soften the gelatine leaves in cold water for 3 minutes
  • Squeeze excess water from the gelatine leaves
  • Add to the wine and water mixture and whisk until dissolved
  • Using a fine sieve, strain the raspberry mixture into a jug and discard the pulp
  • Add the wine mixture and whisk well
  • Divide the mixture amongst six 150ml glasses
  • Place in the refrigerator until completely set
  • Top with vanilla yoghurt, fresh raspberries, and mint leaves to serve