Iced strawberry pavlova roll

Melt-in-the-mouth meringue rolled around strawberry sorbet and whipped cream is a star dessert and not as complicated as it looks.

* Serves 6–8

• 2 tsp. cornstarch
• 1 cup superfine sugar
• 4 egg whites, at room temperature
• confectioners’ sugar, sifted
• 1 1/2 cups strawberry sorbet
• 1/2 cup heavy cream
• confectioners’ sugar, fresh strawberries, and mint leaves, to decorate

Pineapple baked alaska

Most children love the surprise of this dessert — hot meringue with ice-cold ice cream inside. Do use a good firm ice cream, not a soft scoop, to make sure the center doesn’t soften too quickly.

* Serves 6–8

• 1 6 to 8-oz. piece store-bought ginger cake
• 6 slices ripe, peeled pineapple
• 3 cups tutti-frutti gelato, softening
• 3 large egg whites
• 3/4 cup superfine sugar
• few pieces of fresh pineapple, to decorate

Frozen lemon curd cake

If you love the creaminess of traditional cheesecake and the sharp sweet tang of lemon curd, you will really go for this rich frozen dessert.

* Serves 8

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup superfine sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 2 to 4 tbsp. milk
• 1 1/2 cups good-quality lemon curd

For the filling

• 2 large lemons
• 1 (1/4-oz.) envelope unflavored gelatin
• 2 cups cream cheese
• 1 cup superfine sugar
• 1 cup plain yogurt
• 2 large egg whites

For the topping

• 1 recipe caramel

Iced double chocolate mousses

Irresistible for chocoholics and wicked for dieters — but you could share one if that makes you feel less guilty!

* Serves 6

• 3 to 4 tbsp. very hot milk
• 1 (1/4-oz.) envelope unflavored gelatin
• 1 1/2 cups white chocolate chunks
• 4 tbsp. (1/2 stick) unsalted butter
• 2 large egg whites
• 1/2 cup superfine sugar
• 1/2 cup finely chopped dark chocolate (you want to keep some texture)
• 1/2 cup heavy cream, lightly whipped
• 1/2 cup Greek-style yogurt
• 18 chocolate-covered coffee beans or raisins
• 1 tsp. unsweetened cocoa powder, sifted

Grand marnier and orange iced soufflé

This fabulous dessert has a crisp yet melt-in-the-mouth texture. It can almost be eaten straight from the freezer, but it can also sit around in the fridge for a couple of hours.

* Serves 8

• 4 large oranges
• 1 (1/4-oz.) envelope unflavored gelatin
• 6 large eggs, separated
• 1 cup plus 2 tbsp. superfine sugar
• 4 to 6 tbsp. Grand Marnier
• 2 tbsp. lemon juice
• 1 3/4 cups whipping cream, whipped
• 2 tbsp. water
• few stems of red currants