Antonia Klugmann's chamomile ice cream recipe features an elegant combination of flavours and textures. The subtle, floral notes of the rich ice cream are countered by the crunchy crumble, while the bitter, sharp lemon notes of the Italian meringue balance its sugary, marshmallow-like finish.

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Australian Gourmet Traveller recipe for chocolate marquise with lime and coconut sorbet by Public restaurant in Brisbane.

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Graham Hornigold's lemon tart recipe is paired with a wonderfully refreshing lemon ice cream, Italian and French meringues for contrasting texture and a hint of sesame.

A hazelnut praline atop a chocolate ganache is sweet, crunchy and the perfect finish for this panna cotta. You'll need to begin this recipe a day ahead.

A plated dessert involves arranging multiple components on a plate. While most of these components are prepared in advance, the plated dessert itself is skillfully assembled right before serving, ensuring freshness and a burst of flavor with every bite.

Italian lemon mascarpone tart is creamy, tangy, lemony and delicious. Our friend Elle gave us this recipe and it's one that she makes throughout the year. Elle uses a quality store bought artisan pastry which makes this super quick to put together.

Roberto Petza brings a twist to this classic Sicilian cannoli dessert recipe by adding a touch of cardamom to the cream filling. It is served with warm, beautifully spiced pear and lemon marmalade.