Whether you’re entertaining friends, looking for a project to embark on with the kids or just fancy a sweet treat after dinner, easy desserts are an essential part of any recipe repertoire. Our collection has something for everyone, and each can be made with just three ingredients – aside from basics such as sugar, flour and eggs – meaning that you can enjoy a delicious dessert whenever the mood strikes.

Click or scroll through our gallery to discover 29 fabulous three-ingredient desserts, counting down to the tastiest and easiest of all.

We've based our ranking on the simplicity and deliciousness of each dessert and the opinions of our team of keen, well-fed cooks. The list is unavoidably subjective.​​

This rich, chilled vanilla custard with a crunchy sugar topping has been a stalwart on restaurant menus for years, but it's not difficult to make at home. In a bowl, whisk six egg yolks with 1 tbsp cornflour, 1 tsp vanilla extract and 2 tbsp caster sugar. Heat 20fl oz (600ml) double cream to just below simmering, then, whisking all the time, add this to the egg yolk mixture. Return the mix to the pan over a gentle heat, whisking until thick and smooth. Divide between six ramekins and chill overnight. To serve, scatter 1 tbsp granulated or demerara sugar over each custard, then use the grill or a cook's blowtorch to melt the sugar into a caramel. Allow to set before serving. 

This all-American favourite sees a light-as-air sponges filled with strawberries and whipped cream. These shortcakes do need to be served on the day they're made, but they'll keep in the fridge for up to two hours uncooked. Sift 11oz (325g) plain flour into a bowl with 2 tsp baking powder and 0.5 tsp sea salt. Rub in 4oz (125g) butter until the mix resembles fine crumbs, then stir in 4 tbsp caster sugar. Using a flat-bladed knife, mix in 5fl oz plus 1 tbsp (165ml) single cream. Roll out to 2.5cm (1in) thickness, then use an 8cm (3in) round cutter to stamp out circles. Keep re-rolling until you have around six cakes. Bake in a 200°C/180°C fan/400°F/gas mark 6 oven for 15 minutes, until risen and golden brown.

We guarantee this will be one of the easiest and best cheesecakes you'll ever make. You'll need a 20cm (8in) round springform tin, lined with two sheets of overlapping baking paper which reach about 7.5cm (3in) above the tin (this is a wet batter, so you don't want any leakages). Whisk together 1.25lb (600g) full-fat cream cheese and 7oz (200g) caster sugar until smooth, then gradually add four beaten eggs. Now add 10fl oz (300ml) sour cream and 1 tbsp cornflour and whisk until combined. Pour into the tin and bake in a 200°C/180°C fan/400°F/gas mark 6 oven for 50 minutes. Leave to cool on a wire rack for at least three hours before removing from the tin.

These moreish biscuits can be served with coffee at the end of a meal or as an accompaniment to ice cream or sorbet. To make, combine 7oz (200g) each ground almonds and caster sugar. Beat three egg whites until stiff, then fold into the almond mix, along with 1 tbsp amaretto liqueur (if you like). Roll tablespoon-size pieces of the mix into balls (you should end up with around 16), arrange on baking trays lined with baking paper and cook in an oven preheated to 170°C/150°C fan/325°F/gas mark 3 for 15-20 minutes, until light brown. Leave to cool on the trays for 10 minutes, then transfer to a wire rack. Dust liberally with icing sugar to serve.

These cute, chocolate-drizzled coconut sweets are the perfect little treat. Whisk two egg whites with 5 tbsp caster sugar for a few minutes, until the sugar has dissolved and the mix is frothy. Stir in 7oz (200g) desiccated coconut and leave to stand for 10 minutes. Line a baking tray with baking paper, then scoop spoonfuls of the mixture into 12 little balls. Bake in a 170°C/150°C fan/325°F/gas mark 3 oven for 10 minutes, until light golden. Cool on a wire rack, then drizzle with melted dark chocolate and leave to set.

This dense, fudgy, gluten-free cake is perfect served for dessert with crème fraîche or whipped cream. Grease and line a 23cm (9in) round springform cake tin. In a bowl set over a pan of simmering water, melt 7oz (200g) each butter and dark chocolate. Leave to cool. Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Whisk six egg yolks with 7oz (200g) caster sugar until pale and thick. Add to the chocolate, then beat six egg whites until stiff. Fold the whites into the chocolate. Pour into the tin and bake for 45 minutes, or until the centre is just set. Leave to cool in the tin.

These treats are gooey and fudgy in the centre, just as a great brownie should be. They’re also extremely easy – the batter is made in just one pan. You'll need a lined brownie tin around 28 x 20cm (11 x 8in) for this recipe. Melt 10oz (280g) dark chocolate gently with 8oz (225g) butter in a large pan. Remove from the heat, stir in 14oz (400g) caster sugar. Cool slightly, then whisk in five beaten eggs and 7oz (200g) plain flour, plus a pinch of salt. Pour into the prepared tin and bake at 180°C/160°C fan/350°F/gas mark 4 for 25 minutes. 

This clever dessert is like a frozen mousse; it's perfect for making in advance and only takes 10 minutes plus freezing time. Put 1oz (30g) sugar in a pan with 5fl oz (150ml) water. Stir to dissolve, then boil for three minutes. Next, put 7oz (200g) mint chocolate thins into a blender, pour over the sugar syrup and blitz. Add three egg yolks and 5fl oz (150ml) double cream and blend again. Divide the mixture between six small glasses or little cups, then freeze for three hours before serving. If you are freezing them for longer, give them 15 minutes at room temperature before serving.

A posset is a thick, creamy dessert that’s made by boiling cream and lemons together. It packs a fabulous citrus punch and is perfect after a rich meal. You'll need a large pan for this recipe, as the mix needs to boil vigorously. Put 15fl oz (450ml) double cream in the pan with 4oz (125g) caster sugar. Add the peeled zest of two lemons. Bring to the boil, then boil for five minutes, whisking occasionally. Take off the heat, add the juice from the lemons, then strain into a jug. Divide between six ramekins or glasses and leave to cool, then transfer to the fridge to set for at least four hours – overnight is fine too.

This retro dessert from the 1970s is worthy of a revisit. You'll need to chill a can of evaporated milk (around 14oz/400g) overnight in the fridge, so it whips up easily. Put 3oz (90g) lemon jelly cubes into a shallow bowl and pour over 8fl oz (250ml) boiling water. Stir to dissolve, leave to cool, then put in the fridge until the jelly is semi-set but still wobbly. With an electric hand whisk, beat the evaporated milk until thick, then gradually add the jelly, beating until combined. Divide between four glass serving dishes and chill for around two hours, until set. Serve with berries or whipped cream if you wish.

When juicy blackberries are in season, you can whip up this lovely dessert in no time. To do so, put around 14oz (400g) blackberries in a pan with 4oz (125g) caster sugar and 2 tbsp water. Cook gently until the sugar has melted, then increase the heat slightly and allow the mixture to bubble away, until it reaches a thick, jam-like consistency. Set aside to cool. To serve, whip 10fl oz (300ml) double cream to soft peaks, then stir in 9oz (250g) thick Greek yogurt. Swirl the blackberries and juice through the cream mix, divide between six serving glasses or dishes and top with a few extra blackberries.

Seasonal berries piled on top of whipped ricotta in a buttery puff pastry case will always be a winner, and this dessert has the bonus of being incredibly easy to make. Cut a sheet of ready-rolled puff pastry into eight rectangles. Score a border around the edges without cutting through the pastry. Brush the borders with beaten egg and prick the centres with a fork. Bake at 200°C/180°C fan/400°F/gas mark 6 for 20 minutes. Meanwhile, whizz 1lb (450g) ricotta with 3 tbsp sifted icing sugar. Allow the cases to cool, then spoon in the ricotta and top with the berries of your choice. Dust with icing sugar to serve. 

This utterly delicious retro dessert is a cinch to make. You'll need three eggs, separated. Melt 7oz (200g) dark chocolate with 4fl oz (125ml) tepid water in a pan suspended over simmering water. Once the chocolate has melted, allow it to cool, then stir in the egg yolks. Add a pinch of sea salt. Beat the egg whites until soft peaks form, then slowly add 2oz (55g) caster sugar until stiff and glossy. Fold this into the chocolate mixture, then divide between six little serving dishes or glasses and leave to set in the fridge for at least three hours.

The brilliant thing about this easy pie is that you can use frozen blueberries and enjoy it all year round. Mix 14oz (400g) blueberries with 2 tbsp cornflour, 2 tbsp caster sugar and the juice of a lemon. Cook for five minutes or so, stirring often. Cut out a 30cm (12in) circle of shop-bought pastry (around 12oz/350g) and place on a greased baking tray. Pile on the blueberry mixture, leaving a border. Fold over the pastry edges, brush with beaten egg and sprinkle over some caster sugar. Bake in a 200°C/180°C fan/400°F/gas mark 6 oven for 25 minutes, until the pastry is golden brown and crisp.

Homemade truffles look seriously impressive but are surprisingly easy to make. To make around 25 truffles, put 5oz (150g) chopped dark chocolate in a bowl. Gently heat 5fl oz (150ml) double cream and 2oz (55g) butter in a pan until the butter has melted and the cream is simmering. Pour the cream over the chocolate, stirring until smooth. Shape into truffles using a melon baller dipped in hot water, then drop onto trays lined with baking paper. Tip sifted cocoa powder into a bowl, then gently roll the truffles in it (you could also use finely chopped nuts or lightly toasted coconut). Chill until you're ready to serve.

One of the easiest desserts to make, affogato (meaning ‘drowned’ in Italian) sees a shot of hot, strong espresso coffee poured over rich, creamy vanilla ice cream (the ice cream looks as if it's drowning in the coffee, hence the name). The bitter taste of the coffee contrasts perfectly with the sweetness of the ice cream to make a lovely after-dinner treat. It might not be entirely authentic, but we love it with salted caramel or coffee ice cream, too.

Delicate, lacy pancakes can be served simply with lemon and sugar, or try them with ice cream and chocolate sauce. For enough batter to make 12 pancakes, put 5oz (140g) plain flour, a pinch of salt, two eggs, 7fl oz (200ml) whole milk, around 4fl oz (120ml) water and 1oz (30g) melted butter into a food processor and whizz until smooth. Leave to stand for 30 minutes. Lightly grease a pancake pan with butter, then set over a medium heat and, once hot, add 2 tbsp batter, swirling it around until the base of the pan is coated. Cook for 45 seconds or so, then flip with a palette knife and cook the other side.

The perfect refreshing finale to a summer meal, granitas are easy to make but just need a bit of time in and out of the freezer. Blitz 2.25lb (1kg) watermelon with the seeds from a pomegranate and the zest and juice of two limes. Push through a sieve, transfer to a freezer-proof container and freeze for two hours. Then, using a fork, scrape the frozen edges into the centre. Freeze again, then repeat this process every two hours, about three times in total, until you have a crystallised, icy slush. Scoop into glasses to serve.

There’s no churning or fancy equipment needed to make this easy ice cream. The trick is to store the evaporated milk in the fridge overnight, or it won't whip. Whisk a chilled 12oz (350g) can evaporated milk with 20fl oz (600ml) double cream until thick, then whisk in two 14oz (395g) cans of condensed milk. Put into a lidded freezer-proof container, freeze for six hours, then leave at room temperature for around 15 minutes, before scooping. If you fancy flouting the three-ingredient rule, you could add some vanilla extract to the ice cream base or serve with chocolate sauce and toasted nuts. 

Fruity, zingy and refreshing, this sorbet is great served on its own or as an accompaniment to our easy chocolate torte. You can use fresh or frozen raspberries – just thaw them beforehand if using frozen. Put 7oz (200g) caster sugar and 8fl oz (250ml) water in a pan. Heat gently to dissolve the sugar, then bring to the boil and bubble until syrupy. Allow to cool. Whiz up 1lb (450g) raspberries in a blender, then sieve to remove the pips. Stir the blitzed raspberries into the sugar syrup, then freeze in a lidded container for just over an hour. Use a fork to break up any ice crystals that have formed around the edges, then return to the freezer. Do this three times, until the sorbet is scoopable but firm. 

This freeform tart is a doddle to make, especially if you use shop-bought, ready-rolled shortcrust pastry. Cut 10oz (300g) pastry into a rough 30cm (12in) circle and place on a greased baking tray. Thinly slice (no need to peel) three or four apples, toss in 4 tbsp caster sugar and 1 tbsp ground cinnamon. Arrange the slices over the pastry, leaving a border, then fold the edges over. Dot the apples with 1oz (30g) butter, brush the pastry with beaten egg, then bake at 200°C/180°C fan/400°F/gas mark 6 for around 30 minutes. 

Here's another no-churn ice cream, this time made with summer strawberries. To serve six, chill a 14oz (400g) can of evaporated milk in the fridge overnight. Hull 1.75lb (850g) strawberries, then whiz in a blender to a purée. Stir in the juice of two lemons. Whisk the evaporated milk with 10oz (300g) caster sugar until thick and the whisk leaves a trail. Stir through the strawberry purée and freeze in a lidded container until solid. Leave at room temperature for 10 minutes before serving. 

If you want to rustle up a quick yet deliciously gooey chocolate dessert in the microwave, here's how to do it. You'll need a large mug or it may overflow (or use two smaller ones). Add 2 tbsp each self-raising flour and caster sugar, 1 tbsp cocoa powder and 1 tsp ground coffee to the mug. Mix, then stir in a beaten egg and 1 tbsp each milk, sunflower oil and chocolate chips. Microwave on high for two and a half minutes, then serve with ice cream or cream.

Grilling pineapple on the barbecue or in a griddle pan really intensifies the flavour. To make this dessert, grill slices or wedges of pineapple for a few minutes on each side until charred (one pineapple will serve four). In a bowl, mix the juice of a lime and 5 tbsp each sifted icing sugar and dark rum. Mix well, then add the pineapple and leave to marinate for around 30 minutes, or longer if you have time. This method also works well with peaches and nectarines.

A great way to use up overripe bananas, this no-churn ice cream takes mere minutes to make. You do have to eat it straightaway, but that’s no hardship! To serve two, you'll need six frozen bananas. Once peeled and roughly chopped, put them in a blender with 6 tbsp cocoa powder and 2 tbsp chocolate milk. Then simply blend until really well combined and serve immediately. You could top the ice cream with fresh raspberries and toasted chopped hazelnuts for a fancy final flourish.

This quick dessert provides a real taste of summer, thanks to the fresh strawberry sauce, delightfully crisp meringue and billowy whipped cream. To serve six, you'll need 12 mini meringues. Whiz up 5oz (150g) strawberries in a blender to make a sauce. Hull and halve 10oz (300g) strawberries and fold through the sauce. Meanwhile, whisk 15fl oz (300ml) double cream until it just holds its shape. Crush the meringues, then layer with the whipped cream and strawberry sauce, either in individual serving dishes or one big bowl.

You can easily put your own twist on this simple, summery dessert, but here’s the basic method (and some of our favourite flavour combinations) for a start. Put a scoop of slightly softened ice cream in the centre of a cookie, squash another cookie on top and use a palette knife to neaten the edges. Roll the ice cream edges in finely chopped nuts, then freeze in a lidded container for no more than 20 minutes, or the cookies will become too hard. Ice cream sandwiches are also great made with caramel waffle biscuits, which stay lovely and chewy. Try coffee ice cream with hazelnuts, chocolate with pistachios, or vanilla with salted peanuts.  

These are so easy, you can barely call this a recipe – but the dessert does call for fresh strawberries at their absolute ripe, juicy, fragrant best. Simply secure room temperature strawberries onto skewers and dip into melted dark chocolate. Allow the excess chocolate to drip off, then leave to set on trays lined with baking paper. You can use white chocolate if you prefer, but ensure it's good-quality cooking chocolate as cheaper varieties tend to seize and won’t melt as well.

These little desserts, with their signature molten, melting middles, can be made an hour or so ahead of time, then baked just before you're ready to serve. Melt 4oz (125g) each dark chocolate and butter in a bowl suspended over a pan of simmering water. Brush four ramekins with melted butter and add a little flour to coat. Whisk three eggs, 5oz (150g) sugar and 2 tbsp flour together. Whisk in the chocolate mixture and spoon into the ramekins. Cook in an oven preheated to 200°C/180°C fan/400°F/gas mark 6 for 10 minutes, until the tops are just beginning to crack.

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