We pick out the best desserts to finish off a summer feast.
Finish your barbecue or al fresco dinner with these brilliant summery desserts. All things fruity, fluffy and frozen – here we go!
Pictured above, Edd Kimber's take on this traditional treat would bring a suitably colourful close to any summer meal. Store them in the fridge until the BBQ has died down, then reveal them, to the delight of your guests.
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From the traditional, we head to unfamiliar territory. Yuzu is a small citrus fruit that originates from East Asia, and if you can't get hold of it, you might want to try substituting it for lemon or orange. These cakes also include tofu along with the cream and cheese mixture, so they're quite unique.
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Simply put, this recipe is gorgeous. Smooth chocolate sorbet reaches new levels of perfection that you didn't think were possible. Great to cool off with when you've been in a stuffy office all day, it's an indulgent treat you won't be able to resist.
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Back to the traditional stuff. Summer pudding is very easy to make, and you can use your favourite choice of fruit to make it. Although you need to prepare this pudding the day before you enjoy it, as we say above, it's very straightforward to make.
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Light pastry flavoured with coconut and cashew milk, encasing a delicate lemon cream. A wonderful combination of exquisite flavours. Blackberries aren't in season during early summer, so if you prefer, top these with strawberry or raspberry halves instead. They'll still be just as delicious!
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This homemade sorbet has a beautiful colour and a slightly spicy taste thanks to the cardamom infused into the mix during cooking. Smash up some pistachio nuts to top it all off, and you have a thirst-quenching alternative to ice cream ready to serve. If you don't like cardamom, simply leave it out.
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Levi Roots' barbecued bananas will satisfy any sweet tooth. Cram each with sugary vanilla butter and roast until brown and oozing golden flesh, then tuck in. Balance the heat of the freshly cooked banana with a generous dollop of vanilla ice cream, and experiment by adding a hint of spice to the recipe with a spot of cinnamon.
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These cakes require no cooking, but do take a few hours to put together, including resting time. A set but sticky mixture of ground cashew nuts, honey and almond milk perches on top of a soft almond and date base. Unusual, but worth the effort we think.
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In the heat, we often find ourselves craving a dessert which has a little bit of a tang without being overly sweet. Rachel Allen's lime puddings bring exactly what we're looking for. Molten lime curd covered up by a thin layer of lime sponge: just dig in to discover the flavour.
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Thinking outside of the European box, Mark Greenaway picks up on a Latin American favourite, utilising sweetcorn's natural sweetness for his ice cream. A pinch of saffron helps to deepen the colour of the ice cream and add a bit of flavour too. Note that you'll need an ice cream machine to make this one.
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Need inspiration for the rest of the meal? Try these...
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