Desserts - Tapa dura

How many of us save ourselves for dessert? Well, here is a collection of decadent desserts worth saving yourself for...
Drawing her inspiration from around the globe, Belinda Jeffery has gathered more than 100 new recipes for desserts and sweet treats using her favourite ingredients: berries, pears, peaches, citrus fruit, rhubarb, apricots, tropical fruit, apples, nuts, honey, caramel, coffee, tea - and, of course, chocolate.
Take a trip to the Middle East with sweet saffron and cardamom-scented yoghurt, a sojourn in Paris with pine nut, almond and sour cherry tart, a spell in Sicily with lemon cassata semi-freddo, or simply enjoy the bounty of an Australian summer with mango, passionfruit and mascarpone trifle.
On grey days, seek solace in pear and maple syrup crumble or rhubarb and white chocolate tartlets. And let's face it, no excuse is ever needed to indulge in a slice of black velvet chocolate tart or a pistachio meringue with green tea cream.
With Belinda's Desserts in your kitchen, you'll always have the perfect ending to any meal - or a mid-afternoon pick-me-up

Belinda Jeffery has shown herself to be the quiet achiever of the food industry. Renowned for her warm and reassuring style, she has garnered a strong following throughout her career as a chef, cafe proprietor, TV food presenter, radio personality and cooking teacher. From her home in northern New South Wales, Belinda now focuses on writing and teaching. She is a regular contributor todelicious. and other food and wine magazines, a restaurant reviewer for theSydney Morning Herald Good Food Guide, and an experienced judge for a number of industry awards. Belinda's previous cookbooks includeBelinda Jeffery's Collected Recipes, The Country Cookbook and Mix & Bake.