If you have not discovered frozen cream puffs, you are missing easy, delicious desserts for the season. If you have not discovered frozen cream puffs, you are missing easy, ...

To assemble, whip the cream until soft peaks and stir in the whisky. Stir in 2/3 of the oats and half the raspberries. Spoon the cream into the trench in the meringue.

The back of the pumpkin puree even gives you the recipe, and all of the ingredients you’ll need. Follow the recipe, pour your pumpkin custard into the crust, and bake until it’s set in the middle.

Using a large spoon, make a shallow trench in the meringue all the way around the ring, for the cream and fruit to sit in. Transfer to the oven and immediately reduce the temperature to 140C/120C ...

Pipe remaining mixture into 1.5cm balls, leaving about 3cm between each. Bake until deep golden and firmly set (18-20 minutes). Using the tip of a small knife, poke a hole into the base of each choux ...

What you need: - 500g frozen strawberries ($4) - Two to three cups of caster sugar ($2) - One teaspoon of vanilla extract ($4) - Two cups of thickened cream ($2.90) ...

1. Place chopped chocolate in a heatproof bowl and set aside. 2. In a pot over a medium heat, warm the coconut cream until it begins to steam but not boil.