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Dessert recipes

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Dessert recipes
As a former pastry chef, senior food and wine editor Susan Jung has always had a thing about desserts – like , Japanese-style gooey cheese tarts, chocolate rum raisin cake, and chocolate layer cake with salted caramel and crunchy praline. Learn how to make these treats and dozens more on this page.
last updated:
9 September, 2024
highlights from
100 Top Tables 2024 Restaurant Directory
100 Top Tables 2024 Restaurant Directory
Chef Antonio Oviedo, co-owner of 22 Ships, suggests staying flexible. Photo: Nicholas Wong

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The new marmitako dish at 22 Ships in Central, Hong Kong. Photo: Nicholas Wong

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Content from SCMP's Specialist Publications
Alison Chan at Dear Harley Bakery. From Hello Kitty to Rolex watches, her custom cakes are so realistic you’ll do a double take. Photo: Xiaomei Chen
Food and Drinks

From Hello Kitty to Rolex watches, Hong Kong baker’s custom cakes

Hong Kong baker Alison Chan crafts hyper-realistic ‘illusion cakes’ that resemble everyday objects – and now she’s now getting recognition with her first exhibition, at the city’s K11 Musea mall.

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Food and Drinks

‘It’s very therapeutic’: Malaysian baker on creating her floral jelly cakes

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Food and Drinks

Would you eat Wagyu, oyster, bitter gourd or chilli … in a dessert?

Susan Jung's recipes

How to make calamansi tart with toasted macadamia crust and meringue

Calamansi may be small but they punch above their weight when it comes to flavour. The intensity is balanced with crème fraîche.

How to make a refreshing calamansi and crème fraîche tart with macadamia crust and meringue. Photo: Jonathan Wong
Susan Jung's recipes

How to make fig and raspberry tart with a silky smooth crust

This rich, sweet tart is light and silky smooth with a brioche crust, fresh figs and raspberries, and a colourful pistachio filling.

Susan Jung's recipes

How to make plum and raspberry pie – looks good, tastes good

This fruit pie calls for dark plums that aren’t too juicy, and if you have one, a pizza stone to brown the bottom. Adjust the sweetness to your own preference.

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Susan Jung's recipes

How to make bread pudding with whisky sauce and home-made custard

Three custards and whisky make this a rich, indulgent adult-only dessert. Cooking custard takes patience, a low heat and plenty of stirring.

Bread pudding with whisky sauce and home-made crème anglaise is an indulgent adult-only dessert. Photo: Jonathan Wong
Susan Jung's recipes

How to make caramelised apple tarts, inspired by a Parisian bakery

This recipe, inspired by the famous Poilâne bakery, uses puff pastry, which you can make or buy, and firm acidic apples that will hold their shape during cooking.

Squid Game

After Squid Game’s dalgona, how to make hotteok - Korean sweet pancakes

These Korean pancakes have a sweet nutty cinnamon flavour, and are perfect as a winter snack. Beware of the super hot filling when you bite into them.

Desserts

How to make banana splits for grown-ups, with an elegant twist

An elegant take on the crowd-pleasing banana split, dulce de leche adds caramel sweetness and sugar-and-spice pecans bring the heat.

Photo: Jonathan Wong. Food styling: Nellie Ming Lee
Food and Drinks

How to make Macanese pasteis de nata, Macau-style Portuguese egg tarts

A variation on Portuguese egg tarts, these are easy to make, especially using commercial puff pastry, and use a unique non-rolling method to create the tart shells.

Macanese-style Portuguese egg tarts. Photo: Jonathan Wong
Food and Drinks

Gaston Lenôtre started dessert revolution that swept the world

In Lenôtre’s Ice Creams and Candies, French pastry chef Gaston Lenôtre demystifies desserts and shows you how to make them at home. Just use the best ingredients, he says.

Susan Jung's recipes

How to make chocolate and caramel verrines with salted peanut praline

This recipe from our archives shows how to make an elegant layered pre-dessert with a light chocolate mousse and indulgent caramel.

How to make hazelnut tart from the Alice B Toklas Cookbook

Cookery memoirs can be a gold mine, and this recipe is adapted from a classic of the genre.

Hazelnut tart.
Susan Jung's recipes

How to make classic Cantonese mango pudding and mango sorbet

Mango pudding is a favourite dessert in Hong Kong, and this simple recipe lets you make it at home. Choose good, ripe mangoes.

How to make classic Cantonese mango pudding (above) at home. Photo: Jonathan Wong
Desserts

How to make double chocolate cherry tarts

With chocolate in both the pastry and the ganache, these cherry tarts are rich and indulgent. You can make them in advance, but they are better served warm from the oven.

Susan Jung's recipes

How to make brown sugar pavlova, the dessert from Down Under

In a twist on the Aussie and Kiwi favourite, this pavlova dials down the sweetness with brown sugar meringue, piled with whipped cream and fresh fruit, just as it should be.

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Coronavirus China

A Hong Kong-based French patisserie that is eyeing expansion in China

Paul Lafayet plans to open around 100 outlets on the mainland, as it eyes China’s growing market for desserts that is set to reach US$37.6 billion a year by 2025.

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Paul Lafayet founder Toni Younes with his son Christophe, the co-founder of the patisserie, at their shop in K11 Art Mall, in Tsim Sha Tsui, Hong Kong. Photo: Jonathan Wong
Food and Drinks

Why nuns were in the habit of creating heavenly desserts

The French have canelés, the Portuguese have queijadas and the Italians have ‘virgin’s breasts’ – all invented or perfected by nuns. There are a few reasons why so many desserts and candies originated in Catholic convents.

Recipes for special occasions

How to make a NSFM chocolate rum-raisin cake

To the untrained eye, this cake might not be much of a looker, but it packs a boozy punch.

Desserts

China vs Italy: which country ‘invented’ ice cream?

In the book Ices Italia, author Linda Tubby explores the uncertain origins of ice cream and recounts how it became ‘the world’s favourite comfort food’.

Authentic Italian ice cream. Photo: Getty Images
Susan Jung's recipes

How to make chocolate and salted caramel tarts

With its chocolate pastry, gooey caramel filling and rich glaze, this dessert recipe is worth its (pinch of) salt.

Susan Jung’s chocolate and salted caramel tart. Photography: Koji Studio. Styling: Vivian Herijanto
Taiwan

The Taiwanese rice cake that’s ‘no less than a Japanese or Western sweet’

From Minnan - a part of southern China - the snack spread all over Asia, to Singapore, Malaysia, the Philippines, and beyond.

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Recipes for special occasions

A recipe for churros: easy to make, dangerously easy to eat

If the only churros you’ve tried are the stick-straight frozen type, you’re in for a treat with the delicious home-made variety.

Recipes for special occasions

How to make aebleskivers, the perfect New Year’s Day breakfast

While it takes a little time to perfect the technique behind these spherical Danish pancakes, there’s no denying that they are fun to make and eat.

Susan Jung’s aebleskivers. Photography: SCMP / Jonathan Wong
Christmas Magazine

How chefs stuck in Hong Kong are bringing their own Christmas traditions to the table

Harbourside Grill’s Armand Sablon always had capon chicken at Christmas and Hue’s Anthony Hammel swears by his father’s trifle, while Cobo House’s Ray Choi and Devon Hou take an innovative approach with Asian flavours

Hue’s Christmas dessert is a traditional Aussie trifle. Photo: Handout
Susan Jung's recipes

How to make a white chocolate and green tea mousse cake

This delicious dessert is surprisingly light and not too sweet, and although it looks impressive it is easier to make than expected.

Susan Jung's recipes

How to make a delicious double apple tart

This delectable dessert falls somewhere in between humble and luxurious, with apple butter elevating the classic tart to new heights.

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