Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

The cooking plan

How to make Dark Cocoa & Espresso Ice Pops.

1. Whisk the sugar, cocoa, espresso or extra cocoa, starch and salt in a saucepan. Gradually whisk in 1 cup milk to make a smooth paste, then whisk in the rest.

2. Set over medium heat and bring to a simmer, whisking often. Switch to a heatproof spatula and stir along the bottom and sides for another 3–4 minutes, until thickened.

3. Remove from the heat and stir in the vanilla. Cool for about 10 minutes, whisking occasionally to prevent a skin forming.

4. Pour into ice-pop molds. Freeze for about 1 hour, until beginning to set, then insert sticks if your molds require it. Freeze for about 5 more hours, or until solid.

5. Briefly run the outside of the molds under hot water and release the pops. Keep frozen until serving.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

The cooking plan

How to make Ginger-Lime Frozen Cheesecake Bars.

1. Line a 9-inch square pan with parchment, leaving overhang on two sides. Pulse the gingersnaps in a food processor to fine crumbs, about 2 cups. Pulse in the crust sugar and salt, then the melted butter until evenly damp. Press firmly across the pan bottom and freeze while preparing the filling.

2. Whip the filling cream to stiff peaks. In another bowl, beat the cream cheese, sour cream, filling salt and sifted powdered sugar until smooth. Mix in the grated ginger and lime juice, then fold in the whipped cream. Spread evenly over the crust and freeze for about 2 hours, until set.

3. Meanwhile, whisk the egg, yolk, curd sugar, lime juice and curd salt in a small saucepan. Cook over medium heat, whisking constantly, until the sugar dissolves, about 1 minute. Add the butter one piece at a time, whisking between additions.

4. Continue whisking until the curd coats a spoon, allowing about 2–3 minutes once the butter is added and longer if needed. Check that the egg mixture reaches 160°F. Strain into a heatproof bowl, cool slightly, then cover directly against the surface and refrigerate for about 1 hour, until cool.

5. Spread the cool curd over the firm cheesecake filling. Freeze for about 2 more hours, until gently set; the curd may remain softer than the filling.

6. Run a knife along the unlined sides and lift out with the parchment. Cut into 12 bars, wiping the knife between cuts. Finish with candied ginger and lime zest. Keep frozen until serving.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

The cooking plan

How to make Strawberry & Peanut Butter Dome Cake.

1. Heat the oven to 350°F with racks in the upper and lower thirds. Line the bottoms of two 8-inch and two 9-inch round cake pans with parchment. Leave the pans ungreased. You also need a bowl about 10–11 inches across the top and 4–5 inches across the base for molding.

2. Beat the egg whites, cake salt, cream of tartar and half the brown sugar with a stand mixer whisk on medium-low for about 30 seconds to break up the whites. Raise to medium-high and beat for 8–10 minutes, until glossy with medium peaks.

3. In a separate large bowl, whisk the yolks and remaining brown sugar by hand for about 2 minutes, until pale and well mixed. Whisk in the oil, vanilla and water. Sift the cake flour and baking powder over the mixture and whisk until combined.

4. Whisk one-quarter of the meringue into the yolk batter to lighten it. Fold in the rest in three additions, gently lifting from the bottom, until just a few pale streaks remain.

5. Divide among the pans to about 3/4 inch deep: roughly 300 g in each 8-inch pan and 350 g in each 9-inch pan. Smooth gently and pass a chopstick through the batter a few times to release large bubbles. Bake for 15 minutes, then lower the oven to 325°F and bake another 15–18 minutes, until golden and springy; the smaller layers may finish first.

6. Invert the pans onto wire racks and cool in the pans for about 1 hour. Turn upright, loosen the edges carefully, turn the cakes out and remove parchment.

7. For the strawberry cream, pulse the freeze-dried strawberries, strawberry-cream sugar, salt and lemon zest in a food processor until finely ground. Add the cream cheese, 4 cups cream and vanilla. Process for about 2 minutes, scraping the bowl as needed, until thick and mousse-like. Transfer to a bowl, cover and refrigerate. Clean and dry the processor.

8. Process the peanut butter filling ingredients for about 1 minute, scraping as needed, until thick and creamy. Transfer to a separate bowl.

9. Line the molding bowl with plastic wrap, leaving about 6 inches of overhang. Cut a round from one 8-inch cake to fit the bowl base, about 4–5 inches. Cut a 6-inch round from one 9-inch cake. Leave the other two layers whole. Put 2 1/2 cups strawberry cream into a piping bag or sturdy food bag with a 1/4-inch corner opening.

10. Put the smallest cake round in the bowl base. Spread with 2 tablespoons jam, about 1/4 cup peanut butter filling and 2 tablespoons peanuts. Pipe strawberry cream into the gap between cake and bowl. Add the 6-inch layer, 3 tablespoons jam, about 1/2 cup peanut butter filling and 3 tablespoons peanuts; pipe cream into the gap again. Add the whole 8-inch layer, remaining 3 tablespoons jam, about 1 cup peanut butter filling and remaining 3 tablespoons peanuts. Fill the edge gap with strawberry cream.

11. Set the whole 9-inch layer on top and press gently to secure. Fold the plastic over and refrigerate for about 1 hour, until the cream has set. Unwrap the top, invert onto a serving plate and lift away the bowl and plastic.

12. Reserve 1/2 cup strawberry cream for decoration. Coat the dome with the remaining cream, smoothing with an offset spatula. Refrigerate uncovered for at least 1 hour and up to 8 hours. Just before serving, pipe the reserved cream over the cake and add optional freeze-dried strawberries or culinary edible decorations.