Simply irresistible show stopping.

Test Kitchen Peaches and cream Cheesecake RECIPE PAGE 180 This classic creamy cheesecake is topped with sweet and syrupy poached peaches for a delightful summer dessert you'll crave after every dinner. Coconut and mascarpone cake RECIPE PAGE 178 Frozen tiramisu with espresso SERVES 8-10 PREP AND COOK TIME 30 MINUTES (+ FREEZING TIME) ¾ cup (180ml) strong espresso coffee (4-5 short blacks) ½ cup (125ml) coffee liqueur (Kahlua) 1¼ cup (300ml) thickened cream 1¼ cup (240g) pure icing sugar, sifted 250g mascarpone 18 thin (160g) sponge finger biscuits (savoiardi) 1 tablespoon cocoa powder, to serve HAZELNUT AND COFFEE PRALINE 2/3 cup (50g) hazelnuts, toasted, skins removed 1 tablespoons whole coffee beans 1 cup (220g) caster sugar 1 Line an 11cm x 21cm loaf pan (base measurement) with two strips of baking paper to cover base and extend 5cm over all sides. Fold in the mascarpone and praline crumbs, then fold in. cup (60ml) of the coffee mixture until just combined. Coconut and mascarpone cake SERVES 14-16 PREP AND COOK TIME 2 HOURS 45 MINUTES (+ REFRIGERATION TIME) 10 egg whites ¾ cup (165g) caster sugar 1¾ cup (280g) pure icing sugar ½ cup (60g) almond meal (ground almonds) 1¼ cups (100g) desiccated coconut 1½ cups (120g) shredded coconut 500g small strawberries, halved or sliced 500g raspberries Pure icing sugar, extra, optional MASCARPONE FILLING 3 eggs 2 teaspoons finely grated lemon rind 2/3 cup (150g) caster sugar 750g mascarpone 1 Preheat the oven to 150°C (130°C fan-forced). [Extracted from the article]