Whipped cream for apple pie sounds too simple to need a guide, right up to the moment a slice goes to the table sitting in

Whipped cream for crepes turns a thin, warm pancake into a proper dessert. Crepes cook in less than a minute, they carry almost no sugar

Whipped cream for creme caramel is the one cold spoonful that makes a set custard feel finished. Creme caramel is silky, lightly set and served

Whipped cream for Christmas pudding is the cold, clean spoonful that cuts through the richest dessert on the Australian table. A steamed Christmas pudding is

Whipped cream for golden syrup dumplings is the cold, clean spoonful that makes a hot, syrupy winter pudding taste finished. The dumplings themselves are soft

Whipped cream for Victoria sponge is what turns two plain layers of cake into something worth making for guests. The sponge is light and a

Whipped cream for tarte tatin is the cool, clean layer that balances a warm caramel apple tart. Tarte tatin is cooked upside down, so the

Whipped cream for chocolate mousse is the layer that stops a rich dessert becoming a heavy one. Chocolate mousse is dense, cool and intensely flavoured,

Whipped cream for rice pudding is the contrast that makes the dessert work. Rice pudding is soft, warm and lightly spiced; a cold, barely sweet

Whipped cream for peach melba is the layer that turns two simple components — poached peaches and a bright raspberry sauce — into a proper