The return of desserts made in a dish, specifically tiramisu, is what’s rising in the sweet-toothed universe. This classic dessert is constantly pinging my culinary radar for a comeback. As we explore India in this issue (and that country currently provides the most significant number of immigrants to New Zealand), let’s welcome them by putting a unique spin on the next big thing.

  1. Chai rum toddy In a small saucepan combine 2 cups water, 2 chai tea bags, 1 cinnamon stick, 3 cloves, 2 tablespoons brown sugar and a pinch of nutmeg. Bring to a gentle simmer over medium heat, then remove from heat and steep for 5 minutes. Remove tea bags and spices, stir in 30ml dark rum and 1 tablespoon fresh lemon juice or milk.
  2. Spiced coconut lamb shanks Mix together 1 tablespoon each ground cumin, coriander and paprika, 1 teaspoon ground turmeric and ½ teaspoon cinnamon. Rub onto 4 lamb shanks. Brown shanks in 2 tablespoons oil in a large pan. Remove and set aside. In the same pan, sauté 1 diced onion, 4 minced garlic cloves and 1 tablespoon grated ginger until fragrant. Add 400ml coconut milk, 1 cup water, 2 tablespoons honey and ¼ cup dried coconut flakes. Simmer then return lamb to the pan. Cover and cook in a preheated oven at 160°C for 2-2½ hours until tender.
  3. Cardamom & yoghurt crêpes In a mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, ½ teaspoon ground cardamom, ½ teaspoon baking powder and a pinch of salt. In a separate bowl, whisk together 1 cup plain yoghurt, ½ cup milk, 2 eggs and 2 tablespoons melted butter. Gradually pour the wet ingredients into the dry, whisking until smooth. Heat a non-stick pan over medium heat and lightly grease with butter. Pour a ladleful of batter into the pan, swirling to spread evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with remaining batter.
  4. Feijoa & mascarpone pudding Scoop the flesh of 8 large feijoas into a bowl and gently crush to form a chunky mixture. Transfer to a 25cm non-stick baking dish. In a stand mixer, beat 2 large eggs and ¼ cup caster sugar on high for 6 minutes until pale and creamy. Sieve in ¼ cup plain flour and ½ teaspoon baking powder and fold in well. Add 30ml olive oil and fold through. Pour batter onto feijoa pulp and bake in a preheated oven at 160°C for 30 minutes. Serve hot with mascarpone.
  5. Malai peda Combine 400g full-cream milk powder, 250g granulated raw sugar, 30ml clarified butter and 300ml thickened cream in a large pot. Bring slowly to a simmer while whisking continuously to remove lumps. Reduce by 20 per cent (the mixture will pull away from the edges of the pot and become soft and fudgy). Cool for 15-20 minutes then roll mixture into 10-cent- sized balls. Garnish with crushed pistachio and saffron threads. ■