Pistachio and white chocolate are two luscious ingredients whose unique tastes enhance each other. This cake is not only delicious but can also be up made up to two days in advance. For the white chocolate, choose a brand that’s 35% cacao and in bar or disc form, not chips, which won’t melt smoothly.

Millefoglie, the Italian version of the French millefeuille, is extremely popular throughout the country. For chocolate lovers, I’m including a variation made with thin layers of chocolate in place of the puff pastry. Both get filled with a rich and creamy sweet cheese filling. The filling ingredients yield enough for either 8 pastry or 8 chocolate millefoglie; if you’re making both, double the quantities of the filling ingredients.

This is a melt-in-your-mouth mousse made without eggs. I love it topped with fresh passionfruit pulp, but since fresh fruits can be hard to find, I’ve included a rich sauce recipe that you can make with frozen pulp (with seeds) or purée (without seeds). Both the mousse and the sauce can be made early in the day or even the day before the big event.

The dough for these quintessential holiday cookies can be made a day in advance. After baking and cooling, glaze them with simple icing or use thicker royal icing to create fun patterns.

Calamansi Vinegar adds depth to the lemon curd that’s then folded into whipped cream for this silky mousse, and it imparts just the right amount of tang to the berry compote. Both the mousse and the compote can be made a day ahead and refrigerated. Layer any extra compote with yogurt for breakfast the next day!

These cookies take inspiration from buttery shortbread. They come together in minutes, taste sublime, and pack in a good amount of fiber thanks to the whole wheat pastry flour, the hazelnuts, and even the chocolate!

Though tiramisù originated in Italy in the late 1960s, it didn’t take long for it to gain a legion of fans in Oz, especially in Sydney, where it’s said to have first appeared on menus in the ’70s. Because of concern about eating raw eggs, this version leaves them out, but it is no less creamy. Amazon sells authentic ladyfingers from Italy; Vicenzovo is an excellent brand.

This sweet morsel—a vanilla cake dipped in chocolate icing and rolled in coconut—is a beloved celebratory treat in Australia. There are many variations, including spreading a jam filling between two layers of cake, but this version is the easiest to make. The olive oil-based cake is light and airy, a wonderful counterpoint to the luscious icing.

Aussies love their banana bread. My version gets flavor boosts from hazelnuts and coconut. Because it uses almond flour, making it gluten free, it won’t rise the way a flour-based loaf will and is more like a delicate torte.

The combination of olive oil and almond flour creates a tender crumb that rivals any flour-based batter and a muffin that’s infinitely more nutritious. I like to use “tulip-shaped” cupcake liners because you can fill them right up to the level of your baking tin for very tall muffins. Also, topping the batter with berries after filling the liners helps keep the fruit from falling to the bottom.

This recipe layers pastry cream and peach slices on freshly baked puff pastry, topped with a jam glaze. Both the peaches and the cream can be made in advance. Though there are a few steps to assembling the tart, using packaged all-butter puff pastry makes it very easy. Do read labels because many puff pastry manufacturers use artificial ingredients and no real butter in their dough. Look for the Dufour brand for flaky goodness. Note: If you already have jam with seeds, just increase the amount to 3/4 cup and pass it through a fine sieve after heating.