SWEETTREATS

Yotam Ottolenghi and Helen Goh give desserts their trademark touch

There’s something comforting about baking. You want the familiar. But what I’ve understood about Yotam ... is that he loves a little surprise. So it’s that threshold or frontier between something that’s familiar and slightly exotic. Helen Goh

“The world of baking is just so rich. There’s so much going on and so much to discover,” award-winning author Yotam Ottolenghi says.

In Sweet, Ottolenghi and coauthor Helen Goh share recipes for more than 110 treats. From an elegant cinnamon pavlova topped with praline cream and fresh figs to fudgy chocolate, banana and pecan cookies, the desserts suit a range of skill levels.

Ottolenghi’s previous cookbooks — including Plenty and Jerusalem, co-authored with Sami Tamimi — have sold upward of 3.7 million copies worldwide.

By now, home cooks are likely well-acquainted with the boldness and unexpected touches that signify an Ottolenghi recipe.

Sweet — with its mountains of meringues, fruity desserts and syrup-soaked cakes — is no different.

“There’s something comforting about baking,” Goh says. “You want the familiar. But what I’ve understood about Yotam over the years is that he loves a little surprise.

“So it’s that threshold or frontier between something that’s familiar and slightly exotic. … And it’s a fine balance.”

Recipes excerpted from Sweet by Yotam Ottolenghi and Helen Goh, Appetite by Random House.

PHOTOS: PEDEN + MUNK/APPETITE BY RANDOM HOUSE This flourless coconut and chocolate cake is “utterly buttery and decadent,” authors Yotam Ottolenghi and Helen Goh write in Sweet.

“The secret here is to slightly underbake the cookies, which keeps them soft and fudgy,” Yotam Ottolenghi and Helen Goh write of their chocolate, banana and pecan creations.