Truly, Madly, Sweetly

These showstopping desserts ( featured on pgs 56-62) call for a truly dazzling accompaniment. Here are our suggested pairings.

1. RHUBARB, RASPBERRY AND ROSE WATER TRIFLE (PG 58) This new take on trifle is beyond tasty – but all the more so when paired with a glass of Beach House Hawke’s Bay Noble Chardonnay 2016 375ml ($20). The intensely honeyed stonefruit and citrus flavours lend some magical, marmaladey sweetness and zing to this dessert. It’s also perfect with the nuttiness of the praline. beachhouse.co.nz

2. BERRY AND DARK CHOCOLATE, MASCARPONE SWIRL ICE CREAM (PG 58) Here’s an idea. First, grab yourself a bottle of 8 Wired A Fistful Of Cherries Sour Ale 2017 500ml ($18.99) and enjoy the pure cherry and biscuity flavours and crisp, sour, toasty notes. Second, dish up a bowl of this crazy-good dessert. Third, pour some of the beer over your ice cream and wonder at how sensational this brewsome twosome are. thebeerlibrary.co.nz

3. CHERRY ALMOND LAYER CAKE (PG 62) There are some amazing flavour combos out there, but surely one of the greatest is cherry and almond. Elevate this cake into the stratosphere with a glass of Pegasus Bay Fortissimo Muscat 2016 375ml ($40). Its deep toffee, pot pourri and spice notes nuzzle up nicely to this luscious cake. pegasusbay.com

4. RASPBERRY MERINGUES WITH LIME CURD (PG 62) Now this might sound odd, but as soon as I tasted the Zeffer Cider Co. Alcoholic Ginger Beer 500ml ($7.99) I knew it was a winning match. Brewed with ginger root and kawakawa, it’s a subtle yet flavour-packed drink with pillowy texture to match the meringue. Fresh and frisky, it pairs perfectly with the sweet tanginess of the lime curd. finewinedelivery.co.nz