Alison Roman’s sensational ‘Sweet Enough’ desserts

Alison Roman is the food writer who has influenced a whole new generation of dinner party hosts, with dishes such as “the stew” and “the pasta” becoming viral hits round the world and attracting a devoted following far beyond her New York base.

She’s been called the new Nigella and her new book, “Sweet Enough”, has been excitedly anticipated by cooks who love her breezy confidence – she wears neon bright nails in all her recipe pictures and videos – and liberal approach to seasoning, cooking times and the look of a finished dish.

“Generally speaking, my recipe style and aesthetic could be described as ‘rustic’, ‘carefree’, ‘approachable’,” she says.

She’s not without her controversy, as she explains in her exclusive Telegraph interview but there’s no doubt that Roman’s recipes are creative without being fussy and deliciously do-able.

From her new book, we’ve selected four sensational desserts that showcase her range and also her slightly unusual but entirely justified use of salt in sweet dishes. Roman is very keen on seasoning, saying “I like salt so much that if you’re not used to, ahem, appropriately seasoned desserts, you may taste these recipes and interpret some things as ‘salty’, which I take as a compliment”.

Sweet Enough, by Alison Roman, is published on Thursday, April 5 (Hardie Grant Books, £28). Pre-order at books.telegraph.co.uk