Vibrant Easter dessert recipes we make on repeat all spring. There’s something for everyone, from decadent chocolate cake to light and airy pavlovas.
Pavlova is basically a meringue that can be topped with whipped cream and any kind of seasonal fruit. In spring, berries or rhubarb work beautifully. A pavlova can be made in small individual sizes, or in one large size which makes a spectacular presentation for a celebration.
Pavlovas are ideal for Passover because they are chametz free: no wheat, rye, spelt, barley or oats.
We don’t automatically think of a layer cake for Easter, but this one would be stunning on the brunch or dessert table. The lemon icing keeps it light and bright, and the blueberries and thyme sprigs make a naturally beautiful decoration.
When I’m pressed for time I’ll make the layers ahead and frost the cake later that day, or even the next day.
I am rhubarb’s number 1 fan. I can’t get enough of that gorgeous color and sweet/tart flavor. Rhubarb definitely dethrones strawberry as the best shortcake, imo.
The rhubarb compote and shortcake ‘biscuits’ can be made ahead of time, so you can assemble this dessert table-side. Use frozen rhubarb if it hasn’t made an appearance in the produce aisle.
Carrot cake used to be an all afternoon affair, but not anymore. You can whip up this one bowl recipe even on a hectic holiday schedule.
In this post I’ll share the secret to my 2 minute cream cheese frosting that you can make using cold cream cheese!
Strawberries and cream takes a dark turn with this luscious layer cake. The deep rich chocolate cake makes a delicious contrast with the cool berries.
If you’re stuck for time feel free to use a boxed chocolate cake mix, no one will care.
My lemon cheesecake recipe is a creamy New York Style cheesecake with a vivid lemon flavor ~ this elegant dessert is like spring in a springform pan!
The bright lemon flavor of this cheesecake begs for something a little more special than an ordinary graham cracker crust….so it’s gingersnaps to the rescue! I’ve used gingersnaps in crumb crusts a lot, most notably in my now famous Cranberry Gingersnap Pie, but also in my No Bake Lemon Crunch Bars.
My lemon trifle cups are a great idea for a brunch because they look pretty on the table and everybody can help themselves.
I always serve these in clear glasses to show off the layers. Pop some blueberries or raspberries in between the layers for a colorful variation.