easter desserts

An Angel Berry Trifle that's perfect for Easter brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.&nbsp;

Angel Berry Trifle

oz sugar

milk

vanilla yogurt

oz cream cheese

sour cream

whipped cream (I used cool whip)

angel food cake (prepared

strawberries (chopped)

raspberries

blackberries

In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.

In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.

Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.&nbsp;

Serve immediately or refrigerate.

https://content.jwplatform.com/videos/XcppqwwN.mp4

An Angel Berry Trifle that's perfect for Easter brunch made with fresh berries, angel food cake and an out of this world vanilla pudding and cream cheese custard.

Carrot Cake Bars

butter (melted)

brown sugar (packed)

vanilla extract

all-purpose flour

cinnamon

baking powder

salt

carrots

cream cheese (room temperature)

sugar

Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.

Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.

In a medium bowl, add the melted butter and brown sugar. Mix to combine.

Stir in the egg and vanilla extract.

Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.

Fold in the shredded carrots. Set aside.

In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.

Add in the egg yolk and vanilla extract. Beat until smooth and creamy.

Cheesecake Swirl

Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.

Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.

Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.

Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.

Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.

Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.

Cool completely before cutting. Store in an airtight container in the refrigerator.

Assemble

Who says you have to wait until Easter for carrot cake cookies?

Carrot Cake Cookies

c. (1 1/2 sticks) butter, softened

brown sugar

c. sugar

eggs

pure vanilla extraact

c. all-purpose flour

baking soda

nutmeg

kosher salt

carrots (from 2 medium carrots)

c. unsweetened shredded coconut

c. raisins

c. old-fashioned oats

cream cheese,

pure vanilla extract

I'm sure the original recipe would have been delicious. I do not enjoy coconut and raisins so I replaced with chocolate chips and skipped the icing. So delicious. My cookies turn out good.

Tasted great and looked amazing, but they were a little on the cake side (as opposed to chewy cookie). Good if you're into that kind of texture.

Instead of old fashioned oats I used regular oats. Used a little more than the recipe called for because the reg oats are smaller than old fashioned. Also added a little more baking soda. Added pecans instead of coconut. 
I dried the shredded carrots on paper towels before adding to the cookie mixture so it wouldn’t be loose. Refrigerated the dough for about an hour. The cookies came out great!  Soft and cakey. I baked them for 7 minutes turned the pan then baked them for another 5 minutes.  
Make sure the egg and the butter sit out overnight to get to room temperature

Loving these!!!  I didnt use the cream cheese icing but did an almond bark drizzle!

Nice cookies that aren’t too sweet and the perfect texture!!

Kind of cake like. Good, but not fabulous.

My cookies came out flat and not pretty!! I was mad!! I added about another 3/4 c flour and they were better. Probably won’t make this recipe again. They tasted good but looked horrible

Coconut Macaroons

coconut

condensed milk

egg whites,

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Anyone that has a soupy mess is apparently not using sweetened condensed milk. There is nothing soupy about this mixture. If you use sweetened coconut it is more than sweet enough. Great recipe and everyone loves them. Dip bottom in melted chocolate for an over the top treat!

I used 7 oz sweetened and 7 oz unsweetened coconut w/ 3 large egg whites as I don't keep extra large eggs around. I thought it would fail since I messed with the ratios, but they turned out perfectly! Definitely no issues with them running as the unsweetened coconut made them less gooey... still plenty moist, though! Will definitely make again!

<div><div><div><div><div><div><div>Good day,</div><div><br /></div><div>I live in the U.S. and have made Ina's Coconut Macaroons for many years receiving great reviews and requests for the recipe.  While visiting family in Canada, I noticed the can of Sweatened Condensed Milk read (300 ml) and as you can see the recipe calls for (14 oz.), so I started to read the reviews to see if anyone had issues, possibly with the metric system.   I was surprised to learn that most did, resulting in a tasty but soupy mess.  The can of Sweatened Condensed Milk in the U.S. measures 3 inches high and 3 inches in diameter, also measuring a heaping 1 cup which equals slightly over( 250 ml) or (8 oz.)  This is the same volume as the can purchased in Canada.  I follow Ina's recipe as stated with one exception, I only use one can of Sweatened Condensed Milk (8 oz) not the (14 oz) her recipe calls for.  They turn out just like the picture posted with the recipe.  NOTE:  I bake them on a silpat lined baking sheet and let them cool completely on the silpat before tranferring them to a plate.  This allows the exterior of the macaroon to firm up slightly because they are very soft when fresh out of the oven, and can change their shape or break when moved. </div><div><br /></div><div>14 oz Sweatened  shredded coconut</div><div><br /></div><div>8 oz (one can) Sweatened Condensed Milk, or 8 oz (one can, which equals approximately 300 ml) using metric measurements </div><div><br /></div><div>1 teaspoon vanilla extract</div><div><br /></div><div>2 egg whites (room temp)</div><div><br /></div><div>1/4 teaspoon kosher salt  (I use 1/8 teaspoon of table salt when I don't have kosher)</div><div><br /></div><div>Prep is the same as Ina's recipe, however the fact that each oven is slighly different, my cooking time in my sister's oven here in Canada was 40 minutes not the 25 to 30 minutes I usually do at home.</div><div><br /></div><div>Good luck!</div></div></div></div></div></div></div><div><span class="addconvtitle"><span class="icon icon-reply"></span></span></div>

I doubled this recipe and it STILL came out awesome. The only thing I changed was the temp. I dropped my heat down to 300 degrees and they came out a perfect golden. Just keep an eye on them since they take a little longer to cook depending on the size. YummY

These were a huge hit! They were gone the next day. The only thing I changed was adding an extra egg white.

I made a couple of tiny changes, namely: dipping these guys in dark chocolate. YUM. I wrote a whole blog post about my experience on Modern Mouthful! I added an extra egg white, too, and used unsweetened coconut.

If the batter is a little too wet, add more coconut. Do not use parchment spray and flour your baking sheet. It will work out awesome, better recipe than paula deen with the cream of tartar (makes it bitter, don't use it I gave it 4 stars since I made it 3 times to get it right.

This is really tasty and very easy to make.  I just made a batch and I am enjoying it right now.  I chose to beat my egg whites to a stiff peak.  Once in the oven, the batter did not run and the outside is very crunchy.  Thanks Ina.  Luv ya!!

Lemon meringue, who? Our Chocolate Meringue goes beyond the pie when stacked with sweetened whipped cream on top of a rich chocolate filling.

Chocolate Meringue Pie

½ cup g) icing sugar

¾ cup ml) 35% whipping cream

yolks

¼ cup g) sugar

oz g) dark chocolate, finely chopped

tbsp butter, softened

cup ml) 35% whipping cream

With the rack in the middle position, preheat the oven to 325°F (165°C). Generously butter a 9-inch (23 cm) pie plate (see note). Line the bottom with parchment paper and butter.

In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar. Beat until stiff peaks form.

Spoon the mixture into the prepared pie plate. With a small offset spatula, evenly spread the meringue over the bottom and sides of the plate.

Bake for 45 minutes or until the meringue is golden brown. Let cool. 

Meringue Crust

In a small saucepan, bring the cream to a boil. 


In a bowl, combine the egg yolks and sugar with a whisk. Gradually add the hot cream over the yolks, stirring constantly. Add the chocolate and let melt for 1 minute.

With a spatula, stir gently until the chocolate has melted. Add the butter and stir until smooth. Pour the mixture into the meringue crust. Cover with plastic wrap directly on the surface of the crémeux. Refrigerate for about 6 hours or until the crémeux is firm. 


Chocolate Crémeux 

When ready to serve, whip the cream and icing sugar in a bowl with an electric mixer until medium-stiff peaks form. Spread over the pie.

Whipped Cream

https://cdn.jwplayer.com/v2/media/iu0Kp0Ce

Voluminous Meringue

Coconut Cake with 7-Minute Frosting

coconut (see Cook's Note)

Vegetable oil,

cake flour,

coconut milk

coconut cream

unsalted butter, room temperature

sugar, approximately 2 1/4 cups

coconut extract

coconut water

sugar,

cream of tartar

Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.

Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.

Combine the coconut milk and coconut cream in small bowl and set aside.

Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.

With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.

In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.

Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.

Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.

Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

This cake was amazing. Reminded of my great grandmothers cake during the holidays. Will be a permanent addition to my holiday baking! 

This cake is fabulous. I will say, even if you use store bought items, it does take some time and effort. I will also suggest that you watch the episode. He walks through every step and there are things he tells you that are different from this page. One prime example is that he didn't dust his pans with flour but it tells you to do that here. You can see what the batter should look like through different stages. This was my first time using this recipe and the cakes turned out beautiful. You can't overwork the batter and you have to follow his instructions. Mine turned out light and moist. I did use canned milk, cream, water, and extract but he walks you through how to make those from fresh coconuts if you watch the video. If you do a search for coconut cream on this site it will also pull up his recipe. Next time I will just use some of the extra coconut milk to spritz the cakes with instead of the water. I also used a different frosting. I am southern and very familiar with meringues applications. They are not my favorite and neither is marshmallow. The 7 minute frosting kind of hits the middle between those two in texture. I used a frosting made from cream cheese, whipping cream, coconut extract, and a little sugar for something much lighter.

This cake is incredible! It has become a family favorite of ours. My only complaint is that it is very sweet.  Is there a way to reduce the sugar in the recipe without totally destroying the cake?

Wanted to make this cake for a while.  I used canned coconut products,  weighed the ingredients,  and baked at high altitude. This cake was moist, had wonderful coconut flavor, crumb was slightly firm, but not dense.   Will definitely make again.

I don’t normally write food reviews but read them.  I read all the reviews on this cake and decided to make this due to the addition of coconut milk and cream.  A lot of reviews mentioned the cake being dense, it was.  I think if I would make this again I would whip the egg white until  soft peaks form not stiff as recommended by the recipe. I also agree with one of the reviews about the confusing amount of flour. Is it supposed to be 14.5 oz or almost 3 cups. I used slightly less than 3 cups. I think less flour and softer egg whites would make a less dense cake. 

I used this recipe for the frosting part only and it was beautiful, fluffy, and totally perfect! I was dreading doing it because I’ve heard so many bad things about this type of frosting but it was shockingly easy and came together without any problem at all.

https://www.foodnetwork.com/videos/altons-coconut-cake-0234663

Alton frosts his luscious Coconut Cake with a fluffy 7-Minute Frosting.

Alton's Coconut Cake

Think you've had your fill of berry cheesecakes? Think again. This quick and easy recipe by Jamie Oliver is perfect served warm or cold - either way, you won't be able to resist going in for seconds.

Baked berry cheesecake recipe by Jamie Oliver

eggs, lightly beaten

pure icing sugar

tsp vanilla extract

frozen berries, thawed (such as blackberries, blueberries

unsalted butter, chilled, chopped

(200 grams) plain flour

(80 milliliters) milk

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

With a base of crushed biscuits, rather than pastry, this tart is quick to make – no need for any rolling out or baking blind. The apple and almond go so well together too. Make it a day ahead then just reheat it when you are ready to serve.
Equipment: You will need a 20cm/8in round, loose-bottomed fluted tart tin with 3-4cm/1¼-1½ in sides.


Apple frangipane tart

digestive biscuits

butter

apples

75 grams/3 ounces butter, softened

75 grams/3 ounces caster sugar

eggs,

grams/3 almonds

almond extract

grams/1¾oz almonds

This Anzac-inspired bread will fill your house with the sweet perfume of cinnamon and spice. Macadamias add crunch, while a little orange zest makes it even more irresistible.

Valli Little's twisted Anzac bread

yeast

(185 milliliters) milk, warmed

bread

unsalted butter, melted, cooled

tbs finely grated orange zest

(75 grams) macadamias, toasted, chopped

(20 grams) rolled oats

tsp mixed spice

(90 grams) golden syrup, plus extra to drizzle

Vanilla Panna Cotta

heavy cream

vanilla bean

gelatin (about 1/2 packet)

whole-milk Greek yogurt

strawberries and fresh mint, for garnish (optional)

Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.

Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.

Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

I made this dessert and it was wonderful. Thank you.

Delicious flavor, and way easier to make than I expected it to be. 

I made this in martini glasses, and served with a tiny dollop (pulled out of a ramekin with a soup spoon - crumbly little  bunch) of flourless chocolate cake on a separate dessert plate (from this recipe - http://bit.ly/2x7Rmnz - just 1/32 of the recipe per panna cotta serving, didn't bother with the glaze). The dense, dark, bitter chocolate paired very well with the creamy panna cotta. Also, i couldn't find a vanilla bean but I did find a tube of vanilla bean paste with seeds, used 1 tsp of that. It was delicious!

Creamy and fragrant! just add double the vanilla bean and put yogurt in at room temp to avoid it separating .  best!!

I tasted something very similar (perhaps the same recipe?) a few weeks ago and I was dying to try it for Thanksgiving. This turned out to be the hit of our Thanksgiving desserts. I followed the recipe to a tee except that I had to substitute soy milk for whole milk due to shops being closed. I divided this into 10 servings for about 8 hours and the only issue was my over-warming of the first couple of ramekins prior to serving (which got just a little runny). I think that I will make this at least 100 times during the ret of my life. :)

I tried this recipe over the weekend - it was easy to make, and I followed the recommended tips posted by others. The texture/consistency and flavour were amazing, but unfortunately it didn't set properly (even though I left to set overnight). Any suggestions on how I can fix this? I used 1.5 teaspoons of gelatin powder.<br /><br />

The white chocolate is only a delicate presence here and, moreover, it helps the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency.  While I love this pale, plain and unadorned, it can be beautifully partyfied by a sprinkling of chopped pistachios and a jewel-bright scattering of pomegranate seeds. 

White chocolate cheesecake

200 grams/7 ounces cooking white chocolate, roughly chopped

300 grams/10½oz full-fat cream cheese,

300 milliliters/10fl oz double cream

lemon juice

gingernut biscuits

grams/1¾oz unsalted butter, softened

The calzone of sweets, these raspberry and ricotta filled Panzerotti's are oozing with flavour, the perfect finishing touch on your home-cooked Italian supper.

Top 36 easter desserts recipes from across the web

The most viewed easter desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Angel Berry Trifle

Carrot Cake Bars

Carrot Cake Cookies

Coconut Macaroons

Chocolate Meringue Pie

Coconut Cake with 7-Minute Frosting

Baked berry cheesecake recipe by Ja...

Apple frangipane tart

Valli Little's twisted Anzac bread

Vanilla Panna Cotta

White chocolate cheesecake

Sweet panzerotti with ricotta and r...

Tea Cakes with Earl Grey Icing

Hot Cross Buns

Bunny Butt Carrot Cake Pancakes

Easter Bunny Cake

Butterscotch Bird Nests

Easter Flower Cupcake

Crispy Easter Eggs

Chick and Egg Cupcake

Citrus Cupcakes with Mascarpone Fro...

Mini egg cheesecake

Chocolate and amaretto mousses with...

Jacques' Homemade Cotton Candy

Lemon meringue roulade with pistach...

Cookie Dough Filled Easter Eggs

Carrot Cake Cookies

Orange Creamsicle Cake

Easy Pecan Pie Recipe

CARNATION® Famous Fudge

NESTLÉ® Very Best Fudge

Spring S'Mores Bars

Brownie Cupcakes

Chewy Chocolate Raspberry Cake

Hot Cross Buns Bread Pudding

Hot cross bun & butter pudding

Top 36 easter desserts recipes from across the web

The most viewed easter desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Angel Berry Trifle

Carrot Cake Bars

Carrot Cake Cookies

Coconut Macaroons

Chocolate Meringue Pie

Coconut Cake with 7-Minute Frosting

Baked berry cheesecake recipe by Ja...

Apple frangipane tart

Valli Little's twisted Anzac bread

Vanilla Panna Cotta

White chocolate cheesecake

Sweet panzerotti with ricotta and r...

Tea Cakes with Earl Grey Icing

Hot Cross Buns

Bunny Butt Carrot Cake Pancakes

Easter Bunny Cake

Butterscotch Bird Nests

Easter Flower Cupcake

Crispy Easter Eggs

Chick and Egg Cupcake

Citrus Cupcakes with Mascarpone Fro...

Mini egg cheesecake

Chocolate and amaretto mousses with...

Jacques' Homemade Cotton Candy

Lemon meringue roulade with pistach...

Cookie Dough Filled Easter Eggs

Carrot Cake Cookies

Orange Creamsicle Cake

Easy Pecan Pie Recipe

CARNATION® Famous Fudge

NESTLÉ® Very Best Fudge

Spring S'Mores Bars

Brownie Cupcakes

Chewy Chocolate Raspberry Cake

Hot Cross Buns Bread Pudding

Hot cross bun & butter pudding

The most viewed easter desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine