23 Ideas for Easter Dessert
Related: More Easter Ideas
Raspberry Tart with a Pistachio Crust
This raspberry tart has a creamy filling and a pistachio-studded crust. If you want to prepare it ahead of time, the pastry cream can be refrigerated for three days and the tart shell can be stored at room temperature for two days.
Lemon Upside-Down Cake
Cal Peternell likes teaching recipes that are extremely versatile, like this one. The cake is wonderful when it’s made with almost any type of fruit, from figs and blood oranges to pineapple. Peternell usually uses sweet Meyer lemons from his neighbor’s tree. Regular lemons are tasty too and add a bitter note that’s a lovely contrast to the gooey brown-sugar topping.
Apricot, Almond and Brown Butter Tart
This dried-apricot tart is crispy and tender, tangy and sweet all at the same time. The recipe also works with fresh apricots; just omit the poaching step.
Lemon-Curd Cakes with Poppy Seeds
“The lemon—poppy seed combo is classic,” says Vinny Dotolo. “When I was a kid, I ate lemon—poppy seed muffins for breakfast and with ice cream for dessert.” Now he turns the pairing into lovely cakes: They have a tender cakey layer on the bottom, a luscious curd-like layer on top and poppy-seed crème fraîche to finish the whole thing off.
Rhubarb-Cheese Strudel with Vanilla Sauce
Strudel is a classic Austrian pastry made by wrapping layers of paper-thin dough around a variety of fillings. This simplified version, made with store-bought phyllo dough, features a cheesecake-like mixture and tangy rhubarb compote. A crème anglaise served alongside makes it extra-decadent.
Lemon-Citrus Pound Cake
Strawberry Cream Puffs
A sweet glaze made with strawberry preserves and confectioners’ sugar is the finishing touch for these lovely cream puffs.
Greek Yogurt Panna Cotta with Honey-Glazed Apricots
Kate Neumann describes this cool, delicate dessert as “just fruit and cream, barely sweetened. It has the qualities of custard without the egginess. Greek yogurt makes it wonderfully tangy.” She tops the panna cotta with dried apricots that she’s plumped in wine and honey, often adding a scattering of crunchy, salty toasted almonds or pistachios.
Almond, Elderflower and Lime Travel Cakes
Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werner created these miniature desserts. He calls them “gussied-up pound cakes.”
Classic Carrot Cake with Fluffy Cream Cheese Frosting
Jodi Elliot’s take on the classic carrot cake is moist and not too sweet.
Honey Cake with Citrus Frosting
This tender, light honey cake, laced with hints of coffee and orange juice, is perfect with a cup of tea.
Tiramisu Icebox Pie
If you’d prefer a fruit-free dessert, this icebox pie from pastry chef Mathew Rice includes a dense coffee mousse and salty-sweet coffee crunchies.
Cocoa-Carrot Cake with Cocoa Crumble
William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
Lemon Loaf Cakes with Poached Rhubarb
These moist, lemony cakes are the quintessential spring dessert, but you can omit the rhubarb and simply serve them on their own or with lightly sweetened whipped cream.
Carrot and Orange Cake with Sour Cream Glaze
Nik Sharma’s carrot-and-orange cake with sour cream glaze celebrates the way oranges trigger our senses—the bright sweetness of the juicy oranges marries perfectly with the equally orange spring carrots.
A mixture of spelt and almond flours, gently combined with cold butter and creamy buttermilk, creates tender, fluffy biscuits that cover this juicy strawberry cobbler filling.
Strawberry-Honey Cake with Sour Whipped Cream
This floral, honey-inflected strawberry cake from Eli Dahlin, the chef at Dame in Portland, Oregon, is his fruity take on a sticky toffee pudding.
Spring rhubarb is wonderfully pink and tender, so you can pile the uncooked stalks straight into a pastry case with a little brown sugar before putting it in the oven. The sugar caramelizes to give an almost toffeelike flavor. Make it the day before so that the flavors have a chance to soak into the pastry, or eat it immediately. Either way, it goes well with cream, custard or ice cream.
Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake brings together a crisp graham cracker crust, a luscious lemon-mascarpone filling, and loads of pillowy Italian meringue.
Gluten-Free Carrot Cake Cupcakes
These dense, gluten-free carrot cake cupcakes are topped with an easy cream cheese frosting and can be made up to two days in advance.
Four-Layer Coconut Cake
Coconut oil and toasted ground coconut are baked into the batter of this beautiful cake, which is then layered with bittersweet marmalade and fluffy white frosting.
Strawberry and Mascarpone Trifles with Riesling Syrup
These elegant trifles come together in just 25 minutes.