The Easter Dessert Recipes You’ve Been Craving

Thanks to the Easter Bunny (and chocolate eggs!) we’ll be thinking of all things sweet this Easter! How about indulging your sweet tooth with some recipes that are sure to please! We have some sweet and fruity combinations that will also give your health a boost. The antioxidants in the mango cake and balsamic-glazed plums recipe are very potent. Not to mention the soursop recipe from the Caribbean Shopping Channel. Soursop is one of the healthiest tropical fruits around and the taste is amazing. Most of these recipes feature spices like nutmeg and cinnamon, that are also packed with healthy antioxidants. Try them and Enjoy!

Balsamic-Glazed Plums

Balsamic Glazed Plums















Canola oil for grill grate

4 Plums, halved and pitted

2 Tablespoons balsamic vinegar, plus more for drizzling

Vanilla ice cream for serving

Dates for garnish (optional)

Prepare a charcoal or gas grill for direct grilling over medium heat and oil the grill grate, or preheat a stove-top grill pan over medium heat.

Brush the plums on both sides with 1 – 1 ½ tablespoons of vinegar. Place the plums, cut side down, on the grill grate over the hottest part of the fore or in the grill pan. Grill, turning once and brushing 2 times with the remaining 1 – 1 ½ teaspoons of vinegar, until tender and lightly charred, 5-10 minutes depending on the ripeness of the fruit.

Transfer the plums to individual bowls or plates. Arrange scoops of ice cream to accompany, drizzle with balsamic vinegar, garnish with dates (optional) and serve.


Mango Cake-228x228










½ Cup white sugar

1/3 Cup canola oil

1 Large egg

¾ Cup all-purpose flour

¾ Teaspoon baking powder

¼ Teaspoon salt

¼ Teaspoon ground cinnamon

1/8 Teaspoon ground nutmeg

¾ Cup fresh mango, peeled and chopped

¼ Cup chopped pecans

Confectioner’s sugar, for garnish


In a small bowl, beat the sugar, oil and egg until well blended.

In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans.

Transfer to a greased 6 inch round baking pan. Bake at 375 degrees F for 25-30 minutes.











14 oz Soursop pulp

2 cups vanilla ice cream

1 cup milk

*6 tbsp condensed milk


Place soursop pulp, vanilla ice cream, milk and condensed milk in a blender and blend until smooth. Add a pinch of nutmeg and mix.

Pour into a glass and sprinkle a bit of nutmeg on top. Enjoy!


Italian Tiramisu57-228x228










6 egg yolks

¾ cup white sugar

2/3 cup whole milk

1 ¼ cups heavy cream

½ teaspoon vanilla extract

1 lb mascarpone cheese

¼ cut brewed coffee cooled to room temperature

2 tablespoons rum

2 [3-4] oz packages ladyfinger cookies

1 tablespoon unsweetened cocoa powder


In a medium saucepan, whisk together egg yolks and sugar until blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

Arrange half of soaked ladyfingers in bottom of a square baking dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.


Sweet Potato Pudding













2 Pounds sweet potatoes (3 – 5 potatoes)
2 ½ Cups coconut milk
2 Cups all-purpose flour
1 ½ Cups brown sugar
1 Cup raisins
¼ Cup butter, melted
2 Teaspoons vanilla
1 Teaspoons salt
1 Teaspoons ground nutmeg
½ Teaspoon ground cinnamon


Heat oil in a large frying pan over medium heat, and fry onions until tender.

Stir in garlic, ginger, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for one minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat.

Stir in cilantro just before serving. Garnish with shallots.

What is your favourite desert recipe for Easter?

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