10 Inspiring Easter Desserts

limoncello tiramisu

Are you looking for some inspiration while planning for your Easter dessert? Well here are 10 of my favorites! Each and very one I have made for family and friends and all have been a big hit!

Let’s start out with this dreamy Limoncello Tiramisu. It’s bright and delicious and the perfect ending to a great meal. This particular recipe can be made in individual parfait glasses or in a 9×13 inch pan like featured above, all you have to do is double the recipe!

cannoli pie

Cannoli Pie, I call it a pie because it’s actually a take on another Easter pie that I make.

This special dessert is made in a spring form pan which allows you to press broken cannoli shells easily against the wall of the pan in forming the crust. You can  make it a day ahead then adorn the top with all things cannoli, like pistachios, mini chocolate chips and powdered sugar.

easter cookies

Italian Anise Cookies, these are a staple in many Italian homes, usually made often for any type of celebration and holidays. The nice thing about these cookies is the fact that you can decorate them according to whatever occasion it is.

The pastel colors scream winter is gone and spring is upon us! I promise they’ll be the perfect addition to your Easter table.

olive oil cake

Olive Oil Chardonnay Pound Cake with Citrus Vanilla Glaze. This recipe has been on my blog since 2013 and I have to say I have a weakness for this cake.

This pound cake has a bright and bold flavorful glaze that mixes three different citrus zests together, and the texture of the cake is amazing, plus I think it gives a pretty awesome presentation.

Easter Lamb cake

Easter Lamb Cake. Lamb cakes have been a tradition for years and years at Easter time. Yes, you can buy them at bakeries and grocery stores around the holiday, but have you ever wanted to make your own?

I had a dear friend show me step by step how she makes her old school recipe which she’s been making for over 50 years! Get the kids involved in the decorating it would be a nice tradition to start in your own family as well.

Check out her delicious pound cake recipe that she uses.

 

strawberry tiramisu

Strawberry Tiramisu, I love a rich and creamy tiramisu. You can change up the berries using which ones that you like or even do a mixed berry version.

I have a confession to make, I never make my tiramisu with raw eggs, I prefer it without.

limoncello tart

Limoncello Tart. ( Can you tell I love Limoncello?) This one has a crust that’s made with crushed amaretti cookies and it’s served with a blueberry sauce on the side.

It’s an amazing combination and a real show stopper!

ricotta cookies

Triple Zested Ricotta Cookies. Flavors of lemon, orange and lime are tasted through out every bite of this cookie.

They’ll look nice and pretty set out on your Easter dessert table, everyone loves a ricotta cookie, so light and refreshing!

Easter rice pie

Easter Italian Rice Pie with Rum Soaked Raisins. Arborio rice and soaked rum raisins nestled in with a mix of mascarpone and ricotta.

My little twist uses a phyllo crust which is very forgiving.  The contrast between the creamy and the crunchy is out of this world good!

A very traditional Easter dessert with a little updated twist.

Lemon knot cookies

Anginetti, Italian Lemon Knot Cookies. This cookie goes by many names but one thing that remains the same is the taste. Intense lemon flavor with a soft texture to the bite. Another special occasion cookie and just perfect for Easter time.

I hope I’ve given you some inspiration with some of these Easter dessert options.

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SAVORY RICOTTA BUNDLES WRAPPED IN PANCETTA!!

First I have to say, this it not my recipe, I discovered this little gem while sipping on a latte at Borders bookstore and looking through the latest Donna Hay magazine. She had a whole section on ricotta, which really interested me. I never did purchase the magazine, but I definitely made a mental note of these. They are very easy to make, so refreshing and light!! I have been craving something citrus so I knew just the thing to pair it with! Now I don’t quite remember the name Ms. Hay gave these, ( you’ll have to check out the magazine). But to me they are little ricotta bundles,so savory and so good!!! If you’re looking for a light lunch or dinner ( and you love ricotta!) you got to try these. And whats really nice, you can make a whole bunch, keep them in the frig, all you have to do is warm them slightly in the microwave. When they’re warmed all the flavors come out.

Simply mix about 1lb or more of ricotta, with 1 cup of Parmesan, (I used Romano) 1 egg, I added some lemon peel, salt and pepper. That’s it!!

Next take a muffin tin, sprayed with oil and line it with 1 piece of Pancetta, scoop the ricotta mixture on top. Bake at 350 degreesF for about 30 min. or until set and golden.
I placed them into a salad mixed with Romaine and Arugula, whipped up a fresh lemon and olive oil dressing to pour on top, and then topped it off with some toasted pine nuts.

Give them a try, if you’re craving something light and refreshing!

Buon Appetito!!!

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