You might have noticed the color combinations used in the preparation of Easter desserts. They resemble soft spring colors and are light. Most of the dishes are presented in soft pink, yellow, green and light blue.
The white chocolate candy and carrot cake are among the favorites of many whereas there are also many other types of desserts made on this day. The Easter eggs of course have a significant role to play in the celebrations of Easter as it signifies the rebirth of Jesus in Christianity. Given below are some recipes of tasty and delicious Easter desserts which you will love.
Strawberry-Passion Fruit Pavlova
Preparation Time: 3 hours 45 minutes
For Making Meringue
Superfine sugar – 1 1/2 cups
Salt – 1/8 teaspoon
Cornstarch – 1 1/2 teaspoons
Pure vanilla extract – 1 1/2 teaspoons
Large egg whites – 6
Cream of tartar – pinch
Champagne vinegar or white-wine vinegar – 1 tsp
For Making Ricotta Cream
Granulated sugar – 1/4 cup
Vanilla bean – 1/2 cup
Heavy cream – 3/4 cup
Passion fruits – 2
Strawberries – 20
Ricotta cheese – 12 ounce
Before preparing meringue, you have to preheat the oven to 250°C. Take a parchment paper and mark the shape of an egg such that its width is 8 inches and that its length is 10 inch. Line a baking sheet using this parchment paper.In a small bowl, beat egg and cream such that it forms a soft white foam.Into this bowl, mix superfine sugar and while mixing also add salt and cornstarch.
Beat the mixture again and stop when the soft foam appears again. To this, add vanilla and vinegar.Take the parchment paper and use it as a guide to mound the meringue with smoothened sides. Put this in the oven for about an hour and half. After it is baked well, take out from the oven and let it cool for about 2 hours.
For the ricotta cream, in a food processor put ricotta, sugar and the scraped seeds from the beans of vanilla and blend it properly until a smooth paste is formed. Transfer the contents of the food processor to a bowl and whisk it properly until the mix is thick with and in the form that can taken easily with a spoon.
Crack out a portion of the meringue using the back of a spoon and fill in with ricotta cream inside. Take out the pup and the seeds of passion fruits and also cut the strawberries in half. It is ready to be served.
Soft-Centred Chocolate Easter Egg Pudding
Firmly packed brown sugar – 1/2 cup
Small caramel-filled Easter eggs – 6
Cocoa powder – 1 tablespoon
Dark chocolate, chopped – 125g
Butter, chopped – 150g
Self-raising flour – 1/3 cup
Eggs – 3
Plain flour – 1/3 cup
Pouring cream – to garnish
Before making the mix, heat the oven to 200°C. Take small oven proof cups for the filling and grease them properly with butter or ghee. In a saucepan kept in medium heat, melt butter and chocolate.
Stir it continuously so that it does not have lumps in the paste. Keep stirring for 2 – 3 minutes. Once both these ingredients have blend together to form a thick paste together, turn off the heat and let it cool.
Beat egg and sugar using an electric egg beater and make the mixture soft and fluffy. Transfer the contents of the beater to a bowl. Add flour, the above prepared chocolate and butter mixture and cocoa to this bowl and blend well using a spoon.
Take the moulds and place this mixture in them. Inside each pudding insert one easter egg and place the moulds into the oven. Bake it for about 10 – 12 minutes. Flip the mould over the plate and serve it up side down with cream.