Easter’s arrival brings a sense of indulgence — an invitation to embrace rich, decadent flavours and seasonal delights. This is the time for velvety, melt-in-the-mouth creations, where silky textures meet the crunch of caramelised layers.
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Fragrant hints of citrus and spice melt in each bite, balanced by the deep, earthy notes of cocoa or vanilla bean. Think luscious drizzles, airy folds, and perfectly tempered finishes, all designed to linger. This is a moment for sharing, for slow enjoyment, and for letting tradition take on a modern, yet timeless, twist.
You can’t go past chef Dan Pepperell’s hot cross cannoli. The chef describes it as “what Tony Soprano would eat at Easter time,” and we’re inclined to agree.
For Greek-style Easter dessert recipes, reach for Jonathan Barthelmess‘s strawberry galaktoboureko or the tsoureki (Greek Easter bread); or to celebrate like the Russians do, make the kulich, the traditional Easter bread of Russia. A bit on the nose though it may be, Sixpenny’s carrot cake is an impressive Easter dessert to master. We also have a cheeky chocolate version on the UK’s simnel cake. It’s Easter, after all, so chocolate is a must.
These playful Sicilian biscuits are traditionally given on Good Friday for good luck. The dough is also incredibly forgiving – if you stuff up rolling the shapes the first-time round, just re-roll.
Ricotta and pecorino tarts (casadinas)
(Credits: Anson Smart)
Sweet yeasted bread studded with fruit? Come Easter, the hot cross bun is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.
Saffron kulich with candied lemon glaze
(Credits: William Meppem)
These chocolate scrolls are best eaten warm while the filling is still melty. Make ahead and serve whenever someone pops by, or you’re feeling like an afternoon treat.
It’s the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.
Chocolate and almond simnel cake
(Credits: William Meppem)
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