Easter 2025: Make Themed Desserts With Chef-Curated Recipes
Image Credit: Unsplash

The air is getting warmer, flowers are blooming, and Easter is just around the corner. Falling on the 20th of April, Easter is the perfect time to gather with loved ones and celebrate with a table full of delicious, festive treats. If you have been making Easter eggs of different shapes, colours, and sizes every year, this is your sign to try some gourmet restaurant-level dishes.

No matter if you’re a beginner or love to bake, with these detailed step-by-step recipes shared by Chef Bungla from Hyatt Regency Delhi, you are sure to get some of the most Insta-worthy desserts right in your kitchen. So, what are you waiting for? Get your ingredients ready and make Easter-themed desserts and impress your guests.

Honey Yoghurt Panna Cotta With Pistachio Crumble & Marinated Strawberry

Ingredients:

Pistachio Crumble:

  • Unsalted butter – 50 g
  • Sugar – 50 g
  • Flour – 50 g
  • Pistachio powder – 30 g

Honey Yoghurt Panna Cotta:

  • Honey – 30 g
  • Yoghurt – 100 g
  • Cream – 100 g
  • Milk – 50 g
  • Gelatine – 3 g (melted)

Marinated Strawberry:

  • Fresh strawberries – 100 g (halved)
  • Lemon juice – from ¼ lemon
  • Icing sugar – 5 g
  • Fresh mint – 2 g (finely chopped)

Garnish:

  • White chocolate spaghetti
  • Blueberries
  • Mint leaves
  • Fresh edible flowers

Instructions:

Make the Pistachio Crumble:

  1. Beat butter and sugar together until light and fluffy.
  2. Add flour and pistachio powder; mix until it resembles a coarse crumble.
  3. Refrigerate the crumble mixture for 2 hours.
  4. Spread on a silicone baking sheet and bake at 180°C for 15 minutes or until golden brown. Set aside to cool.

Prepare the Honey Yoghurt Panna Cotta:

  1. In a saucepan, combine cream, milk, honey, and yoghurt.
  2. Gently heat until the mixture is lukewarm (do not boil).
  3. Add the melted gelatine and stir well to combine.
  4. Cool the mixture over an ice bath.
  5. Pour into moulds and refrigerate until set.

Make the Marinated Strawberry:

  1. Halve the strawberries.
  2. Toss with lemon juice, icing sugar, and chopped mint.
  3. Let marinate for at least 15–20 minutes in the refrigerator.

To Serve:

  1. Unmold the panna cotta onto a plate or serve in the mould if desired.
  2. Scatter pistachio crumbles on the plate or around the base.
  3. Spoon the marinated strawberries around the panna cotta.
  4. Garnish with white chocolate spaghetti, fresh blueberries, mint leaves, and edible flowers.  

Easter Coffee Tart

Ingredients:

Sweet Paste:

  • Butter – 125 g
  • Sugar – 65 g
  • Milk – 25 g
  • Flour – 185 g
  • Vanilla essence – 3 ml

Hazelnut Crunch Mix:

  • Hazelnut praline paste – 125 g
  • Dark chocolate (melted) – 35 g
  • Roasted almond flakes – 25 g
  • Cocoa butter (melted) – 10 g

Coffee Filling (White Coffee Ganache):

  • Coffee latte – 200 g
  • Milk – 150 g
  • Egg yolk – 60 g
  • Cornflour – 30 g
  • White chocolate (Callebaut preferred) – 450 g
  • Salt – 2 g

Chocolate Coffee Filling:

  • Coffee latte – 100 g
  • Milk – 60 g
  • Egg – 1
  • Sugar – 20 g
  • Dark chocolate (Callebaut preferred) – 130 g
  • Unsalted butter (soft) – 20 g
  • Salt – 2 g

For Garnish:

  • Mango sauce
  • Chocolate sauce
  • Chocolate-coloured eggs

Instructions:

Prepare the Sweet Paste:

  1. Cream butter and sugar together until light and fluffy.
  2. Add vanilla essence and milk; mix well.
  3. Add flour and combine until a smooth dough forms.
  4. Refrigerate the dough for at least 30 minutes.
  5. Roll the dough out to 3mm thickness, line tart moulds, and bake at 180°C (356°F) for 20 minutes or until golden brown. Set aside to cool.

Make the Hazelnut Crunch Layer:

  1. Combine hazelnut praline paste, dark chocolate, roasted almond flakes, and cocoa butter.
  2. Mix until well combined. Set aside.

Prepare the Coffee Filling (White Ganache):

  1. In a saucepan, bring the coffee to a boil.
  2. In a bowl, whisk together milk, cornflour, and egg yolks.
  3. Pour this mixture into the boiling coffee and stir continuously until thickened.
  4. Remove from heat, add white chocolate and salt, and stir until smooth and glossy.
  5. Let it cool completely.

Prepare the Chocolate Coffee Filling:

  1. In a saucepan, bring the coffee to a boil.
  2. In a separate bowl, beat together the egg and milk.
  3. Pour into the hot coffee while stirring constantly.
  4. Add sugar, salt, dark chocolate, and soft butter.
  5. Mix until smooth. Allow to cool.

Assemble the Tart:

  1. Spoon a layer of hazelnut crunch mix into the base of each tart shell.
  2. Add a generous layer of the white coffee ganache on top.
  3. Rest at room temperature for 30 minutes, then freeze for a firmer base.
  4. Once set, top with the dark coffee chocolate filling.
  5. Refrigerate for at least 3 hours.

Serve:

  1. On a dessert plate, drizzle mango sauce and chocolate sauce artistically.
  2. Place the tart on top. Decorate with chocolate-coloured Easter eggs.