7 special desserts for Easter Sunday

Learn to prepare tasty recipes to eat with the family

Easter Sunday is common for people to collect family and friends to enjoy a delicious lunch. And after the main meal, nothing better than a dessert to sweeten the day. For this, there are irresistible recipes that can be prepared in a few minutes to save time in the kitchen and enjoy the company of special people.

Subsequently, take a look at 7 special desserts for Easter Sunday!

Cheesecake chocolate

Ingredients

• 100 g of biscuits chocolate stuffed
• 60 g of melted butter
• 450 g of Cheese cream
• 100 g of sugar
• 3 eggs
• 1 egg yolk
• 1 lemon juice
• 150 g of sour cream
• 2 tablespoons of cocoa powder
• Chocolate powder to be sprinkled

Methods of preparation

In a blender, place the biscuits and beat up to a crumbs. Add the melted butter and beat again until it is well mixed. Transfer the crumb to a removable bottom and cover the entire bottom. Refrigerate for 10 minutes and set aside.

In a blender, put the Cheese cream And sugar and beat up to the cream. Add eggs, yolk, lemon juice, sour cream and cocoa powder and beats to mix the ingredients. Arrange the chocolate cream on the biscuits and bake in a preheated oven at 180 ° C for 40 minutes. After, remove the Cheesecake From the oven, wait for it to cool and refrigerate for 2 hours. Remove from the refrigerator, decorate carefully, decorate with chocolate powder and serve.

Delizia dell’Anas

Ingredients

• 1 pineapple peeled and cut into pieces
• 1 cup of sugar tea
• 50 ml of whole milk
• 2 tablespoons of corn starch
• 395 g of condensed milk
• 2 sifted egg yolks
• 500 ml of sour cream
• 1 tablespoon of sugar
• Pieces of pineapple to decorate

Methods of preparation

In a pan, put the pineapple and sugar and mix well. Bring over medium heat, stirring constantly, until you reduce all the broth that is formed. Turn off the heat and set aside. In another pan, put the corn starch and milk and mix well. Add condensed milk and gems, mix to incorporate and bring over medium heat, stirring constantly to the porridge. Reserve.

In a mixer, put the sugar and sour cream and beat until whipping. Reserve. In a refractory, it creates a layer with the pineapple candy, cover with a layer of cream and distribute with the help of a spoon. Finish with the whipped cream and decorate with the pieces of pineapple. Refrigerate for 2 hours. Serve later.

Wafer Candid Pief

Ingredients

White cream

• 395 g of condensed milk
• 1 1/2 cup of milk tea
• 2 egg yolks
• 1 tablespoon of corn starch
• 1 tablespoon of butter
• 120 g of chopped bonbon wafer

Chocolate mousse

• 200 g of chocolate Bitter chopped half
• 250 g of sour cream
• 3 egg whites
• 3 tablespoons of sugar

Methods of preparation

White cream

In a pan, put the milk and corn starch and mix until it dissolves. Add the condensed milk, the yolks and the butter and bring over medium heat, stirring constantly, until it thickens. Pour the cream on a refractory and distribute with the help of a spoon. Arrange the chopped wafer and set aside.

Mousse chocolate

In a mixer, beat the egg whites and gradually add the sugar. Reserve. In a water bath, melt the chocolate, add the cream and mix well. Gently, add the chocolate egg whites and mix until it blocked. Pour the mixture on the chocolates of the wafer, distribute and refrigerate for 1h30. Serve later.

Tapioca cake with coconut

Ingredients

• 3 cups of granulated tapioca tea
• 500 ml of coconut milk
• 1 cup of sugar tea
• 50 g of grated coconut
• 395 g of condensed milk
• 2 cups of milk tea
• 1 pinch of salt
• Coconut grated to decorate
• Coconut oil to fatten

Methods of preparation

In a container, put tapioca, coconut milk, milk, sugar and salt and mix well. Add the grated coconut and mix. Transfer the contents to a fattened shape with coconut oil, cover with cinematographic plastic and keep in the refrigerator until it is stopped. Then remove the cake from the refrigerator, pitting, pour the condensed milk over it, sprinkle with the grated coconut and serve.

Mango ice cream with crunchy almonds

Ingredients

Ice-cream

• 2 peeled and chopped mature sleeves
• 395 g of condensed milk
• 200 g of sour cream
• 1 lemon juice

Crunchy almonds

• 1/2 cup of laminated almonds
• 2 tablespoons of sugar
• 1 tablespoon of butter
• 1 pinch of salt

Methods of preparation

Ice-cream

Beat the sleeve in a blender up to a smooth puree. Then add the condensed milk, sour cream and lemon juice and beats until the mixture is homogeneous. Pour the mixture into a suitable freezer container. Cover and freeze for about 4 hours or until they are stopped.

Crunchy almonds

In a pan, melt the butter over medium heat. Add the rolled almonds, sugar and a pinch of salt. Cook, stirring often, until the almonds are golden and caramelized. Be careful not to burn. Then spread the caramelized almonds on a sheet of parchment paper and let it cool completely. So break into small pieces.

Assembly

Remove the ice cream from the freezer about 10 minutes before serving slightly. Serve the ice cream in bowls and sprinkle the crunchy almond at the top.

Pie Lemon

Ingredients

Basis

• 200 g of corn starch biscuit
• 100 g of melted butter

Filling

• 395 g of condensed milk
• 200 g of milk cream
• 80 ml of lemon juice
• Lemon

Coverage

• 200 ml of fresh sour cream
• 2 tablespoons of sugar
• Gamma of lemon to decorate

Methods of preparation

Create the cookie in the processor up to a crumbs. Mix with melted butter until it forms a wet mass. Assign the bottom and sides of a removable background. Bake in a preheated oven at 180 ° C for 10 minutes. Leave to cool and set aside.

In a container, mix the condensed milk with the cream. Gradually add the lemon juice, mixing until naturally thickened. Put the filling on the cold base. Refrigerate for at least 3 hours. In a mixer, beat the fresh cream with sugar up to firm peaks. Distributed above the cake already cold and firm. Ends with lemon zest at the top. Refrigerate for another 1 hour and then serve.

Manjar coconut with plum syrup

Ingredients

Caliber

• 1 l of milk
• 200 ml of coconut milk
• 395 g of condensed milk
• 100 g of grated coconut
• 5 tablespoons of corn starch
• 2 tablespoons of coconut milk to dissolve the corn starch
• Coconut oil to fatten

Syrup

• 200 g of foolish Pitty
• 1 cup of sugar tea
• 2 cups of water tea
• 1 cinnamon in the stick

Methods of preparation

Caliber

In a pan, mix milk, coconut milk, condensed milk, grated coconut and corn starch dissolved in coconut milk. Bring over medium heat, stirring constantly, until it thickens and forms a smooth cream. When it starts to release from the lower part of the pan, turn off the heat. Pour into a form of hole in the grease with coconut oil. Leave to cool and refrigerate for at least 4 hours or until it is stopped.

Syrup

In a pan, put the plums, water, sugar and cinnamon. Cook over medium heat until the syrup thickens slightly and the plums are well hydrated, from 15 to 20 minutes. Leave to cool and refrigerate. Unfortunately the handling on a dish. Sprinkle with plum syrup in the center and on the sides. Serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.