Easter is full of bright and sweet flavors. From lemon custards to decadent tarts and cakes, it’s hard to go wrong with a dessert this time of year. But if you are truly looking to capture the spirit of the season, restaurants across the nation are doing some pretty special treats in honor of Easter.
Coconut Lemon Easter Egg
At Atlantic Grill in New York City, this is a coconut lemon entremet with layers of buttery anise shortbread, coconut crunch crumble, coconut mouse, and lemon curd. The lemon-yellow entremet is shaped like an easter egg in celebration of the holiday and decorated with a single pansy flower, a perfect Springtime garnish. “This Coconut Lemon Easter Egg is a sweet, citrus finish to our Easter menu at Atlantic Grill. Layers of buttery anise shortbread, coconut crunch crumble, coconut mousse, and lemon curd, topped with vanilla glaze, coconut trim decor, and lemon-scented anglaise dots come together in a symphony of flavors and textures,” said Mary Saleeby, pastry chef at Atlantic Grill.
Carrot Cake Mousse Torte
At Loews Miami Beach Hotel’s Preston’s Market, there’ll be a carrot cake mousse torte with golden chocolate bunnies available Easter weekend. “Our carrot cake mousse torte celebrates the spirit of Easter with classic carrot cake made bite size and topped with a gold dusted bunny. It’s a whimsical and festive Spring bite,” said Loews Miami Beach Hotel Executive Pastry Chef, Jason Morale.
Spring Stone Fruit Pistachio Tart
At Loews Miami Beach Hotel’s Preston’s Market, there’ll be a pistachio tart topped with caramelized stone fruit, edible flowers and gold leaf available on Easter weekend. “This tart is a perfect pairing of pistachio cake and fresh, seasonal stone fruit, caramelized and adorned with edible flowers and gold leaf. Beautiful to look at and a delicious bite,” said Loews Miami Beach Hotel Executive Pastry Chef Jason Morale.
Eggs 2 Ways
Denver-based High Point Creamery has a fun Easter kit and a unique flavor of ice cream called Eggs 2 Ways, made with cured egg yolk, shaved into a lemon buttermilk ice cream along with the egg whites which are turned into a meringue. The Easter Sundae Kits include High Point’s favorite ice cream toppings (whipped cream, marshmallows, rainbow sprinkles, toasted pecans, cherries and homemade fudge and caramel sauces) plus classic Easter treats like Peeps / jelly beans.
Easter Cookie Nests
At Eatzi’s Market & Bakery, which has multiple locations throughout the Dallas-Fort Worth, Texas Metroplex, this is a trio of house-made chocolate chip cookie “nests” filled with chocolate ganache and topped with sprinkles and candy eggs make for the perfect spring treat for all ages. “Our Easter Cookie Nests take our craveable chocolate chip cookies to the next level. With the chocolate ganache filling and Easter candy, they double as a centerpiece and a delicious dessert,” said Jim Dunleavy, Director of Food & Beverage.
Lemon Meringue Tart
At Café One Eleven in Cathedral City, California, this is a lemon meringue tart topped with torched french meringue and a blood orange puree, garnished with candied orange peel. “Nothing tops a perfect Easter meal better than a Springtime favorite – the lemon custard. The sweet flavor profile and bright colors make it the ideal dessert for the holiday,” said Executive Chef Jonathan Weiner.
Rice Krispie Easter Eggs
At Solstice in Irvine, California, there are adorable handmade Rice Krispie Easter Eggs. Crispy, crunchy, and laden with butter and melted marshmallow, these sweet Easter-inspired treats offer a simple nod to a childhood favorite with an Easter-inspired twist. “We’ve reimagined the classic Rice Krispie Treat to create a colorful Easter egg-shaped dessert. Flecks of crispy color from Fruity Pebbles bring about the bright, vibrant colors of spring,” said Chef Demetrio Zavala.
At Osteria Morini in Bernardsville, New Jersey, Executive Chef Bill Dorrler is offering a special Easter dessert this year. “Our Torta is an orange olive oil cake with yogurt sabayon, strawberry & raspberry Lambrusco sauce and toasted pistachios. It’s very spring looking from a color perspective!”