Tis the season to eat all the chocolate, but we all want to make sure we have some great Easter showstopper desserts to round off our Easter Feast. Here’s five ways we plan to do that this weekend:
Nothing says retro celebration like a Baked Alaska, and chef Brian McDermott has this recipe wrapped up.
FOUR CHOCOLATE TERRINE
Dr. Oeker’s chocolate terrine is a super impressive way to finish a meal – and it’s amazingly delicious too.
Sharon Hearne Smith’s Strawberry Charlotte is an elegant revelation and a gorgeously refreshing way to finish a heavy meal.
BERRY BAILEYS MERINGUE ROULADE
Rozanne Stevens’ airy roulade is beautifully offset by a good glug of Baileys and some delicious berries.
Individual tarts made with a buttery pastry filled with a mascarpone mixture lightly flavoured with almond, topped with stewed cherries and thick cherry syrup.