4 Special Desserts for Easter Sunday

On Easter Sunday, it is common for people to gather 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 you time in the kitchen and enjoy the company of special people. Next, check out 4 recipes to inspire and surprise your guests!

Chocolate cheesecake

Ingredients

• 100 g of biscuit chocolate without stuffing
• 60 g of melted butter
• 450 g cream cheese
• 100 g of sugar
• 3 eggs
• 1 egg yolk
• 1 lemon juice
• 150g sour cream
• 2 tablespoons cocoa powder
• Chocolate powder for sprinkling

Method of preparation

In a blender, put the cookies and beat until you get a farofa. Add the melted butter and beat again until well blended. Transfer the farofa to a removable bottom shape and cover the whole bottom. Take to the fridge for 10 minutes and book.

In the blender, put the cream cheese and sugar and beat until you get a cream. Add the eggs, egg yolk, lemon juice, cream and cocoa powder and beat again to combine the ingredients. Spread the chocolate cream over the cookie sheet and bake in a preheated oven at 180°C for 40 minutes. After, remove the cheesecake from the oven, wait to cool down and take it to the fridge for 2 hours. Remove from the fridge, unmold carefully, decorate with powdered chocolate and serve immediately.

Pave Of Pineapple

Ingredients

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

Method of preparation

In a pan, put the pineapple, sugar and mix well. Bring to medium heat, stirring constantly, until all the broth that forms is reduced. Turn off the heat and set aside. In another pan, put the cornstarch, milk and mix well. Add the condensed milk and egg yolks, mix to incorporate and cook over medium heat, stirring constantly, until you get a porridge. Reserve.

In a mixer, place the sugar and milk cream and beat until you form a whipped cream. Reserve. In a refractory, make a layer with the pineapple jam, cover with a layer of cream and spread with the help of a spoon. Finish with the whipped cream and decorate with the pineapple pieces. Refrigerate for 2 hours. Serve immediately.

Coconut tapioca cake

Ingredients

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

Method of preparation

In a blender, place the tapioca flour, coconut milk, milk, the sugar and salt and beat well. Add the shredded coconut and beat again to mix. Transfer the contents to a mold, cover with plastic wrap and refrigerate until firm. Afterwards, remove the cake from the fridge, unmold it, pour the condensed milk over it, sprinkle with the grated coconut and serve next.

wafer bonbon pie

Ingredients

white cream

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

chocolate mousse

• 1 tablet ofchocolatechopped bittersweet
• 250g sour cream
• 3 egg whites
• 3 tablespoons of sugar

Method of preparation

white cream

In a pan, put the milk and cornstarch and mix until it dissolves well. Add condensed milk, egg yolks and butter and cook over medium heat, stirring constantly, until thickened. Pour the cream over a refractory and spread it with the help of a spoon. Arrange the chopped wafer bonbon and set aside.

Mousseof 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 egg whites to the chocolate and stir until thickened. Pour the mixture over the wafer bonbons, spread them out and refrigerate for 1 hour and 30 minutes. Serve immediately.