Best Easter Dessert Recipes For A Sweet Treat

Top Appliances For Dessert Makers

Get ahead of the dessert game by investing in the right small appliances to save you time in the kitchen.

A quality stand mixer delivers pudding-churning power when you need it most. Set and forget to knead dough or whisk ingredients into stiff peaks while you jump ahead on the other baking steps. Ice cream machines can add that extra homemade touch to delicious desserts and give you freedom to go wild with flavours.
Having the right appliances on hand when you need them is easier if you have a dedicated storage space. Just grab and go when it’s time to cook!

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Smeg MIXER 50's STYLE - PASTEL BLUE
Kenwood Titanium Chef Baker XL

KitchenAid Artisan Stand Mixer - Feathered Pink

Tips For Making The Best Easter Dessert

The most important step is to read your recipe from start to finish first, then follow it faithfully. There’s a little bit of science in cooking so if a recipe asks for ingredients to be chilled or at room temperature, make sure that’s what you use. Likewise with amounts – weigh your ingredients accurately by investing in a kitchen scale.

Thankfully, the latest ovens take a lot of the guesswork out of making perfect desserts, and cooking in general.

“Having reliable, consistent oven heat can really elevate your baking results, and so can next-gen additions like built-in temperature probes that help stop overcooking, which dries out cakes and desserts,” says Tania Grillinzoni, The Good Guys Buyer – Cooking and Dishwashers.

Looking to upgrade your oven? Then read up on these must-have features before you go shopping.

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Westinghouse 60cm Pyrolytic Steam Oven
Electrolux 60cm Pyrolytic Oven Dark Stainless Steel

Technika 60cm 11 Function Pyrolytic Oven with Airfry

Best Easter Dessert Recipes Revealed!

White Chocolate Cheesecake

Talk about the perfect Easter dessert. This berry cheesecake recipe from KitchenAid blends sweet and savoury on a beautiful biscuit base. Use your KitchenAid 9 Cup Food Processor to pulse the biscuits, coconut and cinnamon for a smooth base consistency.

Prep time: 20 mins
Refrigeration time: 3 hours
Serves: 8-10

Ingredients

For the base:

200g sweet plain biscuits
1/3 cup desiccated coconut
Pinch of cinnamon
100g unsalted butter, melted

For the filling:
500g cream cheese, softened at room temperature
1/2 cup caster sugar
375g white chocolate melts, melted
250ml thickened cream
2 tbsp lemon juice
3 tsp gelatine, whisked into 50ml boiling water and cooled slightly
2 punnets berries such as raspberries, blueberries or strawberries, hulled

Method

1. Line the base and sides of a 22cm springform pan with baking paper. Fit the food processor with the work bowl and multipurpose blade.  Add biscuits, coconut and cinnamon, and pulse for 8 seconds or until roughly chopped.

2. With the motor running, add the butter and mix on speed 1 until combined. Press crumbs firmly into base of prepared pan and refrigerate while making the filling.

3. To make the filling, fit a clean, dry work bowl with the multipurpose blade. Place cream cheese and sugar into bowl and process on speed 1 for 10 seconds. Add 3/4 of the white chocolate (set the remainder aside), cream, lemon juice and gelatine into bowl and process on speed 1 for 8 seconds or until well combined and smooth. With the motor running, add half of the berries and pulse for 2-3 seconds, or until just mixed through – do not overmix.

4. Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.

To serve: Gently re-melt remaining white chocolate. Remove cheesecake from pan and pile remaining berries over cheesecake then drizzle melted chocolate over berries.

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Nutella Pudding

The stylish retro SMEG stand mixer makes quick work of this whipped chocolate pudding featuring ground hazelnuts. Just 15 minutes in the oven for baked perfection! Recipe by SMEG chef Elke Travers.

Prep time: 15 mins
Cook time: 15 mins
Serves: 4

Ingredients

60g butter
200g dark chocolate, broken into squares
4 tbsp caster sugar
2 eggs
1/2 cup (60g) ground hazelnuts
Nutella, to serve
Ice cream or cream, to serve

Method

1. Preheat the oven to 190⁰C / 170⁰C fan forced. Lightly grease four small ramekins or other ovenproof dishes with butter.

2. Using a microwave-safe bowl, melt butter and 100g chocolate at 50% power for 2 minutes. Stir until melted. Set aside to cool.

3. Add sugar and eggs to the chocolate mixture and whisk until smooth. Fold through ground hazelnuts. Spoon mixture into prepared dishes.

4. Divide remaining 100g chocolate into four portions. Push one portion into each pudding, pressing to cover.

5. Bake for 15 minutes until just set. Serve with cream or ice-cream. For extra decadence, top each pudding with a swirl of Nutella.

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Chocolate Molten Cake

The shiny ganache gives this best ever chocolate cake recipe its molten glamour. Designed for the Breville The Bakery Chef Hub Stand Mixer, this cake is the perfect complement to your Easter lunch recipes. Recipe by Breville.

Prep time: 20 mins, plus cooling time
Cooking time: 1 hour 10 mins
Serves: 10

Ingredients

For the cake:

200g unsalted butter at room temperature
1 cup castor sugar
1 tsp pure vanilla extract
2 large egg
200g dark chocolate (70% cocoa), melted
1 1/2 cups self-rising flour, sifted
1/4 cup cocoa powder, sifted
1 1/4 cups buttermilk

For the chocolate ganache:

200g dark chocolate (70% cocoa), chopped
3/4 cup heavy cream

Method

1. Preheat the oven to 175°C. Grease an 8-inch round cake pan. Line the bottom and side with baking paper.

2. Assemble the mixer using scraper beater and the large mixer bowl. Add the butter, sugar and vanilla to the bowl. Slowly turn mixer to CREAMING/BEATING setting and beat for 1-2 minutes or until pale and creamy.

3. Add the eggs, one at a time, beating well between additions. Add the melted chocolate and mix well to combine.

4. Reduce the speed to FOLDING/KNEADING setting. Add half the flour, cocoa and buttermilk and fold to combine. Repeat with the remaining flour, cocoa and buttermilk. Spoon the mixture into the prepared pan.

5. Bake for 1 hour and 10 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

6. To make the chocolate ganache, put the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it comes to a simmer. Pour the cream over the chocolate and let stand for 2 minutes. Stir until the chocolate has melted and mixture is smooth. Set aside at room temperature until cooled and thickened slightly.

7. Spread ganache over top and side of cake and serve.

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Easter Nest Cake

If the sweet tooths have been satisfied or you’re secretly over chocolate, then try this gorgeous centrepiece created by Kenwood for an Easter treat that lets you skip the confectionery if you want. The coconut flakes work best if you layer them from the bottom of the cake upwards. Recipe by Kenwood.

Prep time: 20 mins, plus cooling time
Cook time: 50 mins
Serves: 8

Ingredients

225g caster sugar
225g butter
275g plain flour
3 1/2 tsp baking powder
4  eggs
1 tsp vanilla extract
2 tbsp milk, extra
250g butter, extra
500g icing sugar
1 tsp vanilla extract, extra
2 tbsp milk, extra
flaked coconut
chocolate eggs to decorate (optional)

Method

1. Preheat the oven to 170ºC. Grease a ring cake mould. Fit the Creaming beater to the machine.

2. Add sugar, butter, flour, baking powder, egg, vanilla and milk to the mixer bowl. Attach the bowl to the machine and fit the splash guard. Start the machine on speed 1 and gradually increase speed. Mix on speed 3 for 2 minutes. Transfer the mixture into the prepared ring mould.

3. Bake for 50 minutes or until a skewer inserted tests clean. Remove from the oven. Cool in pan for 5-10 minutes then turn out onto a cooling rack until completely cool.

4. Clean the mixer bowl and fit the Creaming beater. Add 250g extra butter to the bowl. Attach the bowl to the machine and mix on speed 3 for 30 seconds. Scrape down the sides of the bowl with a spatula.

5. Add the remaining ingredients to the bowl, fit the splash guard. Mix on speed 3 for 2 minutes. Cover the cake with the buttercream mixture until evenly coated all over but make sure the cake is completely cool before coating.

6. Layer coconut flakes onto the cake. Start at the bottom and work your way up until the whole cake is covered. Place chocolate eggs in the centre of the cake.

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Easter baking recipes have never been easier thanks to next-gen ovens and the small appliances we can’t live without – a special shout-out to the latest stand mixers and ice cream makers! For kitchen appliance helpers that make all the difference, see us in-store or online.