25+ Hearty Easter Gordon Ramsay Dessert Recipes for Every Celebration

Easter is a time for family gatherings, delicious food, and, of course, indulgent desserts.

If you’re looking to elevate your Easter menu this year, why not take a culinary cue from one of the world’s most renowned chefs—Gordon Ramsay?

Known for his expertise in transforming classic recipes into something extraordinary, Ramsay’s Easter desserts bring together sophisticated flavors with simple, approachable techniques.

Whether you’re hosting a traditional Easter dinner or simply looking to impress your guests with something sweet, Gordon Ramsay’s dessert recipes are sure to be a hit.

From creamy panna cottas to rich chocolate tarts and refreshing fruit crumbles, these desserts strike the perfect balance between elegance and comfort.

In this article, we’ll explore over 25 Easter-inspired dessert recipes from Gordon Ramsay that will help you create a memorable meal everyone will enjoy.

25+ Hearty Easter Gordon Ramsay Dessert Recipes for Every Celebration

Gordon Ramsay’s Easter dessert recipes are the perfect way to end your holiday meal on a sweet note.

Whether you prefer decadent chocolate, fresh fruit, or classic creamy desserts, there’s something for every palate.

Ramsay’s ability to combine rich flavors, textures, and innovative presentations will surely wow your guests and make your Easter celebration unforgettable.

So, roll up your sleeves, get baking, and enjoy the delicious results of these festive desserts.

With these 25+ recipes, you’ll have plenty of options to create a standout Easter spread that’s both impressive and delicious.

Gordon Ramsay’s Decadent Chocolate Easter Tart

Indulge in the ultimate Easter dessert with Gordon Ramsay’s Decadent Chocolate Easter Tart. This luxurious tart boasts a rich, velvety chocolate filling nestled in a crisp pastry shell, adorned with a garnish of candied nuts and seasonal fruits. Perfect for an Easter feast, this dessert combines sophisticated flavors and textures to impress your family and guests.

Ingredients:

• For the pastry:
  • 200g plain flour
  • 100g unsalted butter (cold, cubed)
  • 50g icing sugar
  • 1 egg yolk
  • 2 tbsp cold water
• For the filling:
  • 300g dark chocolate (70% cocoa)
  • 150ml double cream
  • 50g caster sugar
  • 3 eggs
• Garnish:
  • 50g candied pecans
  • Fresh raspberries or edible flowers

Method:

1. Make the Pastry:
   • In a bowl, combine the flour, butter, and icing sugar. Rub the butter into the flour mixture until it resembles breadcrumbs.
   • Add the egg yolk and cold water, mixing until a dough forms. Wrap in cling film and chill for 30 minutes.
2. Bake the Pastry Shell:
   • Preheat your oven to 180°C (350°F). Roll out the dough and line a tart tin. Prick the base with a fork and bake blind for 15 minutes, then remove weights and bake for another 5 minutes.
3. Prepare the Chocolate Filling:
   • Melt the chocolate gently over a double boiler. In a saucepan, heat the cream and sugar until warm (but not boiling). Gradually whisk the warm cream into the melted chocolate.
   • Beat the eggs and fold them into the chocolate mixture. Pour into the baked tart shell.
4. Bake and Cool:
   • Bake the tart for 15-18 minutes, or until the filling is just set. Cool completely before garnishing.
5. Garnish:
   • Top with candied pecans and raspberries for a finishing touch.

This tart is a show-stopping Easter centerpiece that will delight chocoholics and dessert lovers alike. Its balance of rich chocolate and light, fruity garnishes ensures everyone will savor every bite. Gordon Ramsay’s touch of elegance makes this a recipe worth repeating for special occasions.

Gordon Ramsay’s Lemon and Almond Easter Cake

Bright, zesty, and full of flavor, Gordon Ramsay’s Lemon and Almond Easter Cake is the perfect dessert to welcome spring. This gluten-free cake uses almond flour to create a moist, tender crumb, while the lemon glaze adds a vibrant tangy sweetness. Topped with slivered almonds and zest, it’s a lighter yet indulgent option for Easter celebrations.

Ingredients:

• For the cake:
  • 200g almond flour
  • 200g caster sugar
  • 4 eggs (separated)
  • Zest and juice of 2 lemons
  • 1 tsp baking powder
• For the glaze:
  • 150g icing sugar
  • Juice of 1 lemon
• Garnish:
  • Slivered almonds
  • Lemon zest

Method:

1. Prepare the Batter:
   • Preheat your oven to 170°C (325°F). Grease and line a round cake tin.
   • Whisk the egg yolks with the caster sugar until pale and fluffy. Fold in the almond flour, baking powder, lemon zest, and juice.
2. Whip the Egg Whites:
   • In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the batter in batches.
3. Bake the Cake:
   • Pour the batter into the prepared tin and bake for 35-40 minutes, or until a skewer comes out clean. Cool in the tin before transferring to a wire rack.
4. Glaze the Cake:
   • Mix the icing sugar and lemon juice to create a glaze. Drizzle over the cooled cake.
5. Garnish:
   • Sprinkle with slivered almonds and extra zest for a decorative finish.

This cake captures the essence of springtime with its bright lemony notes and nutty base. Its simplicity and gluten-free appeal make it a versatile dessert, perfect for Easter and beyond. Pair it with tea or coffee for a delightful post-dinner treat.

Gordon Ramsay’s Hot Cross Bread Pudding

Elevate leftover hot cross buns with Gordon Ramsay’s Hot Cross Bread Pudding, a comforting Easter dessert. Warm spices, creamy custard, and plump raisins transform this classic treat into a rich and indulgent dish that pairs perfectly with vanilla ice cream or custard. It’s a clever and delicious way to reduce food waste while treating your family.

Ingredients:

• 6 hot cross buns (halved)
• 300ml whole milk
• 200ml double cream
• 3 eggs
• 75g caster sugar
• 1 tsp vanilla extract
• Zest of 1 orange
• 50g raisins or sultanas
• Butter for greasing

Method:

1. Prepare the Buns:
   • Preheat your oven to 180°C (350°F). Butter a baking dish and arrange the halved buns in overlapping layers. Sprinkle raisins between the layers.
2. Make the Custard:
   • In a saucepan, heat the milk, cream, and orange zest until warm (do not boil). In a bowl, whisk the eggs, sugar, and vanilla extract. Slowly add the warm milk mixture while whisking.
3. Assemble and Bake:
   • Pour the custard over the buns, pressing them slightly to absorb the liquid. Let sit for 10 minutes. Bake for 25-30 minutes, or until golden and set.
4. Serve:
   • Serve warm with a scoop of vanilla ice cream or a drizzle of custard.

This Hot Cross Bread Pudding is a wonderful way to turn humble ingredients into a memorable Easter dessert. With its nostalgic flavors and comforting warmth, it’s a crowd-pleaser that embodies the spirit of sharing during the festive season.

Gordon Ramsay’s Carrot Cake with Cream Cheese Frosting

Gordon Ramsay’s Carrot Cake with Cream Cheese Frosting is a deliciously moist and spiced dessert perfect for Easter. The cake is packed with freshly grated carrots and warm spices, topped with a rich and tangy cream cheese frosting. This classic Easter treat strikes the perfect balance of sweetness and flavor, making it a hit at any gathering.

Ingredients:

• For the cake:
  • 300g plain flour
  • 200g caster sugar
  • 4 eggs
  • 300g grated carrots
  • 100g chopped walnuts
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 150ml vegetable oil
• For the frosting:
  • 250g cream cheese (softened)
  • 100g unsalted butter (softened)
  • 200g icing sugar
  • 1 tsp vanilla extract

Method:

1. Prepare the Cake Batter:
   • Preheat your oven to 180°C (350°F) and grease and line two round cake tins.
   • In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
   • In a separate bowl, beat the eggs, sugar, and oil until smooth. Gradually add the dry ingredients and mix until combined.
   • Fold in the grated carrots and walnuts. Divide the batter between the prepared cake tins and bake for 25-30 minutes, or until a skewer comes out clean. Let cool completely.
2. Prepare the Frosting:
   • Beat the softened cream cheese and butter until smooth and creamy. Gradually add the icing sugar and vanilla extract, and beat until fluffy.
3. Assemble the Cake:
   • Once the cakes have cooled, spread a layer of frosting on top of one cake layer. Place the second cake on top and frost the entire cake.
4. Serve:
   • Garnish with extra chopped walnuts or grated carrots if desired.

This carrot cake is a guaranteed crowd-pleaser with its tender, spiced crumb and tangy cream cheese frosting. The addition of walnuts adds texture, while the cake remains beautifully moist. Perfect for Easter, it brings a touch of warmth and tradition to any festive table.

Gordon Ramsay’s Raspberry and White Chocolate Cheesecake

Gordon Ramsay’s Raspberry and White Chocolate Cheesecake is a luxurious, no-bake dessert that combines the richness of white chocolate with the tartness of fresh raspberries. With a buttery biscuit base and a velvety smooth filling, it’s an indulgent treat that looks as impressive as it tastes—making it a perfect choice for Easter celebrations.

Ingredients:

• For the base:
  • 200g digestive biscuits (crushed)
  • 100g unsalted butter (melted)
• For the filling:
  • 200g white chocolate
  • 300g cream cheese (softened)
  • 200ml double cream
  • 100g icing sugar
  • 1 tsp vanilla extract
  • 150g fresh raspberries
• For garnish:
  • Fresh raspberries
  • White chocolate shavings

Method:

1. Make the Base:
   • Crush the digestive biscuits into fine crumbs. Mix with the melted butter and press into the base of a springform tin to form an even layer. Chill in the fridge for 30 minutes to set.
2. Prepare the Filling:
   • Melt the white chocolate gently over a double boiler. Let it cool slightly.
   • In a bowl, beat the cream cheese, double cream, icing sugar, and vanilla extract until smooth and thick. Gradually add the melted white chocolate and mix until well combined.
3. Assemble the Cheesecake:
   • Pour the cheesecake mixture over the chilled biscuit base and smooth the top. Gently press fresh raspberries into the surface.
4. Chill:
   • Refrigerate the cheesecake for at least 4 hours, or overnight, until firm.
5. Serve:
   • Garnish with additional fresh raspberries and white chocolate shavings before serving.

This Raspberry and White Chocolate Cheesecake is a delightful balance of creamy, tangy, and sweet. The combination of rich white chocolate and fresh raspberries makes each bite an indulgence. It’s an elegant and easy-to-make dessert that will surely wow your guests this Easter.

Gordon Ramsay’s Easter Lemon Meringue Pie

Gordon Ramsay’s Easter Lemon Meringue Pie is a tangy, sweet, and light dessert that offers the perfect balance between zesty lemon curd and fluffy meringue. This pie is an Easter favorite thanks to its refreshing citrus flavors and pillowy top. Served chilled, it’s a fantastic way to close any festive meal.

Ingredients:

• For the crust:
  • 250g digestive biscuits (crumbed)
  • 100g unsalted butter (melted)
  • 2 tbsp caster sugar
• For the lemon curd:
  • 4 egg yolks
  • 200g caster sugar
  • 100ml freshly squeezed lemon juice
  • 100g unsalted butter
  • Zest of 2 lemons
• For the meringue:
  • 4 egg whites
  • 200g caster sugar

Method:

1. Prepare the Crust:
   • Preheat your oven to 180°C (350°F). Combine the crumbled biscuits, melted butter, and sugar in a bowl. Press into the base of a pie dish to form an even layer. Bake for 10 minutes, then set aside to cool.
2. Make the Lemon Curd:
   • In a heatproof bowl, whisk together the egg yolks, sugar, and lemon juice. Place the bowl over a pan of simmering water and whisk continuously until thickened. Add the butter and lemon zest, stirring until smooth. Let it cool.
3. Make the Meringue:
   • Whisk the egg whites until stiff peaks form. Gradually add the sugar, continuing to whisk until glossy and firm.
4. Assemble the Pie:
   • Pour the cooled lemon curd into the baked crust. Spoon the meringue on top, spreading it evenly and making peaks with the back of a spoon.
5. Bake:
   • Bake for 10-12 minutes, or until the meringue is golden and crisp.
6. Serve:
   • Allow the pie to cool, then refrigerate for at least 2 hours before serving.

Gordon Ramsay’s Lemon Meringue Pie is the ultimate Easter treat with its crisp, buttery crust, tangy curd, and sweet, airy meringue topping. It’s a dessert that’s both refreshing and satisfying, and sure to be a favorite for those who enjoy a classic citrus-based pie. Perfect for spring, this dish will be the highlight of your Easter table.

Gordon Ramsay’s Hot Cross Buns

Gordon Ramsay’s Hot Cross Buns are a quintessential Easter treat, filled with aromatic spices and dried fruits, and topped with a signature cross. These soft, sweet buns are perfect for breakfast, brunch, or a festive afternoon tea. With a subtle combination of cinnamon, nutmeg, and allspice, they are a delightfully fragrant and flavorful Easter favorite.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 1 tsp salt
• 10g ground cinnamon
• 10g ground allspice
• 7g active dry yeast
• 300ml whole milk
• 50g unsalted butter (melted)
• 2 large eggs
• 200g mixed dried fruit (raisins, sultanas, currants)
• 1 egg (for egg wash)
• For the cross:
  • 75g plain flour
  • 75ml water

Method:

1. Prepare the Dough:
   • In a large bowl, combine the flour, sugar, salt, cinnamon, and allspice. Add the yeast to one side of the bowl and salt to the other to avoid direct contact.
   • Warm the milk slightly and pour it into the dry ingredients along with the melted butter and eggs. Mix until a dough forms.
2. Knead and Prove:
   • Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and let it prove for 1 hour or until doubled in size.
3. Shape the Buns:
   • Punch down the dough and fold in the dried fruit. Divide the dough into 12 equal pieces and shape into buns. Arrange them on a lined baking tray, ensuring they are close together.
4. Cross and Prove Again:
   • For the cross, mix the flour and water to form a thick paste. Pipe a cross over the top of each bun. Cover and prove for another hour.
5. Bake:
   • Preheat the oven to 220°C (200°C fan). Brush the buns with a beaten egg, then bake for 20-25 minutes until golden brown.
6. Serve:
   • Cool on a wire rack. Serve warm or toasted with butter.

Gordon Ramsay’s Hot Cross Buns are an essential Easter treat, with their fluffy texture and perfect balance of spice and sweetness. The tender dough combined with the fruity filling makes them a delightful option for breakfast or as a snack with tea. Whether served fresh out of the oven or toasted with a spread of butter, these buns are a timeless, indulgent treat.

Gordon Ramsay’s Easter Chocolate Tart

Gordon Ramsay’s Easter Chocolate Tart is a decadent dessert that combines a crisp, buttery pastry shell with a rich, smooth chocolate filling. With a hint of vanilla and the addition of chocolate ganache, this tart is a luxurious treat for chocolate lovers. The tart’s richness is balanced by its sweet crust, making it a perfect Easter centerpiece for any gathering.

Ingredients:

• For the pastry:
  • 200g plain flour
  • 100g unsalted butter (cold and cubed)
  • 50g icing sugar
  • 1 egg yolk
  • 1-2 tbsp cold water
• For the filling:
  • 200g dark chocolate (70% cocoa)
  • 300ml double cream
  • 1 tbsp golden syrup
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
• For the garnish:
  • Fresh raspberries
  • Shaved chocolate or cocoa powder

Method:

1. Make the Pastry:
   • Combine the flour, butter, and icing sugar in a food processor. Pulse until the mixture resembles breadcrumbs. Add the egg yolk and cold water, then pulse again until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. Blind Bake the Pastry:
   • Preheat the oven to 180°C (160°C fan). Roll out the chilled dough and line a tart tin. Prick the base with a fork, cover with baking parchment, and fill with baking beans. Bake for 15-20 minutes, then remove the beans and bake for an additional 5 minutes until golden.
3. Prepare the Chocolate Filling:
   • Melt the dark chocolate, cream, golden syrup, and butter in a heatproof bowl over simmering water, stirring until smooth. Stir in the vanilla extract.
4. Assemble the Tart:
   • Pour the chocolate filling into the cooled tart shell. Chill in the fridge for at least 2 hours until set.
5. Serve:
   • Once set, garnish with fresh raspberries and shaved chocolate or a dusting of cocoa powder before serving.

This Easter Chocolate Tart is a rich, indulgent dessert that brings together the depth of dark chocolate and the buttery goodness of homemade pastry. It’s an elegant yet simple treat that will impress any guest at your Easter celebration. The silky ganache and crisp crust create the perfect contrast, while the fresh raspberries add a burst of freshness to each bite.

Gordon Ramsay’s Easter Lemon and Blueberry Scones

Gordon Ramsay’s Lemon and Blueberry Scones are the perfect blend of tangy citrus and sweet berries, creating a light and airy texture that’s ideal for an Easter breakfast or tea. The zest of lemon enhances the scone’s fresh flavors, while blueberries burst with sweetness. These scones are a simple yet delightful addition to any Easter spread.

Ingredients:

• 250g self-raising flour
• 100g unsalted butter (cold and cubed)
• 2 tbsp caster sugar
• Zest of 1 lemon
• 150g fresh blueberries
• 1 large egg
• 100ml milk (plus extra for brushing)

Method:

1. Make the Dough:
   • Preheat the oven to 220°C (200°C fan). In a bowl, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar and lemon zest.
2. Add the Wet Ingredients:
   • Make a well in the center and add the egg and milk. Mix gently until the dough comes together. Fold in the blueberries carefully.
3. Shape the Scones:
   • Turn the dough out onto a floured surface and gently press into a 2.5cm thick round. Use a round cutter to cut out the scones and place them on a lined baking tray.
4. Bake:
   • Brush the tops with milk and bake for 12-15 minutes, or until golden and risen.
5. Serve:
   • Serve warm with butter, jam, or clotted cream.

These Lemon and Blueberry Scones from Gordon Ramsay are light, fluffy, and bursting with fresh, vibrant flavors. The zesty lemon pairs perfectly with the juicy blueberries, creating a scone that’s not only delicious but also refreshing. Perfect for an Easter tea or as a sweet snack during a springtime gathering, they are simple to make and will leave everyone asking for seconds.

Gordon Ramsay’s Easter Carrot Cake with Cream Cheese Frosting

Gordon Ramsay’s Easter Carrot Cake is a moist, spiced cake that’s perfect for celebrating the holiday. Made with grated carrots, warm spices, and nuts, this cake is rich in flavor and texture. Topped with a creamy, tangy cream cheese frosting, it’s an indulgent dessert that brings the Easter spirit to life. Whether served as a centerpiece or shared at the table, this cake is guaranteed to impress your guests.

Ingredients:

• For the cake:
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 200g caster sugar
  • 3 large eggs
  • 200ml sunflower oil
  • 200g grated carrots
  • 100g walnuts (chopped)
  • 100g raisins
• For the cream cheese frosting:
  • 200g cream cheese (softened)
  • 100g unsalted butter (softened)
  • 250g icing sugar
  • 1 tsp vanilla extract

Method:

1. Prepare the Cake:
   • Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins.
   • In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
   • In another bowl, beat the eggs and sugar together until fluffy, then add the oil and mix. Gradually fold in the dry ingredients, followed by the grated carrots, walnuts, and raisins.
2. Bake the Cake:
   • Divide the batter evenly between the prepared tins and bake for 30-35 minutes, or until a skewer comes out clean. Cool the cakes in their tins for 10 minutes, then transfer to wire racks to cool completely.
3. Prepare the Frosting:
   • Beat the cream cheese and butter until smooth, then gradually add the icing sugar and vanilla extract until fully combined and fluffy.
4. Assemble the Cake:
   • Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the entire cake.
5. Serve:
   • Garnish with extra chopped walnuts or grated carrot, and serve chilled.

Gordon Ramsay’s Carrot Cake is a deliciously moist and flavorful cake, perfect for an Easter celebration. The richness of the cake, combined with the smooth and tangy cream cheese frosting, creates a dessert that’s both comforting and luxurious. The addition of walnuts and raisins adds texture and a hint of sweetness, making each bite a perfect treat for any spring gathering.

Gordon Ramsay’s Easter Lemon Meringue Pie

This Gordon Ramsay Easter Lemon Meringue Pie combines the sharp tang of lemon with the sweetness of meringue, creating a balanced dessert that’s a favorite for many. The crisp, buttery pie crust, filled with a smooth lemon curd, is topped with a cloud of soft meringue, baked until golden. This dessert is perfect for those who crave a zesty, light treat at the end of a festive meal.

Ingredients:

• For the pastry:
  • 200g plain flour
  • 100g unsalted butter (cold and cubed)
  • 50g icing sugar
  • 1 egg yolk
  • 1-2 tbsp cold water
• For the lemon curd filling:
  • 4 large eggs
  • 150g caster sugar
  • 150ml fresh lemon juice
  • Zest of 2 lemons
  • 100g unsalted butter (cubed)
• For the meringue:
  • 3 large egg whites
  • 150g caster sugar
  • 1/2 tsp vanilla extract

Method:

1. Make the Pastry:
   • Preheat the oven to 180°C (160°C fan).
   • In a food processor, combine the flour, butter, and icing sugar until the mixture resembles breadcrumbs. Add the egg yolk and cold water, and pulse until the dough comes together. Wrap in plastic and chill for 30 minutes.
   • Roll out the dough and line a 23cm tart tin. Prick the base and bake blind with baking beans for 15-20 minutes. Remove the beans and bake for a further 5-10 minutes until golden.
2. Prepare the Lemon Curd:
   • In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and zest. Set the bowl over a pan of simmering water and stir until the mixture thickens. Remove from the heat and whisk in the butter until smooth.
3. Make the Meringue:
   • In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, a spoonful at a time, until the meringue is glossy and holds stiff peaks.
4. Assemble the Pie:
   • Pour the lemon curd into the baked pie shell. Spoon the meringue over the curd, spreading it to the edges of the crust.
5. Bake the Pie:
   • Bake at 160°C for 20-25 minutes until the meringue is golden and crisp.
6. Serve:
   • Let the pie cool before slicing and serving.

Gordon Ramsay’s Lemon Meringue Pie is a delightful dessert that brings together tangy lemon curd and sweet, airy meringue. The buttery crust complements the tart lemon filling, while the meringue adds a delicate sweetness. It’s an ideal dessert for Easter, offering a refreshing contrast to heavier holiday dishes. This light yet satisfying pie will surely be a hit with anyone looking for a sweet, zesty finish to their festive meal.

Gordon Ramsay’s Hot Cross Bun Trifle

Gordon Ramsay’s Hot Cross Bun Trifle is an innovative twist on the classic Easter hot cross buns, transforming them into an indulgent layered dessert. Soft, spiced hot cross buns are soaked in a rich custard, then layered with whipped cream and fruit, creating a multi-textured and flavorful dessert. This is a stunning and delicious way to repurpose your leftover buns, making it a perfect Easter treat.

Ingredients:

• 4 hot cross buns (preferably a day or two old)
• 300ml whole milk
• 3 large egg yolks
• 75g caster sugar
• 1 tsp vanilla extract
• 200ml double cream
• 150g mixed berries (strawberries, raspberries, blueberries)
• 1-2 tbsp orange liqueur (optional)

Method:

1. Prepare the Custard:
   • In a pan, heat the milk until it’s warm but not boiling. In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Gradually pour the warm milk into the egg mixture, whisking constantly, then return the mixture to the pan and cook over low heat, stirring until it thickens. Remove from heat and stir in the vanilla extract.
2. Assemble the Trifle:
   • Tear the hot cross buns into bite-sized pieces and place them at the bottom of a large trifle dish. If desired, drizzle with orange liqueur.
   • Pour half of the custard over the buns, followed by half of the mixed berries.
3. Whip the Cream:
   • Whisk the double cream until it forms soft peaks, then layer it over the fruit.
4. Finish the Layers:
   • Repeat the layers with the remaining buns, custard, berries, and cream.
5. Serve:
   • Chill the trifle for a few hours before serving, allowing the flavors to meld together.

Gordon Ramsay’s Hot Cross Bun Trifle is a creative and delicious Easter dessert that combines the flavors of classic hot cross buns with layers of creamy custard, fresh berries, and whipped cream. This indulgent treat is perfect for repurposing leftover buns while offering a rich, comforting dessert that’s both beautiful and tasty. It’s a perfect showstopper for your Easter table, guaranteed to impress guests with its creativity and taste.

Gordon Ramsay’s Easter Chocolate Tart with Raspberry Coulis

Gordon Ramsay’s Easter Chocolate Tart is an indulgent dessert that combines a buttery, flaky crust with a rich, velvety chocolate filling. The tart is topped with a vibrant raspberry coulis, offering a beautiful contrast to the deep chocolate flavor. This tart is perfect for chocolate lovers and is sure to be a standout dessert at your Easter celebration. The balance of sweetness and tartness from the raspberry sauce makes each bite an unforgettable experience.

Ingredients:

• For the crust:
  • 200g digestive biscuits (crumbled)
  • 100g unsalted butter (melted)
• For the chocolate filling:
  • 300g dark chocolate (70% cocoa)
  • 200ml double cream
  • 2 large eggs
  • 1 tbsp caster sugar
  • 1 tsp vanilla extract
• For the raspberry coulis:
  • 200g fresh raspberries
  • 50g caster sugar
  • 1 tbsp lemon juice

Method:

1. Make the Crust:
   • Preheat the oven to 180°C (160°C fan).
   • Mix the crumbled digestive biscuits with the melted butter until combined. Press the mixture into the base of a tart tin and bake for 10-12 minutes until lightly golden. Let the crust cool completely.
2. Prepare the Chocolate Filling:
   • In a pan, heat the cream until just boiling. Remove from the heat and add the chopped dark chocolate. Stir until the chocolate is melted and smooth.
   • Beat the eggs, sugar, and vanilla extract together until pale and creamy. Gradually add the chocolate mixture to the eggs and stir until well combined.
   • Pour the filling into the cooled tart crust and bake at 160°C for 12-15 minutes, until the filling is just set but still slightly wobbly in the center. Allow to cool to room temperature.
3. Make the Raspberry Coulis:
   • Combine the raspberries, sugar, and lemon juice in a saucepan over low heat. Cook until the raspberries break down and release their juices, about 5-7 minutes.
   • Strain the mixture through a fine sieve to remove the seeds, leaving a smooth coulis.
4. Serve:
   • Once the tart has cooled, drizzle the raspberry coulis over the chocolate tart just before serving. Optionally, garnish with fresh raspberries or chocolate shavings.

Gordon Ramsay’s Easter Chocolate Tart is a decadent dessert that’s perfect for any occasion. The deep, rich chocolate filling pairs wonderfully with the tangy raspberry coulis, making each bite a harmonious blend of flavors. The crunchy biscuit base adds texture and balance to the creamy filling. This tart is sure to be a crowd-pleaser at your Easter gathering, offering a refined yet comforting dessert that’s both visually stunning and delicious.

Gordon Ramsay’s Easter Spiced Apple and Rhubarb Crumble

This Easter Spiced Apple and Rhubarb Crumble by Gordon Ramsay brings together the warm flavors of spiced apples and tangy rhubarb, topped with a golden, buttery crumble. The contrast between the soft, stewed fruit and the crunchy topping makes for a satisfying dessert that’s perfect for a cozy Easter dinner. Served with a dollop of cream or a scoop of vanilla ice cream, this dessert is a sweet and comforting way to end your holiday meal.

Ingredients:

• For the filling:
  • 300g rhubarb (cut into 1-inch pieces)
  • 400g apples (peeled and chopped)
  • 150g caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Juice of 1 lemon
• For the crumble topping:
  • 200g plain flour
  • 100g unsalted butter (cold and cubed)
  • 100g brown sugar
  • 50g rolled oats
• To serve:
  • Clotted cream or vanilla ice cream (optional)

Method:

1. Prepare the Filling:
   • Preheat the oven to 180°C (160°C fan).
   • In a large bowl, toss the chopped rhubarb, apples, sugar, cinnamon, ginger, and lemon juice together. Transfer the mixture to an ovenproof dish and set aside.
2. Make the Crumble Topping:
   • In a separate bowl, rub the cold butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and oats, mixing until combined.
3. Assemble and Bake:
   • Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35-40 minutes, or until the topping is golden and crisp, and the fruit is bubbling through the edges.
4. Serve:
   • Let the crumble cool for a few minutes before serving with clotted cream or vanilla ice cream.

Gordon Ramsay’s Spiced Apple and Rhubarb Crumble is a comforting, indulgent dessert that celebrates the flavors of spring. The combination of tart rhubarb and sweet apples, spiced with cinnamon and ginger, creates a flavorful filling that pairs beautifully with the crunchy, buttery crumble topping. It’s the perfect dish to serve during Easter, offering warmth and sweetness that’s both satisfying and nostalgic. This dessert will be a crowd favorite, bringing a touch of classic British comfort to your Easter table.

Gordon Ramsay’s Easter Panna Cotta with Honeycomb Crunch

Gordon Ramsay’s Easter Panna Cotta with Honeycomb Crunch is a sophisticated dessert that’s both creamy and indulgent. The silky panna cotta, flavored with vanilla and set to perfection, is paired with a crunchy, caramelized honeycomb that adds texture and sweetness. This dessert is a refreshing yet luxurious way to end your Easter meal, offering a balance of creamy, crunchy, and sweet in every bite.

Ingredients:

• For the panna cotta:
  • 500ml double cream
  • 100ml whole milk
  • 1 tsp vanilla extract
  • 100g caster sugar
  • 3 gelatine leaves
• For the honeycomb crunch:
  • 100g caster sugar
  • 2 tbsp golden syrup
  • 1 tsp baking soda
• To serve:
  • Fresh berries (optional)

Method:

1. Make the Panna Cotta:
   • In a saucepan, heat the cream, milk, and sugar over medium heat until the sugar dissolves. Add the vanilla extract and bring the mixture to a simmer.
   • Soak the gelatine leaves in cold water for 5 minutes, then stir them into the hot cream mixture until dissolved. Remove from the heat and pour into serving glasses. Let the panna cotta cool to room temperature, then refrigerate for at least 4 hours, or until set.
2. Make the Honeycomb Crunch:
   • In a pan, heat the sugar and golden syrup over medium heat until the sugar dissolves and the mixture begins to bubble. Continue cooking for 3-4 minutes until the mixture turns golden brown.
   • Remove from the heat and stir in the baking soda; the mixture will bubble up. Pour the honeycomb onto a lined baking sheet and let it cool and harden.
3. Assemble and Serve:
   • Once the panna cotta is set, break the honeycomb into pieces and scatter over the top of each panna cotta. Garnish with fresh berries, if desired.

Gordon Ramsay’s Panna Cotta with Honeycomb Crunch is a refined dessert that’s both creamy and delightfully textured. The panna cotta is rich and smooth, while the honeycomb adds a satisfying crunch and a deep caramel flavor. It’s an elegant way to end an Easter meal, offering a balance of sweet, creamy, and crispy textures that will leave your guests impressed. This dessert is a showstopper that combines simplicity with sophistication, making it the perfect Easter treat.

Note: More recipes are coming soon!