30+ Deliciously Easy Easter Portuguese Dessert Recipes to Impress

Easter is a time of celebration, reflection, and most importantly, indulgence in delicious food! In Portugal, Easter traditions are filled with rich and flavorful desserts that showcase the country’s deep culinary heritage.

From creamy custards to sweet tarts and spiced cakes, Portuguese Easter desserts are the perfect way to bring family and friends together around the table.

These desserts often blend fresh ingredients like eggs, sugar, milk, cinnamon, and seasonal fruits, resulting in treats that are both comforting and indulgent.

Whether you’re hosting an Easter gathering or simply looking to try something new in the kitchen, these 30+ Portuguese Easter dessert recipes will inspire you to explore traditional sweets that have been passed down through generations.

In this article, we will dive into a variety of mouthwatering Portuguese desserts, from simple and rustic to indulgent and show-stopping.

Get ready to experience the rich flavors of Portugal with these sweet creations that are sure to elevate your Easter celebrations.

30+ Deliciously Easy Easter Portuguese Dessert Recipes to Impress

Portuguese Easter desserts are a delightful combination of tradition, creativity, and flavor.

From the famous pão de ló to the decadent queijadas, each recipe tells the story of the region it comes from, and every bite is a celebration of Portugal’s rich culinary history.

These 30+ dessert recipes will bring a little piece of Portugal to your holiday table, offering your family and friends unforgettable sweet moments.

Whether you’re a seasoned baker or a novice in the kitchen, these recipes are simple enough to follow and impressive enough to leave a lasting impression.

So, gather your ingredients, roll up your sleeves, and enjoy a delicious Portuguese Easter with these timeless treats!

Pão de Ló de Ovar (Portuguese Sponge Cake)

Pão de Ló de Ovar is a traditional Portuguese Easter dessert known for its soft, custard-like center and delicate sponge texture. This cake symbolizes the festive spirit of Easter in Portugal and is often served during family gatherings. Its simplicity and light sweetness make it a cherished dessert across generations.

Ingredients:

• 6 large eggs
• 6 large egg yolks
• 1 cup granulated sugar
• 1 cup all-purpose flour, sifted

Instructions:

1. Prepare the oven: Preheat to 350°F (175°C). Line a round cake pan with parchment paper, leaving excess paper hanging over the sides.
2. Beat the eggs and sugar: In a large mixing bowl, whisk the whole eggs, yolks, and sugar until the mixture is pale and fluffy (about 10 minutes with an electric mixer).
3. Fold in the flour: Gently fold the sifted flour into the egg mixture, ensuring no lumps remain, while keeping the batter airy.
4. Bake: Pour the batter into the prepared pan and bake for 15-18 minutes. The center should remain gooey while the edges are set.
5. Cool and serve: Let it cool in the pan before carefully removing it with the parchment paper. Slice and serve slightly warm or at room temperature.

Pão de Ló de Ovar is more than a dessert; it’s a celebration of Easter traditions. Its creamy center and fluffy texture make it an unforgettable treat that stands out on any dessert table. Serve it with a drizzle of honey or a dollop of whipped cream for added indulgence.

Folar da Páscoa (Portuguese Easter Sweet Bread)

Folar da Páscoa is a symbolic Portuguese Easter bread often adorned with hard-boiled eggs in its design, representing rebirth and renewal. This lightly spiced and sweet bread is a centerpiece for Easter feasts, blending tradition and flavor into a heartwarming dish.

Ingredients:

• 4 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm milk
• 3 large eggs (plus 1 for egg wash)
• 1/4 cup unsalted butter, melted
• 2 hard-boiled eggs (for decoration)

Instructions:

1. Activate the yeast: Dissolve yeast in warm milk with a pinch of sugar. Let sit for 10 minutes until frothy.
2. Make the dough: In a large bowl, combine flour, sugar, cinnamon, and salt. Gradually add the yeast mixture, eggs, and melted butter. Knead until smooth and elastic (10 minutes).
3. First rise: Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours, until doubled in size.
4. Shape and decorate: Divide the dough into three portions. Braid two-thirds and form a circle. Place the hard-boiled eggs on top and secure them with strips of the remaining dough.
5. Second rise: Let the shaped dough rise for another 30-40 minutes.
6. Bake: Preheat oven to 375°F (190°C). Brush the bread with an egg wash and bake for 30-35 minutes until golden brown.

Folar da Páscoa is a delightful way to embrace the spirit of Easter. Its warm spices and symbolic design make it a meaningful addition to your celebration. Enjoy it with butter or jam, and share its heartwarming tradition with loved ones.

Arroz Doce (Portuguese Rice Pudding)

Arroz Doce, or Portuguese rice pudding, is a creamy and aromatic dessert that graces Easter tables across Portugal. Flavored with lemon zest and cinnamon, this comforting dish is a nod to Portugal’s rich culinary history and the warmth of family traditions.

Ingredients:

• 1 cup short-grain rice
• 4 cups whole milk
• 1 cup water
• 3/4 cup sugar
• Zest of 1 lemon
• 1 cinnamon stick
• 4 egg yolks
• Ground cinnamon (for garnish)

Instructions:

1. Cook the rice: In a pot, combine rice, water, and a pinch of salt. Bring to a boil, then simmer until water is absorbed.
2. Add milk and flavorings: Gradually add milk, stirring constantly, and add the lemon zest and cinnamon stick. Simmer for 20-25 minutes until the rice is tender and creamy.
3. Sweeten and thicken: Remove the cinnamon stick. Stir in the sugar and cook for 5 more minutes.
4. Incorporate egg yolks: Beat the egg yolks in a small bowl. Temper them by adding a spoonful of hot rice mixture, then stir back into the pot. Cook for 2-3 minutes, but do not boil.
5. Serve: Transfer to serving dishes and let cool slightly. Garnish with ground cinnamon before serving.

Arroz Doce is the ultimate comfort dessert for Easter celebrations. Its creamy texture and citrus-cinnamon aroma make it a crowd-pleaser. Serve it warm or chilled, and enjoy the sweet memories it brings to the table.

Tarte de Amêndoa (Portuguese Almond Tart)

Tarte de Amêndoa is a luscious Portuguese almond tart that features a rich, buttery filling made with almonds, sugar, and eggs. Often served during special occasions like Easter, this dessert is beloved for its smooth, nutty flavor and golden, crispy crust. It’s a wonderful treat that pairs beautifully with a cup of tea or coffee.

Ingredients:

• 1 pre-made tart pastry shell
• 1 1/2 cups ground almonds
• 3/4 cup sugar
• 3 large eggs
• 1/2 teaspoon almond extract
• 1/4 cup butter, melted
• 1 tablespoon all-purpose flour
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven: Set the oven to 350°F (175°C). Place the tart shell on a baking tray.
2. Make the almond filling: In a bowl, whisk together the ground almonds, sugar, eggs, almond extract, melted butter, and flour until smooth.
3. Fill the tart shell: Pour the almond mixture into the prepared tart shell. Spread it out evenly with a spatula.
4. Bake the tart: Bake for 25-30 minutes, or until the filling is set and golden on top.
5. Cool and serve: Allow the tart to cool completely before dusting it with powdered sugar. Slice and serve.

Tarte de Amêndoa is a delightful Easter dessert that’s both elegant and comforting. The nutty filling combined with the crisp pastry crust creates a perfect balance of flavors and textures. This almond tart will surely become a family favorite for your Easter celebrations.

Bolo de Noz (Portuguese Walnut Cake)

Bolo de Noz is a traditional Portuguese walnut cake, often enjoyed during Easter and other festive occasions. With its rich, moist texture and earthy walnut flavor, this cake is a true indulgence. A drizzle of honey or a dusting of powdered sugar on top adds a sweet finish, making it an irresistible treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups walnuts, chopped
• 2 tablespoons honey (optional, for drizzling)

Instructions:

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
3. Cream butter and sugar: In a separate bowl, beat the butter and sugar until light and fluffy.
4. Add eggs and milk: Beat in the eggs one at a time, then add the milk and vanilla extract. Mix until combined.
5. Fold in dry ingredients and walnuts: Gradually fold the dry ingredients into the wet mixture, followed by the chopped walnuts.
6. Bake the cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Cool and finish: Allow the cake to cool before drizzling with honey or dusting with powdered sugar. Serve and enjoy!

Bolo de Noz is a perfect addition to your Easter dessert spread. The crunchy walnuts provide a satisfying texture, while the moist, buttery cake offers a comforting richness. This walnut cake pairs beautifully with a cup of coffee or tea and is sure to be a hit at any festive gathering.

Queijadas de Sintra (Sintra Cheese Tarts)

Queijadas de Sintra are sweet Portuguese cheese tarts from the picturesque town of Sintra. These small, delicate pastries feature a creamy cheese filling infused with cinnamon and lemon zest. Traditionally enjoyed during Easter, they are a delicious balance of sweetness and tanginess, making them a delightful dessert for any occasion.

Ingredients:

• 1 package puff pastry (store-bought or homemade)
• 1 1/2 cups ricotta cheese
• 1/4 cup sugar
• 2 tablespoons cornstarch
• Zest of 1 lemon
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/4 cup heavy cream
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. Prepare the filling: In a mixing bowl, combine ricotta cheese, sugar, cornstarch, lemon zest, cinnamon, eggs, and heavy cream. Mix until smooth.
3. Prepare the pastry: Roll out the puff pastry and cut into circles to fit your muffin tin. Press the pastry into the tin to form small tart shells.
4. Fill the tarts: Spoon the cheese mixture into the pastry shells, filling them about 3/4 full.
5. Bake the tarts: Bake for 15-20 minutes, or until the edges are golden brown and the filling is set.
6. Cool and serve: Let the tarts cool slightly before dusting with powdered sugar. Serve warm or at room temperature.

Queijadas de Sintra are a sweet and tangy treat that brings the flavors of Portugal’s Sintra region right to your table. Their delicate texture and aromatic cinnamon-lemon blend make them the perfect Easter dessert. These little tarts will leave everyone craving more, making them a must-try for your next holiday gathering.

Pudim Flan (Portuguese Caramel Flan)

Pudim Flan is a classic Portuguese dessert that is smooth, rich, and indulgently sweet. Known for its luscious caramel sauce and velvety texture, it’s a traditional favorite, particularly enjoyed during festive occasions like Easter. This flan is simple to prepare yet offers a striking presentation, making it perfect for a family gathering.

Ingredients:

• 1 cup sugar (for caramel)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions:

1. Make the caramel: In a medium saucepan over medium heat, melt the sugar until it turns golden brown, swirling occasionally to prevent burning. Once melted, carefully pour the caramel into a round baking dish, swirling to coat the bottom evenly.
2. Prepare the flan mixture: In a bowl, whisk together the condensed milk, evaporated milk, eggs, vanilla, and salt until smooth and well-combined.
3. Pour and bake: Pour the flan mixture into the caramel-coated dish. Place the dish into a larger baking pan and fill the pan with hot water to create a water bath.
4. Bake the flan: Preheat the oven to 350°F (175°C) and bake the flan for 50-60 minutes, or until set. You can test doneness by inserting a knife; it should come out clean.
5. Cool and serve: Let the flan cool to room temperature, then refrigerate for at least 2 hours. To serve, run a knife around the edges of the flan, then invert onto a plate, allowing the caramel to flow over the top.

Pudim Flan is a beautifully simple yet decadent dessert. The sweet, silky custard paired with the deep caramel sauce is a classic combination that’s always a hit at Easter celebrations. This rich and velvety treat is sure to become a favorite in your dessert repertoire.

Travesseiros de Sintra (Sintra Pillows)

Travesseiros de Sintra are famous Portuguese pastries from the town of Sintra, often made with puff pastry and filled with a sweet almond cream. These delicate pastries are light and flaky, with a fragrant filling that perfectly balances sweetness and nutty flavor. They are perfect for Easter, offering both texture and a nostalgic taste of Portugal.

Ingredients:

• 1 package puff pastry (store-bought or homemade)
• 1 cup ground almonds
• 3/4 cup sugar
• 2 tablespoons honey
• 2 large eggs
• 1/4 teaspoon ground cinnamon
• Powdered sugar (for dusting)

Instructions:

1. Prepare the almond filling: In a bowl, mix the ground almonds, sugar, honey, eggs, and cinnamon until smooth and well-combined.
2. Prepare the puff pastry: Roll out the puff pastry on a lightly floured surface. Cut it into squares or rectangles (about 4×4 inches).
3. Fill the pastries: Place a spoonful of almond filling in the center of each pastry square. Fold the pastry over the filling to form a pillow shape, sealing the edges with a fork.
4. Bake the pastries: Preheat the oven to 375°F (190°C) and place the filled pastries on a baking sheet. Bake for 20-25 minutes or until golden brown and puffed up.
5. Finish and serve: Once cooled, dust the pastries with powdered sugar and serve.

Travesseiros de Sintra are the perfect combination of flaky and nutty. Their almond filling and buttery puff pastry make them a crowd-pleasing dessert for Easter or any festive occasion. These delicious “pillows” are light, sweet, and sure to transport your guests straight to the heart of Portugal.

Bolo Rei (Portuguese King Cake)

Bolo Rei is the traditional Portuguese King Cake, often made during Christmas and New Year, but also enjoyed during Easter. This vibrant, fruit-filled cake, typically adorned with candied fruits and nuts, symbolizes prosperity and celebration. The rich dough, spiced with a hint of orange and cinnamon, makes it a delightful and festive dessert to serve on Easter.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup warm milk
• 3/4 cup unsalted butter, softened
• 3 large eggs
• Zest of 1 orange
• 1/2 cup dried fruits (raisins, currants)
• 1/2 cup mixed candied fruits
• 1/4 cup almonds, chopped
• 1/4 cup brandy (optional)
• 1 egg (for egg wash)

Instructions:

1. Activate the yeast: In a small bowl, combine warm milk, a pinch of sugar, and the yeast. Let it sit for 5-10 minutes until frothy.
2. Make the dough: In a large bowl, combine flour, sugar, cinnamon, nutmeg, and salt. Add the yeast mixture, butter, eggs, and orange zest. Knead the dough until smooth and elastic (about 10 minutes).
3. First rise: Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours, until doubled in size.
4. Add fruits and shape: Once the dough has risen, knead in the dried fruits, candied fruits, and almonds. Shape the dough into a ring, pinching the ends together.
5. Second rise: Place the shaped dough on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
6. Bake the cake: Preheat the oven to 350°F (175°C). Brush the dough with egg wash and bake for 25-30 minutes, or until golden brown.
7. Decorate and serve: Once cooled, decorate the cake with more candied fruits and nuts. You can also drizzle it with a light sugar glaze if desired.

Bolo Rei is a festive, flavorful cake that brings color and joy to any Easter celebration. The combination of fruits, nuts, and spiced dough makes it a true treat for the senses. This traditional cake not only delights the taste buds but also adds a sense of festivity to your holiday table.

Arroz Doce (Portuguese Rice Pudding)

Arroz Doce, or Portuguese rice pudding, is a comforting and sweet dessert that’s cherished in Portugal, especially during Easter. With its creamy texture, fragrant lemon zest, and a hint of cinnamon, this rice pudding is both satisfying and simple to make. It’s often served chilled, making it a perfect treat for Easter gatherings.

Ingredients:

• 1 cup short-grain rice
• 4 cups whole milk
• 1/2 cup sugar
• Zest of 1 lemon
• 1 cinnamon stick
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• Ground cinnamon (for garnish)

Instructions:

1. Cook the rice: In a medium saucepan, combine the rice, 3 cups of milk, and cinnamon stick. Bring it to a boil, then reduce the heat and simmer, stirring occasionally until the rice is tender and has absorbed most of the milk (about 20 minutes).
2. Add sugar and lemon zest: Stir in the sugar and lemon zest, and continue to cook for another 5 minutes.
3. Temper the eggs: In a small bowl, whisk the egg yolks with the remaining 1 cup of milk. Slowly pour the egg mixture into the rice, stirring constantly to prevent the eggs from curdling.
4. Finish cooking: Cook the pudding over low heat for another 5-10 minutes, stirring until it thickens. Remove from heat and discard the cinnamon stick.
5. Serve and garnish: Pour the rice pudding into individual bowls and let it cool. Sprinkle with ground cinnamon before serving.

Arroz Doce is the epitome of comfort food, offering a blend of creamy richness and aromatic spices. This classic Portuguese rice pudding is a timeless dessert, perfect for Easter and family gatherings. Whether served warm or chilled, it’s guaranteed to be a crowd-pleaser.

Folar de Páscoa (Portuguese Easter Bread)

Folar de Páscoa is a traditional Portuguese Easter bread, often made with a boiled egg in the center, symbolizing the resurrection of Christ. The bread itself is soft and lightly sweetened, with a hint of aniseed or cinnamon. It’s a popular dessert for Easter, offering a beautiful, fragrant centerpiece that pairs well with a cup of tea or coffee.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1/4 cup warm water
• 1/2 cup milk
• 1/4 cup unsalted butter, softened
• 3 large eggs
• 1/2 teaspoon ground cinnamon (optional)
• 1 teaspoon aniseed (optional)
• 1 boiled egg (for decoration)
• 1 egg (for egg wash)

Instructions:

1. Activate the yeast: In a small bowl, dissolve the yeast in warm water and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
2. Make the dough: In a large bowl, combine the flour, sugar, cinnamon, and aniseed (if using). Add the yeast mixture, milk, butter, and eggs, and knead until smooth and elastic (about 10 minutes).
3. First rise: Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. Shape the bread: Punch the dough down and divide it into two portions. Shape one portion into a round loaf and place it on a baking sheet. Place the boiled egg in the center of the dough, pressing it gently into the bread.
5. Second rise and bake: Let the dough rise for another 30 minutes. Preheat the oven to 350°F (175°C). Brush the bread with egg wash and bake for 25-30 minutes, or until golden brown.
6. Serve: Let the bread cool before serving. Slice and enjoy the soft, sweet goodness of this traditional Easter bread.

Folar de Páscoa is a sweet and symbolic bread that carries the spirit of Easter. The soft texture and subtle flavors of cinnamon and aniseed make it a delightful dessert for the holiday. Whether enjoyed as part of a festive meal or as an afternoon treat, this bread is sure to bring joy to your Easter celebrations.

Pão de Ló (Portuguese Sponge Cake)

Pão de Ló is a light, fluffy Portuguese sponge cake that’s often enjoyed during Easter and other special occasions. The cake’s delicate texture comes from its simple ingredients—eggs, sugar, and flour—making it a classic dessert that’s perfect for pairing with fresh fruits or a drizzle of honey. It’s a traditional treat that’s easy to make and always a crowd favorite.

Ingredients:

• 6 large eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• A pinch of salt
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
2. Whisk the eggs and sugar: In a large bowl, beat the eggs with the sugar until light and fluffy, about 10 minutes.
3. Fold in the dry ingredients: Sift the flour, baking powder, and salt together. Gently fold the flour mixture into the egg mixture, being careful not to deflate the batter.
4. Bake the cake: Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until the cake is golden and a toothpick comes out clean.
5. Cool and serve: Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.

Pão de Ló is the epitome of simplicity and elegance. Its light, airy texture and subtly sweet flavor make it a perfect addition to your Easter dessert table. Whether served on its own or paired with whipped cream and berries, this sponge cake will add a touch of tradition and sweetness to your holiday celebrations.

Queijadas de Sintra (Sintra Cheesecake Tarts)

Queijadas de Sintra are a traditional Portuguese pastry that originates from the town of Sintra, a UNESCO World Heritage site known for its stunning palaces and natural beauty. These small, creamy tarts are made with a blend of fresh cheese, sugar, cinnamon, and eggs. They are perfect for Easter celebrations, offering a unique combination of sweet and savory flavors in each bite.

Ingredients:

• 1/2 cup fresh ricotta or farmer’s cheese
• 1/2 cup sugar
• 1/4 cup flour
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted
• Pre-made tart shells (or homemade shortcrust pastry)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare the filling: In a medium bowl, whisk together the ricotta cheese, sugar, flour, eggs, milk, cinnamon, vanilla extract, and melted butter. Mix until smooth and well combined.
3. Fill the tart shells: Spoon the cheese mixture into each tart shell, filling them about 3/4 full.
4. Bake the tarts: Place the tarts on a baking sheet and bake for 25-30 minutes, or until the filling is set and the tops are lightly golden.
5. Cool and serve: Allow the tarts to cool slightly before serving. They can be enjoyed warm or at room temperature, dusted with powdered sugar if desired.

Queijadas de Sintra are a delightful, creamy treat that will transport you to the charming streets of Sintra with every bite. Their rich, sweet flavor makes them an ideal Easter dessert, perfect for serving at gatherings or enjoying with a cup of tea. The contrast of textures between the crisp tart shell and smooth filling makes them irresistible.

Pão de Ló Recheado (Stuffed Sponge Cake)

Pão de Ló Recheado is a variation of the classic Pão de Ló sponge cake, but with a rich and creamy filling, often made with egg yolk cream or whipped cream and fruit. This cake is a wonderful centerpiece for any Easter celebration, combining the light texture of sponge cake with the indulgence of a sweet filling. It’s perfect for those who love a little extra decadence in their desserts.

Ingredients for the Sponge Cake:

• 6 large eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt

Ingredients for the Filling:

• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Fresh fruit (strawberries, raspberries, or peaches), optional

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
2. Prepare the cake batter: In a large bowl, beat the eggs and sugar together until light and fluffy, about 10 minutes. Gently fold in the sifted flour, baking powder, and salt.
3. Bake the cake: Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
4. Prepare the filling: While the cake is cooling, whip the heavy cream with sugar and vanilla extract until soft peaks form. If using fresh fruit, chop it into small pieces.
5. Assemble the cake: Once the cake is cool, slice it horizontally into two layers. Spread the whipped cream filling on the bottom layer and top with fresh fruit if desired. Place the second layer of cake on top.
6. Serve: Slice and serve, with an extra dollop of whipped cream or fruit if preferred.

Pão de Ló Recheado is a luxurious dessert that takes the classic sponge cake to a whole new level with its creamy filling and fresh fruit. This cake is a festive addition to any Easter table, offering a balance of light and rich flavors that make each bite a delight. It’s sure to be a hit at any family gathering or holiday celebration.

Tigelada (Portuguese Egg Custard)

Tigelada is a traditional Portuguese egg custard dessert that is both simple and indulgent. Made with eggs, milk, sugar, and cinnamon, Tigelada is typically baked in a clay dish (tiger-shaped dish, hence the name), creating a smooth and creamy custard with a golden top. It’s a rustic yet delicious dessert, perfect for Easter with its comforting and slightly caramelized flavor.

Ingredients:

• 5 large eggs
• 2 cups whole milk
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Butter (for greasing the baking dish)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a small clay or ceramic baking dish with butter.
2. Prepare the custard mixture: In a large bowl, whisk together the eggs, sugar, milk, cinnamon, vanilla extract, and lemon zest until smooth.
3. Bake the custard: Pour the custard mixture into the greased baking dish. Place the dish in the oven and bake for 30-40 minutes, or until the custard is set and slightly golden on top.
4. Cool and serve: Let the Tigelada cool to room temperature before serving. It can be served warm or chilled, dusted with a little more cinnamon if desired.

Tigelada is the embodiment of Portuguese comfort food, offering a creamy, egg-rich custard with a touch of spice. Its simplicity and delightful texture make it a perfect dessert for Easter. Serve it as a special treat during the holiday or any time you’re craving a classic, homemade dessert. The cinnamon and lemon zest add a fragrant touch that elevates this humble custard into something truly memorable.

Note: More recipes are coming soon!