The hunt is over | Best Easter Dessert Recipes

An Easter long weekend at home is the perfect excuse to get creative in the kitchen! We can reassure you that you'll be rewarded for your hard work afterwards...

From Tim Tam Slam Hot Cross Buns to Easter trifles, cocktails and Caramilk egg cheesecakes, here's this years top Easter treats and how to make them thanks to WoolworthsColes and Liquorland!



Ingredients available at Woolworths
  • 2 hot cross buns, halved
  • 2 tbs chocolate hazelnut spread
  • 4 strawberries, sliced
  • 8 raspberries
  • 1 tbs roughly chopped and roasted hazelnuts
  • 50g dark chocolate, melted
  • 2 Tim Tam biscuits, crushed

1. Preheat barbecue flat plate on medium heat. Place hot cross buns cut side down on flat plate and cook for 3-4 minutes or until toasted. Transfer to a serving plate.

2. Cover bottom halves of hot cross buns with 1 tbs of hazelnut spread. Top with strawberries, raspberries and chopped hazelnuts.

3. Add a pinch of salt to melted chocolate and stir to combine. Place top half of buns on berries, then drizzle with melted chocolate and sprinkle over crushed tim tam biscuits.


Ingredients available at Woolworths
  • olive oil cooking spray
  • 200g dark chocolate, chopped
  • 6 pk traditional fruit hot cross buns
  • 1 cup milk
  • 65g sachet chocolate mousse mix
  • 2 cups thick vanilla custard
  • 125g crunchy Easter eggs
  • 1 cup thickened cream
  • 2 x 125g punnets raspberries
  • 300g chocolate Easter eggs, broken
Chocolate sauce
  • 1/2 cup thickened cream
  • 150g milk chocolate, chopped

1. Grease a 20cm (12 cup-capacity) pudding basin or deep bowl with oil spray. Place in freezer for 5 minutes.

2. Place chocolate in a large, shallow, heatproof, microwave-safe bowl. Microwave on high in 30-second bursts, stirring between each, until melted and smooth. Pour half the melted chocolate into chilled basin, tilting to coat base and sides, leaving a 3cm gap at the top. Using a brush, spread remaining chocolate to create an even layer. Freeze for 15 minutes or until ready to serve.

3. Meanwhile, gently press hot cross buns into base of trifle dish, making sure crosses face outwards.

4. Pour milk into the bowl of a stand mixer fitted with a whisk attachment. Add mousse mix and whisk on low speed for 1 minute. Increase speed to high and whisk for 4 minutes or until mixture has tripled in volume and stiff peaks form. Spoon over hot cross buns in trifle dish, spreading out to edges.

5. Place custard in a mixing bowl. Using a rolling pin, crush one-third of the crunchy easter eggs and add to custard, stirring to combine. Spread custard mixture evenly over mousse.

6. Whip cream to stiff peaks. Roughly crush half the raspberries with fork, then fold through cream with a large metal spoon to create ripples. Dollop into trifle bowl, starting at edges and working into centre. Top with chocolate easter eggs, another one-third of the crunchy easter eggs and remaining raspberries.

7. To make the chocolate sauce, heat cream in a small saucepan over low heat until almost at boiling point. Add chocolate, remove from heat and set aside for 2 minutes or until chocolate has melted. Whisk until smooth.

8. Slide chocolate shell out of the pudding basin or bowl. Brush a little chocolate sauce over dome, then scatter over remaining crunchy easter eggs and position, inverted, over top of trifle. Serve with hot chocolate sauce to pour over top for magic melt reveal.

Tip: The chocolate shell can be made up to a week in advance. Instead of freezing it, cover the bowl in plastic wrap and refrigerate until it’s ready to serve.


Ingredients available at Woolworths
  • 1 1/4 cups sweet biscuit crumbs
  • 80g (4 tbsp) butter, melted
  • 2 x 250g cream cheese, softened
  • 1/2 cup (120g) sour cream
  • 3/4 (130g) caster sugar
  • 180g baking white chocolate
  • 3 tsp powdered gelatine
  • 110g packet caramilk mini eggs
  • 39g twirl caramilk bar

1. Combine biscuit crumbs and melted butter and pres sinto 6 x 6cm round cake ring moulds on a lined tray

2. Beat the cream cheese, sour cream, sugar, melted chocolate and the gelatine in and electric mixer

3. Evenly distribute between the ring moulds

4. Regigerate for 2 hours or overnight

5. Decorate with caramilk mini eggs and crumbed twirl caramilk bar



Ingredients available at Coles
  • 50g butter, chopped
  • 100g milk chocolate, chopped
  • 50g dark chocolate, chopped
  • 2 tbs golden syrup
  • 2 cups (80g) cornflakes
  • ½ cup (40g) shredded coconut
  • 18 mini Easter eggs
  1. Line 18 holes of two 1½-tbs (30ml) mini muffin pans with paper cases. Place the butter, combined chocolate and golden syrup in a saucepan over low heat. Cook, stirring, for 5 mins or until the butter and chocolate melt and the mixture is smooth.
  2. Combine the cornflakes and coconut in a bowl. Add the chocolate mixture and stir to combine.
  3. Divide evenly among the prepared pans. Top each with a chocolate egg. Place in the fridge for 30 mins to set.


Ingredients available at Coles
  • 5 Coles Bakery Chocolate Hot Cross Buns or Traditional Fruit Hot Cross Buns, day-old, split
  • 40g butter, softened
  • ¼ cup (85g) raspberry jam
  • 1 cup (125g) fresh or frozen raspberries
  • 100g white chocolate, coarsely chopped
  • 6 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) milk
  • ½ cup (125ml) thickened cream
  • ⅓ cup (75g) caster sugar
  1. Preheat oven to 160°C. Lightly grease an 8-cup (2L) ovenproof dish.
  2. Spread the cut side of each bun half evenly with butter, then spread with jam. Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.
  3. Whisk the egg, milk, cream and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.
  4. Place the dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish. Bake for 35-40 mins or until custard is just set. Set aside for 5 mins to cool slightly before serving.


Ingredients available from Liquorland and Coles
1 bottle of Baileys
Hollow Chocolate Easter Eggs (your preferred type and quantity)


  1. Unwrap eggs and do your best to keep them cool.
  2. Using caution, run a sharp knife under hot water until metal is hot.
  3. Using hot knife, carefully shave off the tops (about 1/4 of the egg).
  4. Stand up the egg within within a cup.
  5. Fill the egg with Baileys + add some milk if preferred.

*Adults aged 18+ years are recommended to consume responsibly.