What should I make for dessert for Easter?

A lighter dessert seems appropriate for Easter. I have brownie recipe that calls for whiped cream, lemon juice, and white chocolate (among other things) if you want it. It looks fancy and it goes over REALLY well.

I've always made Tiramisu for Easter. It is a recipe that is more put together than baked. Here is a great recipe for Chocolate Tiramisu from Food Network. It is also fine for the children, though it does contain Marsala wine, the alcohol should cook out of the wine. One of the best things about this recipe it is best after being refrigerated overnight. Chocolate Tiramisu Recipe courtesy Giada De Laurentiis Yield: 12 servings Ingredients 6 ounces container mascarpone cheese 2/3 cup whipping cream 1/2 cup sugar Chocolate Zabaglione, recipe follows 2 1/2 cups espresso coffee, warmed (or mix 2 1/2 tsp. instant espresso powder with 2 1/2 c. water) 24 crisp ladyfinger cookies (recommended: Savoiardi) Unsweetened cocoa powder, for garnish Dark chocolate shavings, for garnish Directions Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate. Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan. Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours. Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top. Chocolate Zabaglione: 2 tablespoons whipping cream, or heavy cream 1/4 cup semisweet chocolate chips 4 large egg yolks 1/3 cup sugar 1/4 cup dry Marsala Pinch salt Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

Cream Puffs or Eclaires the difference is the shape of the baked dough! a round puff of the pastry will make a cream puff and a strip will make an eclaire!! then fill them with bavarian cream and drizzle with chocolate and dust with powdered sugar!! I think I will teach the granddaughter who is into cooking how to make these amazing things!

make a rabet cake it is cake that is shapet like a buny it is cool and u can maket the way u whant it.