28 Desserts To Help You Really Get Settled Into Spring

Spring has finally arrived, bringing with it the promise of warmer days, blooming flowers, and a bounty of fresh seasonal ingredients. As someone who’s spent years developing recipes that celebrate seasonal transitions, I find that desserts offer the perfect canvas to showcase spring’s vibrant flavors. The delicate sweetness of strawberries, the bright tang of citrus, and the subtle elegance of floral notes can transform ordinary treats into extraordinary spring celebrations.

In this collection, I’ve gathered 28 desserts that capture the essence of spring – from light, fruity confections to creative twists on classic favorites. Each recipe has been carefully tested in my kitchen to ensure it delivers not just on flavor but also on that special feeling that comes with the season’s renewal. Whether you’re hosting a garden party, looking for a weekend baking project, or simply craving something sweet that whispers “spring has arrived,” you’ll find plenty of inspiration here.

So open your windows, let in that fresh spring breeze, and get ready to whisk, fold, and create your way into the season with these delightful desserts.

Fresh Fruit Desserts

1. Classic Strawberry Shortcake Stacks

Nothing says spring quite like the season’s first strawberries. This reimagined version of the classic strawberry shortcake features buttery, flaky biscuits layered with macerated strawberries and freshly whipped cream.

Ingredients:

• 2 pounds fresh strawberries, hulled and sliced
• 1/4 cup plus 2 tablespoons granulated sugar, divided
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold heavy cream, plus more for brushing
• 2 cups heavy cream, for whipping
• 1 teaspoon vanilla extract
• Fresh mint leaves, for garnish

Instructions:

1. Combine sliced strawberries with 1/4 cup sugar in a bowl. Let sit for at least 30 minutes to macerate.
2. Preheat oven to 425°F. Line a baking sheet with parchment paper.
3. In a large bowl, whisk together flour, remaining 2 tablespoons sugar, baking powder, and salt.
4. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
5. Gradually add cold heavy cream, stirring until just combined.
6. Turn dough onto a floured surface and gently pat to 3/4-inch thickness.
7. Cut using a 3-inch round cutter and place on prepared baking sheet.
8. Brush tops with cream and bake for 12-15 minutes until golden.
9. While biscuits cool, whip 2 cups heavy cream with vanilla and remaining sugar until soft peaks form.
10. Split cooled biscuits, layer with strawberries and whipped cream, and garnish with mint.

Serving suggestion: For an elegant presentation, serve on individual dessert plates with a light dusting of powdered sugar and extra berries on the side.

2. Honey-Roasted Peach and Lavender Galette

Early spring peaches get a sophisticated treatment in this free-form galette, where honey intensifies their natural sweetness and lavender adds a subtle floral note.

Ingredients:

• 1 homemade or store-bought pie crust
• 4-5 firm but ripe peaches, sliced
• 3 tablespoons honey, plus more for drizzling
• 1 teaspoon dried culinary lavender
• 1 tablespoon cornstarch
• Pinch of salt
• 1 egg, beaten (for egg wash)
• Turbinado sugar, for sprinkling
• Vanilla ice cream, for serving

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, gently toss peach slices with honey, lavender, cornstarch, and salt.
3. Roll pie dough into a 12-inch circle and transfer to prepared baking sheet.
4. Arrange peach mixture in the center, leaving a 2-inch border.
5. Fold edges of dough over fruit, pleating as you go.
6. Brush crust with egg wash and sprinkle with turbinado sugar.
7. Bake for 35-40 minutes until crust is golden and filling is bubbling.
8. Let cool for 15 minutes before slicing.

Serving suggestion: A scoop of vanilla ice cream creates the perfect temperature contrast to the warm galette.

3. Rhubarb-Raspberry Fool with Cardamom Crumble

This British-inspired dessert combines tart rhubarb, sweet raspberries, and creamy whipped cream for a light yet satisfying spring treat.

Ingredients:

• 1 pound rhubarb, trimmed and cut into 1-inch pieces
• 1 cup fresh raspberries
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup crushed shortbread cookies
• 1/4 teaspoon ground cardamom

Instructions:

1. Combine rhubarb, raspberries, granulated sugar, and water in a saucepan. Simmer until rhubarb is tender, about 10 minutes.
2. Let cool completely, then stir in vanilla.
3. Whip heavy cream with powdered sugar until soft peaks form.
4. Mix shortbread crumbs with cardamom.
5. In glass serving dishes, alternate layers of fruit compote and whipped cream.
6. Top with cardamom crumble and a few fresh raspberries.

Serving suggestion: Prepare in individual glass cups for an elegant presentation that showcases the beautiful layers.

4. Meyer Lemon Pudding Cakes

These individual cakes magically separate during baking to create a tender cake layer on top and a luscious pudding layer below.

Ingredients:

• 3 large eggs, separated
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup freshly squeezed Meyer lemon juice
• 2 tablespoons Meyer lemon zest
• 1 1/3 cups whole milk
• Powdered sugar, for dusting
• Fresh berries, for serving

Instructions:

1. Preheat oven to 350°F. Place six 6-ounce ramekins in a roasting pan.
2. Beat egg yolks and sugar until pale and thick.
3. Add flour and salt, mixing until combined.
4. Gradually add lemon juice, zest, and milk, mixing until smooth.
5. In a separate bowl, beat egg whites until stiff peaks form.
6. Gently fold whites into lemon mixture.
7. Divide batter among ramekins. Fill roasting pan with hot water halfway up sides of ramekins.
8. Bake for 30-35 minutes until tops are golden and set.
9. Cool slightly before serving warm or chilled.

Serving suggestion: Dust with powdered sugar and add a few fresh berries just before serving.

Light and Airy Spring Delights

5. Lavender-Infused Vanilla Bean Panna Cotta

This silky Italian dessert gets a spring makeover with the addition of delicate lavender and fragrant vanilla bean.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped
• 1 tablespoon dried culinary lavender
• 2 1/2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• Fresh berries and edible flowers, for garnish

Instructions:

1. Combine cream, milk, sugar, vanilla bean (pod and seeds), and lavender in a saucepan.
2. Bring to a simmer, then remove from heat and let steep for 30 minutes.
3. Sprinkle gelatin over cold water and let stand for 5 minutes to bloom.
4. Reheat cream mixture until hot but not boiling. Strain through a fine-mesh sieve.
5. Stir in bloomed gelatin until completely dissolved.
6. Divide mixture among six ramekins or glasses.
7. Refrigerate for at least 4 hours, preferably overnight.
8. To serve, run a knife around the edge and invert onto plates, or serve in glasses.

Serving suggestion: Garnish with fresh berries and edible spring flowers for a stunning presentation.

6. Rose Water and Pistachio Pavlova

This elegant meringue dessert is topped with rosewater-infused whipped cream and a scattering of vibrant pistachios.

Ingredients:

• 4 large egg whites, at room temperature
• Pinch of salt
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 1-2 teaspoons rose water (to taste)
• 1/2 cup chopped pistachios
• Fresh berries and rose petals, for garnish

Instructions:

1. Preheat oven to 275°F. Line a baking sheet with parchment paper.
2. Beat egg whites and salt until soft peaks form.
3. Gradually add sugar, beating until stiff, glossy peaks form.
4. Fold in cornstarch, vinegar, and vanilla.
5. Spread mixture into an 8-inch circle on parchment, creating a slight depression in the center.
6. Bake for 1 hour, then turn off oven and leave pavlova inside with door closed for another hour.
7. Whip cream with powdered sugar and rose water until soft peaks form.
8. Top cooled pavlova with cream, pistachios, berries, and rose petals.

Serving suggestion: Slice like a cake and serve immediately after assembling to maintain the contrast between crisp meringue and soft cream.

7. Orange Blossom Semifreddo with Citrus Salad

This partially frozen Italian dessert is like a sophisticated ice cream, perfumed with orange blossom water and paired with a bright citrus salad.

Ingredients:

• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 2 cups heavy cream
• 1 tablespoon orange blossom water
• 1 teaspoon vanilla extract
• Pinch of salt
• Assorted citrus (blood oranges, cara cara oranges, grapefruit), segmented
• 2 tablespoons honey
• Fresh mint leaves, for garnish

Instructions:

1. Line a 9×5-inch loaf pan with plastic wrap, leaving overhang on all sides.
2. Beat egg yolks and 1/2 cup sugar until pale and thick.
3. In a separate bowl, whip cream until soft peaks form.
4. Fold whipped cream, orange blossom water, and vanilla into yolk mixture.
5. Beat egg whites with salt until foamy. Gradually add remaining sugar, beating until stiff peaks form.
6. Fold whites into cream mixture in three additions.
7. Pour into prepared pan, cover with plastic wrap, and freeze for at least 6 hours.
8. Toss citrus segments with honey.
9. To serve, invert semifreddo onto a platter, remove plastic wrap, and slice.
10. Serve with citrus salad and mint.

Serving suggestion: For an elegant touch, arrange thin slices of semifreddo in a fan pattern and surround with the colorful citrus segments.

8. Coconut Cloud Cake with Fresh Berries

This ethereally light cake combines the tropical flavor of coconut with spring’s fresh berries.

Ingredients:

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 6 large egg whites, at room temperature
• 1 cup coconut milk
• 1 cup sweetened shredded coconut
• For frosting: 12 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 teaspoon vanilla
• 2 cups mixed fresh berries, for decorating
• 1/2 cup toasted coconut flakes, for garnish

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Add extracts.
4. Alternately add flour mixture and coconut milk to butter mixture, beginning and ending with flour.
5. Beat egg whites until stiff peaks form, then fold into batter.
6. Fold in shredded coconut.
7. Divide batter between prepared pans and bake for 25-30 minutes.
8. Cool completely before frosting with cream cheese frosting.
9. Decorate with fresh berries and toasted coconut.

Serving suggestion: Serve slices with additional berries on the side for a refreshing contrast to the rich cake.

Spring-Inspired Cheesecakes and Tarts

9. Lemon-Thyme Cheesecake Bars

The herbaceous notes of fresh thyme elevate these bright, citrusy cheesecake bars to a sophisticated spring dessert.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 2 tablespoons fresh thyme leaves, plus sprigs for garnish
• 3 tablespoons lemon zest
• 1/3 cup fresh lemon juice
• 1 teaspoon vanilla extract
• Lemon slices, for garnish

Instructions:

1. Preheat oven to 325°F. Line a 9×9-inch baking pan with parchment paper.
2. Mix graham cracker crumbs, melted butter, and sugar. Press into prepared pan.
3. Bake crust for 10 minutes, then cool.
4. Beat cream cheese and sugar until smooth.
5. Add eggs one at a time, beating well after each.
6. Stir in thyme leaves, lemon zest, lemon juice, and vanilla.
7. Pour over crust and bake for 35-40 minutes until center is just set.
8. Cool completely, then refrigerate for at least 4 hours.
9. Cut into bars and garnish with thyme sprigs and lemon slices.

Serving suggestion: These bars make an elegant addition to a spring brunch or afternoon tea.

10. Strawberry-Basil Mascarpone Tart

The unexpected combination of sweet strawberries and aromatic basil creates a sophisticated tart that’s perfect for spring entertaining.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 1 large egg yolk
• 2-3 tablespoons ice water
• 8 oz mascarpone cheese, room temperature
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 pounds fresh strawberries, hulled and sliced
• 1/4 cup basil chiffonade, plus small leaves for garnish
• 3 tablespoons honey

Instructions:

1. For crust: Pulse flour, sugar, and salt in food processor. Add butter and pulse until mixture resembles coarse meal.
2. Add egg yolk and enough ice water to form dough. Shape into disk, wrap, and refrigerate for 1 hour.
3. Preheat oven to 375°F. Roll dough and fit into a 9-inch tart pan.
4. Line with parchment, fill with weights, and blind bake for 15 minutes. Remove weights and bake for another 10 minutes until golden.
5. Cool completely.
6. Mix mascarpone, powdered sugar, vanilla, and lemon zest. Spread in cooled tart shell.
7. Toss strawberries with basil chiffonade.
8. Arrange strawberries over mascarpone filling and drizzle with honey.
9. Garnish with small basil leaves.

Serving suggestion: For maximum flavor, bring the tart to room temperature before serving.

11. Blackberry-Lime Cheesecake with Gingersnap Crust

Early spring blackberries shine in this creamy cheesecake, while the spicy gingersnap crust adds a warming element.

Ingredients:

• 2 cups gingersnap cookie crumbs
• 6 tablespoons unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons lime zest
• 1/4 cup fresh lime juice
• 1 teaspoon vanilla extract
• 2 cups fresh blackberries, divided
• 1/4 cup blackberry jam
• 2 tablespoons water

Instructions:

1. Preheat oven to 325°F. Wrap outside of a 9-inch springform pan with foil.
2. Mix gingersnap crumbs and butter. Press into pan and bake for 10 minutes.
3. Beat cream cheese and sugar until fluffy. Add eggs one at a time.
4. Stir in lime zest, juice, and vanilla.
5. Fold in 1 cup blackberries, lightly crushing some.
6. Pour into crust and bake for 50-60 minutes until center is just set.
7. Cool completely, then refrigerate overnight.
8. Heat jam and water until melted. Cool slightly.
9. Top cheesecake with remaining berries and brush with jam glaze.

Serving suggestion: A dollop of lightly sweetened whipped cream balances the tartness of the lime and berries.

12. Honey Lavender Custard Tart

The delicate flavor of lavender honey infuses this silky custard tart with the essence of spring gardens.

Ingredients:

• 1 pie crust (homemade or store-bought)
• 2 cups whole milk
• 1/4 cup dried culinary lavender
• 6 large egg yolks
• 1/2 cup honey
• 1/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Fresh berries and additional lavender, for garnish

Instructions:

1. Preheat oven to 375°F. Roll out dough and fit into a 9-inch tart pan.
2. Line with parchment, fill with weights, and blind bake for 15 minutes. Remove weights and bake for another 10 minutes until golden.
3. Cool completely.
4. Bring milk to a simmer with lavender. Remove from heat and steep for 30 minutes. Strain.
5. Whisk egg yolks, honey, sugar, cornstarch, and salt.
6. Gradually whisk hot milk into egg mixture.
7. Return to saucepan and cook over medium heat, whisking constantly, until thickened.
8. Remove from heat; stir in butter and vanilla.
9. Pour into cooled tart shell and refrigerate until set, at least 4 hours.
10. Garnish with berries and lavender before serving.

Serving suggestion: Pair with a cup of lavender tea for a truly aromatic experience.

Seasonal Cakes and Cupcakes

13. Carrot Cake with Orange Blossom Cream Cheese Frosting

This spring classic gets an update with the addition of fragrant orange blossom water in the frosting.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts
• For frosting: 16 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1-2 teaspoons orange blossom water
• Candied carrot curls, for decoration

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together flour, baking soda, baking powder, spices, and salt.
3. In a separate bowl, whisk oil and sugars. Add eggs one at a time, then vanilla.
4. Fold in dry ingredients, then carrots and walnuts.
5. Divide batter between pans and bake for 30-35 minutes.
6. Cool completely before frosting.
7. For frosting, beat cream cheese and butter. Add powdered sugar and orange blossom water.
8. Frost cake and decorate with candied carrot curls.

Serving suggestion: This cake can be made a day ahead, allowing the flavors to meld for an even more delicious result.

14. Pistachio-Rose Water Layer Cake

Middle Eastern flavors inspire this elegant layer cake, perfect for spring celebrations.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely ground pistachios
• 1 cup whole milk
• For frosting: 1 cup unsalted butter, 4 cups powdered sugar, 2-3 teaspoons rose water, pink food coloring (optional)
• Chopped pistachios and dried rose petals, for decoration

Instructions:

1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time.
4. Stir in vanilla and ground pistachios.
5. Alternately add flour mixture and milk to butter mixture.
6. Divide batter among pans and bake for 25-30 minutes.
7. Cool completely before frosting.
8. For frosting, beat butter and sugar. Add rose water and food coloring if desired.
9. Frost cake and decorate with pistachios and rose petals.

Serving suggestion: This showstopper deserves a place of honor at your spring table.

15. Earl Grey Cupcakes with Honey-Lemon Buttercream

The aromatic bergamot in Earl Grey tea pairs beautifully with honey and lemon in these sophisticated cupcakes.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 Earl Grey tea bags (or 3 tablespoons loose tea), finely ground
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup whole milk
• For frosting: 1 cup unsalted butter, 3 cups powdered sugar, 2 tablespoons honey, 1 tablespoon lemon zest, 1-2 tablespoons lemon juice
• Lemon zest and lavender buds, for garnish

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, baking powder, salt, and ground tea.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time.
4. Stir in vanilla.
5. Alternately add flour mixture and milk to butter mixture.
6. Divide batter among liners and bake for 18-20 minutes.
7. Cool completely before frosting.
8. For frosting, beat butter, sugar, honey, lemon zest, and lemon juice.
9. Pipe onto cupcakes and garnish with lemon zest and lavender.

Serving suggestion: These are perfect with afternoon tea on a sunny spring day.

16. Rhubarb Upside-Down Cake

The pretty pink pattern of rhubarb on top of this moist cake makes it as beautiful as it is delicious.

Ingredients:

• 1 pound rhubarb, trimmed and cut into 3-inch pieces
• 1 cup granulated sugar, divided
• 4 tablespoons unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk
• Whipped cream, for serving

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Arrange rhubarb pieces in a pattern in the bottom of the pan.
3. Sprinkle with 1/2 cup sugar and drizzle with melted butter.
4. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
5. Cream butter and remaining sugar until light and fluffy. Add eggs one at a time.
6. Stir in vanilla.
7. Alternately add flour mixture and buttermilk to butter mixture.
8. Pour batter over rhubarb and bake for 40-45 minutes.
9. Let cool for 10 minutes, then invert onto a platter.

Serving suggestion: Serve warm with a dollop of freshly whipped cream.

No-Bake Spring Treats

17. Matcha-White Chocolate Mousse Cups

The earthy flavor of matcha green tea balances the sweetness of white chocolate in these elegant individual desserts.

Ingredients:

• 8 oz white chocolate, chopped
• 2 cups heavy cream, divided
• 2 tablespoons high-quality matcha powder, plus more for dusting
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Fresh strawberries, for garnish

Instructions:

1. Place white chocolate in a heatproof bowl.
2. Heat 1/2 cup cream until just simmering. Pour over chocolate and let stand for 1 minute.
3. Stir until smooth. Let cool to room temperature.
4. In a separate bowl, sift matcha powder. Gradually add 1/4 cup cream, whisking to form a smooth paste.
5. Whip remaining cream with sugar and vanilla until soft peaks form.
6. Fold matcha paste into white chocolate mixture.
7. Gently fold in whipped cream.
8. Divide among serving glasses and refrigerate for at least 4 hours.
9. Dust with matcha powder and garnish with strawberries before serving.

Serving suggestion: The vibrant green color makes these perfect for a spring garden party.

18. Lemon-Blueberry Icebox Cake

Layers of lemon-infused whipped cream and cookies studded with fresh blueberries create a beautiful no-bake dessert.

Ingredients:

• 3 cups heavy cream
• 1/3 cup powdered sugar
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 packages (8 oz each) thin vanilla wafer cookies
• 2 cups fresh blueberries, plus more for garnish
• Additional lemon zest, for garnish

Instructions:

1. Whip cream with powdered sugar, lemon zest, lemon juice, and vanilla until firm peaks form.
2. In a 9×13-inch dish, arrange a layer of cookies.
3. Spread 1/4 of the whipped cream over cookies.
4. Sprinkle with 1/3 of the blueberries.
5. Repeat layers twice more.
6. Top with remaining whipped cream.
7. Cover and refrigerate for at least 8 hours, preferably overnight.
8. Garnish with additional blueberries and lemon zest before serving.

Serving suggestion: Cut into squares and serve with a drizzle of lemon curd for an extra citrus punch.

19. Strawberry-Ricotta Parfaits with Balsamic Glaze

The unexpected pairing of sweet strawberries with tangy balsamic creates a sophisticated dessert that comes together in minutes.

Ingredients:

• 1 cup balsamic vinegar
• 2 tablespoons honey
• 16 oz whole milk ricotta
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups sliced strawberries
• 2 tablespoons granulated sugar
• 1 tablespoon fresh basil, chiffonade
• 1 cup crushed amaretti cookies

Instructions:

1. In a small saucepan, simmer balsamic vinegar and honey until reduced by half. Cool completely.
2. Whisk ricotta with powdered sugar and vanilla until smooth.
3. Toss strawberries with granulated sugar and basil. Let sit for 15 minutes.
4. In parfait glasses, layer crushed cookies, ricotta mixture, and strawberries.
5. Drizzle with balsamic glaze.
6. Repeat layers once more.
7. Refrigerate for at least 1 hour before serving.

Serving suggestion: For an elegant presentation, serve in wine glasses with a fresh basil leaf garnish.

20. Mango-Coconut Chia Seed Pudding

This tropical-inspired, no-cook dessert is both refreshing and satisfying.

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1/2 cup unsweetened almond milk
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 2 ripe mangoes, diced
• 1/4 cup toasted coconut flakes
• Fresh mint leaves, for garnish

Instructions:

1. In a medium bowl, whisk together chia seeds, coconut milk, almond milk, honey, vanilla, and cardamom.
2. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Stir pudding to break up any clumps.
4. Layer pudding and diced mango in serving glasses.
5. Top with toasted coconut and mint leaves.