Heavenly Delights: 8 Must-Try Desserts For Spring

---

1. Lavender & Berry Cream

Creamy custard topped with a caramelized sugar crust, infused with the floral notes of lavender and the sweetness of fresh berries.

Ingredients:

• 2 cups heavy cream
• 1 tsp dried culinary lavender
• 1/4 cup fresh mixed berries (blueberries, raspberries)
• 4 egg yolks
• 1/4 cup sugar
• Extra sugar for caramelizing

Instructions:

1. Preheat oven to 325°F (160°C).
2. In a saucepan, heat the cream and lavender on low until simmering. Remove from heat and let steep for 10 minutes. Strain out lavender.
3. Whisk egg yolks with sugar until pale. Slowly add the lavender cream, stirring constantly.
4. Divide berries between ramekins, pour the mixture over. Place ramekins in a baking dish with water halfway up the sides.
5. Bake for 40 minutes or until set. Chill for 2 hours.
6. Before serving, sprinkle sugar on top and caramelize with a kitchen torch.

---

2. Rhubarb Crisp

Sweet-tart rhubarb filling with a buttery oat crumble topping that’s irresistibly golden and crunchy.

Ingredients:

• 4 cups chopped rhubarb
• 1/2 cup sugar
• 1 tbsp flour
• 1/4 cup rolled oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 1/4 cup butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix rhubarb, sugar, and 1 tbsp of flour in a baking dish.
3. In a separate bowl, combine oats, 1/4 cup flour, brown sugar, and melted butter. Sprinkle over the rhubarb mixture.
4. Bake for 40-45 minutes until topping is golden and filling is bubbly.

---

3. Zesty Lemon Lavender Bars

These bright and tangy bars marry the sharpness of lemon with the floral hints of lavender for a uniquely delicious dessert.

Ingredients:

• 1 cup flour
• 1/2 cup butter, softened
• 1/4 cup powdered sugar
• 1 cup sugar
• 2 large eggs
• 1/4 cup lemon juice
• 1 tsp dried lavender, ground
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix flour, butter, and powdered sugar to form a crust. Press into an 8×8 inch pan. Bake for 15 minutes.
3. While crust bakes, whisk sugar, eggs, lemon juice, lavender, and lemon zest. Pour over baked crust.
4. Bake for another 20 minutes until set. Cool before cutting into squares.

---

4. Strawberry Shortcake Bliss

Layers of light, fluffy cake, sweet macerated strawberries, and whipped cream come together in this strawberry shortcake sensation.

Ingredients:

• 2 cups flour
• 1/2 cup sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 tsp vanilla
• 2 cups strawberries, sliced
• 2 tbsp sugar
• Whipped cream for topping

Instructions:

1. Preheat oven to 350°F (175°C). Grease two cake pans.
2. Cream together butter and sugar. Add eggs, milk, and vanilla. Stir in flour and baking powder.
3. Pour into cake pans and bake for 20-25 minutes.
4. Macerate strawberries with sugar.
5. Layer the cake with strawberries and whipped cream.

---

5. Minty Lime Cupcakes

Fluffy cupcakes with a refreshing lime zing and a cooling mint buttercream frosting.

Ingredients:

• 1 1/2 cups flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup milk
• Zest and juice of 2 limes
• 1/4 cup fresh mint, finely chopped
• 1 cup butter for frosting
• 2 cups powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C). Line cupcake tins.
2. Cream butter and sugar. Add eggs, lime zest, juice, and milk. Fold in flour and mint.
3. Bake for 18-20 minutes.
4. Make mint buttercream by mixing butter, powdered sugar, and a splash of lime juice. Frost cooled cupcakes.

---

6. Raspberry Cloud Delight Mousse

Light, airy raspberry mousse topped with whipped cream and fresh raspberries.

Ingredients:

• 2 cups fresh raspberries
• 1/2 cup sugar
• 1/4 cup water
• 2 tsp gelatin
• 1 cup heavy cream, whipped

Instructions:

1. Puree raspberries, strain to remove seeds.
2. In a saucepan, heat puree, sugar, and water. Add gelatin, stir until dissolved.
3. Fold cooled raspberry mixture into whipped cream. Chill for 2 hours before serving.

---

7. Orange Blossom Bliss Balls

Zesty, no-bake orange bliss balls made with coconut, dates, and almond flour, infused with orange blossom essence.

Ingredients:

• 1 cup almond flour
• 1/2 cup shredded coconut
• 1/2 cup dates, pitted
• 2 tbsp orange juice
• 1 tsp orange blossom water

Instructions:

1. In a food processor, combine almond flour, coconut, dates, orange juice, and orange blossom water.
2. Roll into balls and refrigerate for 30 minutes.

---

8. Coconut Lime Pie

A tropical coconut and lime pie with a buttery graham cracker crust and silky filling.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 can sweetened condensed milk
• 1/2 cup coconut milk
• Zest and juice of 2 limes

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs and butter, press into a pie pan. Bake for 10 minutes.
3. In a bowl, combine condensed milk, coconut milk, lime zest, and juice. Pour into crust.
4. Chill for 4 hours before serving.