Everyone loves Easter. Not just because you can justify eating your bodyweight in chocolate or relive your childhood with an egg hunt, but because you also get an extra two days off over the weekend!
It also marks the end of Lent, so if you have been good and given something up this year, why not reward yourself on Easter Sunday with one or two of these mouth-wateringly delicious Easter boozy bakes.
Designed specially by The Culinary Bee (@theculinarybee) in partnership with Carthy & Black, these simple but tasty recipes combine the rich flavours of Yorkshire’s finest gin cream liqueur with some of your favourite Easter treats and home comforts.
Everything you need is available from Amazon, so be sure to grab your ingredients today and use those extra couple of days off to shake up your Easter weekend.
From an Easter twist on a tiramisu cheesecake, to a boozy Bread & Butter Pudding, we have your Easter treats covered.
BOOZY BAKES – Tiramisu Cheesecake Topped With Easter Egg Shards
Ingredients:
For the base
- 2 packets of Oreo Biscuits
- 100g Salted Butter, melted
- Pinch of Salt
For the Chocolate Espresso Cheesecake Layer
- 1 Tub of Mascarpone
- 100ml Double Cream
- 200g Dark Chocolate- melted
- 1 heaped tablespoon of Icing Sugar
- 2 Tablespoons Carthy & Black Espresso Gin Cream Liqueur
- 50ml Milk mixed with 1 Tbsp Espresso Powder
- 1 Tbsp Cocoa Powder
- Pinch of Salt
For the Vanilla Cheesecake Layer
- 1 Tub of Mascarpone
- 100ml Double Cream
- 200g White Chocolate- melted
- 1 heaped Tablespoon of Icing Sugar
- 1 Tablespoon Vanilla Bean Paste
- Pinch of Salt
To top
- Cocoa Powder
- Mixed Mini Easter Eggs
Method
- Start by adding the melted Salted Butter, Oreo Biscuits and Salt into a food processor. Blitz for 30 seconds. Grease a baking tin with butter. (It would be preferable to have one with a loose bottom to help remove the Cheesecake later).
- Spoon the biscuits mixture into the prepared tin and level with the back of a spoon. Pop on the fridge to harden for at least 20 minutes.
- Prepare the chocolate middle layer by adding all of the ingredients together. Using an electric hand whisk, whisk together for 1-2 minutes on a medium setting. Remove the Biscuit Base from the fridge. Spoon the cheesecake onto the base and flatten out. Pop back in the fridge to harden for at least 10 minutes.
- Repeat the same step for the Vanilla Cheesecake mixture, and again repeat taking the set cheesecake and add the top layer. Smooth out and allow to harden for at least 2 hours. To decorate, add a heaped tablespoon of Cocoa Powder into a small sieve, and gently dust over the top of the cheesecake. Add Easter Egg shards over the top and serve!
BOOZY BAKES – Rhubarb and Vanilla Mousse Easter Egg
Ingredients
For the Mousse
- 4 Medium Easter Eggs
- 200ml Full Fat Milk
- 240ml Double Cream
- 50ml Carthy & Black Rhubarb Gin Cream Liqueur
- 100g Caster Sugar- Divided
- 2 Tablespoons of Cornflour
- 4 Eggs Yolks
- 2 Egg Whites
- 2 Gelatin Leaves mixed with 2 Tablespoons of White Rum
- Pinch of Salt
For the Tropical ” Yolk” Middle
- 1 Tin of Mango Slices
- 1 Tin of Apricot halves
- 200ml Tropical Juice
- 1/2 Lime- the juice
Method
- Place the Milk and Rhubarb Gin Cream Liqueur into a saucepan and heat until hot not boiling. Meanwhile, remove 2 tablespoons of the sugar from the weighed amount.
- In a small bowl, add the remaining Sugar, Egg yolks, Salt, Vanilla bean paste and Cornflour. Whisk together to combine. Very slowly pour in the hot milk into the egg yolk mixture, whisk continuously until you run out of milk. Pour back into the saucepot and turn onto a medium heat. Whisk constantly until the custard has thickened. Pour into a bowl and set into the fridge for 2 hours until cool. Meanwhile, pour the Tropical ingredients together into a food processor and blitz until smooth. Pour into a saucepot and slowly cook for 15 minutes until slightly darker and thicker. Allow to cool.
- Whisk the cream until you have achieved stiff peaks. Gently fold into the cooled custard. Add the last 2 tablespoons of sugar into a heatproof bowl along with the 2 Egg whites. Set the bowl over a pan of barely simmering water, and whisk until you have achieved soft peaks. Allow to cool slightly. Meanwhile, add the Rum and Gelatin Leaves into a bowl. Heat in 10 second bursts using a microwave until the Gelatin has melted. Pour straight into the Mousse and whisk to combine.
- You can either halve your easter eggs or you can remove the top off and pour the mousse inside to set. Remember to add a heaped tablespoon of your Tropical ” Yolk”. Pop in the fridge overnight to set.
BOOZY BAKES – Hot Cross Bun Bread & Butter Pudding
Ingredients
- 150ml Full Fat Milk
- 150ml Double Cream
- 50ml Carthy & Black Original Gin Cream Liqueur
- 1 Tsp Cinnamon Powder
- 70g Salted Butter
- 1 Tbsp Vanilla Bean Paste
- 50g Golden Caster Sugar2 Eggs plus 1 Yolk
- 6 Hot Cross Buns
- Demerara Sugar
For the Boozy Cream
- 200ml Whipping Cream
- 50ml Carthy & Black Original Gin Cream Liqueur
- 1 Tsp Icing Sugar
Method
- Turn on your oven to 170 degrees. Line a baking dish with butter and add 2 heaped tablespoons of Demerara Sugar, gently tap around the dish so the sugar coats the butter (this will make a gorgeous crunchy layer).
- Add the Milk, Double cream, Carthy & Black Original Gin Cream Liqueur, Cinnamon Powder, Salt into a small saucepan. Gently cook until the milk is hot NOT boiling. Set aside. Crack the Vanilla, Sugar, Eggs and the Yolk into a bowl. Whisk together until light and fluffy (this should take 2-3 minutes). Pour in a very small amount of the hot milk into the whisked eggs to temper them. Whisk as you pour the rest of the milk. Set aside.
- Halve the Hot Cross Buns and place the bottom halves into your prepared baking dish. Pour half of your custard into the dish, then add the tops of the Hot Cross Buns. Pour the rest of the custard over, and pop into the oven for 20 minutes.
- To make the Boozy Cream, add all of the ingredients together into a jug, and whisk to combine. Drizzle over the Bread & Butter pudding to serve.