Damon Lee Fowler

To round out an intimate Easter dinner with elegant simplicity, one can do no better than the classic Italian semifreddo. At first glance, the name seems contradictory, since it means "partly cold (frozen)" and yet the thing is actually completely frozen.

The usual explanation is that the light, mousse-like texture remains soft even when frozen solid, and doesn't feel quite as cold in the mouth as gelato, sorbet, or ice cream.  Read More 

For many families, Easter dessert must be a fluffy coconut cake topped with seven minute frosting, lots of flaked coconut, and often jelly bean “Easter eggs.” Or it might be trimmed into shapes that are arranged on a platter and decorated to look like an Easter bunny. If that’s your tradition, then have at it.  Read More