Easter Desserts from around the world to enjoy with Marsala
HOT CROSS BUNS - UK
No British Easter would be complete without a hot cross bun, a sweet spiced bun marked with a cross that has been eaten for hundreds of years.
Enjoy with a glass of Marsala Superiore Secco
MONA DE PASCUA - SPAIN
A popular Easter cake traditionally cooked in several regions of Spain during Semana Santa (holy week). Traditionally, it resembles a large doughnut topped with a hardboiled egg.
Enjoy with a glass of Marsala Superiore Riserva
CAPIROTADA - MEXICO
A spiced bread pudding ďŹ lled with raisins, cinnamon, cloves and cheese: it's said that each ingredient carries a reminder of the suering of Christ - the cloves being the nails on the cross, the cinammon sticks the wooden cross and the bread the Body of Christ himself.
Enjoy with a glass of Marsala Riserva Storica
EASTER DOVE/ COLOMBA - ITALY
The counterpart of the two well-known Christmas cakes Panettone and Pandoro, but contains candied peel instead of raisins and is topped with pearl sugar and almonds.
Enjoy with a glass of Marsala Superiore Dolce
SIMNEL CAKE – IRLAND & UK
Fruit cakes topped with 11 or 12 marzipan balls to resemble the apostles.
Enjoy with a glass of Marsala Superiore Riserva
KULICH – RUSSIA
The cakes are baked in tall tins, and decorated with white icing and colorful sprinkles or flowers. The cake is often blessed by a priest after Easter service.
Enjoy with a glass of Marsala Superiore Secco
PAÇOCA DE AMENDOIM - BRAZIL
Made from peanuts, sugar and cassava flour, this Brazilian treat is often served in honor of the Easter festival.
Enjoy with a glass of Marsala Superiore Secco
PASHA - FINLAND
This pyramid-shaped dessert made from cheese is often decorated with religous symbols, such as the letters XB, from “Christos Voskres”, which means “Christ is Risen”.
Enjoy with a glass of Marsala Riserva Storica
EASTER LAMB/ AGNEDDU PASQUALE – SICILY OF COURSE!
The tradition started when families who could not marry their daughters into a safe & healthy environment would send their daughters to live in convents. The nuns of these convents made marzipan lambs and wouldplace them outside the convent stores in exchange for donations to help fund the convent.
Enjoy with a glass of Marsala Superiore Riserva