15 Elegant Bridal Shower Desserts That Create Wow Moments

You’ve been invited to plan a bridal shower dessert table and you want treats that feel special. Picture delicate flavors, pretty colors, and desserts that give guests that surprised, delighted “wow” look. That’s exactly what these Elegant Bridal Shower Desserts That Create Wow Moments deliver.

You’ll find 15 recipes that balance dainty presentation with easy home baking. Each recipe has clear steps, honest prep and cook times, and tips for plating. These bridal shower desserts range from petite cakes and tartlets to elegant bite-sized petit fours and airy pavlovas.

Pin your favorites as you go. You’ll be ready to mix, bake, and style a dessert table that looks like it came from a bridal magazine. Let’s get baking.

1. Rosewater Lemon Mini Cakes — Elegant Bridal Shower Desserts That Create Wow Moments

These rosewater lemon mini cakes are light, floral, and perfectly petite. The crumb is tender with bright lemon notes. A whisper of rosewater gives an elegant aroma. They look dreamy on tiered plates. Perfect for guests who love citrus and floral flavors. You’ll taste lemon, butter, and a subtle floral kiss.

Prep: 20 minutes | Cook: 18 minutes | Makes: 12 mini cakes

Ingredients (bridal shower desserts)

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup whole milk, room temperature
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp rosewater
• 1 cup powdered sugar (for glaze)
• 1-2 tbsp milk (for glaze)
• edible rose petals and crushed pistachios for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Whisk 1 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until light, about 3 minutes.
4. Add 2 eggs, one at a time, beating after each. Mix in 1 tbsp lemon zest.
5. Alternate adding dry mix and 1/2 cup milk, beginning and ending with dry ingredients. Stir in 2 tbsp lemon juice and 1/2 tsp rosewater.
6. Divide batter into liners, filling each 2/3 full. Bake 16–18 minutes until golden and a toothpick comes out clean.
7. Cool in pan 5 minutes, then transfer to a rack to cool completely.
8. Whisk 1 cup powdered sugar with 1–2 tbsp milk to a pourable glaze. Drizzle over cooled mini cakes.
9. Garnish with edible rose petals and crushed pistachios. Let glaze set before serving.

How to Serve It

Serve on a tiered cake stand for impact. Add sprigs of fresh rosemary and loose rose petals around cakes. Pair with chilled champagne or elderflower spritzers. Store in an airtight container in the fridge up to 3 days. Make the cakes a day ahead and glaze the morning of the shower for best texture. These are especially lovely for spring showers.

2. Champagne Cupcakes — Elegant Bridal Shower Desserts That Create Wow Moments

These champagne cupcakes are light, slightly boozy, and celebratory. The crumb is tender with a hint of bubbly. Silky buttercream pairs with a splash of real champagne. They feel festive and refined. Guests who love classic cocktail flavors will adore them. They smell faintly of butter and sparkling wine.

Prep: 20 minutes | Cook: 16 minutes | Makes: 12 cupcakes

Ingredients (bridal shower cupcakes)

• 1 1/4 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup champagne (plus 2 tbsp for buttercream)
• 1/4 cup whole milk, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar (for buttercream)
• 4 tbsp unsalted butter, room temperature (for buttercream)
• edible gold sugar pearls or dust for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Whisk 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/4 tsp salt.
3. Cream 1/2 cup butter and 3/4 cup sugar until pale, 3–4 minutes.
4. Beat in 2 eggs one at a time, then add 1 tsp vanilla.
5. Mix 1/2 cup champagne with 1/4 cup milk. Alternate adding to batter with dry ingredients.
6. Fill liners 2/3 full. Bake 15–18 minutes until a toothpick comes out clean.
7. Cool completely on a rack.
8. For buttercream, beat 4 tbsp butter until smooth. Gradually add 1 1/2 cups powdered sugar and 2 tbsp champagne. Beat until fluffy.
9. Pipe onto cooled cupcakes and top with gold sugar pearls.

How to Serve It

Arrange on a mirrored tray for sparkle. Garnish with tiny edible flowers or a dusting of gold. Pair with a bottle of rosé or a signature champagne cocktail. Store frosted cupcakes in the fridge up to 48 hours. Cupcakes can be baked and frozen unfrosted up to 1 month; thaw before frosting.

3. Lemon Blueberry Tartlets

These lemon blueberry tartlets marry tangy curd with juicy berries and crisp crust. They’re vibrant, zesty, and texturally crunchy then silky. Light-blue and lemon-yellow colors pop on a dessert table. You’ll love how they taste fresh and look whimsical. The lemon aroma is bright and clean.

Prep: 30 minutes | Cook: 25 minutes | Makes: 6 tartlets

Ingredients (bridal shower tartlets)

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold, cubed
• 1 large egg yolk
• 2 tbsp cold water (if needed)
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 1/4 cup unsalted butter, room temperature (for curd)
• 1 tbsp lemon zest
• 3/4 cup fresh blueberries
• powdered sugar for dusting

Instructions

1. Preheat oven to 375°F (190°C). Butter six 3-inch tartlet pans.
2. Pulse 1 1/4 cups flour and 1/4 cup powdered sugar with 1/2 cup cold butter until crumbs form.
3. Add 1 egg yolk and pulse. Add 1–2 tbsp cold water if needed. Press dough into tart pans.
4. Blind-bake shells 12–15 minutes until golden. Cool.
5. Whisk 3/4 cup sugar and 3 eggs until smooth. Add 1/2 cup lemon juice, 1 tbsp zest, and 1/4 cup butter.
6. Cook over low heat, stirring constantly, until thickened to coat the spoon. Strain if needed.
7. Pour lemon curd into cooled shells. Chill 2 hours until set.
8. Top with fresh blueberries and a light dusting of powdered sugar before serving.

How to Serve It

Place tartlets on a long platter with fresh mint sprigs. Drizzle a touch of blueberry syrup for shine. Pair with an herbal tea or light sparkling wine. Store in the fridge up to 3 days. Make curd up to 3 days ahead and fill tartlets the morning of the event for crisp crusts.

4. Raspberry White Chocolate Pavlovas

These mini pavlovas are airy, crisp, and fruit-forward. The meringue shell is crisp outside and marshmallow-soft inside. Topped with whipped cream, fresh raspberries, and white chocolate shavings. They pair beautifully with floral décor and light fabrics. You’ll notice a sweet vanilla scent and delicate crunch.

Prep: 20 minutes | Cook: 1 hour | Makes: 6 pavlovas

Ingredients (bridal shower treats)

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream
• 2 tbsp powdered sugar (for whipped cream)
• 1 cup fresh raspberries
• 1/3 cup white chocolate, finely grated
• mint leaves for garnish

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment.
2. Whisk 4 egg whites until soft peaks form. Gradually add 1 cup granulated sugar until glossy.
3. Fold in 1 tsp vinegar, 1 tsp cornstarch, and 1 tsp vanilla gently.
4. Spoon six equal nests onto parchment, shaping a small well in each for filling.
5. Bake 60–70 minutes until dry to touch. Turn oven off and let meringues cool inside with door ajar 1 hour.
6. Whip 1 1/2 cups cream with 2 tbsp powdered sugar to soft peaks.
7. Fill cooled pavlovas with whipped cream, top with raspberries and grated white chocolate.
8. Serve immediately for best texture.

How to Serve It

Plate each pavlova on a small dessert plate with a mint sprig. Dust rims with powdered sugar for a frosty look. Pair with a light rosé or Earl Grey tea. Store unfilled meringues in an airtight container for 3 days. Fill and assemble within an hour of serving for a crisp exterior.

5. Lavender Shortbread Hearts

These lavender shortbread hearts are buttery, crumbly, and subtly floral. Dried lavender adds a gentle perfume without overpowering. Their heart shape is perfect for bridal showers. People who prefer delicate, tea-time sweets will love them. The texture is melt-in-your-mouth and lightly sandy.

Prep: 15 minutes | Cook: 18 minutes | Makes: 24 cookies

Ingredients (bridal shower cookies)

• 2 cups all-purpose flour
• 3/4 cup powdered sugar
• 1 cup unsalted butter, cold, cubed
• 1 tbsp dried culinary lavender, finely chopped
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• zest of 1 lemon (optional)
• extra powdered sugar for dusting

Instructions

1. Preheat oven to 325°F (165°C). Line baking sheets with parchment.
2. Pulse 2 cups flour, 3/4 cup powdered sugar, 1 tbsp lavender, and 1/4 tsp salt.
3. Cut in 1 cup cold butter until mixture forms coarse crumbs.
4. Add 1 tsp vanilla and lemon zest if using; press dough together.
5. Roll dough to 1/4-inch thickness and cut with a heart cutter.
6. Place cookies on sheets and chill 10 minutes in fridge.
7. Bake 16–18 minutes until edges are very light golden.
8. Cool on rack and dust with powdered sugar.

How to Serve It

Arrange on a tiered platter with doilies for a vintage look. Garnish with sprigs of fresh lavender or lemon slices. Pair with chamomile tea or champagne. Store in an airtight tin at room temperature for up to 1 week. Dough can be made ahead and chilled overnight before cutting.

6. Mini Éclairs with Vanilla Chantilly

Mini éclairs are classic and elegant. The choux pastry puffs are hollow and tender. Filled with vanilla chantilly and topped with shiny chocolate, they’re indulgent without being heavy. They fit a bridal shower aesthetic perfectly. Expect crisp shells and silky cream inside.

Prep: 30 minutes | Cook: 30 minutes | Makes: 18 mini éclairs

Ingredients (bridal shower pastries)

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 4 oz semi-sweet chocolate
• 2 tbsp heavy cream (for ganache)

Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
2. Bring 1 cup water, 1/2 cup butter, and 1/4 tsp salt to a boil.
3. Remove from heat; stir in 1 cup flour until dough forms a ball.
4. Let cool 5 minutes, then beat in 4 eggs, one at a time, until smooth and glossy.
5. Pipe 3–4 inch logs onto sheets. Bake 20–25 minutes until puffed and golden. Cool with oven slightly open 10 minutes.
6. Whip 1 1/2 cups cream with 1/4 cup powdered sugar and 1 tsp vanilla to stiff peaks. Fill a piping bag.
7. Gently slice éclairs lengthwise and pipe chantilly inside.
8. Melt 4 oz chocolate with 2 tbsp cream, stir until glossy, and spread atop éclairs. Chill briefly to set.

How to Serve It

Arrange on a narrow platter and garnish with gold leaf flakes for glamour. Pair with coffee or a light dessert wine. Store assembled éclairs in the fridge up to 24 hours to preserve the crispness. Shells can be baked ahead and frozen; fill after thawing.

7. Pistachio Rose Petit Fours — Elegant Bridal Shower Desserts That Create Wow Moments

These pistachio rose petit fours are dainty, layered, and floral. Almond sponge layers are brushed with rose syrup and sandwiched with pistachio buttercream. They’re tiny bites of elegance for a dessert table. Guests will enjoy nutty, floral, and sweet layers. The texture is soft and slightly chewy.

Prep: 35 minutes | Cook: 12 minutes | Makes: 24 petit fours

Ingredients (bridal shower petit fours)

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup whole milk
• 1/2 tsp almond extract
• 1/4 cup finely ground pistachios
• 1/2 cup pistachio paste (or finely ground pistachios + oil)
• 1/2 cup unsalted butter, room temperature (for buttercream)
• 1 cup powdered sugar (for buttercream)
• 2 tbsp rose syrup (for brushing)
• edible rosebuds and gold dust for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment.
2. Whisk 1 1/4 cups flour, 1 tsp baking powder, and 1/4 tsp salt.
3. Cream 1/2 cup butter and 3/4 cup sugar until light. Add 3 eggs one at a time.
4. Stir in 1/2 cup milk and 1/2 tsp almond extract. Fold in 1/4 cup pistachios.
5. Spread batter evenly and bake 10–12 minutes until a toothpick comes out clean.
6. Cool and trim into 1-inch squares.
7. For buttercream, beat 1/2 cup butter, 1 cup powdered sugar, and 1/2 cup pistachio paste until smooth.
8. Brush cake layers with rose syrup, sandwich with pistachio buttercream, and chill 30 minutes.
9. Finish with thin roll-out fondant or thin icing if desired; top with mini rose decorations and a touch of gold dust.

How to Serve It

Place petit fours in paper liners on mirrored trays. Garnish with tiny edible rosebuds and crushed pistachios. Pair with jasmine tea or demi-sec champagne. Store in an airtight container in the fridge up to 4 days. Assemble a day ahead and bring to room temperature before serving.

8. Chocolate-Dipped Strawberry Halos

Chocolate-dipped strawberries are classic, but these halo-style berries are trimmed and elegant. Big, ripe strawberries are dipped in glossy chocolate and decorated with drizzles and nuts. They’re simple yet store-bought-looking. Guests appreciate the fresh fruit and chocolate contrast. Expect juicy strawberry sweetness and rich cocoa.

Prep: 15 minutes | Chill: 20 minutes | Makes: 24 halves

Ingredients (bridal shower fruit desserts)

• 24 large strawberries, hulled and dried
• 8 oz dark chocolate (60–70%), chopped
• 3 oz white chocolate, chopped
• 2 tbsp coconut oil (optional, for shine)
• 1/2 cup finely chopped pistachios or almonds
• edible gold dust or sprinkles for decoration
• parchment paper for cooling

Instructions

1. Line a baking sheet with parchment. Dry strawberries thoroughly.
2. Melt dark chocolate with 1 tbsp coconut oil in a double boiler or microwave in 20-second bursts.
3. Hold strawberries by the stem and dip halfway into dark chocolate. Tap off excess.
4. Place on parchment and sprinkle chopped nuts on the chocolate portion.
5. Melt white chocolate with remaining coconut oil and drizzle over set dark chocolate.
6. Chill 15–20 minutes until chocolate sets.
7. Dust with a little edible gold before serving.

How to Serve It

Arrange on a white platter with greenery for color contrast. Pair with prosecco or a sparkling berry mocktail. Serve immediately after assembly for best texture. Store in the fridge for up to 24 hours; bring to room temperature before serving for best flavor. Great as a no-bake option for hot-weather showers.

9. Coconut Lime Bars

Coconut lime bars are tangy, creamy, and slightly tropical. A buttery crust supports a tart lime custard brightened with shredded coconut. The toasted coconut adds chew and color. They feel fresh and summery on a dessert table. You’ll taste sharp citrus with sweet coconut notes.

Prep: 20 minutes | Bake: 25 minutes | Makes: 16 bars

Ingredients (bridal shower citrus desserts)

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, cold, cubed
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lime juice (about 3–4 limes)
• 2 tbsp lime zest
• 1/2 cup sweetened shredded coconut
• 1/4 tsp fine salt
• additional toasted coconut for topping

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
2. Pulse 1 1/2 cups flour and 1/2 cup powdered sugar with 3/4 cup cold butter until crumbly.
3. Press crust into pan and bake 15–18 minutes until edges are light golden.
4. Whisk 3 eggs and 1 cup sugar until smooth. Add 1/2 cup lime juice, 2 tbsp zest, 1/2 cup coconut, and 1/4 tsp salt.
5. Pour over hot crust and return to oven for 10–12 minutes until just set.
6. Cool to room temperature, then chill 2 hours until firm.
7. Cut into 16 squares and sprinkle with toasted coconut.

How to Serve It

Serve on a tropical-themed tray with fresh lime wedges. Pair with a coconut mocktail or iced tea. Store in the fridge up to 4 days. You can freeze bars up to 1 month; thaw in the fridge before serving. Dust with extra lime zest before serving for a bright finish.

10. Almond Florentine Lace Cookies

Florentine lace cookies are crisp, thin, and caramelized. They’re built from butter, sugar, and sliced almonds that caramelize into a delicate lace. Drizzle or dip with chocolate for contrast. They’re elegant with tea and delicate enough for a bridal shower. Expect a sweet, toasted almond flavor and delicate snap.

Prep: 10 minutes | Bake: 8–10 minutes | Makes: 24 cookies

Ingredients (bridal shower cookies)

• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 tbsp honey
• 2 tbsp heavy cream
• 1 cup sliced almonds
• 3/4 cup all-purpose flour
• 1/4 tsp fine sea salt
• 4 oz dark or milk chocolate (optional, for dipping)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Melt 1/2 cup butter with 3/4 cup sugar, 2 tbsp honey, and 2 tbsp cream until smooth.
3. Stir in 1 cup sliced almonds, 3/4 cup flour, and 1/4 tsp salt.
4. Drop teaspoonfuls spaced well apart; dough will spread thin.
5. Bake 8–10 minutes until golden at edges.
6. Let cookies cool 5 minutes on sheet, then transfer to rack to crisp.
7. Melt chocolate for dipping if desired. Dip half the cookie and let set on parchment.

How to Serve It

Stack in neat piles with a small card labeling flavors. Pair with tea, coffee, or light liqueurs like Amaretto. Store in an airtight tin at room temperature for up to 1 week. Bake and dip a day ahead for convenience.

11. Matcha Honey Madeleines

Matcha honey madeleines are buttery, tea-scented sponge cakes. The matcha adds earthiness and a soft green color. Honey keeps the crumb moist and gently sweet. They’re petite and refined, perfect with tea service. Expect a delicate chew and fragrant matcha aroma.

Prep: 20 minutes | Bake: 10 minutes | Makes: 24 madeleines

Ingredients (bridal shower tea cakes)

• 1 cup all-purpose flour
• 2 tsp matcha powder
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, melted and cooled
• 2 tbsp honey
• 1 tsp vanilla extract
• powdered sugar for dusting

Instructions

1. Preheat oven to 375°F (190°C). Grease and flour madeleine pan.
2. Whisk 1 cup flour, 2 tsp matcha, 2 tsp baking powder, and 1/4 tsp salt.
3. Beat 3 eggs and 3/4 cup sugar until thick and pale, about 5 minutes.
4. Fold in dry ingredients gently, then add melted butter, 2 tbsp honey, and 1 tsp vanilla.
5. Spoon batter into molds two-thirds full.
6. Bake 9–11 minutes until edges are golden and centers spring back.
7. Remove and cool briefly, then unmold onto a rack. Dust with powdered sugar.

How to Serve It

Serve on a wooden board with ceramic tea cups and fresh lemon slices. Pair with green tea or jasmine tea for a nuanced pairing. Store in an airtight container at room temperature for 2–3 days. Batter can be chilled a few hours for morning baking.

12. Tiramisu Parfait Cups

Tiramisu parfait cups deliver classic Italian flavors in pretty individual portions. Layers of coffee-soaked ladyfingers and silky mascarpone feel luxurious. They’re easy to assemble and look lovely in glassware. Guests will love the coffee kick and creamy texture. The cocoa aroma invites first bites.

Prep: 20 minutes | Chill: 4 hours | Makes: 6 cups

Ingredients (bridal shower parfaits)

• 1 cup strong brewed espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 12 ladyfinger cookies
• 8 oz mascarpone cheese
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder for dusting
• dark chocolate shavings for garnish

Instructions

1. Mix 1 cup espresso with 2 tbsp coffee liqueur if using. Set aside.
2. Whip 1 cup heavy cream with 1/3 cup sugar and 1 tsp vanilla to stiff peaks.
3. Fold in 8 oz mascarpone gently until smooth.
4. Dip ladyfingers briefly into espresso and break to fit cups.
5. Layer soaked ladyfinger, mascarpone cream, repeat to fill glasses.
6. Chill at least 4 hours to let flavors marry.
7. Dust with 2 tbsp cocoa powder and top with chocolate shavings before serving.

How to Serve It

Present in clear glasses to show layers. Garnish with a whole espresso bean and a sprig of mint. Pair with espresso or a dessert wine. Refrigerate for up to 3 days. Make parfaits the day before to allow flavors to deepen.

13. Pear Caramel Galettes

Pear caramel galettes are rustic, buttery, and slightly caramelized. Free-form crusts are easy and look artisanal. Slices of pear are arranged in a fan and drizzled with rich caramel. They pair well with coffee or tea. You’ll get a tender crust and jammy pear filling.

Prep: 30 minutes | Bake: 40 minutes | Makes: 1 large galette (8–10 servings)

Ingredients (bridal shower galette)

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold, cubed
• 3–4 tbsp ice water
• 3 ripe pears, peeled and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 cup caramel sauce (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Instructions

1. Pulse 1 1/4 cups flour and 1/4 tsp salt with 1/2 cup cold butter until pea-sized crumbs form.
2. Add 3–4 tbsp ice water until dough holds. Form disk and chill 30 minutes.
3. Preheat oven to 400°F (200°C). Roll dough into a 12-inch circle on parchment.
4. Toss pear slices with 1/4 cup sugar, 1 tbsp lemon juice, and 1/2 tsp cinnamon.
5. Arrange pears in center, leaving a 2-inch border. Fold edges over fruit.
6. Brush crust with beaten egg and bake 35–40 minutes until golden and filling bubbly.
7. Warm 1/4 cup caramel and drizzle over galette. Cool slightly before slicing.

How to Serve It

Slice into wedges and serve warm with whipped cream or vanilla ice cream. Garnish with thyme or rosemary sprigs for a fragrant touch. Store cooled galette covered at room temperature for 1 day. Reheat briefly in a warm oven before serving.

14. Vanilla Bean Panna Cotta with Berry Compote

Vanilla bean panna cotta is silky, smooth, and subtly fragrant. The creamy base sets into a delicate custard. A bright berry compote balances the richness. It’s refined and looks stunning in clear glasses. Expect a vanilla fragrance and melt-in-your-mouth texture.

Prep: 15 minutes | Chill: 4 hours | Makes: 6 servings

Ingredients (bridal shower custard)

• 2 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split (or 2 tsp vanilla extract)
• 2 1/4 tsp powdered gelatin (one envelope)
• 3 tbsp cold water
• 1 1/2 cups mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp sugar (for compote)
• 1 tbsp lemon juice (for compote)

Instructions

1. Sprinkle 2 1/4 tsp gelatin over 3 tbsp cold water and let bloom 5 minutes.
2. Heat 2 1/2 cups cream, 1/2 cup milk, and 1/2 cup sugar with the vanilla bean seeds until sugar dissolves. Don’t boil.
3. Remove from heat, stir in gelatin until fully dissolved.
4. Strain and divide into six glasses. Chill 4 hours or until set.
5. For compote, simmer 1 1/2 cups berries, 2 tbsp sugar, and 1 tbsp lemon juice for 5–6 minutes until syrupy.
6. Cool compote and spoon over panna cotta before serving.

How to Serve It

Serve in clear glassware to showcase layers. Top with a mint sprig and a few whole berries. Pair with a light Moscato or chamomile tea. Refrigerate for up to 3 days. Make panna cotta the day before and add compote just before serving.

15. Salted Caramel Macarons

Salted caramel macarons are refined, chewy, and sweet-salty. Crisp shells give way to a tender interior. The salted caramel filling adds richness and contrast. They feel luxurious and pair well with coffee. Expect a slight chew and buttery caramel aroma.

Prep: 45 minutes | Rest: 30–60 minutes | Bake: 12–14 minutes | Makes: 24 macarons

Ingredients (bridal shower macarons)

• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• pinch cream of tartar
• 1/2 tsp vanilla extract
• 1/2 cup salted caramel sauce (homemade or store-bought)
• 2 tbsp unsalted butter (for caramel filling, optional)
• fleur de sel for sprinkling

Instructions

1. Sift 1 3/4 cups powdered sugar and 1 cup almond flour together.
2. Whisk 3 egg whites to soft peaks, add a pinch of cream of tartar.
3. Gradually add 1/4 cup sugar and beat to stiff glossy peaks.
4. Fold dry mix into meringue until batter flows in ribbons. Add 1/2 tsp vanilla.
5. Pipe 1-inch rounds on parchment and tap trays to release air. Rest 30–60 minutes until tops form a skin.
6. Preheat oven to 300°F (150°C) and bake 12–14 minutes until feet form.
7. Cool completely. Sandwich with salted caramel, pressing lightly. Sprinkle a tiny pinch of fleur de sel on each.

How to Serve It

Display on tiered trays with labels for allergy notes. Pair with espresso or dessert wine. Store in an airtight container in the fridge for up to 3 days; bring to room temperature before serving. Macaron shells can be made a day ahead, filled the day of for best texture.

You now have 15 elegant bridal shower desserts that create wow moments for your event. The list includes airy pavlovas, petite cakes, fruity tartlets, and bite-sized petit fours, all tested with real techniques and sensible timing. Pick a few recipes that match your theme and taste, then pin this page for quick reference.

Which dessert are you excited to try first? Share your picks with friends or save this for planning day. You’ll have guests impressed and smiling in no time.