7 Amazing Cruise Line Dessert Recipes

7 Amazing Cruise Line Dessert Recipes
Today’s cruise line chefs create delicious cookies and decadent desserts. These culinary geniuses know how to create sweet treats to delight any palate. The best news is you can make some of these crowd-pleasing delicacies at home.

If you'd like to make something special to thrill your family and friends, check out these seven incredible cruise line dessert and cookie recipes.

Apple Cranberry Cake – Viking Cruises


7 oz. almond paste

1 C fresh cranberries

5 medium McIntosh apples, peeled, cored and sliced

¼ C sugar

1 tsp. cinnamon, divided

½ C rolled oats

½ C flour

½ C dark brown sugar

6 tbsp. unsalted butter, very cold

¼ C sliced almonds

9-inch pie pan lined with pie dough


1. Heat the oven to 375 degrees F.

2. Place almond paste between two sheets of waxed paper and roll out to an 8-inch circle. Transfer to the pie pan, pressing gently with your fingers to cover the bottom of the pie dough

3. Place cranberries, apples, sugar, and ½ tsp of cinnamon in a bowl, tossing gently to combine. Arrange the mixture over the pie dough.

4. Place the remaining oats, flour, cinnamon and brown sugar in a small bowl. Cut the butter into small pieces and blend it into the oat mixture until crumbs form.

5. Sprinkle the crumb mixture evenly over the top of the fruit.

6. Bake in the oven for 50-60 minutes, sprinkling with sliced almonds 45 minutes into the baking cycle.

7. Serve warm with a scoop of vanilla ice cream. Makes eight servings.

Belgian Chocolate Orange Fallen Cake – Cunard Line


375 g Callebaut dark chocolate (54% solids)

250 g unsalted butter

250 g sugar

150 g all-purpose flour

Rind of one orange

6 eggs


1. Prepare 6 ramekins or rings with greaseproof paper (lightly oil so the paper sticks to the sides)

2. Place the butter, chocolate and orange rind in a bowl and melt gently over simmering water, then set aside to cool one mixed.

3. Place the sugar, flour and eggs in a large bowl and mix until thick and fluffy. This should take about two minutes.

4. Gently fold in the cold chocolate, orange and butter mixture.

5. Place the chocolate batter into a piping bag and pipe into ramekins to ¾ height, leaving room at the top for the mixture to rise.

6. Bake for 15 minutes at 180 C (approximately 350 degrees F)

7. Let cool for about a minute, and then remove from molds. Serve immediately with vanilla or white chocolate chunk ice cream and a drizzle of raspberry sauce.

Grandma’s Vanillekipferl Cookies - Master Chef Rudi Sodamin, Holland America Line



5 oz. butter

7.4 oz. flour

2.8 oz. ground hazelnuts or almonds

2.8 oz. powdered sugar

1 egg


2 oz. powdered sugar

3 tablespoons vanilla sugar*

*To make your own vanilla sugar: Place 1 1/2 to 2 cups of sugar in pint jar. Put a clean vanilla bean in the jar, cover and shake well. Let stand for a few days, shaking the jar occasionally, before using the sugar. As you use the sugar, replace with fresh sugar.


1. Sieve the flour into a heap on a pastry board or into a large bowl.

2. Cut the cold butter into small pieces and mix with the flour.

3. Add powdered sugar, ground almonds or hazelnuts and the egg.

4. Rinse hands with cold water and quickly knead mixture into a crisp dough.

5. Chill dough in the refrigerator for 30 minutes.

6. Form thumb-thick size rolls from the dough.

7. Cut roll into 1 cm wide pieces, roll and form crescents.

8. Bake crescents at 350° Fahrenheit for 10-15 minutes, or until very light-gold in color.

9. Roll the crescents in a mixture of powdered sugar and vanilla sugar while still hot.

Palo Chocolate Soufflé – Disney Cruise Line


Chocolate Soufflé:

3 T butter, plus more for greasing soufflé cups

6 T sugar, plus more for greasing soufflé cups

2.8 oz. ground hazelnuts or almonds

2.8 oz. powdered sugar

1 egg

Vanilla Sauce:

1 ¼ cups heavy cream

¼ vanilla bean, split lengthwise

3 T sugar

2 small egg yolks

Bring the cream and vanilla bean to a low boil in a saucepan over medium heat; combine sugar and egg yolks; add 2 spoonfuls of boiling cream to the egg mixture and stir well; pour back into the remaining cream and continue to cook over low heat while stirring constantly for 3-4 minutes.


1. Preheat oven to 350 F

2. Boil a full kettle of water

3. Butter six 4-oz. soufflé cups and coat with sugar, then set aside

4. Bring milk to boil in a small saucepan.

5. Melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it reaches a smooth, paste-like consistency. Reduce heat and cook for one minute.

6. Slowly add the hot milk, whisking until smooth, and then blend in the melted chocolate. Let the mixture cool for five minutes, then stir in egg yolks.

7. Beat egg whites in a separate bowl until frothy. Then slowly add sugar, one tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate mixture, then fold in the remaining egg whites just until fully combined.

8. Pour the batter into prepared soufflé cups. Place the cups in a large baking dish and add enough boiling water to reach halfway up the sides of the cups.

9. Bake for 20 minutes. Serve immediately with warm vanilla sauce. Makes six servings.

Pavlova – Royal Caribbean International


Strawberry Syrup:

1 cup strawberries, quartered

1 cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons water


4 egg whites, room temperature

1 cup granulated sugar

1/2 teaspoon cornstarch

1 teaspoon lemon juice


Whipped cream

6 strawberries, halved

Mint sprigs

6 chocolate cigarettes

1 ounce pistachio, chopped

18 strawberries


1. Preheat the oven to 300 F

2. In a small saucepan, combine all ingredients for the strawberry syrup and bring to a boil over medium heat.

3. Lower heat and simmer for 15 minutes or until the berries are soft and the syrup is thickened.

4. Remove from heat and strain through a fine strainer into a clean container.

5. Let cool, cover and refrigerate.

6. To make the meringues, place the egg whites in a stainless steel or glass bowl and using a hand-held mixer, beat on medium speed until soft peaks form.

7. Gradually add the sugar a little at a time until stiff peaks form.

8. Fold in cornstarch and lemon juice.

9. Using an ice cream scoop, create 6 balls of meringue and delicately transfer onto a pre-greased baking sheet

10. Gently tap the top of each meringue to create a flat surface.

11. Bake for 30 minutes. Remove from heat and let cool on a wire rack.

12. To serve, place each meringue on a chilled dessert plate.

13. Top each meringue with a scoop of whipped cream, a couple half strawberries, a mint sprig and a chocolate cigarette.

14. Finish each one with a drizzle of strawberry syrup.

15. Sprinkle with chopped pistachios and garnish with strawberries.

Warm Chocolate Melting Cake - Carnival Cruise Line


6 oz. dark chocolate

6 oz. butter

4 eggs, room temperature

3 oz. sugar

2 oz. flour


1. Heat the oven to 400 degrees F.

2. Melt the chocolate and butter in a bowl.

3. Mix the eggs and sugar separately and whisk for a few minutes, then add the flour.

4. Add the egg mix to the melted chocolate and butter. Mix well.

5. Pour the mixture into a greased mold or 4 individual ramekins.

6. Bake in the oven at 400 degrees for 14 minutes.

7. Serve with a scoop of ice cream, fruit garnish and chocolate shavings if desired.

Chocolate Mousse – Viking Cruises


4 large egg yolks

¼ C baker’s sugar

2 C heavy cream, chilled, divided

1 tsp vanilla extract

7 oz. high-quality dark chocolate, chopped, plus ½ oz. more shaved for garnish


1. In a medium bowl, whisk together egg yolks and sugar; set aside. Place 1 C (237 ml) cream in a small, heavy saucepan over medium until bubbles just begin to show around edges. Slowly pour cream into yolk mixture, whisking rapidly until completely combined. Return mixture to saucepan and cook over low, stirring constantly until mixture registers 160°F (71°C) on a candy thermometer. Remove from heat; pour through fine-mesh strainer into large bowl; stir in vanilla.

2. Place 1 C (237 ml) cream in a small, heavy saucepan and cook over medium until bubbles just begin to show around edges.

3. Slowly pour cream into yolk mixture, whisking rapidly until completely combined. Return mixture to saucepan and cook over low, stirring constantly until mixture registers 160°F (71°C) on a candy thermometer.

4. Remove from heat; pour through fine-mesh strainer into large bowl; stir in vanilla.

5. Place all but garnish chocolate in a microwave-safe bowl; microwave on high for 30-second intervals, stirring between intervals, until chocolate is melted and smooth. Spoon yolk mixture into chocolate; whisk until smooth.

6. Place remaining cream in a large bowl and beat until stiff; spoon about one cup whipped cream into chocolate mixture, stirring to combine. Add remaining cream, folding in gently just to combine.

7. Spoon or pipe into dessert glasses; garnish with shaved chocolate; chill at least 2 hours or overnight. Makes six servings.

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