These Mardi Gras Desserts Are The Perfect Finale For Any Celebration

Maybe you’ve never tried a king cake, but chances are you are familiar with beignets. These are just some of the sweet and festive flavors to be enjoyed during the annual Mardi Gras celebration in New Orleans.

However, most of us won’t be able to get to New Orleans in time to celebrate Mardi Gras. But that doesn’t mean we can’t enjoy some of the flavors of Bourbon Street right at home, or wherever our travels may take us.

Galette Des Rois

Available at Couvant at The Eliza Jane in New Orleans, Louisiana, this is a French take on king cake. This authentic New Orleans Mardi Gras dish is made with puff pastry, almond cream and berries, and served with cream cheese ice cream as the perfect addition. “Our Galette Des Rois has already become a guest favorite. It’s not only delicious, beautiful and memorable, but it’s also indicative of who we are at Couvant. Our ethos is rooted in traditional French techniques with the infusion of local ingredients,” said Lindsey Kloor, Director of Food & Beverage at The Eliza Jane.

King Cake Beignets

Available at Spahr’s Seafood in Thibodaux, Des Allemands, and Cut Off, Louisiana (all in Lafourche Parish, Louisiana), king cake may be the symbol of Mardi Gras food, but these beignets take it to the next level. These are classic beignets with a crisp texture, filled with a sweet cinnamon king cake filling and topped with green, purple, and gold sanding sugar. Says Chef Ryan Gaudet at Spahr’s: “King cakes in general are special because everyone loves them so much but we only allow ourselves to eat them during a few weeks early in the year. What makes our king cake beignets popular is the flavor and unique presentation, combining two southern favorites- the cinnamon and sugar flavors of king cake packed into the “beignet” and an addictive bite-sized ball of crispy fried dough that’s soft and chewy on the inside.”

King Cake Bread Pudding

Found at Bistro Byronz locations in Baton Rouge and Mandeville, Louisiana, this bread pudding enters the menu each Carnival season, and is inspired by the signature sweet of Mardi Gras, king cake, reimagined as bread pudding. It is cinnamon bread pudding topped with royal icing and those famous crystal sprinkles served gooey and piping hot. “People really love the flavor experience as we bring these two familiar and nostalgic Louisiana desserts together,” says Bistro Byronz Chef John Lyndon, who helped originate the idea of Bistro Byronz’s King Cake Bread Pudding over a decade ago. “Classic king cake is rarely served hot, and I think our take on it suggests that maybe it should be!”

Biscuit Beignets

At Henley in Nashville, the Biscuit Beignets are a southern spin on the classic French pastry made with house-made smoked black pepper biscuit pieces deep fried to perfection, tossed in a sweet bacon fat powder and served with a seasonal jam also made in-house. “The most authentic way of making beignets is with yeasted dough, rolled and fried, but for us at Henley, we do things a little differently! I use leftover smoked black pepper biscuit pieces and fry them up until golden brown. They are all biscuit in the middle but have that golden brown beignet exterior that we coat in bacon fat powdered sugar and serve with a house-made peach and habanero jam,” said Executive Chef Kristin Beringson.

Tie Dye Insane Milkshake

At Sugar Factory American Brasserie, the Tie Dye Insane Milkshake is made with vanilla ice cream blended with vanilla sauce and topped with whipped cream, pop rocks, rainbow sprinkles, candy necklaces, cotton candy, this colorful drink is served in a chocolate-covered mug with skittles, pop rocks and drizzled with a red, blue, green and yellow chocolate sauce. “Our Tie Dye Insane Milkshake is the perfect Mardi Gras treat, from the variety of candy to the over-the-top, colorful presentation including candy necklaces you can both eat and wear!” said Chef Maria Bermudez, Pastry Executive Chef.

King Cake Tray

“The King Cake Tray is an ode to the traditional Mardi Gras dessert. Even when surrounded by white sand beaches and oceanfront views, guests will feel instantly transported to Bourbon Street with this dessert assortment,” said Pastry Chef Jair Montane Ibarez of Lopesan at Costa Bávaro Resort & Spa.

Ricotta Fritters

At Hummingbird in Raleigh, North Carolina, these are ricotta fritters are served with seasonal jam and mascarpone cream. “These ricotta fritters are my version of the beignet – lighter and fluffier because we fold in ricotta. We serve them warm, dusted in sugar, on a smear of mascarpone cream and house made jam. It’s impossible to eat just one… so we give you 6! Because of these, most of our guests leave brunch and dinner with a little taste of New Orleans – all year long,” said Coleen Speaks, owner/chef of Hummingbird.