Carnival Desserts

Here are some of the delicious Desserts we have enjoyed while cruising with Carnival.

For more wonderful recipes from Carnival go to

Carnival Cruise Lines Melting Chocolate Cake

We have enjoyed this decadent gooey treat several times. It is served hot, very hot inside. Let the ice cream melt into it!

carnival desserts - melting chocolate cake
Chocolate Melting Cake is a popular dessert served on Carnival Cruise Lines’ FunShips. This particular rendition was carefully crafted on the Carnival Imagination. The dessert is the most popular served on Carnival Cruise Lines ships, with 4,000 prepared per ship each week. (Photo by Andy Newman/Carnival Cruise Lines)











  • 6 oz dark chocolate
  • 6 oz butter
  • 6 oz sugar
  • 2 oz flour
  • 4 eggs
  • Melt the chocolate and butter.
  • Mix the eggs and sugar and whisk for few minutes, add the flour.
  • Add the egg mix to the melted chocolate and mix.
  • Pour the mix into a greased mold.
  • Bake directly in the oven at 400 degrees F for 14 minutes.

Note: Make sure the eggs are at room temperature and chocolate is warm enough while making the mixture.

Serve with ice cream and fruit garnish or a thin piece of chocolate bark.

Carnival’s Coconut Flan

There’s nothing like this delicious treat from beautiful San Juan, Puerto Rico.

Carnival Desserts - Coconut Flan








First, here’s what you need:

  • ¾ cup sugar
  • 4 eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1 (13.5 oz) can coconut milk
  • ½ cup shredded coconut (for garnish)
  • pinch of salt

Now, the preparation:

  1. Heat oven to 350 degrees.
  2. Add sugar to a medium saucepan and cook over low-medium heat, stirring continuously to keep it from burning and sticking to the pan.  When it’s done (about 10 minutes), it will be melted and caramel-colored.
  3. Carefully pour melted sugar into flan pan.
  4. In a medium mixing bowl, beat eggs, coconut milk, sweetened condensed milk, and salt until well blended.
  5. Pour into flan pan, and then set flan pan into larger baking pan.  Fill larger pan with 1 inch of hot tap water.
  6. Bake uncovered for 45-55 minutes or until knife inserted in the center comes out clean.
  7. While flan is baking, add shredded coconut to a dry skillet and cook on medium heat until the edges are toasted and starting to brown. Set aside as garnish.
  8. Carefully remove from the oven and let it cool.
  9. Chill for a few hours or overnight.
  10. When ready to serve, run a knife around the edge of the flan to loosen it from the sides.
  11. Fancy bonus! Garnish with toasted coconut and serve.


carnival desserts - creme brulee
 Carnival Caramel Praline Crème Brûlée
  • 20 egg yolks
  • 3 oz brown sugar
  • 2 oz sugar
  • 4 cups heavy cream
  • 4 cups half & half
  • A taste of vanilla essence or vanilla extract
  • 1/2 cup praline paste
  • 1/2 cup caramel sauce
  • 1 oz brown sugar
  • 2 oz sugar
  • In a double boiler mix the milk, cream and half the amount of sugar. Warm the mixture.
  • Mix the egg yolk with the other half amount of sugar.
  • Combine the milk and egg yolk mixture. Add vanilla extract.
  • Add the caramel praline mix and strain it twice.
  • Taste before pouring it into the brûlée dish
  • Bake in a water bath at 340 F for 20 to 30 minutes.
  • Mix the sugar and brown sugar.
  • Sprinkle the brûlée with the sugar mix generously and caramelize under a very hot broiler or use a cooking propane torch.
  • Garnish as desired.
  • Yields 20 servings.

carnival desserts - tiramisu

Carnival Tiramisu


  • 2 fl. oz Grand Marnier
  • 8 oz sugar
  • 20 oz mascarpone cheese
  • 20 lady finger cookies
  • 10 egg yolks
  • 4 cups heavy cream
  • 3 fl. oz marsala wine


  • 2 fl. oz Kahlúa
  • 1 cup water
  • 2 oz sugar
  • 2 oz instant coffee powder


  • Got a double boiler? Use it to prepare a sabayon* with yolks and sugar. Cream the mascarpone cheese and mix into the sabayon. Add the marsala, Grand Marnier and whipped cream — fold in the sabayon mixture and keep it in the fridge.
  • To make the syrup, dissolve the instant coffee in hot water, mix the sugar with Kahlúa and let it cool in the fridge.
  • Soak the lady fingers in the coffee syrup and arrange one layer of cookies on the bottom of the serving glass.
  • Using a piping bag, pipe the sabayon mixture into the cup, as shown in the picture.
  • Arrange an optional garnish – pictured above we’ve got chocolate ruffle, marbled chocolate flakes, cocoa, sugar rocks and marzipan coffee beans. Fancy!

*Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that’s made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble.

Sabayon can be made with dry white, sweet or fortified wines; it is also sometimes made with a digéstif like port or a mixture of wine and a liqueur.

Beaten egg whites can be added before serving to add an extra airiness to the sabayon, which is served while still warm, either alone or as a dressing for fruit, pastry or cake.