Easy Yacht Desserts for Charter Guests
Desserts onboard should be simple to prepare, easy to plate, and realistic in a compact galley. These recipes are designed to fit smoothly into a structured 7-day charter menu.
Carrot cake
Ingredients
- 4 Eggs
- 1/2 Brown sugar
- 1/2 White sugar
- 1/4 Maple syrup
- 3/4 Olive oil
- 1 tsp Vanilla
- 2 Cups of Flour
- 2 tsp Baking soda
- 2 tsp Bicarbonate
- A pinch of salt
- 1 tsp cinnamon
- 3 Cups of grated carrots
- Nuts
Recipe
- In a medium bowl, whisk the eggs,sugars,oil,maple syrup and vanilla.
- In another bowl add flour,baking powder,bica,cinnamon and salt.
- Add your flour mix to your wet mixture and add the carrots.
- Transfer the batter into a grease cake pan and bake for 30/35 min (180 degrees).
chocolate cake
Ingredients
- 125g Flour
- 200g Sugar
- 65g Cocoa powder
- 3/4 tsp Baking powder
- 1/2 tsp Bicarbonate soda
- 1 Egg
- 125ml Milk
- 60ml Vegetable oil
- 1 tsp Vanilla
- 125ml warm water
Recipe
- Mix the flour with the sugar, cocoa powder, baking soda, bicarbonate and salt.
- Add the egg, oil, milk, vanilla and warm water.
- Bake for 30 to 40 min.
- To make the icing melt 170g of milk chocolate with 125g of crème fraiche.
Vegan cherry & almond brownies
Ingredients
- 80g vegan margarine, plus extra for greasing
- 2 tbsp ground flaxseed
- 120g dark chocolate
- ½ tsp coffee granules
- 125g self-raising flour
- 70g ground almond
- 50g cocoa powder
- ¼ tsp baking powder
- 250g golden caster sugar
- 1 ½ tsp vanilla extract
- 70g glacé cherry (rinsed and halved)
Recipe
- Heat oven to 170 C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
- In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
- Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.
Poached pear with hibiscus
Ingredients
- Pears
- Cinnamon stick
- Cardamome
- 1/2 Honey
- 1 tsp Salt
- Hibiscus tea
- 1 tsp Sugar
- 1/2 Crème fraiche
- Vanilla
Recipe
- In a large pan, boil 8 cups of water. Add 1⁄2 cup of honey and 1⁄2 teaspoon of salt. Boil while stirring until the honey is dissolved completely.
- Remove the pan from the heat and add 6 hibiscus tea bags, 1 cinnamon stick. Cover and set aside for 10 minutes to steep and infuse. Remove and discard tea bags.
- Add peeled pears to the pan and cover with remaining 1-2 cups of water. Cook for around 15 to 20 min.
- Let the juice cook and transform into a syrup.
- In a small mixing bowl whisk the creme fraiche and add vanilla and sugar.
- Plate it all together. You can add granola for extra crunch.
Tiramisu with nutella
Ingredients
- 7 Eggs
- 250 g Brown sugar
- 5 tsp Vanilla
- 625 g Mascarpone
- 125 cl Coffee
- 1 Cup Chocolate powder
- 3 Packs of biscuit à la cuillère
- 6 tsp of Nutella
Recipe
- Separate the whites and yellows from the eggs. Mix the yolks with the brown sugar and vanilla.
- Add the mascarpone with a whisk.
- Beat the egg whites till puffy and mix everything all together.
- Soak the cookies in the coffee and fill up a tray with them.
- Cover the cookies with the cream. Add Nutella then another layer of cookies. Then add another layer of cream.
- Carefully powder with chocolate powder.
- Refrigerate for min 4 hours.
professional charter work
If you’re preparing for professional charter work, you can explore our Host Academy training program. If you’d like to improve your skills in meal planning and galley systems first, Culinary Academy is designed as a practical preparation step.
FAQ – Cooking on a Charter Yacht
Yacht hosts typically prepare breakfast, light lunches, and in some cases simple dinners, depending on charter structure and crew setup. Meals must be adaptable to guest preferences and dietary requirements.
Provisioning requires structured 7-day meal planning, awareness of galley storage limits, and flexibility for dietary needs. Efficient ingredient overlap and clear menu planning reduce waste and simplify service.
Meals that balance preparation time, ingredient reuse, and presentation efficiency work best in 40–60ft yacht environments. Simple structure and clear timing are key.
Yes. This cookbook reflects real charter meal structures and galley conditions. If you’re planning to apply to Host Academy, practicing structured breakfast service, light lunches, and 7-day menu planning using these recipes can help you prepare for onboard expectations.