Passover desserts get a bad reputation; either they don’t seem worth the time to make or the calories, or both. I’ve created some dessert recipes both here and on www.gourmetpassovercooking.com that are delicious year round and also Passover friendly.
I stay away from heavy cakes and pastries and instead opt for lighter and fresher flavors. These are especially perfect because they are make-ahead friendly too. The Marbled Meringue Roulade with Sweet Cream is a little dressier and for special company. Frozen Strawberry Yogurt Cream Pie, and Chocolate Almond Flour Loaf Cake with Raspberry Sauce, I keep in my freezer all through the holiday and we enjoy them over and over again. Simple, stunning, and delicious.
Marbled Meringue Roulade with Sweet Cream
- Non-stick cooking spray
- 1 tablespoon Passover confectioners’ sugar
- 4 large egg whites, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon potato starch
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon kosher salt
- ½ teaspoon finely grated orange zest
- 2 teaspoons espresso powder or instant coffee
- 2 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- 1 ½ teaspoons pure Passover vanilla extract
- 1 cup walnuts or almonds, toasted, and coarsely chopped
- ½ cup granulated sugar
- 2 teaspoons honey
- 1 cup pareve whipping cream
- 1 teaspoon pure vanilla extract And/or seeds from 1 vanilla bean
- 2 tablespoons grated bittersweet chocolate
- Whipped cream can also be swirled with flavored jam or mousse may be used in place
- Pomegranate seeds and Strawberries, for garnish (optional)
Make the meringue: Preheat the oven to 400°F. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with non-stick cooking spray and dust with the confectioners’ sugar.
In the bowl of a mixer fitted with the whisk, beat the egg whites at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the potato starch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest, if using. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
Make the cocoa swirl: In a small bowl, combine the espresso powder, cocoa, vanilla and sugar with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350°F and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
Make the nut praline: Line a baking sheet with parchment paper and sprinkle with a little confectioners’ sugar. In a small saucepan, combine the granulated sugar, honey and 3 tablespoons of water and bring to a simmer, brushing down the side of the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the nuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into 1/2-inch pieces.
Make the whipped cream In a mixer, beat the cream with the vanilla at medium speed until medium peaks form.
Assemble the roulade: Gently invert the meringue onto a parchment paper–lined work surface with the long side facing you and peel the parchment off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 3 hours or up to 1 day. Serve garnished with pomegranate seeds and strawberries, if desired.
The baked meringue and walnut praline can be stored separately at room temperature overnight.
Frozen Strawberry Yogurt Cream Pie (Dairy)
- 16-20 chocolate macaroon cookies, store-bought or other chocolate cookie
- 3 tablespoons margarine, melted
- 1 heaping cup fresh strawberries, plus more for serving (or frozen)
- 3 tablespoons sugar
- Two 6-ounce containers vanilla or strawberry yogurt (if using vanilla, add ¼ cup strawberry preserves)
- One 3.4-ounce package instant vanilla pudding mix
- 1 cup heavy cream
- Whipped cream, for serving
Preheat the oven to 350 degrees F.
To make the crust, crush the macaroons in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted margarine until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides to make a crust. Bake for 5 minutes, to slightly toast crust. Let cool completely.
In a small bowl, mash strawberries and sugar with a fork. Set aside for 15 minutes.
In the bowl of an electric mixer, combine the yogurt (and preserves) with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
Turn off the mixer, then fold in the mashed strawberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with dollops of whipped cream and extra strawberries.
Chocolate Almond Flour Loaf Cake with Raspberry Sauce
Super moist. I like to serve this with cinnamon whipped cream (how-to is below), ice cream and a dessert sauce drizzled on top, or as a yummy breakfast treat.
- 2 1/2 cups almond flour, processed superfine if possible
- 1/2 cup cocoa powder, sifted
- 2 teaspoons kosher for passover baking powder
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons ground cinnamon, divided
- 6 large eggs, separated
- 1 cup sugar
- 1/2 stick unsalted margarine or butter, melted and cooled slightly
- 1/2 cup cooled brewed coffee
- 2 teaspoons pure vanilla extract
- ¾ lb. strawberries, or other berry
- 2 tablespoons lemon juice
- ¼ sugar
- Optional, 1 cup pareve whipping cream, ice cream or dessert sauce
Preheat the oven to 350°. Grease a 9-by-5-inch loaf pan with baking spray and line it with parchment paper, allowing 2 inches of overhang on the short sides.
In a medium bowl, whisk the almond flour with the cocoa powder, baking powder, salt and 1 1/2 teaspoons of the cinnamon. In a large bowl, whisk the egg yolks with the sugar, melted margarine, coffee and vanilla. Stir the dry ingredients into the wet ingredients until the batter is smooth.
In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until stiff peaks form, 1 to 2 minutes. Fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain.
Scrape the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out with a few crumbs attached, do not overcook. Transfer to a rack to cool for 20 minutes, then unmold and let cool completely.
In a medium bowl, beat the pareve whipping cream with the remaining 1 teaspoon of cinnamon until soft peaks form. Cut the cake into slices and serve with a dollop of the cinnamon cream.
Make the sauce: In a food processor, puree the strawberries, lemon juice and sugar until smooth; strain through a fine sieve into a bowl. Cover and refrigerate until chilled, about 30 minutes. Set aside until ready to serve.