I love Passover desserts. If you’re used to looking for the packaged version of Passover-approved treats in your grocery store, I’m here to tell you there is another option. Those overly sweet packaged treats have their charm, but you can create tastier versions of those desserts at home. From macaroons to cakes, this list features some of my favorite desserts for Passover.
Passover Desserts
This halva diva cake with tahini buttercream, chocolate ganache and crushed pistachios is a perfect cake for passover.
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This is one of those desserts that looks magical and stands so far above the rim of the vessel that it seems to defy reason and gravity. It's really only three elements blended together (passion fruit curd, meringue and whipped cream), then frozen into an elegant semifreddo in the shape of a baked soufflé. The texture is a cross between an airy mousse and ice cream.
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A pavlova is a study in perfect imperfection. It bakes into a delicate, smooth shell that collapses in the middle, begging for any manner of filling.Watch me make this on Instagram!Want to try mini pavlovas? You can watch me make those too.
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Every Passover I make this chocolate caramel matzo recipe from Marcy Goldman's classic book A Treasury of Jewish Holiday Baking. As a dessert, matzo never inspired me until I was introduced me to Marcy Goldman's recipe she calls: "My Trademark, most requested, absolutely magnificent caramel matzoh crunch!" It really is magnificent and a bit addictive, which is why I save it for Passover!
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To make this delicious Passover treat, all you need is a batch of matzo crack, which you've probably got on hand this time of year. If you don't it is only a few ingredients and a couple of minutes of work to create this addictive candy. Then you'll need to whip up a fluffy batch of marshmallows and you're all set.
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Flourless chocolate torte is a long-standing tradition on Passover. I have made several variations, but this one is far and away the most popular. It is made of several layers of a flourless chocolate-almond cake and bittersweet ganache. I make the whole thing without dairy, for those who keep to kosher laws, and you’ll never know the difference. It is one of the few times I use margarine and cream substitute and I promise it is absolutely divine.
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This is like the most elegant brownie-cake you've ever had. That really doesn't do it justice, but you know that fudge texture of a perfectly baked brownie, where the top has a nice crust and the inside is smooth and rich? This is that, but even better and somehow lighter. I gilded the lily with candied hazelnuts.
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These are the absolute best Coconut "Haystack" Macaroons. The naturally gluten-free cookies are tasty bites full of coconut flavor that are and easy to make. I make mine with dried fruit to add texture and flavor.
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Delicate and brittle on the outside with rich buttercream or ganache in the middle, macarons are not as difficult as you think. You can color them for any occasion and they're just beautiful, delicious and fun. Note: This recipe does require a scale, otherwise there is too much variability in the measurements to come out well.
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A semifreddo is a cross between ice cream and mousse, but doesn't require any special equipment to prepare. The texture is smooth and luxurious when allowed to sit at room temperature until it just on the verge of melting, but still partially cold, hence the name.
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This 7 layer cake combines matzo sponge cake, poppy seeds, orange zest and chocolate buttercream for a delicious dessert for Passover.
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In need of some gluten-free desserts? Check out my collection.
Hi! I can’t wait to bake something from your new book! I do have a question…when you bake a cake in a Pullman pan, do you bake it with the cover on or off?? Thank you!
Hi Gwyn
I baked the Chocolate Devils Food Cake in a Pullman without the cover.
I intend to make the gorgeous Blackberry Diva Cake for Passover. The Joconde has 3T AP flour. What can I substitute?
Hi Roberta–you should be able to replace the AP flour with cake meal!
I baked the Blackberry Diva Cake for Passover last year. I used a recipe for a Passover sponge. It was perfect, gorgeous, and delicious. I bought blackberries the other day in anticipation of baking it again this year.
Which kind of halva and tahina were used for this recipe?
Hi Ciela, for the Halva Diva Cake, Zoë uses Seed + Mill halva and tahini.
I baked the Coconut Haystack Macaroons for Passover this week and they were wonderful! So easy and much better than any macaroons that I had made previously.