7 Delicious Passover Desserts

Inspired by a pavlova-for-a-crowd “slablova” recipe on Food52, we created our own Passover version of the fruit-topped dessert. The meringue slowly bakes to achieve a crackly crust and an irresistibly soft, melt-in-your-mouth interior texture somewhere between a marshmallow and angel food cake. We like the look of white balsamic in the berry topping, but red balsamic will taste just as delicious (it will just have a darker color). Though potato starch is a common go-to for Passover baked goods, we did not have good success with it here; tapioca starch works better. For a non-Passover occasion, cornstarch or arrowroot starch makes a beautiful pavlova.

Surprisingly moist, light, and springy, this almond cake is a delicious departure from the dense, rustic ones you might be accustomed to.

This recipe remakes pays homage to the classic Little Debbie dessert, the Cosmic Brownie. Our version uses creamy almond butter in place of oil, lending fudge-y richness plus heart-healthy monounsaturated fats, fiber, and lots of immune-supporting vitamin E.

The rosy hue of the hibiscus syrup is a holiday showstopper. Drizzle over spiced poached pears for a dessert that's a bit lighter, gluten-free, and still feels holiday-special. The key to beautifully poached pears is to cook them in just enough liquid to submerge the fruit—any more and the flavor from the spices may be lost. A parchment paper topper and a plate will keep liquid from evaporating too quickly.

Coconut and almond milks create a creamy, dairy-free way to satisfy your sweet tooth and ice cream cravings. I like adding a touch of lemon juice to enhance sweetness and fresh basil to highlight the berries’ ripe flavors. Using an ice cream maker incorporates air into the mixture to give the frozen treat a lighter, smoother consistency, but there are also directions to freeze it without one.

Sublimely creamy, this is the perfect make-ahead dessert that you can dish out to each guest in individual servings at any holiday party.

Fresh strawberries briefly and gently poach in vanilla- and thyme-scented rosé wine for a versatile spring condiment: Serve it for dessert over ice cream, yogurt, or your favorite flourless cake. You can also try this technique with raspberries or blackberries if they’re more plentiful at the farmers market. Just be sure to choose a Kosher wine.