July 13^th 2011By joyofkosher

June 26^th 2011By Chef Laura Frankel

This gorgeous layered dessert is light and refreshing. I make the meringue layers in individual sized discs so my guests can each have their own dessert. The meringue can easily be made into larger layers and the dessert can be assembled as a larger torte. Similar to an ice box cake, this dessert sets up in the freezer and can be made several days ahead of serving.

March 19^th 2013By Seven Bites

No Bake Desserts you will love This Strawberry Cream Cheese Parfait is just amazing.

February 14^th 2013By Tamar Genger MA, RD

I love Italian style soft and chewy nougat. Most of the time all I can find is the hard kind and so I decided to try making it myself. Not too bad for you either as desserts go since it starts with egg white and includes nuts and dried fruit, quite a bit of sugar and honey, but I actually cut that back a bit and now I can have this special treat without much guilt. Feel free to make it your own with any mix ins from all kinds of nuts, to fruits, to chocolate. I tried it with chocolate and it actually melted in and made cool looking swirls and was really good, let me know what you try. This recipe was adapted from Bon Appetit.

March 19^th 2013By What Jew Wanna Eat

Use a kitchen scale to weigh out your maracon ingredients to ensure perfect macarons! Note: time does not include time for macaron batter to develop a shell. Adapted from http://www.annies-eats.com/2011/04/29/vanilla-bean-macarons-with-raspberry-filling/

January 23^rd 2013By Shoshana Ohriner

March 2^nd 2012By Shoshana Ohriner

There are two options with these meringue cookies. The pistachios can be folded in to the cookie or sprinkled on top. The meringues with the pistachios folded in are flatter and a bit crisper, but also have a stronger pistachio flavor. The ones with the nuts on top have more volume and the rose water flavor is more prominent. Taste testers were evenly divided as to which version they liked better so I have included both options.

August 18^th 2011By Melinda Strauss

March 7^th 2013By Naomi Nachman

Pavlova is a traditional Australian dessert . My version is perfect for Pesach—it’s also been my own favorite since childhood.

July 28^th 2011By Chef Laura Frankel

Don't let the name put you off, the richness of high-quality chocolate is balanced by the fruitiness of the olive oil. This lush parve dessert is perfect for Passover or anytime.

March 6^th 2013By kosher foodies

We love this Passover dessert that takes a flourless chocolate cake and rolls it around a creamy filling. So good.

March 18^th 2013By Jamie Geller

March 7^th 2013By sealedwithacookie

Passover Cheese Cake This cheese cake is very light and delicate. It freezes well. I make it on passover and all year round. You can substitute potato starch for corn starch for . Enjoy!

March 7^th 2013By sealedwithacookie

You can freeze the blintzes. Put a layer of plastic wrap on top of blintzes (if you plan on layering them). Only pan fry before serving. Crepes are very delicate so be careful not to rip them. The crepes are parve and can be filled with a meat or dairy filling. Bon appetit!

June 6^th 2011By Tamar Genger MA, RD

No one will believe this ice cream is parve and if you don't like coconut, don't worry the flavor is very subtle.

April 4^th 2011By Rachelle Ferneau

March 7^th 2011By joyofkosher

A dacquoise is a baked meringue that has been combined with ground nuts and then baked and frosted. This dessert will look like a cake but taste like a crispy nut cookie covered in chocolate. How bad can that be? CKCA Senior Chef Instructor shares the following deceptively simple recipe for a delicious and sophisticated dessert.

March 8^th 2013By joyofkosher

This chocolate volcano cake will make the perfect Passover dessert for your seder or any night. Who doesn't like a chocolate cake with a gooey center.

June 26^th 2011By Chef Laura Frankel

March 15^th 2013By Chaya Friedman