We asked for your favorite Passover desserts, and you delivered. After much deliberation and mouth watering, we were able to choose a winning recipe that can actually be used all year (i.e. it doesn’t require any matzah flour or other special Passover ingredients). Plus, it’s super easy, and with so many other things going on during Passover, we thought our readers might appreciate that.
So, without further ado, here’s the winning recipe from Caroline Berkowitz for her Chocolate Covered Strawberries (dairy):
1. Wash and dry 1-2 pounds of strawberries. Each should be dried individually. Toss any berries that are too smushy.
2. Melt one package of chocolate chips in a heat-proof bowl over a pan of simmering water. Stir constantly.
3. When the chocolate has melted, dip each strawberry and place on waxed paper or parchment paper on top of a cookie sheet. Place cookie sheet in freezer for 30 minutes to solidify, then refrigerate until you are ready to serve.
These strawberries should be eaten within 12 hours or they will start to get funky.
For those looking for a little more involved baking project, we also chose one runner up. Here is Aviva’s recipe for Passover Banana Coffee Cake (pareve):
¼ cup brown sugar
¼ cup matzah meal (I don’t buy cake meal, but I am sure you can substitutes it here.)
½ cup finely chopped walnuts
½ teaspoon cinnamon
2 tablespoons olive oil
6 large eggs, separated
½ cup white sugar, divided in half
4 large very ripe bananas (has brown spots on the skin – I have to hide them, my son loves to eat bananas)
2 packages vanilla sugar (2 teaspoons if your vanilla sugar comes in a tub)
½ cup matzah meal (I don’t buy cake meal, but I am sure you can substitute it here.)
½ cup potato starch
13 x 9 inch baking pan
1. Preheat the oven to 325 F. Oil the baking pan or line the bottom with parchment paper.
2. In a small bowl, stir together all of the topping ingredients.
3. Using a food processor, process the yolks with ¼ cup of sugar until they’re thick and pale. Slice the bananas and add them to the yolk mixture along with the vanilla sugar, matzah meal and potato starch. Blend until smooth and transfer to a mixing bowl.
4. Beat the egg whites with an electric mixer until they form soft peaks. Gradually add the remaining ¼ cup of sugar, beating until the whites hold stiff peaks. Fold ¼ of the meringue into the banana mixture to lighten it. Gently fold the rest of the meringue into the batter. Pour the batter into the prepared pan, smooth the top and sprinkle with the streusel.
5. Bake for 30-35 minutes, until a toothpick comes out clean. Cool on a cake rack.