Freezable Passover Dessert?
Hey Hounds -
Our baby shower is landing on the same day as Mom's seder so I don't think I'm going to have time to make my chocolate-dipped macaroons, caramel matzoh crunch, or anything else the day of. Any ideas for make-ahead desserts that I can do now and freeze for a week?
Thanks for all of your great ideas!
Sue, I made this dessert last weekend substituting coconut almond macaroons for the mandel bread. I plan to serve with a berry compote of strawberries, blueberries and blackberries.
Passover Lemon Torte •
3 eggs, whole •
3 egg yolks •
1/2 cup lemon juice •
zest of whole lemon •
1-1/2 cups sugar •
6 egg whites, divided •
2 packages bought mandel bread or 2 lbs. recipe mandel bread •
3 Tbsp. melted margarine
Base: Crumble mandel bread finely (processor) and combine with melted margarine. Line bottom and sides of 8 to 8-1/2 inch spring form pan and press down for a firm crust. (You can also use a bigger (10") spring form pan but in that case, you must double the filling recipe)
Filling: Double boiler: Combine whole eggs, egg yolks, lemon juice, lemon zest and 1-1/4 cups sugar. Cook until thickened, stirring constantly. Remove from heat and allow to cool (cover tightly with plastic wrap, pressing wrap on surface of custard).
In a separate bowl, beat 3 egg whites until foamy, add 3 Tbsp. sugar, and beat until stiff. Fold into cooled lemon custard mixture. Pour lemon mixture into prepared pan. Freeze at least 5 hours or overnight. In a clean bowl, beat 3 egg whites until foamy. Add 1 Tbsp. sugar. Beat until stiff. Pour meringue over frozen lemon mixture in pan, broil until golden (this will brown quickly, so watch carefully). Return to freezer. Remove from freezer about 15 minutes before serving. Enjoy!