Gorgeous Desserts for Easter or Passover

Serve these beautiful treats for the holidays or any spring meal. 

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Pink Lemonade Cake

pink lemonade cake ombre dessert

Marcus Nilsson

Marcus Nilsson

Lemon juice and zest team up in a sweet-tart combo—a showy ending to your Easter meal. Pro tips:

• Gel food coloring creates deeper colors than liquid does, but it can come out of the bottle in big globs instead of nice droplets—do a test drop onto a spoon. We recommend Wilton, AmeriColor or Ateco brands in lemon yellow and deep/bright pink.

• If you wish, bake just 2 layers (instead of 4) in 8- or 9-inch round metal pans; add a few minutes of bake time for taller layers.

• For easier slicing, refrigerate frosted cake for 30 minutes to an hour before cutting with a serrated knife.


Makes 16
Prep 25 m
Bake 22 m

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Matzoh-Blueberry Icebox Cake

matzoh-blueberry icebox cake dessert purple

Marcus Nilsson

Marcus Nilsson

Perfect for Passover, this dessert is made with stacked layers of matzoh, sweetened cream cheese and frozen wild blueberries. Pro tips:

• Quickly thaw the berries: Microwave at 50% power for 30 to 60 seconds.

• Brush each matzoh liberally with simple syrup to soften it.

• Look for kosher Gefen Rainbow Food Coloring in kosher stores or at aviglatt.com

Makes 9
Prep 20 m
Microwave 1 m
Refrigerate 240 m
Refrigerate or overnight

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Easter Meringues

meringues green dessert

Marcus Nilsson

Marcus Nilsson

These 6-ingredient treats make a spectacular centerpiece. Before baking, tint the whipped egg whites any color of the rainbow. Pro tips:

• Make sure bowl and beaters are completely grease-free: Fat prevents the whites from whisking properly, and you don’t want a liquidy mess. 

• To avoid spoiling all the whites in case a yolk breaks, separate them one at a time into a small bowl, then add to mixing bowl.

• Cream of tartar (an acidic powder harvested from wine barrels—who knew?) helps stabilize the egg whites and add volume. If you don’t have cream of tartar, use a splash of lemon juice. 

• Use the tinted mixture as quickly as possible so it doesn’t deflate.

Prep 15 m
Bake 120 m