Denise says:

  • This Passover recipe combines popular meringues with a yummy sponge, to create a fun dessert or snack. If you’re short on time, you could buy ready-made meringues, or substitute the sponge base with any other Passover biscuit, as long as it’s roughly crushed.
  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Makes 12 Squares

Ingredients:

  • 250g butter / non-dairy margarine
  • 75g caster sugar
  • 130g light soft brown sugar
  • 2 teaspoons vanilla essence
  • 1 teaspoon almond essence
  • 4 large eggs
  • 250g fine matzah meal / coconut or almond flour
  • 2 teaspoons Passover baking powder
  • 2 tablespoons Passover cream –( non dairy cream)
  • Chocolate Ganache Topping
  • 200g dark chocolate - roughly chopped
  • 200g Passover double cream / non-dairy cream
  • Meringue Topping 100g broken meringues (Homemade: 2 egg whites whisked until stiff added to 1 teaspoon vanilla essence, 65g caster sugar followed by 65g icing sugar.
  • Pipe or dollop onto a lined baking tray. Bake 150°C / Gas mark 2 for 30 minutes) This you need to do in advance as they need to be cool to use.

Method

  1. Preheat the oven to 180°C / Gas mark 4. Line and grease a 30cm by 20cm tin.
  2. Whisk the butter and sugars together until smooth and fluffy. Add the vanilla essence and almond essence. Add the large eggs with the flour and baking powder so that the mixture does not split. Whisk well until you have a smooth batter. Fold in the cream.
  3. Transfer the batter to your prepared cake tin.
  4. Bake for 25-30 minutes or until a skewer is inserted into the middle and comes out clean.
  5. Leave to cool in the tin for about 10 minutes before transferring to a cooling rack.
  6. To make the ganache, put the chocolate into a heat proof bowl. Bring the cream to the boil in a small saucepan, then immediately pour over the chocolate. Leave for 1-2 minutes to melt.  Whisk the cream and melted chocolate until you have a smooth ganache mixture. Set aside to cool for 10 minutes.
  7. Spread the ganache on top of the cooled sponge in an even layer using a palette knife. Before the chocolate has set, roughly break up the meringues and scatter evenly over the ganache layer.
Transfer to the fridge to set for about 15 minutes.  Cut into squares when the chocolate is firm.
Tagged in: almond essence, Chocolate, Eggs, Meringue, Parev, parev dessert, Passover, Pesach