How is this a Passover dessert??? Chocolate Meringue Cake with Cream Cheese Whipped Cream and Homemade Chocolate Syrup is so wrong it’s right. Or so right, it must be wrong? You be the judge.
Passover desserts have a reputation for being about as good as Miley Cyrus’ fashion choices. ‘A’ for effort and chutzpa, but you won’t see me in a cat print unitard anytime soon. (A unicorn print unitard on the other hand…)
But that’s about to change (Passover desserts reputation, not my zeal for unitards.) I mean does this look like your classic Passover dessert? I don’t think so. I’ve made some tasty Passover desserts before, don’t get me wrong. (Hello Manischewitz Ice Cream, Matzah Bark, and Dark Chocolate Sea Salt Matzah Truffles!
But this meringue cake (or pavlova if you fancy) is on another level! It’s rich, utterly satisfying and super gorgeous. Can you say the same thing about those jelly things?
Filled with a homemade cream cheese whipped cream (!!!) and lots of homemade chocolate syrup and fresh raspberries. This may look like a lot of work, and steps, but it’s Passover! Moses parted the Red Sea, the least you can do is make your own whipped cream. The best part is you can make it ahead, it’s actually better that day! And easier to cut. If your cake cracks a little, don’t freak out. Mine did too! That’s why we slather the thing in whipped cream, raspberries and chocolate syrup. No one is the wiser.
A few bites is all you need, but you’ll want more.
Check out Imperial Sugar for the full recipe for Chocolate Meringue Cake with Cream Cheese Whipped Cream and Homemade Chocolate Syrup!