3 pints strawberries ….
6 tablespoons plus 1 ½ tablespoons sugar
2 cups pareve whipping cream
1 teaspoon finely grated orange zest
3 cups (about 8 ounces) crumbled, store-bought coconut macaroons.
Mix strawberries and 6 tablespoons of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
When ready to assemble dessert, beat pareve cream and orange zest to soft peaks, gradually adding remaining 1 ½ tablespoons sugar.
Pour 6 tablespoons of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
To assemble, choose size goblets that hold at least 12 ounce; in each, make two layers in the following order; scant ¼ cup macaroons, scant ¼ cup pareve cream, ¼ cup strawberries. Refrigerate until ready to serve, up to 2 hours.
Tags: kosher for passover recipes, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
