When we Americans (of Eastern European descent) think of Passover desserts our thoughts usually turn to sponge cakes, flourless chocolate cakes, different kinds of mousse and coconut.  Not so our Mediterranean brethren.  Passover desserts hailing from Greece and Italy rely heavily on ground nuts (generally walnuts, pistachios or almonds), various fruits and honey. Lots and lots of honey.

Join us in the CBE kitchen on Sunday, March 30th at 1:00 as we delve into desserts that I’d bet will be new, different and eye-opening to you.  Class desserts will be chosen from Pistachio Cake with Fruit Meringue, Tipishti or Greek Baklava Cake, Bocca di Dama a flourless almond cake, Rhubarb Clafoutis, Almond Macaroons and Honey Roasted Pears.

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