After a Passover meal of several courses, it’s always nice to lighten up dessert with fruit.

But let’s face it, most of us want (and most of our guests and family expect) more than just a platter of fruit. So, to meet expectations, keep things easy on the hostess and end the meal with the enjoyment it deserves, here are some exceptional fruit-based desserts that are anything but run of the mill

Serve slices of this moist Passover cake with lightly whipped dairy free topping.

9 eggs, separated
11/4 cups granulated sugar
3/4 cup mashed banana
1 tsp. vanilla
2/3 cup potato starch
1/3 cup matzah cake meal
1/2 tsp. cinnamon
pinch nutmeg
1/2 cup finely chopped walnuts

Preheat oven to 325. Using electric beaters, beat egg yolks with 1/2 cup of the sugar until light-coloured and thickened. Fold in banana and vanilla.

Using clean electric beaters and bowl, beat egg whites until soft peaks form. Gradually add the other 3/4 cup of the sugar, beating until stiff and shiny, but dry peaks do not form.

Sift together potato starch, matzah cake meal, cinnamon and nutmeg. Gently fold egg whites and potato starch mixture, one-third at a time, into yolk mixture, until well blended. Gently fold in walnuts. Pour into ungreased 10-inch angel food tube pan. Bake in centre of preheated oven for 50 to 60 minutes or until cake springs back when lightly pressed. Turn pan upside down and let hang on legs attached to pan or on inverted funnel until completely cool. (Cake can be stored in airtight container for up to 2 days or frozen for up to 1 month). Makes 8-10 servings.

This towering glory of a cake richly deserves a topping of a citrus flavoured fruit compote. For best results, make this cake the day you serve it.

11/2 cups superfine granulated sugar
2/3 cup matzah cake meal
3 tbsp. potato starch
11/2 cups egg whites
1/2 tsp. kosher salt
3 tbsp. grated lime rind
2 tbsp. lime juice

Preheat oven to 350. In bowl, sift together 3/4 cup of the sugar, potato starch and matzah cake meal. Set aside.
In large mixing bowl, beat egg whites with salt to soft peaks. Gradually add remaining sugar, 2 tbsp. at a time, beating until stiff and glossy but not till dry peaks form. A quarter at a time, sift potato starch mixture over egg whites, gently folding in each addition until well blended. Fold in lime rind and lime juice. Pour into ungreased 10-in. tube pan.

Bake in centre of preheated oven for 40 to 45 minutes or until cake springs back when lightly pressed.
Turn pan upside down and let hang on legs attached to pan or on inverted funnel until completely cool. Remove from pan. Slice with serrated knife. Makes 8 to 10 servings.

Be sure to use real egg whites for these meringues. Egg whites sold in cartons will not puff or hold their shape.  For the fussier kids at the table, drizzle melted bittersweet chocolate over the meringue, forego the topping and serve as Passover “discs.”

4 egg whites
pinch salt
1 cup granulated sugar
1/2 tsp. vanilla
1 tbsp. potato starch
2/3 cup finely ground pecans

Topping
2/3 cup maple syrup
1/3 cup apple juice
2 tbsp. lemon juice
1/4 cup packed brown sugar
1 tbsp. margarine
4 large apples, peeled, cored and sliced
4 tsp. potato starch
1 cup raspberries, blueberries or sliced strawberries

Preheat oven to 250. On two parchment paper-lined heavy baking sheets, trace 18 2-inch circles with pencil. Turn paper over; set aside.

In bowl, using electric beaters, beat egg whites with salt until soft peaks form. In thin steady stream, beat in sugar until stiff glossy peaks form. Fold in vanilla, potato starch and pecans. Spread meringue mixture onto prepared circles, mounding slightly.

Bake for 1 hour or until meringue is firm but still somewhat soft in centre. Let cool completely. (Meringues can be made ahead  and stored for up to 5 days in an airtight container.)

In skillet, whisk together maple syrup, apple juice, lemon juice, sugar and margarine; bring to boil over medium-high heat. Boil, whisking for 1 minute. Add apples; cover and cook, stirring once, for about 5 minutes or until apples are tender.

Dissolve potato starch in 1 tbsp. water and add it to skillet. Cook, stirring, for 1 minute or until thickened. Remove from heat; cool slightly. Stir in berries. (Mixture can be covered and refrigerated for up to 2 days. Rewarm gently in microwave).

To serve, lay 1 meringue, flat side up on plate, spoon 1/4 cup of apple mixture over. Top with second meringue, flat side over apples. Drizzle 1 tbsp. of honey mixture over top of meringue. Makes 6 servings.