Almond Butter & Jam Mousse Trifles

Prep:
24 hours

Yield:
6 mini trifles

During Passover each year, I really like to keep things simple. My husband and I make mostly the same dishes for our seder, stock the fridge with all our favorite produce and dairy products and try to keep things basic, fresh and delicious. But of course, I also rack my brain trying to come up with fun new ideas that are scrumptious but not too difficult to execute.

Last year I made Rachel Khoo’s cheese and potato nests with brie (no bacon) and this year I am going to make some zucchini noodles with a hearty Bolognese sauce (made with my new spiralizer – have you ordered one yet!?)

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And I also dreamed up a light but delectable new dessert recipe. Of course it isn’t really peanut butter & jelly, since I know most American Ashkenazi Jews don’t eat kitnyot. But it has the same richness as peanut butter and tastes like a bread-less PB&J sandwich. Adults and kids will love it, and it’s a nice break from all the flourless chocolate cake and macaroons.

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If you don’t have mini cups, you can use individual plastic cups to make the trifles or also use a large trifle dish for family-style serving. After all, Passover is definitely a holiday all about family. So grab a spoon and dig in!

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Almond Butter & Jam Mousse Trifles

Posted on April 10, 2014

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