Sweet moments for the holiday

Traditionally, our Passover Seder slowly makes its way to the finish line, and it doesn’t really need the sweets waiting there. The rituals and the inevitability, along with the compulsive desire to end with dessert, will bring final dishes to the table, but most of us – let’s be honest – finish long before.

The past few years, however, mark a certain turning point, becoming increasingly clear. The effort and improvements, the ability to juggle even without flour, and the buzz of the internet, have elevated this stage of the meal a notch or two, and drawn along major networks, baking groups, and patisseries.

To all this, we must also add the events of recent weeks, and the echoes of missile battles from east and north, practically from every direction. When the headlines are grim, the sweets roar, and thus a revolution – anticipation for sweetness, anticipation for closure, anticipation for the calm that only comes when sugar puts on its show. For all this, and for us, here are the best desserts of Passover 2026.

The last time we checked, it was still operating in the Neve Tzedek neighborhood, yet, almost as usual, what happens at Dallal transcends Tel Aviv municipal boundaries and exudes more Europe, perhaps Italy, certainly Tuscany, and definitely abroad.

The Passover collection of the patisserie led by Timor Lavi adheres to kosher rules and pours into these molds romance, both salty and sweet. An assembly line, yes, but with a warm soul.

Here are Amaretti cookies (NIS 68 per dozen) crisp-soft-almondy, lace cookies (NIS 65 for five) making a delicate sandwich of caramel, Kinder, and crema latte, orange-coconut cake (NIS 67) that touches dry and airy connotations with spectacular frosting adorned with wildflowers, chocolate bar (NIS 76) stunning in its texture combinations, pistachio-strawberry mold (NIS 196) highlighting rich, bitter-sweet layers of celebration, and chocolate mousse cake (NIS 248) that stops conversations, stops breaths, perhaps even stops wars. Who if not her.

At the same time, Dallal spreads a colorful and diverse hospitality menu ranging from starters (potato salad, chopped liver, haroset, gefilte fish, and chicken soup) and raises more with “Casa Dallal” items – serving plates, kitchen towels, and beautiful tasteful things.

From the depths of routine and dessert yawns, the excellent patisserie group leaps forward with real brilliance. Bowl-brilliance.

Mimi’s Passover collection is also a tiramisu collection (NIS 192–208), a winning execution of a winning idea that neutralizes any kosher-for-Passover limitations (with almond sponge instead of traditional biscotti, with the justified understanding that no one will really notice these subtleties in the celebration) and leverages wonderful creativity and mischief. No less.

The format is a large glass bowl in three versions – chocolate tiramisu with espresso, cocoa, toffee, dark chocolate, and coconut chips; limoncello tiramisu with lemon mousse and soft-toasted meringue; and strawberry tiramisu with strawberry jam, orange liqueur, and roasted and fresh fruit alike – relying on firm, rich mascarpone cream and ideal built-in assembly. For the center of the table, with many spoons, and to forget everything else (even the approaching Shavuot, when a new idea will come).

Lilianplatz's dessert catalog includes, among others, chocolate and nut Kugelhopf cake (NIS 110) tall and impressive, deep in flavor and spice, doing much more than accompanying coffee, and wonderful cheesecake (NIS 150), pale and soft, with a crisp base to surprise, in a delicate fat layer and topped with guava jam or forest fruit jam.

In addition, Austrian-Israeli Linzer molds, nut streusel full of patience for whipped cream, excellent jam and preserves (including clementine and cinnamon-spiced pear with white wine versions), and the option to assemble gift boxes that, unlike usual, will not be passed on and will remain exactly where intended. Preferably at your place, honestly.

Delicatessen’s Passover menu skips virtuosity over kosher-for-Passover limitations and spreads a whole table of sweet temptations, most of which will evoke no compromise associations.

Here, among others, are apple and plum compote in brandy, sponge cakes (including the proven polenta-orange hit), and the legendary cheese from the coffee bar, large tiramisu bowls, “Lemonsheli” and chocolate mousse, and a sparkling trio in the form of pistachio mousse cake (NIS 186) with citrus presence and Zuhaer charm, lemon tart (NIS 92) checking cream and meringue and adding a brown, fully absorbing base, and a wonderful raspberry roll (NIS 116), with perfect dough, delicate white chocolate ganache filling, and a strong sense of nostalgia well done.

The large patisserie chain celebrates Passover without compromise, even if flourless. For it, the holiday days are mainly an opportunity for play and amusement, less a platform for excuses. The result reflects this approach, and more.

Boutique Central’s kosher-for-Passover collection includes familiar classics such as sponge cakes, cheesecakes, Paris-Brest, and Saint-Honoré desserts, spectacular orchid pots interacting with spring-floral cakes for a holistic gift package (NIS 198–278), as well as new hits, each excellent in its way.

The latter include praline pie (chocolate cake with cocoa crust, praline pâte and chocolate, hazelnuts and almonds – NIS 74–158) deep and mature; “America” cake (chocolate base, peanut cream, chocolate mousse, dark chocolate topping with golden peanuts and chocolate flower decoration – NIS 74–168) a dessert-meal; “Frisée” (NIS 158–188) charming with layers of mousse and fresh strawberries; and cakes based on berries, strawberry-lemon, mango-citrus, pistachio, and “gardenia” with passion fruit.

The wonderful patisserie prepares for the holiday without bending and without excuses. Sweet freedom, and much more. A small Seder? Maximum, you’ll have more desserts for yourself. In this case, a feature, not a bug.

Biscotti’s Passover collection (NIS 80–218) includes sponge cakes, brownies, parve desserts (including elaborate cream cakes as expected) and savory pies based on matzah and potato flour, crumb cheesecake aiming to erase the kosher-for-Passover format, “Toffee Crunch” (chocolate fudge cake, Nutella cream, chocolate crumble, vanilla chantilly, salted caramel shell, and golden chocolate crumble) a three-chocolate creation, and stars like baked New York-style cream cheese cake and “Little Switzerland,” multi-layered with nut meringue, mascarpone cream, dark chocolate, baked cheese, and photogenic chantilly cream on top. Together (with spoons) we win.

The large patisserie chain enters Passover with confident steps focused on baking and patisserie professionalism, kosher-for-Passover or not.

Here, you can find pear tart defying limitations with delicate almond cream and distinct crispness all around, deep “Chocolate Noir” fudge cake as required, and a festive showstopper in the form of mascarpone and red fruits dessert – a large glass bowl full of goodness, spectacular in appearance, with zabione mousse, coconut biscuit, red fruit marmalade, vanilla chantilly, berry meringue, and amarena cherries. Place, wait for the noise to subside naturally, and wash the Seder with sweetness.

In the menu and all its possibilities, stand out powdered-sugar Amaretti cookies with a crisp exterior and gentle inner personality, and strawberry roll (NIS 115) with vanilla cream, soft spongy dough as expected, and measured, focused ambitions – reminding a little of what we once loved, with everything we now know how to improve.

The popular patisserie chain enters Passover as it enters every holiday, every occasion, and every weekday – with a rich, colorful menu for the best-set table and the coffee afterward.

Miki Shemo’s kosher-for-Passover collection includes, among others, cookies (NIS 49 per box) nougatine and florentine, macarons and alfajores, mousse cakes (NIS 75–240) like “Opera,” “Ferrero Rocher,” “French Kiss” (white chocolate fudge, coffee mousse, hazelnut cream) and “Dacquoise” (milk chocolate mousse and caramel mousse on almond meringue), elaborate showcase desserts (NIS 75–89) with apples and cherries, in “bee sting” format or as pies, and wonderful sponge cakes (NIS 49–59) as expected. Yes, including the self-straightening Nantais.