I always make these: http://food52.com/recipes...
And I've made this:
Here are a few I make every year:
Flourless choc. Torte (http://www.marthastewart...)
Almond-coconut macaroons (http://www.marthastewart...)
Apple cake (http://www.marthastewart...)
This delicious toasted-hazelnut cake with bittersweet chocolate frosting; everyone loves it: http://www.epicurious.com.... I may also make Herve This's chocolate mousse. I also make a lemon-almond cake with lemon glaze.
I've been making pavlovas for the past few years... so light and delightful after such a heavy meal and I find fairly easy to keep kosher with subbing a non dairy whipped cream (like the coconut cream featured today) for whipped cream and using lots fresh fruit. The combinations are endless and fun.. a coconut pavlova mirrors tradiationl maccaroons, a chocolate raspberry one brings to mind the Joyva raspberry jellies, and if you are Sephardim you can make one with bits of halvah!
We've always liked a big meringue bowl (Pavlova's cousin!) filled with scoops of multicolored sorbets. Really festive and pretty, light after the big meal and easy prep. The meringue goes into a hot oven that is then turned off and allowed to sit there overnight (called "Forgotten Torte!").
This is my list of passover desserts that I have on my blog. They are all non-dairy and most if them are gluten-free as well. Let me know if I can be of any help in picking something! http://www.couldntbeparve.com/passover/recipes-2/
I love a good flourless cake and chocolate covered matzo.