This year for Passover I decided to make Pavlova for dessert in addition to the traditional Passover Lemon Sponge Cake…
The Pavlova, which will easily serve eight, is composed of a crunchy meringue base with a soft center of whipped cream and fresh fruit. The meringue base can be made up to 2 days ahead if stored in an airtight container. Assemble it within a few hours of serving it so the meringue retains its light crunch.
To assure success, try to choose a day that’s not humid for meringue making. Not a problem for me now that we are living in California!
Note: If you observe the rules of kashruth (keeping kosher) you will have to reserve this delicious dessert for after a dairy meal since it contains whipped cream.
Here we go…
Pavlova (Food and Wine, Diana Sturgis)
6 extra large egg whites, at room temperature
¼ teaspoon cream of tartar
1 and 1/3 cups superfine sugar
1 teaspoon lemon juice
½ cup plus 1 tablespoon confectioners’ sugar, sifted
2 cups heavy cream, chilled
2 teaspoons vanilla extract
½ small pineapple, peeled, cored, and cut into 1-inch chunks
2 and ½ cups raspberries (or strawberries)
4 ripe kiwis, peeled and sliced
Sprigs of fresh mint for garnish
1. Preheat the oven to 250 degrees. Draw a 9-inch circle on a sheet of parchment paper and place on a large cookie sheet.
2. In a large mixing bowl, beat the egg whites with the cream of tartar on low speed until foamy. Increase the speed to high and beat until soft peaks form.
3. Gradually beat in the superfine sugar, 1 tablespoon at a time, beating for about 10 seconds after each addition to be sure the sugar dissolves. Beat in the lemon juice. The whites will be stiff, dense and glossy at this point.
4. Sprinkle ½ cup of the confectioners’ sugar over the beaten egg whites. Using a rubber spatula, gently fold the sugar into the whites until thoroughly blended.
5. Scoop the meringue onto the parchment paper and spread to form a 9-inch round. Hollow the center slightly to make a nest, leaving the meringue at least 1 inch thick at the base, and 1 and ½ inches high around the sides.
6. Bake the meringue in the middle of the oven for 1 hour. Reduce the oven temperature to 200 degrees and bake for 1 hour longer. Turn off the heat and leave the meringue in the warm oven with the door closed for 1 and ½ hours or overnight, until crisp and dry throughout.
(Purists prefer an absolutely white meringue, but I like the flavor and color of a pale beige one, so don’t worry if the heat colors the meringue slightly.)
When the meringue is completely cool, peel off the paper. Place the meringue on a flat serving platter
7. In a large bowl, beat the cream with the remaining 1 tablespoon confectioners’ sugar and the vanilla until stiff peaks form. Spread half the cream in the meringue shell and sprinkle with half of the pineapple and raspberries.
Mound the rest of the cream on top and cover with the remaining pineapple and raspberries. Overlap the kiwi slices around the inner rim of the Pavlova and garnish with fresh mint sprigs.
