A pavlova for Passover | The Jewish Chronicle of Pittsburgh
A pavlova dessert is an ideal option to serve after your Passover seder. It’s extremely gentle, not too candy, and a good way to finish a night after an excellent meal. This recipe is matzah and gluten free.
A pavlova consists of layers: first the baked meringue, made with egg whites and sugar, then the cream of your alternative, garnished with contemporary fruit.
Within the spring, I want to make use of contemporary berries, however you should use mango, kiwi, pineapple, or any mixture of contemporary fruits you favor. Seasonal fruits at all times style higher.
You can also make dairy or pareve whipped cream very simply at dwelling, and even purchase whipped cream so as to add to the highest if you happen to’re brief on time.
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It is a recipe that I make all 12 months spherical, even for birthdays. If you happen to double the recipe, you may make two meringues which you’ll then fill and garnish with fruits and berries, creating the looks of a layered cake.
For the pavlova base:
4 egg whites, room temperature. (That is necessary: place the eggs on the counter a couple of hours prematurely.)
¾ cup, plus a further 1 tablespoon of white sugar
2 tablespoons of potato starch, sifted
2 teaspoons of white vinegar
1 teaspoon of vanilla
Preheat your oven to 250 F and place the cooking rack on the center rack.
Utilizing a stand mixer with the whisk, beat the egg whites over medium warmth for 4 minutes, till they start to seem creamy.
Add ¾ cup of sugar, one spoonful at a time. Flip the blender on excessive and let it mix for a further 4 to five minutes, till the combination creates stiff peaks. You’ll be able to check it by dipping a spoon into the combination and pulling it up. If the combination stands up straight and steep like a mountain peak, it is good to go. If it collapses, combine for a couple of extra minutes on excessive energy. You will need to combine effectively on excessive pace to stop the egg whites from separating later.
In a small bowl, mix 1 tablespoon of the remaining sugar with the potato starch. Utilizing a rubber spatula, fold within the potato starch and sugar combination by hand into the egg whites. As soon as blended, incorporate the vinegar and vanilla by hand.
Cowl a baking sheet with frivolously greased parchment paper. Use the rubber spatula to flip the meringue onto the baking sheet, spreading it out in a circle with a effectively within the middle and a rim across the edge. Don’t fret about making it good, simply unfold the meringue as evenly as potential.
Bake for 1 hour and 20 minutes, or till frivolously browned.
Flip off the oven and let cool in a closed oven for a further hour, then take away from the oven and let cool 1 extra hour earlier than including the whipped cream topping of your alternative.
2 cups heavy cream or a pareve substitute, equivalent to Wealthy’s Whip
2 tablespoons of white sugar
In case your cooking could be very sizzling, I counsel placing the metallic mixing bowl and whisk attachment within the freezer for not less than half an hour earlier than getting ready.
Utilizing the identical stand mixer and whisk, place the cream within the metallic bowl and whisk on medium pace for a couple of minutes. When it begins to thicken, add the sugar and enhance the pace till stiff peaks kind. It often takes 7-8 minutes for the cream to come back collectively. As a result of the bottom is sweeter, I want to make use of rather less sugar within the cream. You’ll be able to add extra sugar to style, 1 tbsp at a time, to get your most well-liked style.
Utilizing a rubber spatula, unfold the whipped cream on high of the meringue, with extra whipped cream within the middle, unfold over the sting to the aspect.
Add 3 cups of contemporary fruit on high. In case your fruit remains to be dripping after washing it, do not add it till it is dry.
You can also make the meringue base a day prematurely and retailer it in a heat, dry place. After I do that, I don’t cowl with plastic wrap. I’ll typically put it in a cabinet to maintain it clear and out of the way in which.
You can too make the whipped cream as much as 1 day prematurely – simply cowl it and retailer it within the fridge till you’re able to assemble the pavlova. I do not counsel placing the cream on the pavlova a day prematurely as it might make the meringue a bit delicate, and the crisp edges are the most effective components.
It actually solely takes 5 minutes so as to add the cream and berries. You are able to do this a couple of minutes earlier than serving.
I hope you take pleasure in making and consuming this pavlova and need you and your households a cheerful Passover! PJC
Jessica Grann is a house chef dwelling in Pittsburgh.