This dessert is both simple, and elegant. Pavlovas are delicious all year, but are particularly impressive during Passover. You can serve it with whatever fresh fruit you prefer.
Watch Lior make the dish below:
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Ingredients
For the pavlova:
- 150g egg whites (about 5 large eggs)
- pinch of salt
- ¼ cup cold water
- 250g white sugar
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1½ Tbsp cornstarch
For the jam:
- 1 lb. strawberries, raspberries, blueberries, or blackberries
- ½ pound sugar
- 1 Tbsp lemon juice
For the filling:
- 1 cup heavy cream
- fresh berries
- 1 tsp vanilla extract
- powdered sugar
Directions
- Preheat the oven to 275 degrees F (135 degrees C).
- Draw a 6” circle on a baking paper sheet, turn over, and place on a baking pan.
- In a mixer with a whisk, whisk the egg whites and salt to medium peaks. Slowly add the water, while whisking on a slow speed. Slowly add the sugar, then turn up the speed to high speed until stiff peaks form.
- Mound the meringue on the baking sheet, trying to keep the mix within the 6” diameter. Using a spatula, shape the pavlova into a crater, with a slight dip in the middle, and flatten the top.
- Bake the pavlova for 1 hour. Then reduce the heat to to 250 degrees F (120 degrees C) for 45 more minutes.
- Turn the oven off and let the pavlova cool for at least an hour, or overnight, in the oven.
- While the pavlova is baking, prepare the jam: In a medium saucepan, combine the berries, sugar and lemon juice. Cook for 1 hour on low heat until the mix thickens, but don't let it brown and caramelize. Remove from heat and set aside.
- Once the pavlova is cool, whisk the heavy cream until very stiff. Fold the vanilla in. Fold in a few tablespoons of the cooled jam.
- Fill the pavlova with the whipped cream. Drizzle with the leftover jam. Top with fresh berries or any seasonal fruit you like. Dust with powdered sugar and serve immediately.
