PASSOVER PAVLOVA RECIPES
EASY PAVLOVA RECIPE | ALLRECIPES
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Provided by Rosina
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 pavlova
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
Nutrition Facts : Calories 373.3 calories, CarbohydrateContent 42.1 g, CholesterolContent 81.5 mg, FatContent 22.3 g, FiberContent 1.7 g, ProteinContent 3.7 g, SaturatedFatContent 13.7 g, SodiumContent 52.2 mg, SugarContent 36.6 g
CHOCOLATE-COCONUT PAVLOVA CAKE | SOUTHERN LIVING
Layer crisp meringues and coconut cream to make a fabulous and flourless dessert that works for Passover celebrations or anytime you need a dairy- and gluten-free dessert that impresses. Coconut cream has a rich texture and subtle sweetness and also happens to be dairy free. Look for canned coconut cream (not coconut milk, coconut water, or cream of coconut), and chill it well before you whip it up.
Provided by Pam Lolley
Categories Chocolate
Total Time 7 hours 30 minutes
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven to 225°F. Line 2 large baking sheets with parchment paper, and draw 2 (7-inch) circles on 1 parchment paper sheet. Draw 1 (7-inch) circle on second sheet. Turn sheets over, writing side down.
- Whisk together potato starch and 1 1/2 cups of the sugar in a bowl; set aside. Beat egg whites with a heavy-duty stand mixer fitted with whisk attachment on medium-high speed for 1 minute. Add lemon juice and kosher salt, and beat until blended, about 30 seconds. With mixer running on high, gradually add sugar mixture (2 tablespoons at a time), beating just until glossy, stiff peaks form and sugar is almost dissolved, about 2 minutes. (Do not overbeat.) Reduce speed to low, and beat in vanilla.
- Gently spoon egg white mixture evenly onto parchment paper circles. Sift 1/2 teaspoon cocoa over each. Using back of a spoon, spread egg white mixture to cover each circle.
- Bake in preheated oven until meringues have formed a crust, about 3 hours; rotate baking sheets between top and bottom racks halfway through baking. Turn oven off, and let meringues stand in oven with door closed at least 4 hours or up to overnight.
- Chill bowl of stand mixer and whisk attachment 30 minutes. Pour chilled coconut cream into chilled bowl. Add remaining 3 tablespoons sugar. Beat on medium speed, 1 minute. Increase speed to medium-high; beat until fluffy, 3 to 4 minutes.
- Place 1 meringue on a serving plate; top with 1 to 1 1/2 cups whipped coconut cream. Repeat with 2 remaining meringues and cream, ending with cream. Garnish with chocolate shavings.
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STRAWBERRY-KIWI PAVLOVA RECIPE | MYRECIPES
Because it contains no flour, the traditional Australian pavlova is an excellent choice for a Passover dessert. It's a big, fancy meringue with a crisp surface and a soft, almost marshmallow-like interior. You can top it with any fruit you like; the classic ones are strawberries, kiwis, bananas, and passionfruit.Notes: Cornstarch and cream of tartar, ingredients typically used to help thicken and coagulate the egg whites, are omitted here because they're not kosher for Passover. The pavlova is just fine without them, we found. Vanilla extract, because it has alcohol, isn't kosher either; instead you can use vanilla flavoring made under the supervision of a rabbi (see below for more on kosher for Passover guidelines). You can make the pavlovas up to 1 day ahead; store the ungarnished pavlova airtight, at room temperature.Prep and Cook Time: About 1 hour, 30 minutes, plus 2 hours to cool.
From myrecipes.com
Reviews 1
Calories 206 calories per serving
From myrecipes.com
Reviews 1
Calories 206 calories per serving
- Because dietary restrictions vary from congregation to congregation, it's best to ask your local rabbi if you have questions about which ingredients are appropriate for you.
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