the New Best Passover Dessert Ever: Pavlova

How wondrous are the miracles of Passover! The escape from Egypt, the parting of the Red Sea, discovering manna in the desert… I’ll add one more: Pavlova.

This giant meringue topped with whipped cream and chopped fresh fruit is simultaneously pillowy and crispy, and totally worth enduring a seder for. I first tried Pavlova on a trip to Australia (both Australia and New Zealand claim “Pav” as their national dessert), but it couldn’t be more appropriate for Passover.

I used a simple recipe from (link is below). To make the meringue, beat egg whites, add fine sugar and toss in a bit of vinegar and corn starch (I substituted lemon juice and potato starch to make it kosher for Passover), pour it onto parchment paper and bake. Once it’s done, open the oven, leave the meringue inside and let it cool to room temperature. You can make the meringue ahead of time (it will keep for days if well sealed). About the hardest part is not to touch the meringue more than absolutely necessary because it cracks easily. Even if that happens, cover the cracks with whipped cream just before serving and nobody will be the wiser. 

On top of the whipped cream I put blackberries and cut up kiwi, strawberries and mango. About the only change I would make next time is to use about 20% less sugar, although nobody else seemed to mind.

When the Pavlova arrived at the table at a friend’s seder last night, the reaction was as if the Jewish People had been delivered from slavery all over again. Bad dessert is also a form of slavery, right?

Here’s the recipe:

Pavlova Recipe from the Joy of Baking