Passover dessert: Raspberry Curd Pavlova

April 7, 2015 § Leave a comment

We all love a bit of creativity when Passover baking is involved. The forbidden use of flour certainly cramps our baker’s style BUT….fear not. Many options are available to present your guests with a beautiful-looking AND delicious-tasting finale to your Seder.

This recipe by Leah Koenig in the Wall Street Journal looked and sounded too good to pass up, so SWEETTABLESCAPES gave it a special spot on our Passover dessert table.

Raspberry Curd Pavlova:

IMG_9529You’ll need:

Active Time: 20 minutes Total Time: 3 hours (includes chilling and baking) Serves: 6-8

For the raspberry curd:

3 large egg yolks (reserve whites for meringue)
1 cup fresh raspberries, smashed with a fork
½ cup sugar
1 teaspoon potato starch
3 tablespoons lemon juice
5 tablespoons unrefined coconut oil

For the meringue:

3 large egg whites at room temperature
⅛ teaspoon kosher salt
1 cup superfine sugar
1 tablespoon potato starch
1 teaspoon white wine vinegar
½ teaspoon vanilla extract
2 cups fresh raspberries
Bittersweet baking chocolate shavings, for garnish

1. Make curd: In a medium stainless-steel saucepan, whisk together egg yolks, raspberries, sugar, potato starch, lemon juice and coconut oil until combined. (It’s OK if coconut oil causes mixture to look clumpy at this stage.)IMG_9484IMG_9486

2. Set pan over medium-low heat and cook, whisking constantly, until mixture begins to bubble. Continue cooking and whisking until mixture thickens slightly, 2-3 minutes. IMG_9487 IMG_9488

3. Off heat, use a rubber spatula to press mixture through a fine-mesh sieve into a medium bowl, discarding solids. IMG_9490Cover and refrigerate until thickened, at least 3 hours. (Curd can be made up to 2 days ahead and kept, covered, in refrigerator.)IMG_9491 IMG_9492

4. Make meringue: Preheat oven to 250 degrees. Place a piece of parchment paper on a large baking sheet and use a pencil to draw a 9-inch circle on paper. Flip paper so you can see the circle but meringue won’t touch pencil marks when placed on parchment.

5. In a clean, dry bowl, use an electric mixer fitted with whisk attachment to beat egg whites and salt until soft peaks form, 2-3 minutes. IMG_9493 IMG_9495Slowly add sugar, continuing to beat until stiff, shiny peaks form, 2-3 minutes.IMG_9496

6. Sift potato starch over egg whites. IMG_9497Drizzle vinegar and vanilla over top, then use a rubber spatula to gently fold into mixture. IMG_9498 IMG_9499Pile meringue into center of parchment paper circle. Smooth meringue, then create a slight dip in the center so outer edges are a little bit higher. IMG_9501Bake meringue until firm to the touch but still very pale in color, about 1 hour. Turn off oven, keep door closed and allow to cool in oven, about 2 hours.IMG_9524

7. Assemble Pavlova: Gently peel meringue disk off parchment and set on a serving plate or cake stand. Spoon desired amount of curd onto meringue, then mound raspberries on top. Garnish with baking chocolate shavings.
IMG_9529

 

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