Passover Lemon Pavlova

Introduction

History

The origins of Pavlova can be traced back to the early 20th century, with the exact origins of the dessert being a topic of debate between Australia and New Zealand. The dessert is named after the Russian ballerina Anna Pavlova, who toured both countries in the 1920s. The light and airy meringue base of the dessert is said to represent the delicate tutu of a ballerina, while the sweet toppings symbolize the colorful flowers in a ballet performance.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to whip the egg whites until they are very stiff to ensure a light and airy meringue.

- Be careful not to overmix the meringue once the lemon juice and extract are added, as this can deflate the mixture.

- Allow the meringue to cool completely in the oven with the door slightly ajar to prevent it from collapsing.

Serving Suggestions

Serve the Passover Lemon Pavlova with a dollop of whipped cream and fresh berries for a beautiful and delicious presentation.

Cooking Techniques

Be sure to use a clean and dry bowl when whipping the egg whites to ensure they reach stiff peaks.

- When folding in the lemon juice and extract, use a gentle hand to prevent the meringue from deflating.

Ingredient Substitutions

You can substitute cornstarch for potato starch in this recipe if needed.

- Butter can be used in place of margarine for a richer flavor.

Make Ahead Tips

The meringue base can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Add the toppings just before serving for the best results.

Presentation Ideas

Garnish the Passover Lemon Pavlova with fresh mint leaves or edible flowers for a decorative touch. - Serve the dessert on a platter lined with parchment paper for easy cleanup.

Pairing Recommendations

Pair the Passover Lemon Pavlova with a glass of sparkling wine or a cup of hot tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Passover Lemon Pavlova in an airtight container in the refrigerator for up to 2 days. Allow the dessert to come to room temperature before serving for the best texture.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 0.5g

- Sugars: 28g

Fats

- Total Fat: 2g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 10% DV

- Calcium: 2% DV

- Iron: 2% DV

Alergens

Contains eggs

Summary

This Passover Lemon Pavlova is a light and refreshing dessert that is low in fat and calories. It is a great option for those looking for a sweet treat without the guilt.

Summary

Passover Lemon Pavlova is a light and refreshing dessert that is perfect for the spring season. With a crispy meringue base and tangy lemon flavor, this dessert is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Passover Lemon Pavlova. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She was a wonderful cook, always whipping up delicious dishes with ease and grace. I would spend hours by her side in the kitchen, watching and learning as she cooked.

One day, as Passover approached, my grandmother pulled out a tattered old cookbook from her shelf. It was filled with recipes passed down through generations, each one more delicious than the last. As she flipped through the pages, she came across a recipe for Passover Lemon Pavlova. I had never heard of such a dessert before, and I was intrigued.

My grandmother explained that Pavlova is a light and airy dessert made from whipped egg whites and sugar, named after the famous Russian ballerina Anna Pavlova. The addition of lemon in this recipe gave it a refreshing twist, perfect for the springtime holiday of Passover. I watched in awe as my grandmother gathered the ingredients and began to whip up the meringue.

As she beat the egg whites and sugar, a cloud of sweet, fluffy meringue began to form. The kitchen filled with the scent of fresh lemons as she added the zest and juice to the mixture. The Pavlova was then carefully spooned onto a baking sheet and placed in the oven to bake. I could hardly contain my excitement as I waited for the dessert to emerge golden and crisp from the oven.

When the Pavlova was done baking, my grandmother topped it with a dollop of whipped cream and a sprinkling of fresh berries. The result was a masterpiece of a dessert, light as air and bursting with citrus flavor. I took my first bite and was instantly hooked. The combination of the crisp meringue, creamy whipped cream, and tart lemon was simply heavenly.

From that day on, Passover Lemon Pavlova became a staple in our family's holiday celebrations. Every year, I would eagerly watch my grandmother make the dessert, taking notes and learning the intricacies of the recipe. She taught me the importance of patience and precision in baking, and the joy of creating something delicious from simple ingredients.

Over the years, I have made the Passover Lemon Pavlova countless times, each time recalling the memories of learning to make it with my grandmother. The dessert has become a symbol of family tradition and culinary heritage, a reminder of the love and care that goes into every dish we create.

As I pass the recipe down to my own children and grandchildren, I hope to instill in them the same sense of wonder and awe that I felt when I first learned to make Passover Lemon Pavlova. Cooking is more than just following a recipe – it is a labor of love, a way to connect with our past and create lasting memories for the future. And for that, I am forever grateful to my grandmother and her delicious recipes.

Categories

| Australian Recipes | Egg White Recipes | Egg Yolk Recipes | Lemon Extract Recipes | Passover Desserts | Potato Starch Recipes | Pudding Recipes |

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