By: One World Publishing

Crunchy oversized marshmallows aren’t usually the first treats that come to mind when planning to bring a dessert Shabbat dinner, but this strawberry pavlova with lemon cream topping is sure to be a crowd favorite any time of the year. 

“Especially for young kids, finding dishes that make Shabbat something to look forward to is one of the most fun parts of gathering everyone around the table every Friday night,” said Janine Lowy, a philanthropist and Jewish leader based in Los Angeles, California.

This pavlova recipe has been a recurring family favorite on Lowy’s Shabbat dinner table each week. Her famous pavlova has become so closely associated with her that many of her guests would be surprised if she didn’t make it, Lowy said. 

In Jewish tradition, food can be an important source of comfort–and desserts are a particularly tasty vessel. 

“Meals are a meaningful opportunity to spend quality time with family,” Janine Lowy said. “Learning fun recipes together is a great added bonus.”

Although strawberry pavlova is extra special during the winter when other fruits are out of season, the sweetness of the strawberries and meringue mixed with the sour tanginess of the lemon cream makes for the perfect refreshing summer dish.

Try out this tasty dessert the next time you aren’t sure what to bring to Shabbat dinner or any holiday celebration. 

Ingredients 

For the pavlova: 

1 cup superfine sugar 

1 tablespoon cornstarch 

3 large room temperature egg whites 

Pinch of salt 

3 tablespoons cold water 

1 teaspoon white vinegar 

For the lemon curd:

6 egg yolks, at room temperature

1 cup  granulated sugar

½ cup lemon juice and zest of 2 large lemons (2 tablespoons lemon zest)

1 stick (4 oz) unsalted butter, cubed

1 pinch kosher salt

For the cream and topping:

1 ½ cups heavy cream

2 cups sliced strawberries

Optional garnish: Fresh mint and edible flowers 

Instructions 

Pavlova: 

Preheat the oven to 300°F. Trace a 7-inch circle on a sheet of parchment paper and flip the paper onto a baking sheet.

Take a small bowl and whisk together the cornstarch and sugar. Then, using an electric mixer with a whisk attachment on medium speed, beat the egg whites together until they form soft peaks. Whisk in a pinch of salt. 

Add water, then beat the egg whites until they regain their soft peaks. This should take around 30 seconds. 

Increase the speed to medium-high then gradually beat in the sugar mixture, around one tablespoon at a time. After all the sugar has been beaten in, continue beating the mixture for one more minute. 

Beat in the vinegar at high speed until the meringue starts to appear glossy and can hold stiff peaks. This should take about five minutes. 

Take the mixture and gently spread the meringue to fill the circular tracing. Ensure that the edge of the meringue is slightly higher than the center to create a divot for toppings and garnishes. 

Bake the meringue until it has a bit of crust and starts to turn slightly golden. This should take 45 minutes. 

After baking the meringue, allow it to cool in the oven for an hour. Ensure the oven is turned off and the door is cracked open for ventilation. 

Lemon curd: 

In a medium-sized bowl, whisk together the egg yolks, sugar, lemon juice and zest, butter, and salt. 

In the bottom of a medium saucepan, pour one inch of water and bring it to a gentle simmer over medium heat. Take the bowl with the lemon mixture over the sizzling water, then stir the mixture consistently until the lemon curd begins to thicken. This may take up to ten minutes. 

Strain the curd with a fine-mesh sieve into a container and press plastic wrap directly onto the surface. You can poke a few holes in the plastic wrap so the curd can cool faster. Allow it to chill for thirty minutes. 

Cream:

Using an electric mixer with a whisk attachment, beat the cream until it holds soft peaks. Then gently fold the lemon curd into the cream. 

Final assembly: 

Peel the pavlova from the parchment. Put the cream into the center of the pavlova, leaving a border around the edges. Add the strawberries and garnish on top. Serve the dish at a fun dinner party or holiday meal, or simply keep it on the kitchen table for family and friends to grab bites from throughout the day!

Published by: Martin De Juan