Passover Pavlova with Berries and Lemon Cream

Ingredients

For the meringue:

• 3 egg whites (from large eggs)

• 1 cup powdered sugar

• 1/2 cup + 2 tablespoons sugar

For the cream:

• 2 large eggs + 2 egg yolks

• 45 g butter, softened 

• 1/3 cup + 1 tablespoon sugar

• 1/3 cup + 2 teaspoons lemon juice

For the sauce:

• 100 g frozen berries

• 3 tablespoons sugar

• 2 teaspoons lemon juice

How to Prepare

Meringue:
Cook the egg whites and sugar together over a double boiler, stirring constantly, for about 5 minutes. Transfer the mixture to a mixer and whip for 7 minutes on medium speed.

Sift the powdered sugar into the meringue and gently fold it in with a spatula. Transfer the mixture to a piping bag.

Preheat the oven to 60°C (140°F) and line a large baking tray with parchment paper. Pipe small circles about 3 cm in diameter, then pipe an additional ring around each to create a small “nest” about 3 cm high.

Bake at low heat for about 4 hours, until the meringues are completely dry and easily lift off the tray.

Cream:
Mix the eggs, yolks, and sugar. Add the lemon juice. Cook over a double boiler for about 8 minutes, until the mixture thickens.

Stir in the softened butter until the cream is smooth and glossy. Cover with plastic wrap and refrigerate. (For a dairy-free version, you can omit the butter.)

Sauce:
Cook the berries, sugar, and lemon juice for about 15 minutes, until the mixture thickens slightly and resembles a loose jam. Stir gently so the fruit doesn’t break down too much. Allow to cool.

Assembly

Just before serving, fill each pavlova with lemon cream and top with the berry sauce. Serve immediately.