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This dessert was born out of testing, tweaking, and a little bit of curiosity. I wanted something light and festive for Pesach that still felt special, and this coconut pavlova hit all the right notes. Crisp on the outside, marshmallow-soft on the inside, and filled with tangy passion fruit curd, delicate lychees, and fresh tropical fruit, it’s a dessert that looks impressive yet still feels completely at home on the Pesach table.
6 egg whites, at room temperature
pinch salt
1 and 1/2 cups sugar
1 tablespoon Gefen Potato Starch
1 teaspoon Tuscanini Lemon Juice
1 cup unsweetened coconut flakes
7 egg yolks
2/3 cup sugar
3/4 cup seedless passion fruit pulp
1/4 cup Tuscanini Light Olive Oil
2 tablespoons Tuscanini Lemon Juice
pinch salt
1 cup canned lychees, drained and chopped
1 cup diced mango
1 cup diced papaya
1 cup diced kiwi
3/4 cup pomegranate arils
1/4–1/3 cup passion fruit pulp with seeds, for garnish
Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius) and place a rack in the lower-middle position.
Trace a 10-inch (26 centimeter) circle onto a sheet of Gefen Parchment Paper. Flip it over and place it on a baking sheet.
Place the egg whites and salt in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar and continue beating until the meringue is thick, glossy, and holds stiff peaks. Sprinkle with potato starch, add lemon juice, and gently fold to combine. Fold in the coconut carefully, keeping as much air in the mixture as possible.
Spoon the meringue onto the prepared baking sheet and shape it into a 10-inch (26-centimeter) circle, building up the sides to about two and 1/2 to three inches (six to seven and 112 centimeters) high to create a wide, shallow well in the center. Smooth the outside lightly while leaving soft swirls for texture. Alternatively, draw eight circles connected to each other on parchment paper. Pipe egg white mixture onto each of the eight circles, creating a small well in the middle of each (as pictured here).
Bake for one and 1/2 hours, until the exterior is dry and crisp. If the well puffs up during baking, gently press down the center with the back of a spoon about halfway through baking, once the surface has just set.
Turn the oven off, prop the door open slightly, and allow the pavlova to cool completely inside the oven for at least one hour, or overnight, to prevent cracking and collapse. Make sure to keep the oven door propped open so no moisture or humidity gets trapped in the oven, as that can make the meringue get soggy.
Whisk the egg yolks and sugar in a heatproof bowl until smooth and slightly lightened. Add the passion fruit pulp, lemon juice, olive oil, and salt, and whisk until fully combined.
Set the bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook the curd slowly, stirring constantly with a silicone spatula or whisk, until it thickens enough to coat the back of a spoon and a finger drawn through it leaves a clear line.
Remove the curd from heat and allow to cool slightly. Cover with plastic wrap pressed directly onto the surface and refrigerate until fully chilled. The curd will thicken further as it cools.
Spoon a generous layer of passion fruit curd onto cooled pavlova, spreading it evenly within the wells. Mound the fruit on top of the curd and finish with a light drizzle of passion fruit pulp. Serve immediately.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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