Stir the cold lemon curd to loosen it and fold it into the cream in the mixer bowl.ħ. Transfer half the whipped cream to a bowl set aside. Whisk the cream by hand until it holds firm, but not stiff, peaks.Ħ. In the bowl of an electric mixer on medium-high speed, beat the cream until it forms soft peaks. Refrigerate for at least 2 hours, or until thoroughly chilled.ĥ. Press a piece of plastic wrap directly onto the surface of the lemon curd. Immediately remove the pan from the heat and scrape the curd into the strainer, using a rubber spatula to remove it all from the pan. Cook the mixture, whisking constantly and scraping the bottom edges of the pan to be sure the eggs are cooking evenly, for 5 to 8 minutes, or until it thickens and a few bubbles appear at the edges of the pan.Ĥ. In a medium, heavy-based saucepan off the heat, combine the sugar, lemon rind and juice, egg yolks, and salt.
Set a strainer over a bowl and place it next to the stovetop.Ģ. Quart fresh strawberries, hulled, halved or quarteredġ. Tablespoons unsalted butter, cut into small pieces To make ahead: Wrap the meringue loosely in foil and store at room temperature for up to 2 days. Remove the baking sheet from the oven and let the meringue cool completely before filling. Turn off the oven and let the meringue cool in the oven for 1 hour.ĩ. Transfer to the oven and bake the meringue for 2 hours, or until it looks dry and feels crisp on the outside. Sprinkle the meringue all over with the almonds.Ĩ. Make a shallow depression in the center, leaving about 1 1/2 inches of rim all around. Use the back of the spoon or an offset spatula to spread the mound into a 10-inch circle. With a large spoon, mound the meringue in the center of the circle. Place 4 small dabs of meringue under all 4 corners of the parchment paper to anchor it to the baking sheet.ħ. If it feels gritty, continue to beat for 1 minute more, or until it feels completely smooth between your fingers.Ħ. Dip your index finger into the meringue and rub it between your finger and thumb. Beat on medium-high speed for 2 to 3 minutes more, or until the meringue is thick and shiny and forms stiff peaks. When all the sugar has been added, scrape down the sides of the bowl and add the vinegar. With the mixer set on medium-high speed, slowly add the granulated or superfine sugar, 2 tablespoons at a time, beating for 20 to 30 seconds between each addition.ĥ. In an electric mixer fitted with the whisk attachment, beat the egg whites and salt on high speed until they are foamy and almost at the soft peak stage.Ĥ. If using granulated sugar, pulse it in a food processor for about 1 minute, or until it is very fine.ģ. Turn the paper over so the ink is on the bottom.Ģ. Use a pot lid or round cake pan to draw a 10-inch circle on the parchment with a Sharpie or pencil. Line a baking sheet with parchment paper.
Oohs and aahs are sure to follow.Ĭup egg whites (from about 6 large eggs), at room temperatureġ. Assemble the meringue round with the lemon filling, pile unsweetened cream on top, and cover it with berries. Up to an hour before serving, whip the cream and fold half of it into the chilled curd.
Both the meringue and curd can be made a day or two in advance, convenient if you're preparing for a Seder. Room temperature whites will give your meringue more volume and vinegar gives it structure. Whites in a carton do not beat up well, so don't use them for this. Separate the eggs and measure the whites, since all eggs are not exactly the same size. Add the sugar gradually and very slowly to the whites. The fine sugar dissolves completely in the whites, so the meringue does not weep as it bakes. You can make it yourself in about one minute by whizzing granulated sugar in a food processor. The secret to a successful meringue is superfine (bar) sugar. Layer the meringue and mousse, top with more whipped cream, and crown it with berries. Sprinkle the egg whites with almonds for some extra crunch and for the filling, make a tart and creamy lemon mousse that uses up the egg yolks and is lightened with whipped cream. The dessert is a crisp meringue shell that bakes long and slow and ends up being the base for a filling. Pavlova contains cornstarch but to make this kosher for Passover, cornstarch is not used here. It's basically a Pavlova, the grand meringue named for Anna Pavlova, the late 19th-century Russian ballerina. Wow your Seder table with this extravagant Passover meringue cake that's easier to make than you might think.
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