These mini pavlovas with rhubarb, kaffir lime, and coconut cream were created with a Passover Seder in mind.
Many desserts can be made Passover-friendly. Last year, for a going-away party that fell during the holiday, I made Ottolenghi-style chocolate almond tea cakes that happen to be flour- and baking powder-free. I also baked mini pavlovas topped with whipped cream, tangerine curd, and fresh berries—also chametz-free. The challenge is finding a dessert suitable for the Seder itself. Because many Seders feature meat (brisket, for example), a truly ideal dessert should be both chametz-free and pareve (non-dairy). The meringues from last year passed the chametz test, but the whipped cream and butter-based curd made them dairy, so I set out to keep the meringue and find a non-dairy, satisfying accompaniment.
A classic pavlova is balanced by a creamy element and something tart to cut through the sweetness of the meringue. For a pareve version, whipped coconut cream provides the creamy note and works wonderfully when the brand whips up properly. Not all coconut creams behave the same; brands differ in texture and fat content, which affects how well they whip. For these pavlovas I used a Thai-style coconut cream that whipped adequately. If you need guidance on brands and technique, seek out sources that test coconut cream performance.
The tart component can vary. Mango with lime would be a bright, tropical option, but I’m drawn to rhubarb. The pairing of rhubarb and kaffir lime is inspired by a Louise Cake recipe that pairs those flavors beautifully. Together, the rhubarb’s tartness and the kaffir lime’s aromatic sharpness balance the meringue’s sweetness and the coconut cream’s richness, yielding a satisfying harmony of flavors and textures.
A practical benefit: both the meringues and the poached rhubarb can be prepared ahead of time, which makes assembling these desserts quick on the day of your meal.
Bonus: the meringues and poached rhubarb can be made ahead!
Mini Pavlovas with Rhubarb, Kaffir Lime, and Coconut Cream
These mini pavlovas—the meringues at least—are adapted from How To Be a Domestic Goddess, a Nigella Lawson classic.
Ingredients
Meringues
- 4 large egg whites (160 g)
- pinch salt
- 250 g sugar
- 2 tsp cornstarch (or potato starch)
- 1/4 tsp vanilla extract
- 1 tsp white wine vinegar
Poached Rhubarb
- 200 g sugar
- 200 g water
- 250 g rhubarb trimmed
- 2 kaffir lime leaves
Whipped Coconut Cream
- 2 13.5 oz cans coconut cream refrigerated overnight
- 1 tbsp superfine sugar
Instructions
Make the meringues:
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Preheat the oven to 350°F.
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Line two baking sheets with parchment paper.
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Using an electric mixer, whisk the egg whites with the salt until they hold firm (but not stiff) peaks. Add the sugar gradually, a spoonful at a time, until the meringue is glossy and holds stiff peaks. Fold in the cornstarch, vanilla, and white wine vinegar.
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Pipe nine 4-inch mounds of meringue onto the sheets (five on one, four on the other). Create a shallow indentation in the center of each mound with the back of a spoon.
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Place the sheets in the oven, reduce the temperature to 300°F, and bake for 30 minutes. Turn the oven off and leave the meringues inside for another 30 minutes.
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Transfer the meringues to wire racks to cool. Once completely cool, store in an airtight container for a day or two if needed.
Make the poached rhubarb:
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Cut the rhubarb lengthwise and then crosswise into roughly 2-inch batons.
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Bring the water, sugar, and kaffir lime leaves to a boil in a saucepan. Reduce to a simmer and cook for 10 minutes.
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Add the rhubarb to the simmering syrup, return to a boil briefly, then remove the pan from the heat.
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Allow the rhubarb to steep in the cooling syrup until it reaches room temperature.
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Lift the rhubarb out with a slotted spoon. If making ahead, store in an airtight container in the refrigerator for 2–3 days.
Make the whipped coconut cream:
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Open chilled cans of coconut cream and scoop the thickened cream from the top, leaving the liquid behind.
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Whip the scooped cream in a mixing bowl until light and fluffy, adding a little reserved liquid if needed to reach the right consistency. Beat in the superfine sugar.
Assemble the pavlovas:
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Just before serving, spoon a few tablespoons of coconut cream into each meringue indentation. Top with seven or eight pieces of poached rhubarb per pavlova.
Recipe Notes
If you avoid corn during Passover, substitute potato starch for the cornstarch in the meringues; it performs similarly.
Reserve the poaching syrup for another use, or reduce it by boiling briefly and drizzle over the assembled pavlovas for extra sweetness and gloss.
If rhubarb or kaffir lime aren’t available, chopped mango tossed with a little lime juice makes a bright alternative topping.
Brands of coconut cream vary; choose one known to whip well for best results. For extra texture, sprinkle toasted coconut flakes over the finished pavlovas.