End of the Feast

Easter and Passover used to be the first feasts after a long winter of deprivation. Supermarkets today ensure abundance year-round, but that doesn’t mean we have to give up the feast. And what better way to end a festive meal than with a great dessert?

These offerings are classics. Pavlova, named for the famous Russian dancer, was allegedly created by an Australian chef in honor of the ballerina’s visit Down Under. This recipe comes from my friend Kyra Effren of Dallas. Effren tasted the Pavlova during a visit to Australia in the 1960s and has been making it since. It’s perfect for either Easter or a Passover dairy meal because potato starch may easily be substituted for the cornstarch.

A chocolate hazelnut cake also can do double duty. Chocolate and chocolate desserts are associated with Easter already. And a switch from butter to pareve margarine and from bread crumbs to matzo meal makes the dessert a perfect Passover offering.

AUSTRALIAN PAVLOVA

SHELL

4 egg whites

Dash salt

1 teaspoon white vinegar

1 cup sugar

1 teaspoon cornstarch or potato starch

CREAM FILLING

1 cup whipping cream

3 tablespoons sugar

1 teaspoon vanilla extract

FRUIT

4 cups fruit, cut into 1/2-inch slices or diced (mixture may include kiwis, strawberries, raspberries, bananas, mango, papaya and pineapple)

1/4 cup sugar

Vary the mixture of fruit here in any way you wish, although tropical fruits are traditional.

SHELL

Place egg whites and salt in bowl of electric mixer. Beat on medium speed until egg whites are white, opaque and just beginning to hold their shape. Add vinegar. Increase speed to medium-high and slowly add sugar, 1 tablespoon at a time, until all sugar is added and meringue is stiff. Beat in cornstarch.

Line baking sheet with parchment paper and draw 10-inch circle on paper. Invert paper. Spread meringue in circle on prepared pan and, using back of spoon, make meringue disk concave in center, spreading from center to sides.

Bake meringue shell at 350 degrees 5 minutes. Lower heat to 250 degrees and continue baking 1 hour or until meringue is firm, crisp on outside and still slightly moist within. Cool on pan on rack.

When completely cooled, slide spatula or knife between meringue shell and paper to loosen it. If prepared in advance, wrap meringue with plastic wrap and store at room temperature.

FILLING

Beat cream with sugar and vanilla until stiff peaks form. Cover and refrigerate until just before serving.

FRUIT

Combine sliced fruit in mixing bowl with sugar. Toss gently. Cover and refrigerate until needed. Drain fruit well before using.

To assemble, slide meringue shell from paper to flat platter. Whip Filling again and spread on meringue. Top with Fruit. For striking presentation, make concentric rows with one type of fruit in each row.

Makes 10 to 12 servings.

Each of 10 servings contains about:

219 calories; 54 mg sodium; 33 mg cholesterol; 9 grams fat; 34 grams carbohydrates; 2 grams protein; 0.32 gram fiber.

CHOCOLATE HAZELNUT CAKE

6 ounces semisweet chocolate

3/4 cup butter or pareve margarine

2/3 cup sugar

8 eggs, separated

1 1/3 cups hazelnuts, ground fine in food processor

2/3 cup dry bread crumbs or matzo meal

1 teaspoon ground cinnamon

Substitute any type of nuts in this recipe, though hazelnuts and almonds are the most fragrant.

Chop chocolate into small pieces. Place in small bowl over hot water to melt, stirring occasionally.

Beat butter with 1/3 cup sugar until soft and light. Beat in melted chocolate. Beat in egg yolks, 1 at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.

Whip egg whites until very soft peaks form. Beat in remaining 1/3 cup sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with rubber spatula.

Pour batter into greased 10-inch cake pan lined with parchment paper. Bake at 350 degrees until well risen and firm in center, about 45 minutes. Invert cake onto rack and cool a few minutes. Lift off pan and cool completely. If prepared in advance, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving.

Makes about 10 servings.

Each serving contains about:

431 calories; 242 mg sodium; 208 mg cholesterol; 31 grams fat; 21 grams carbohydrates; 7 grams protein; 0.53 gram fiber.

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Pedestal from Barney’s, Beverly Hills