Passover Pavlova

Passover Pavlova

Course: Recipes


  • For meringue shell:
  • 3 egg whites, room temperature

  • 3/4 c. sugar

  • 2 tsp. potato starch

  • 1 tsp. white vinegar

  • ½ tsp. vanilla.

  • For filling:
  • 1 c. whipping cream

  • 2 Tbs. sugar

  • 2 c. prepared fruit or berries.


  • Preheat the oven to 250ºF. Line a cookie sheet with lightly greased parchment paper.
  • In a large bowl, beat the egg whites with an electric mixer until they start to form soft peaks. Gradually add half of the sugar, a spoonful at a time, while beating the mixture until it forms a stiff and glossy meringue.
  • In a small bowl, stir together the remaining sugar and the potato starch. Gently fold this mixture into the meringue using a rubber spatula, taking care not to deflate the foam.
  • Finally, fold in the vinegar and the vanilla. Dump the meringue onto the baking pan and spread it evenly into a seven-inch circle. Build the edges up just a bit to form a rim.
  • Bake for 50 minutes, then let cool for three hours.
  • One hour before you want to serve the dessert, whip the cream with the two tablespoons of sugar until stiff. Spoon into the meringue shell and top with fresh fruit.
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