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A light, beautiful dessert with room for creativity – choose your fruits and design them as you like!
4 egg whites
1/4 teaspoon salt
1 cup sugar
4 teaspoons Gefen Potato Starch
2 teaspoons vinegar (use gluten-free if needed)
1/2 teaspoon Gefen Vanilla
1 cup dessert whip (8-10 ounces) such as Kineret Whipped Topping
fresh fruit of choice: sliced kiwi, blueberries, etc.
Beat egg whites and salt until soft peaks form. Add sugar gradually, until stiff and glossy. On low speed add potato starch, vinegar and vanilla.
Mound mixture into greased springform pan, or onto Gefen Parchment Paper-lined cookie sheet in a large circle.
Bake at 250 degrees Fahrenheit for one and a half hours. Turn oven off and leave pavlova inside with door closed until completely cooled.
Before serving, whip cream until stiff. Spread over pavlova. Arrange fruit over cream.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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