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I couldn’t write a Pesach cookbook without including the famed Australian dessert that just happens to be … perfect for Pesach!
4 egg whites
1 cup sugar
1 teaspoon Pesach vinegar
2 teaspoons Manischewitz Potato Starch, sifted
1 (16-ounce) container Kineret Non-dairy Whipped Topping
6 strawberries, sliced
2 kiwis, peeled and sliced
Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper; set aside.
In bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form.
Add sugar, vinegar, and sifted potato starch; beat until a soft and glossy meringue forms.
Pour the meringue mixture onto prepared parchment paper, shaping it into a large circle with a narrow rim.
Bake for one and a half hours, or until crisp on the outside.
Turn off oven and allow the meringue to cool inside the oven.
In the bowl of an electric mixer fitted with the whisk attachment, beat topping until stiff peaks form.
Immediately before serving, spread whipped cream over the top of the cooled meringue shell. Fill with fruit.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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yum!! it was absalutly delicious!!!! your the best naomi!!!!! love sunny side up!!! my family polished the pavlova!!
your the best
i love your shows
how can i make it not peasach dik?
You can use cornstarch instead of potato starch if you’d prefer.