Please share your feedback with us! Kosher.com's annual survey is now live: Take Survey
Please enter the email you’re using for this account.
For pastry cream or diplomat cream recipes, click here!
And watch Sarah create this masterpiece here!
Pastry cream, whipped topping, or Diplomat cream (optional)
200 grams (6 and 3/4 ounces) egg whites (whites from about 7 extra-large eggs)
Fresh fruit of choice to garnish
400 grams (14 ounces) sugar
Mix egg whites and sugar together until combined.
Place over a low flame or double boiler. Mix consistently until the mixture reaches 124 degrees Fahrenheit (62 degrees Celsius).
Pour into the bowl of a mixer, and beat using the whisk attachment until you reach stiff peaks and until the bowl of the mixer is no longer warm to the touch.
Using a piping bag, pipe either small meringues or a large flat spiral to create a pavlova.
Bake at 185 degrees Fahrenheit (85 degrees Celsius) for two and a half to three hours.
Once meringue is cooled, pipe whipped topping and Diplomat Cream over the top to decorate.
Top with fruits of choice and small meringues.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Re: baking time How do you know when the pavlova is finished baking?
When it is crunchy on the outside but still white.