Please enter the email you’re using for this account.
Dairy
Easy
6 Servings
Allergens 
3 Hours, 30 Minutes
Diets
These delightful treats are packed with flavor in bite-sized form! They are light and crispy, filled with a creamy cheesecake filling and can be made in any shape or size.
4 egg whites
1 cup sugar
1 tablespoon Gefen Vanilla Sugar
1 16-ounce container whipped topping
1 8-ounce container whipped cream cheese
3 tablespoons Gefen Confectioners’ Sugar
3 tablespoons pistachio paste
3/4 cup crushed pistachios
2 sticks butter (room temperature)
2 egg yolks
8 ounces Geneve Baking Chocolate
1/2 tablespoon Gefen Nescafe coffee dissolved in 1 and 1/2 tablespoons hot water
1/2 cup sugar
3/4 cup whipped cream cheese
1/2 cup crushed pistachios
Preheat the oven to 250 degrees Fahrenheit.
Beat the egg whites until they are very stiff. While continuing to beat, gradually add the sugars.
Transfer the mixture into a piping bag and pipe your desired shapes onto a lined baking sheet. Bake for one hour. After baking, turn off the oven and let the pavlovas cool inside the closed oven for an additional hour.
In a mixing bowl, beat the whipped topping until it becomes stiff. Add the sugar and vanilla pudding mix and combine well.
Then add the cream cheese and pistachio paste, mixing until just combined. Gently fold in the crushed pistachios by hand.
Transfer the mousse into a piping bag fitted with a large star tip.
In a bowl, cream the egg yolks with butter on high speed for five to 10 minutes until light and fluffy.
Melt the remaining ingredients, except the cream cheese, in a double boiler and let cool slightly. Mix the melted ingredients into the butter and egg yolk mixture until well combined.
Add the cream cheese and continue mixing until smooth. Refrigerate for one to two hours until chilled.
Transfer the chocolate cream into a piping bag fitted with a star tip.
Pipe the pistachio mousse into the center of each pavlova. Pipe the chocolate cream around the mousse.
Top each pavlova with crushed pistachios. Enjoy!
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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