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Parve
Medium
6 Servings
Allergens 
2 Hours
Diets
A showstopping Dubai Chocolate Pavlova with crisp chocolate-swirled meringue, fluffy pistachio cream, and drizzles of chocolate and raspberry sauce—an elegant, eye-catching dessert perfect for your seudah.
4 egg whites, room temperature
1 cup sugar
1 teaspoon Gefen Corn Starch
2 and 1/2 cups heavy whipping cream or Rich’s whip
3/4 cup pistachio cream
1/4 cup Gefen Confectioners’ Sugar
1 teaspoon vanilla
crushed pistachios
Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Using an electric mixer, whip egg whites until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
Gently fold in the cornstarch.
Pour a generous drizzle of chocolate sauce into the pavlova mixture and fold once. (It’ll swirl more when you spread it onto the parchment paper.)
Spread in a circle (about 8 inches in diameter) on the parchment paper, making a shallow well in the center. Add a little more chocolate sauce to the pavlova and swirl with a toothpick, if desired, for more chocolate swirls.
Bake for 90 minutes. Turn off the oven and let cool inside with the door cracked open for at least two hours or up to overnight. Store in an airtight container at room temperature until ready to assemble and serve.
Add heavy cream or whip, pistachio cream, confectioners’ sugar, and vanilla extract into a mixing bowl and whisk until soft peaks form.
Spoon the pistachio cream over the cooled pavlova.
Top with more chocolate sauce, raspberry sauce, and crushed pistachios.
Sponsored by Tuscanini
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