There’s nothing like pavlova.

Seriously.

It’s that good.

If you’ve never tasted it, you’re missing out.


You'll need eggs, sugar, cream (dairy or non-dairy), fresh summer fruit such as strawberries, kiwis, mango and passion fruit pulp.

The crunchy meringue shell with its marshmallow center, topped with whipped cream and fresh fruit, just screams summer. So, with the holidays so early this year, this Australian classic seems like a perfect, show-stopping Sukkot dessert.


The first step is to make the meringue base. A few tips—be very careful when you separate the eggs. Do not let even a drop of yellow get into the whites. Also, make sure the bowl and beaters are squeaky clean. Any grease will make the egg whites fall.

Beat the whites until stiff. Mix the corn starch into the sugar, and start adding it a small amount at a time into the egg whites, while beating. When the mixture is thick and stiff, add the vanilla and vinegar and mix just enough to combine. You should be able to hold the bowl upside down without the mixture falling out. Be careful not to over-mix, though.


Line a cookie sheet with parchment paper and heat oven to 250 F. Draw a circle on the back of the parchment paper. Use a permanent marker, or a dark pen so that it shows through.


Using the circle as a guide, spoon the egg white mixture into a circle. Use a spatula or large spoon. The circle should be about an inch thick.


Build the mixture up around the edges to create a well in the center. Bake for 1 hour on 250F. After 1 hour, turn off the oven but DO NOT OPEN THE DOOR. Leave the meringue shell in the oven for several hours (at least 5-6 hours, the more the better).


You can keep the base in a cool, dry place for up to 2 days. It should be crisp on the outside, but sticky and marshmallowy on the inside. Once you fill it, though, you have to serve it immediately.

If you’re serving the pavlova at a dairy meal, use real heavy cream for the filling. It is sublime. If you’re making it for a meat meal, you can use Rich’s whip, or whipped coconut cream.

Beat heavy cream until soft peaks form, or beat Rich’s Whip until stiff. Gently add in the sugar and vanilla. Fill the base with the cream.

Cut up the fresh fruit and generously cover the cream with it. Pour the passion fruit pulp over the fruit and serve immediately.


If you can’t find passion fruit in your local grocery (this will vary depending where you live), it’s worth going out of your way to buy it as a specialty store or market. It’s tartness pulls the whole pavlova together.

Meringue Ingredients:

  • 3 egg whites (from large eggs)
  • 1 cup + 2 tbsp. sugar
  • 2 tsp. corn starch or potato starch
  • 1 tsp. vanilla
  • ½ tsp. vinegar

Meringue Directions:

  1. Beat egg whites until stiff.
  2. Mix the corn starch into the sugar.
  3. Pour the sugar into the egg whites a little bit at a time while mixing. When the mixture is thick and stiff (ie. You should be able to turn the bowl upside down without the mixture falling out), add the vanilla and vinegar. Mix just enough to combine.
  4. Line a cookie sheet with baking paper, and heat oven to 250 F.
  5. Spoon the mixture into a circle, about 1 inch thick. Then build it up around the sides to create a bowl shape with a nice well in the center.
  6. Bake for 1 hour, then turn the oven off and leave the shell inside for several hours. Do not open the door until it is fully cooled.
  7. Keep the base in a cool, dry place for up to 2 days, until you’re ready to use it. It should be crisp on the outside and sticky and marshmallowy on the inside.

Filling Ingredients:

  • 1.5 cups heavy cream (dairy) OR 8 oz. Rich’s Whip (non-dairy) OR coconut cream (non-dairy).
  • 2 tbsp. pure vanilla extract
  • 4 tbsp. sugar

Filling Directions:

  1. Beat heavy cream/coconut cream until soft peaks form, or beat Rich’s Whip until stiff.
  2. Gently mix in the sugar and vanilla.

Topping Ingredients:

  • 1 box strawberries
  • 2 kiwi fruit
  • 1 mango
  • pulp of 2 passion fruit

To Assemble:

  1. Spoon cream into the shell.
  2. Cut up the fruit and cover the cream with it.
  3. Pour the passion fruit pulp over the cream and fruit.
  4. Serve immediately.

Have you ever eaten pavlova before? What’s your favorite dessert?