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There’s nothing like pavlova.


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?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
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Anonymous Sherman Oaks November 12, 2017

For the meringue, what does the "t" (vinegar and vanilla extract) stand for?
A teaspoon or a tablespoon?
I made it in the past and it was amazing, but I forgot how :) Reply

Miriam Szokovski November 13, 2017
in response to Anonymous:

t = teaspoon
T = tablespoon

But I've updated the recipe to make it clearer. Thanks for bringing it to my attention.

I hope that helps. Reply

Diane C Chania, Greece via August 5, 2015

What to do with the yolks after making pavlova You can also make egg custard. I am sure you can find several recipes on the Internet. Reply

Chavah Kwiatkowska Latvia July 15, 2015

Dear Miriam,
thank you very much for this great recipe. I've already made pavlova 3 times, and the last time (for the previous week's shabbos) was the most successful. The shell didn't crack so much as before and the cake didn't fall. And everyone liked it!
Recently I found my great-grandmothers notebook containing a meringue recipe, and it helped me to discover what was wrong with my first 2 pavlovas. The cake cracks and crumbles if the sugar doesn't dissolve completely. As my food processor isn't very efficient, I'm going to use a handheld mixer to mix in the sugar.
I hope to make a better pavlova for this shabbos! Reply

Michela Milan (Italy) March 20, 2014

This is a great pavlova: easy and delicious. It was a real success for purim (I made it pareve). I needed a gluten free dessert for my daughter and everybody liked it: thanks from Italy, we all loved it!! Reply

Mrs. Bessie Dash Edmonton, AB January 22, 2014

I would love Miriam's recipe for lemon curd Grief comes in different shapes and sizes. After the service for my father's cousin, i went into a baking frenzy. the lemon curd tart idea was first, with a lumpless lemon scratch pudding - perfect to remove the last sickly thorns of anger from my heart. Now i try the pavlova.

What is success? i am thinking ... poem by secular writer suggests: "the respect of intelligent men, the love of little children, the enjoyment and TRUST of pure women" ... & enough time to meditate on it all.

(After all, one never knows when one might entertain an angel at one's table, or Elijah, in purple robes of GLORY).

I"m saying the kaddish anyway; i decide; even though he wasn't jewish. Reply

Secret Egg-Yolk Villain BROOKLYN September 16, 2013

response to Mushka D I save the yolks to add to the scrambled eggs of people I don't like, so they'll get heart attacks and stuff. Reply

Anonymous Brooklyn September 16, 2013

Passion fruit Yum! I miss pavlova!
Been wanting to make this for a while-you've inspired me!
Where can I find fresh passion fruit in brooklyn? Reply

Miriam Szokovski September 16, 2013

Egg yolks Mushka - you can use the eggs to make a lemon curd, or you can add them to scrambled eggs for a richer flavor. Reply

Shirley September 16, 2013

Omelettes or scrambled eggs Reply

Mushka D September 15, 2013

any tips for yellows? Delicious dessert! Any tips for what can I do with the yellow of the eggs? Reply

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