Pavlova is a traditional Australian dessert . My version is perfect for Pesach—it’s also been my own favorite since childhood.
- Cook Time
- Prep Time
- 6 ServingsServings
- 4 egg whites
- 1 cup superfine sugar
- 1 teaspoon vinegar
- 2 teaspoons potato starch, sifted
- 1 fresh pineapple
- 1 (8 ounce) container non-dairy topping, whipped
Preheat oven to 265°F.
In bowl of an electric mixer, beat egg whites until soft peaks form. Add sugar, vinegar, and potato starch. Beat until soft and glossy.
Line a baking sheet with parchment paper.
Place the meringue mixture onto paper and shape into 1 large circle, leaving the center slightly hollow.
Bake for 1 ½ hours. Pavlovas should be crisp on the outside. Turn off oven and let pavlovas cool with the door slightly ajar.
Prepare the grilled pineapple. Preheat grill or broiler to medium heat. Cut the tops and bottoms from the pineapple. Use your knife to peel the pineapples, cutting from top to bottom. Slice the fruit into ½ inch slices, and use a cookie cutter to remove the firm inner core.
Put the pineapple slices on the grill (or under the broiler), grilling for 3 to 4 minutes per side, and turning once to achieve cross-hatched grill marks.
Top pavlovas with whipped topping and grilled pineapples.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now