New Fruit Pavlova

Written by Bitayavon on Tuesday, 11 October 2011. Posted in Food Mood

The month of Tishrei and its holidays are synonymous with  shehecheyanu, what could be more appropriate than a dessert with new tropical "shehecheyanu" fruit's that are now available. Many of these varieties have a predominant tart or sour flavor. Think of star fruit or passion fruit, for instance. What better way to serve these fruit than with pavlova? Pavlova is a pillowy meringue cake, crunchy on the outside with a soft marshmallow center. Pavlova takes minutes to make using egg whites and sugar and can easily be made in individual sizes or into one large size.




4 large egg whites
Pinch of salt
¾ cup sugar
1 tbsp corn starch
1 teaspoon vanilla extract
2 teaspoon white vinegar
1 cup heavy cream
2 cups chopped or sliced fruit of choice (suggestions: kiwi, raspberries, apples, star fruit, and passion fruit.


Preheat oven to 275F degrees.
Place parchment paper on large cookie sheet.
Beat egg whites until soft peaks begin to form.
Slowly add sugar and cornstarch, one tablespoon at a time and beat until fully incorporated.
You will know when to stop mixing the meringue batter if when you turn over whisk, the batter stays up in very stiff peaks.
Place batter onto parchment paper and smooth out into desired shape and size.
Lower oven to 250 and bake for about an hour or until pavlova is set; make sure the pavlova isn’t cracking or turning a tan color. If the pavlova starts to crack or change colors, lower oven temperature just a bit.
Set aside to cool.
Top with whipped cream.
Top with fruit of choice.
Serve with raspberry coulis (optional/recipe follows).
  • To ensure that your meringue batter is ready to go in the oven, take a teaspoonful of batter and rub in between your fingers. If the batter feels smooth it is ready to go in the oven. If the batter still feels grainy (from the sugar) beat a few minutes longer.
  • Make sure your beating bowl is completely dry and clean. Any grease or water will prevent egg whites from beating properly.
  • Leave eggs at room temperature for at least twenty minutes before beating the meringues.

1-2-3 Raspberry Coulis

This recipe works well with any fruit you have on hand, it takes seconds to make, and can be served with various desserts. It is tasty and makes for a great presentation.


1 pack frozen raspberries
1/3 cup sugar
¼ cup lemon juice


Process above ingredients.
Place in container.
Refrigerate until ready to serve.

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Bitayavon's Summer issue available in stores and newsstands near you is sure to blo you away and fulfill even the biggest kosher foodies desires with over 100 recipes & tips, amazing photos and articles like Grill Your Way, Going Gluten Free, Gourmet Desserts, Eating in Season: Unique Summer Salads, menus for the 9 days, Georgia on my mind, Wagyu Beef is it worth the hype and so much more.

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