Denise says:

This recipe has been in my family for years, although not a true traditional Jewish recipe, it has been adapted over time as a result of changes in modern cooking and readily available ingredients. Other fruits like strawberries, blueberries, peaches, nectarines and the like can be combined with the whipping cream, but my favourite is fresh raspberries. Even frozen berries that are well-drained or tinned fruit can be substituted.

Preparation Time: 25 minutes
Cooking Time: 2 hours
Serves: 8 – 10 people


6 egg whites
350g caster sugar
2 tablespoons potato flour for Passover
2 teaspoons white wine vinegar Kosher for Passover
125g plain chocolate – grated
150g fresh raspberries
300ml non dairy whipping cream or ice cream

Cocoa powder
3 tablespoons plain chocolate


1)Line a large oven tray with non stick baking parchment paper.
2)Pre-heat the oven to 110 C/ 225 F/ Gas mark 1 /2.
3)Whisk the egg whites until stiff. Gradually add two-thirds of the sugar a tablespoon at a time.
4)Sift in the potato flour and remaining sugar. Continue to whisk the egg whites. Stir in the vanilla essence and white wine vinegar and whisk again.
5)Fold in the grated chocolate. Spoon or pipe the mixture into a 22 cm/ 9 inch circle onto the line baking tray.
6)Bake for 2 hours. Turn the light off the oven and let it cool gently so that it does not crack.
7)Once completely cooled, transfer the meringue to a serving plate.
8)Whisk the cream so it is stiff. Fold in the raspberries and spoon on to the meringue or add scoops of ice cream.
9)For the garnish, melt the plain chocolate either in the microwave or in a dish over a pan of boiling water.

To serve the stylish way: Drizzle the melted chocolate over the raspberry cream mixture. Serve in wedges dusted with cocoa powder.