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Independence Day with Patriotic Pavlova

Independence Day with Patriotic Pavlova

This post was contributed by Melissa Roberts.

What does a July 4th celebration have to do with Kosher Like Me? Well, not a whole lot really.

Except….Jews are an integral part of the American fabric. There are probably more of us here in the U.S. than in any other country or continent.

So celebrate America’s independence?


For my family, the 4th is an official kickoff for summer complete with house guests, grilling, and a flag cake.


This year, I decided to move on from this unoriginal yet always delicious dessert and my mind turned to a pavlova, a marshmallow-y meringue filled with cream and fruit.

And what does a pavlova have to do with July 4th? Well, not a whole heck of a lot.

The pavlova originated in New Zealand and Australia (both countries claim its origin, though it’s not clear who was its creator). Named after a Russian prima ballerina, Anna Matveyevna Pavlova(1881-1931), it began to appear after Pavlova toured New Zealand and Australia in the late 1920s.

Considered the greatest ballerina of her time, it was said, “she does not dance; she soars as though on wings” so a confection named after her would be as light and ethereal as her dancing.

And for summer’s kickoff I can think of no better reason to enjoy something sweet, fresh, creamy, and light in red, white, and blue.

A nod to July 4th and independence from the flag cake.


  1. I’ve used this recipe 3 times and the results get better with each try.
    I haven’t seen any other recipes that call for both cream of tartar & vinegar. They call for use one or the other.
    Have you tried making it with just one of these ingredients?

    • Debbie,

      Here’s the answer fromm Melissa, who provided the recipe to Kosher Like Me. Thanks for your patience and for asking!
      “Vinegar and c of t perform the same function–to stabilize the whites. (lemon juice can also be substituted for the vinegar btw). Bc this is a summer recipe,the weather can be hot and soupy–less than ideal conditions for making a meringue. Humidity can cause a meringue to weep rather than dry out. So using both acids act as insurance to achieve a good result.

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