Whip egg whites until absolutely stiff, then add sugar, beat briefly, add rest. bake on greased cookie sheet in 350 oven until golden brown at edges (perhaps 25 minutes, depending on the oven - no ancestral promises made here).

Then, as you did with cream and fruit, only reversed. Preferably having made fun funky bits of toffee to stick out artistically from the top.

Do you realize that this is a variation of the New Zealand dessert, Pavlova?

Actually, this was supposed to be a pavlova, but when I looked up pictures of pavlovas I discovered that they all had fruit on top of the cream, so I figured I’d stick with a more generic name. It’s neat that you put fruit on top and underneath. Maybe I’ll try that next time.

How delicious is this, Elf?

Three. (That was my mom’s answer to “how much do you love me” when I was a kid.) Seriously, I think it’s terrific, but as I wrote, there’s no surprise as far as taste goes. It tastes like what it is.

BTW if there are other kosher entries, I’m glad to group them together in the round-up so they’ll be easier for to find, later.

That’s very considerate of you, but there’s really no need. Most dessert recipes are inherently kosher. The only common problem ingredient is lard, and other fats (shortening, butter, or oil) can usually be substituted. (Most of your vegetable recipes are kosher, too, which is one of the reasons why I love your blog!)

My husband is a Kiwi, and I have made this using blueberries, raspberries, strawberries, & kiwi fruit in the middle and then also put some on the top over the whipped cream.

It is very delicious, and a real crowd pleaser!