Yiddish Pudding
A light and airy Jewish dessert featuring meringue layers topped with whipped cream and crushed peanuts, perfect for festive occasions or a sweet treat with a nostalgic twist.
Ingredients
Instructions
- Beat egg whites until stiff.
- Slowly add sugar, vinegar, and vanilla, and mix thoroughly.
- Grease two 9-inch pie pans and line with greased wax paper.
- Pour the meringue mixture into the prepared pans.
- Bake in a 300°F (150°C) oven for 40 minutes.
- Let cool in the pans.
- Beat whipping cream until soft peaks form.
- Spread whipped cream over the cooled meringue layers, like icing a cake.
- Sprinkle crushed peanuts over the layers of icing.
- Refrigerate overnight before serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating, as this helps them whip up better. If you're out of vinegar, lemon juice can be a suitable substitute. For added flavor, consider incorporating a teaspoon of almond extract along with the vanilla. Make sure to beat the cream until soft peaks form, to avoid it becoming too stiff.
Serving Suggestions
Serve Yiddish Pudding chilled, garnished with crushed peanuts for a delightful crunch. It pairs beautifully with a side of Sauteed Asparagus, adding a savory contrast to the sweet dessert. Consider a light fruit salad as a refreshing accompaniment, or for a more indulgent option, serve alongside slices of French Coffee Cake Rolls.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the texture of the whipped cream, it is best to add it just before serving. If the pudding becomes too soft, you can gently re-chill it in the fridge for a short time to restore its firmness.
Nutrition & Diet Analysis (per serving)
Each serving of Yiddish Pudding contains roughly 547 calories, with 6g protein, 34g carbohydrates, and 43g fat. It is an excellent source of vitamin A (54% of the Daily Value) and vitamin C (31% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding ahead of time?
Yes, this pudding is ideal for making ahead. Prepare it a day in advance and refrigerate it overnight. This allows the flavors to meld and the texture to set perfectly. Just remember to add the whipped cream topping right before serving to keep it fresh.
What can I use instead of whipping cream?
If you need a lighter option, you can substitute the whipping cream with coconut cream or a whipped topping for a dairy-free variation. Just ensure that whatever alternative you choose can be whipped to a similar texture for the best results.
Is it possible to add flavors to the meringue?
Absolutely! You can experiment with flavors by adding a few drops of almond or lemon extract to the meringue mixture. Just keep in mind that adding too much liquid can affect the meringue's stability, so limit it to a teaspoon or two.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).