Jo-Liza International

Jo-Liza International

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Organically stylish handmade rope furniture collection designed by Liza Anson. Intricately hand woven

Steal the show with this gorgeous Pavlova dessert! It has a light and crispy texture on the outside with a wonderfully soft inside. Top with whipped cream and fresh berries for a sweet treat that’s perfect for any occasion or celebration!

Ingredients 
▢3 egg whites, room temperature
▢¾ cup sugar
▢½ teaspoon vanilla extract
▢½ teaspoon white vinegar
▢1 teaspoon cornstarch
▢Whipped Cream, amount depends on your preferences but I’d say about 1.5 cups
▢Fruit of your choice, again, amount depends on your preferences

Instructions 
1. Pre-heat the oven to 250 degrees F.
2. Beat your egg whites in a large bowl until they’re frothy and form very soft peaks.
3. Gradually pouring, begin to beat in all of the sugar and continue beating until the mixture forms hard peaks.
4. Add in the vanilla, cornstarch, and vinegar and beat until just combined.
5. On a parchment lined, insulated baking sheet, spoon the mixture into circles of your desired size (~5-7 inches round). Make a well in the center of each pavlova.
6. Bake for one hour and 15 minutes. Once done, turn the oven off and let the pavlova sit in the oven with the door cracked open for about another hour. This is to prevent them from cracking.
7. Finish by topping with whipped cream and fruit and ENJOY!

Notes
Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature. 01/28/2025

Steal the show with this gorgeous Pavlova dessert! It has a light and crispy texture on the outside with a wonderfully soft inside. Top with whipped cream and fresh berries for a sweet treat that’s perfect for any occasion or celebration! Ingredients ▢3 egg whites, room temperature ▢¾ cup sugar ▢½ teaspoon vanilla extract ▢½ teaspoon white vinegar ▢1 teaspoon cornstarch ▢Whipped Cream, amount depends on your preferences but I’d say about 1.5 cups ▢Fruit of your choice, again, amount depends on your preferences Instructions 1. Pre-heat the oven to 250 degrees F. 2. Beat your egg whites in a large bowl until they’re frothy and form very soft peaks. 3. Gradually pouring, begin to beat in all of the sugar and continue beating until the mixture forms hard peaks. 4. Add in the vanilla, cornstarch, and vinegar and beat until just combined. 5. On a parchment lined, insulated baking sheet, spoon the mixture into circles of your desired size (~5-7 inches round). Make a well in the center of each pavlova. 6. Bake for one hour and 15 minutes. Once done, turn the oven off and let the pavlova sit in the oven with the door cracked open for about another hour. This is to prevent them from cracking. 7. Finish by topping with whipped cream and fruit and ENJOY! Notes Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.

01/01/2025

Final sale going on... these vases are a steal! Made of rattan and ceramic.

10/17/2024

Sometimes while doing a delivery, you take a side trip to a botanical garden and get an idea for a photo shoot. Our Triton chair reminds me of elephant tusks. What a prefect shot with those elephant sculpture!

Photos from Jo-Liza International's post 09/24/2024

This stunning Peacock style headboard, boasting a lace-like aesthetic, is available in extremely limited quantities. It represents the culmination of our headboard collection.

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All handmade...limited stock...now on sale!

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09/12/2024

We have lots of beautiful lamps now on sale!

08/25/2024

Elevate to a more imaginative interior for your home. The comfort of our Dama chair was designed specifically so you can welcome your guests for hours. A piece of functional art in your home that captivates the eye.

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San Diego, CA

Opening Hours

Tuesday 10:30am - 4:30pm
Wednesday 10:30am - 4:30pm
Thursday 10:30am - 4:30pm
Friday 10:30am - 4:30pm
Saturday 10:30am - 4pm