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A Drama Queen's Pavlova

“Australians claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving.”

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Reviewed: Jun. 15, 2008

I made this recipe today (Father's Day) and it was a hit. I had been looking for a Pavlova recipe that called for vinegar, as I was told this was a key ingredient in making the meringue crispy on the outside and marshmallowy on the inside. I did follow the suggestion I read here of reducing the sugar in the whipped cream, I only added about a tablespoon of powdered sugar to my whipping cream. I guess if you must buy the cream all whipped from the store, that would be hard to do. I prefer whipping my own, it's cheaper and not that hard to do, plus I have more control. Anyway, I love this dessert. Thanks for posting the recipe.

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Mary


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Reviewed: Apr. 30, 2008

I agree with the comments about the coconut and despite that it may or may not have been founded in N.Z. it was made famous in Australia. This recipe is great. Use unsweetened cream and tart fruit and it is a winner.

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cherub


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Reviewed: Mar. 22, 2008

In response to using a pan: you should use a cookie sheet, the pavlova is free standing as it bakes, hence drawing a 9" circle on parchment. You can also sprinkle cold water on a cookie sheet and pile the egg white mix and form into a 9" round... then bake at 300 f for 1 hour and continue as per instructions. I think the unsweetened cream is a must or very lightly sweetened or just add some pure vanilla extract about 1/2 tsp. Mmmm so delicious. I am actually presently baking 2 in the oven, but used the more simple recipe that gets lower ratings, but am baking it at 300 f. I used 5 egg whites to serve 12.

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Canadiancook


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Reviewed: Feb. 4, 2008

This is a great receipe but i feel i must correct you .. if you do your research you will find that reference to pavlova is in a home cookery book aprox. 8 years before aust.claimed it .. therefore pavlova belongs squarely to new zealand.

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silverfern


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Reviewed: Jan. 3, 2008

Great recipe...this does originate from New Zealand. I spend one week per month in Hahei, New Zealand and use this recipe frequently for all my Kiwi friends. Absolutely no coconut though.

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3gr8kidscookin

	Cooking Level: Expert Living In: Newport Beach, California, USA
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Reviewed: Mar. 24, 2007

This is a good recipe but as was said before, coconut does not belong in pavlova and although the idea is interesting, you could not present one with coconut and still call it Pav. This recipe turned out a great pav and I didn't have castor sugar so used regular. I topped with sweetened passionfruit pulp to make it really traditional (for our Japanese guest) and it was divine. Mum flakes chocolate over hers but for summer, you can't beat strawberries!

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kiwichick


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Reviewed: Jan. 1, 2007

Actually, pavlova is a New Zealand invention, not an Australian one. The cream on a paavlova should never be sweetened. Just about a quarter of a teaspoon of icing sugar should be added to take away the edge. This pavlova was too sweet with the sweetened cream.

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Kiwi Mum


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Reviewed: Jul. 4, 2006

This Pavola was the best I've ever made -- I served it at a luncheon recently and everyone raved about it and immediately requested the recipe. The dessert is easy to make and presents beautifully. This recipe officially replaces the Pavola recipe I've used for the last 15 years.

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SandraB

	Home Town: Beaverton, Ontario, Canada Living In: Cambridge, Ontario, Canada
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Reviewed: Feb. 3, 2006

I had 3 egg whites to use up so I decided to make this recipe (cut in half). It was not at all what I expected. The beaten eggwhites just fit into one pan so if you make a whole recipe you're going to need 2 pans. Also, it stuck to the pan and I had to break it out (perhaps this was my fault because I greased the pan when it didn't say to do that). And finally, the coconut was just "wrong".

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Linda S.


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Reviewed: Jun. 1, 2005

i love this recipe! It is sooooo good and has just the right flavor. But you are going to need more than just a 9 in dish to make this. I use a 15 in and it works great. And dont use passionfruit pulp because it tastes bad. You can use some almonds instead of cocanut to make it taste great!

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BAKERCHIC17


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Reviewed: Apr. 16, 2005

A good basic recipe, but with these modifications: 1) Coconut does not belong ANYWHERE on, in, or near a proper pavlova. 2) Use UNSWEETENED whipped cream. The reason that a pav is such a spectacular dessert is the contrast: sweet, marshmallowy meringue, mild cream, tangy fruit. Sweeten the cream, and it will be too sweet. 3) Try spooning on passionfruit pulp if you can find fresh passionfruit. Not only is it traditional, but it’s the perfect foil for the pav: tangy, and crunchy. Passionfruit can be used alone, or in addition to the other fruit.

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Reviewer:

Morena


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