A Drama Queen's Pavlova Recipe Reviews - Allrecipes.com (Pg. 3)
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 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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Photo by Linda S.

Cooking Level: Expert

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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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Reviewed: Apr. 16, 2005
A good basic recipe, but with these modifications: 1) I prefer it without coconut. 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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Photo by Morena

Cooking Level: Professional

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