recipe reviews for:

A Drama Queen's Pavlova

“Australians and New Zealanders both 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. Personally, I like to add coconut for the crunch, but it's NOT sweetened coconut – it's unsweetened, in big flakes, and I get it from the fruit and nut guy at our commissary. 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: Jan. 8, 2012

This recipe makes 2 large pavlova! We gobbled up the first one, but didn't have room for the second. Pretty easy to make, and looks beautiful.

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4 users found this review helpful

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mommypie

Reviewed: Mar. 28, 2011

I followed the recipe to the T and it did not turn out right, but it did taste good. My mom hates anything with coconut in it and she realy liked this.

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8 users found this review helpful

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SaritaRuth

Cooking Level: Beginning

Living In: Marion, Ohio, USA

Reviewed: Mar. 25, 2011

Great recipe! Great texture! New and unique (in the US at least!) It is an easy recipe that puts to use leftover egg whites! I like to make this after I have made eggnog (recipe from this site) or traditional vanilla pudding (recipe also from this site). You could make it any flavor I believe. I add amaretto liquor to mine to make it almond flavor.

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12 users found this review helpful

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Suesby

Reviewed: Jan. 3, 2011

This was a HIT with my family and friends!! I made this for a summer treat and quickly found out that I have to make more than just one each time I make it! My kids can eat an entire Pavlova by themselves (a 3 and 6 year old)! We love this recipe and everyone in the family now has a copy of it! Thanks for sharing :)

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10 users found this review helpful

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bessie

Reviewed: Nov. 28, 2010

Not bad, I am an Aussie that lives in the US. Pavlova is probably my favorite dessert. I think my Mom makes one of the best Pav's around. I LOVE passionfruit and it is the real/traditional topping for Pavlova. Passionfruit makes this dessert, it is not the same without it; in fact it would just be a meringue topped with fruit. I LOVE PASSIONFRUIT, and that's how REAL Aussie's make it.

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10 users found this review helpful

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starlisa

Reviewed: Sep. 20, 2010

I wound up with a gloriously sweet marshmallow. It's best served cold! I adore this recipe and will be making this time and time again.

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9 users found this review helpful

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LeprosyRosy

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Sep. 16, 2010

I made this for Easter. I thought it was a pretty, spring looking dessert. I had never had pavlova before. I looked up the origin of the dessert, so I had a good story to tell at our family gathering. I made the recipe exactly as it's shown, although I did use my own variety of fruit in my own cute little pattern. I DID use coconut, although it could certainly be made without it. It's a sweet dessert and has a great combination of sweet and creamy and crunchy. Don't expect that bottom crust to be gorgeous....at least my wasn't. That combination of ingredients bakes up kind of lumpy. But the the cream and the pretty fruit decorating definitely make up for it. I happen to LOVE sweet desserts, so I LOVED this! I got tons of compliments on it. My Dad LOVED it (he also likes sweet desserts, especially with fruit). And between the two of us, we munched on leftovers for days. The consistency gets a little more melded together as it sits in the fridge....but as far as I'm concerned, it was just as yummy on the 3 day of leftovers as it was on the first. Will definitely make again!

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6 users found this review helpful

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Reviewed: Apr. 4, 2010

Really quite fabulous....loved the texture of the pavlova....not too crispy in the middle...I did cut back a little on the sugar (I actually did not have the super fine sugar so put my regular sugar in the cuisinart to make it this way and was great) The coconut was a lovely addition....A beautiful Easter Dessert enjoyed by all. Many thanks.

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6 users found this review helpful

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DASSAFRYANZI

Reviewed: Aug. 13, 2009

Excellent. This was a treat. I did not add the coconut,only because mt guests did not like coconut, but will next time. Also when ready to use you invert the pie pan to a large plate. The meringue set up high.

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8 users found this review helpful

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DORO37

Cooking Level: Intermediate

Reviewed: Jul. 8, 2009

Loooooved this recipe. I searched for a good one and this works best. What I like to do though is freeze the pav with the whipping cream on it and then add the fresh fruit just before you serve it. Theres something about the frozen pav that is amazing.

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9 users found this review helpful