Reviewed: Dec. 27, 2011

I'm so glad I chanced upon this recipe. Baked it for our Christmas dinner and it was a hit. I didn't have caramel ice cream topping at the time and decided to make my own caramel syrup (sugar, butter and whipped cream) and liked it. Goes well with the sweetness of the meringue and the banana. Will be making this again!

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Reviewer:

Bewitchingsam

Reviewed: Jul. 30, 2011

This was yummy! As my family does not like bananas,I topped it with a thin layer of whipped cream and summer berries instead. Will be made again, a keeper!

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Reviewer:

love to cook

Cooking Level: Expert

Living In: Dublin, County Dublin, Ireland

Reviewed: May 22, 2011

this a was a great way to end our dinner tonight. would definately make this again but next time I am going to use lemon curd and fresh strawberries and blueberries. found the carmel sauce a little sweet, could be that I poured too much on

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Reviewer:

gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Mar. 19, 2011

The pavlova tastes just like what my Irish aunt used to make when I was a kid! This was really unusual when I brought it to a party - got asked for the recipe a lot - I've made it twice in the last month already, and currently have eggs coming to room temp for another batch tonight!

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Reviewer:

nuonli

Reviewed: Mar. 16, 2011

I have prepared dozens of dessert/sweets recipes from this site. This is the ONE! This is definately one of our favorites!! I love Pavlova and this is the best I have ever had. The flavors and textures are perfect and if you follow Trishie's (recipe author) review, you will serve a perfect dessert to your family and friends. Hubby and kids were coming in at different times tonight so I cut each serving as needed and then topped with bananas, caramel sauce, whipped cream and shaved semi sweet chocolate. Everyone came back for seconds. (Probably because I served small servings to begin with so there would be more left over for me! :) Trishie, thank you for sharing your perfect Banoffee Pavlova. We will enjoy it often.

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Reviewer:

abapplez

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Dec. 12, 2010

I prefer pavlova with more fruit and less sugary adds like caramel from a jar and chocolate. Next time I would leave off the caramel altogether, or make my own from scratch.. too sweet from a jar. As a side note, regular white vinegar is just fine.. I've never used white wine vinegar and I've made dozens of Pavlova's.

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LemonLush

Cooking Level: Expert

Reviewed: Nov. 26, 2010

Excellent well worth the effort.

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BRIANMAN

Cooking Level: Intermediate

Living In: Damascus, Maryland, USA

Reviewed: Oct. 23, 2010

This has become a family favorite and is so easy. Great to make for company because it looks like you slaved all day! I have been making it for awhile with great success. Today I did not have a clean glass bowl, so used a plastic bowl. DO NOT TRY IT! When it says use metal or glass, it is true! So-I did have to switch over to a glass bowl to get my meringue stiff enough but it still turned out fine.

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Lori

Cooking Level: Expert

Home Town: Syracuse, Indiana, USA

Reviewed: Oct. 15, 2010

It was good, but a little too sweet for us-and I have a huge sweet tooth.

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Reviewer:

jenn w.

Cooking Level: Intermediate

Living In: Rigby, Idaho, USA

Reviewed: Oct. 10, 2010

I forgot to turn the oven temperature down to 300 and I didn't realize it until it had been in the oven for an hour. I turned the oven off immediately, cracked the door until cool, and it STILL came out great. Perfect color, crispy outside and soft inside. I used regular granulated sugar and it was great. Will definitely make again, but next time, I will make it when guests are over, this is way too much for just me and hub. So I will over eat, and my diet will be out the door for today!! I shall start again Monday morning! Thank the Lord for making each day a new beginning : )

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