Reviewed: Mar. 3, 2009

Yummy! I do have to say that I tried 2 different recipes on the same evening to make a double batch and to compare, and I liked the other recipe better. This one is a bit too complicated (the other is SO simple: just 4 egg whites, 1/8 tsp cream of tartar and 1 cup sugar and 1/2 tsp vanilla, baked at 225F for 1 or 1.5 hr.)... Anyway, this one didn't fluff up as much (I think its the 2 tbsp water that made it not stiffen as much). Also, it cracked quite a bit. The other one that I just mentioned was smooth and held its shape very nicely. Either way, you can't go wrong with this pavlova... very deliciou!

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Reviewer:

Ali

Cooking Level: Beginning

Home Town: Orillia, Ontario, Canada

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Dec. 18, 2008

This is recipie was awesome. So glad some one put in a new zealand recipie for the pav, its sooo good. But i wish people would also call it kiwifruit, rather that Kiwi, cos a kiwi is a bird lol. But anyway this recipe was awesome, def do it again

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Larnie

Cooking Level: Beginning

Home Town: Dunedin, Otago, New Zealand

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Reviewed: Jan. 31, 2008

Way, Way, WAY too sweet! I was very disapointed. ` Cut the sugar in half, at least!

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Gen

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Reviewed: Jan. 9, 2008

Made this at Christmas and everyone loved it.

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Natalie

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Feb. 19, 2007

Good on ya for representing New Zealand! it was New Zealand who invented Pavalova first, and not Austrailia [they invented lamingtons]

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thecheesyone

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Reviewed: Nov. 16, 2006

Delicious and beautiful. I did spread it out some before baking,and I topped it with lemon curd, strawberries,and kiwi. Perfect!!!

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Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Jul. 13, 2006

For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at least 1/3 higher than the middle. This way you can add whipped cream, strawberries, blueberries etc. Also, the cake will flatten out during cooking so mould it higher rather than wider before baking. Also, watch oven temperatures. Pavlovas need to be cooled slowly so I've found the best way is to turn the oven down bit by bit and then off. Then start to open the oven door bit by bit until it has cooled sufficiently. There will be less shrinkage this way. Also add more egg whites if you want a larger cake to work with.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: May 2, 2006

It's an easy recipe and turned out great. Only thing was it turned out a bit flat. I'd be open to any suggestions....

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mellie

Cooking Level: Expert

Home Town: Orange, New South Wales, Australia

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 21, 2005

Definitely will use an electric mixer if I ever try this recipe again. I think I got what's referred to in these reviews as 'pavlova pancake'!

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DAYOFSUN

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Reviewed: Feb. 19, 2005

i was very impressed to see a new zealand recipe the only suggestion i can make is to have sliced kiwifruit with it there is nothing better.great recipe!

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MEL271

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Reviewed: Dec. 16, 2003

Excellent recipe. Easy to make and tasted wonderful. Will definately make again.

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LINSA

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Reviewed: Nov. 23, 2002

Some tips for those cooks who did not grow up downunder... Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a good 10-15 minutes. If there is any yolk in the mix you will end up with pavlova pancake. Break all eggs separately and carefully. No stomping around the kitchen and no opening the oven door to check what is inside...otherwise pavlova pancake! If you don't have suitable fresh fruit, grated chocolate is also a good decoration.

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DONNASCH

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Reviewed: Apr. 9, 2002

My mom is from Australia and made Pavalova while I was growing up. I saw this recipe and thought I would try it out. It's softer than my moms (which I liked). It was hard on the outside and marshmallowy in the middle. I put whipped cream, kiwis and bananas on it. It was an excellent dessert. Especially if you have some sweet teeth!

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