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Easy Pavlova
SUBMITTED BY:
Rosina
PHOTO BY:
mrab03
"To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites."
RECIPE RATING:
Read Reviews
(62)
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Original recipe yield 1 pavlova
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced
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DIRECTIONS
Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
Bake for 1 hour. Cool on a wire rack.
Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.
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REVIEWS
Reviewed on Apr. 9, 2007 by Marie C.
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Marie C.
Apr. 9, 2007
This was wonderful and so easy to make! I also used just 1 cup of sugar. I added 1 tsp vanilla and 1 T powdered sugar to the cream. The barely sweet cream was a good balance with the very sweet meringue. I served with a platter of kiwi, strawberries, bananas & pineapple and let everyone choose their own fruit topping. It was a huge success! I read on another recipe to crumple your parchment paper, smooth out and sprinkle with cornstarch. The dessert came off the paper without any problems.
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20 users found this review helpful
This was wonderful and so easy to make! I also used just 1 cup of sugar. I added 1 tsp vanilla...
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Reviewed on Jun. 18, 2006 by tassygirl
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tassygirl
Jun. 18, 2006
FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in the US I could just never get it right. This recipe is just as it should be. We always let this dish cool in the oven - just turn the oven off at the end of the cooking time and leave it there (even overnight!). For those who have found that it sometimes sticks, in Australia we would coat the paper with a thin dusting of corn starch before spooning the mix onto the baking tray.
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9 users found this review helpful
FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in...
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Reviewed on Jan. 15, 2007 by MELANIE C.
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MELANIE C.
Jan. 15, 2007
My daughter was looking for a Pavlova recipe for her New Zealand project. Since she is 10, I thought that a recipe with the word "easy" in the title was a good choice. I read the reviews, several of which suggested reducing the sugar. Being a conscientious mom, I took the suggestions to heart and reduced the sugar to 3/4 cup. WRONG! When researching afterward, to try to find out why the whole thing cracked up into pieces, I discovered that the ratio of sugar to egg whites in a Pavlova is critical. I still gave it a 5 stars because the taste and presentation was wonderful and easy enough for a 10 year old to make. Next time, however, we will follow the recipe for the amount of sugar!!! I am sure that leaving the sugar out of the whipped cream will balance the sweetness of the meringue. We will definitely make it again.
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8 users found this review helpful
My daughter was looking for a Pavlova recipe for her New Zealand project. Since she is 10, I...
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Reviewed on Oct. 13, 2003 by
CHRISTINE1906
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CHRISTINE1906
Oct. 13, 2003
This pavlova recipe turned out really well. It was marshmellowy in the middle and crisp on the outside. I substituted brown malt vinegar for the lemon juice and also used strawberries for decoration and everyone raved about it. I have cooked pavlova's before but had trouble finding a recipe that gave the marshmellow texture - now that I've found this recipe, I'm sorted!
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7 users found this review helpful
This pavlova recipe turned out really well. It was marshmellowy in the middle and crisp on...
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Reviewed on May 18, 2005 by MTRLHOTTIE
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MTRLHOTTIE
May 18, 2005
WOW! The taste was WONDERFUL. Although I yook some others advice and reduced the sugar to 1 cup. Also also I placed a layer of bananas under the whip cream and used strawberries on top. Then I drizzled some chocolate syrup on top of everything. It looked wonderful! Was VERY easy to make! However, when I cut it into slices to serve, I was extremely disappointed that it was stuck to the parchment paper. It broke apart trying to pry it off the parchment, and looked like a gloopy mess on the serving plates. Does anyone have an idea why it stuck to the parchment?
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6 users found this review helpful
WOW! The taste was WONDERFUL. Although I yook some others advice and reduced the sugar to 1...
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Reviewed on May 15, 2005 by butterbut
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butterbut
May 15, 2005
AMAZING!!! I have been making Pavlova for 18 years with various recipes. I will never try another! Perfectly crunchy on the outside with an inch of marshmellow fluff on the inside. As suggested I used only 1 cup of sugar. As usual I topped with fresh whipped cream, strawberries and kiwi. Thankyou for this perfect recipe!
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6 users found this review helpful
AMAZING!!! I have been making Pavlova for 18 years with various recipes. I will never try...
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Reviewed on Dec. 13, 2003 by WHICH
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WHICH
Dec. 13, 2003
This is a good recipe to do. The kids love it as they lick the bowl. the only thing I would say is you do not need the corn starch.
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6 users found this review helpful
This is a good recipe to do. The kids love it as they lick the bowl. the only thing I would...
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Reviewed on Aug. 4, 2003 by HINA
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HINA
Aug. 4, 2003
i was worried that the meringue would be too sweet, so i reduced the sugar to 1 cup and it was still waaaaay too sugary for our tastes. if u would like a subtler flavor, then i recommend u try it out with only 3/4 cup sugar. that way, it shouldn't be so sweet that your teeth hurt... ;) i also learned a tip from a friend and added 3/4 cup yogurt and 4 T superfine sugar to the unsweetened heavy whipping cream (after having whipped it, of course) --- yum, yum! it made for a really nice tangy/sweet taste. i chopped up mandarin oranges and added it in to the whipped cream and garnished it with a mint sprig on top. people flipped out and i've had 3 guests call me to ask for the recipe. i snuck into the kitchen in the middle of the night to polish off the leftovers and they were all gone! now, that's a compliment!
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6 users found this review helpful
i was worried that the meringue would be too sweet, so i reduced the sugar to 1 cup and it was...
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Reviewed on Nov. 22, 2007 by Jen.M
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Jen.M
Nov. 22, 2007
I grew up in the UK, and we made this dessert all the time over there. The ratio of the ingredients in this recipe is spot on, and this is how pavlova should taste. As mentioned, it is vital that no yolk get in with the whites(use an egg separator to help you if you want). Sprinkle the parchment paper with cornstarch to help the pavlova come off easily. If you want to sweeten the heavy whipping cream, you can sprinkle a little confectioners sugar in it. In order to help prevent cracking, the pavlova should be left in the oven to cool. Just turn it off and leave it in there for at least an hour. If it does crack, it's not a big deal because the cream will cover it anyway. Lastly, although peaches and cherries can be used to top pavlova, it tastes best and most authentic with strawberries, raspberries, or kiwi- or, a combination.
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5 users found this review helpful
I grew up in the UK, and we made this dessert all the time over there. The ratio of the...
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Reviewed on Dec. 10, 2006 by
KEZ
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KEZ
Dec. 10, 2006
Pavlova is one of my favourite desserts and I have always wanted to try making it, but have always been a bit scared. This lived up to it's name, it was easy. I reduced the amount of sugar in the egg white mix to one cup which was plenty sweet enough. Before spreading the pavlova I lightly dusted the parchment paper with cornstarch to prevent sticking. I used canned peaches and fresh strwawberries as I couldn't get kiwis. My guests were very impressed. Many Thanks.
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5 users found this review helpful