This was probably the highlight of the dinner I had last night. I doubled the recipe and made two pavlovas, and they were fantastic. I didn't add as much sugar (only 3/4 cup per pavlova) as per prior reviews, and there were a lot of cracks in it. It wasn't nearly as solid as I think it should have been. Another reviewer mentioned the ratio of egg white and sugar is crucial when it comes to cracks, but I don't care about that since the whipped cream covered it up. I added about a half cup sugar to the cream for 2 pavlovas, just to sweeten it a bit.
Notes that other reviewers mentioned that were helpful: do not put whipped cream on until just before serving, spreading cornstarch on the parchment paper first, and mixing the cornstarch/lemon/vanilla before adding to the egg whites.
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This was probably the highlight of the dinner I had last night. I doubled the recipe and made...