Reviewed: Oct. 14, 2009

Took this for Thanksgiving dessert and it was a big hit!!!

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Sian

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 10, 2009

An absolute hit!!! I made pavlova for the very first time using this recipe and it was loved by all. Even my husband who is generally not a fan, was raving about it. Now I am about to make the recipe times 12 for an Aussie event coming up. Can't wait to share this yumminess with the world!

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Liz

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Reviewed: Aug. 17, 2009

This is a delicious Pavlova. I had one last year when I was in Australia and have wanted to make one ever since. I left mine in the oven for an hour after baking time, but it still cracked a lot. It certainly did not affect the taste, however. It tasted fabulous. I served mine with whipped cream and strawberries. I wish it was lovely enough to serve guests, but it was not. Also, I did notice a bit of an egg-y smell, as mentioned by some other reviewers.

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beansf

Cooking Level: Intermediate

Living In: San Bruno, California, USA

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Reviewed: Aug. 15, 2009

I was pessimistic because I'm a terrible "stiff peaks" judge. I was right - my Pavlova was deflated and cracked. But, it tasted amazing. Imperfections can be covered with whipped cream and strawberries.

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Jessica

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 3, 2009

I loved Pavlova when I had it in New Zealand, and have always been intimidated about trying it myself -- as I haven't had much success with meringues. This turned out great -- a really easy recipe! Here are a couple of tips I had read recently that I think also helped: don't mix a meringue in a metal bowl unless copper, so I used glass. Also, don't use really fresh eggs and don't use directly from the fridge.

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SHEBETH

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Reviewed: Jul. 20, 2009

Not sure what went wrong, but this did not turn out very good. I will not be making this again

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Chasingafter3

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 5, 2009

WOW. I followed the recipe exactly, except for putting cornstarch on the parchment. I topped it with about half a pint of whipped cream, almost unnoticeably sweetened with about 2 1/2 tsp. of confectioner's sugar, and kiwifruit, strawberries, and raspberries. When I served it, the room went silent except for moans of pleasure and comments on how delicious it was. Unfortunately, mine sank somewhat and cracked a lot, so it was not particularly beautiful. Next time I will make it early and leave it in the oven for an hour or more. I have a feeling I will be asked to make this many more times.

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MuffinPuffin317

Cooking Level: Beginning

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Reviewed: Jun. 1, 2009

Incedible!I used one cup of castor sugar,as suggested,dusted the paper with corn starch,added more vanilla to make sure it doesn't have an eggy smell and baked in a slightly cooler oven. I let it stay in oven overnight. Great recipe! Thanks!

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sophias

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Reviewed: May 8, 2009

Served at Valentines in a heart shape with whip cream and mangos, straw, kiwi. Delicious! My husband asked whay I had been holding out for so long!

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jen

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Reviewed: Apr. 27, 2009

I baked this for the first time for a work potluck. I only used 1 cup of sugar and 1 cup of whipping cream. I used fresh strawberry slices and canned mandarin slices for the top. I let the egg whites warm to room temperature as suggested. One of my co-workers (who has made pavlova many times before) told me it turned out perfectly! It did crack quite a bit but I'm guessing it's supposed to do that? Either way no one seemed to mind!

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LiaLynn

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Reviewed: Apr. 19, 2009

The best pavlova recipe I've ever come across! I used only 1 cup of sugar, and left the pav in the turned-off oven to cool.. and it came out perfect. Have used this recipe twice already.. and this shall be the only one I'll use!

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min

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Reviewed: Apr. 18, 2009

This is my go to recipe when I want to impress! Thanks for sharing this!

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WhitbyMom

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Apr. 15, 2009

My family loved this recipe. I had never heard of pavlova before, but will be making this again. I made individual servings and it turned out fabulous. I did decrease the sugar as many others had.

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Robin

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Reviewed: Mar. 4, 2009

Very easy! I was a little scared, since I've never made anything like this, but it turned out great! I put raspberries, strawberries, and fresh passion fruit juice on mine.

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CACHIKA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

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Reviewed: Mar. 2, 2009

How I wish I could this recipe more stars. My first time making it and it came out so very beautiful and the perfect texture ( I researched about pavlova later after making this) Really easy and foolproof. Thanks a lot for the recipe. I followed it exactly.

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VIVNIDHI

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Reviewed: Feb. 16, 2009

This was sooo good. I had never even heard of a Pavlova before, but am very glad I tried it... it was light and fluffy, just as I'd imagined. I was afraid that it would only be good the day it was made, but after refrigerating (whipped cream and all) it still tasted fantastic, it was still crispy! In fact, my husband liked it better. I did reduce the sugar to 1 cup, and very glad I did.

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krispixVT

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

I decided to make this for my honey on Valentine's day. I remember him mentioning that he really likes pavlova so I thought I'd give this recipe a try as a part of a special dinner I planned on making for him. I followed the recipe exactly except that I layered both sliced kiwi and strawberry on top. It was delicious! Valentine's day was yesterday and the two of us have polished off 3/4 of it. The consistency was perfect, it didn't fall apart on me. I think another reviewer was correct about the ratio of egg whites to sugar being key. I barely sweetened the whipped cream to balance out the sweetness of the meringue. This pavlova was wonderful and a cinch to make. Definitely "easy" although I would rename it "Perfect Pavlova" because it was so good!

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Catherine B.

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Reviewed: Feb. 8, 2009

My first attempt at a meringue of any sort. Came out fabulously. I cheated and used Cool Whip instead of real heavy cream... I will do the same next time, but decrease sugar to 1 cup because it was just a tad too sweet... but wonderful! I doubt I'll ever try another recipe! The other thing is that everyone liked the 'crust' the best, so the next time I make it I'll shape into individual serving sizes so we can all have a larger ratio of the crispy part. Thanks for a great recipe... easy and so impressive with strawberries, kiwis, and blueberries on top!

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