Reviewed: Dec. 26, 2008

Interesting dessert - reminded us of astronaut ice cream and lucky charms cereal! Overall, thought it was too sweet.

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Reviewed: Dec. 24, 2008

Perfect end to a Southern Hemisphere Christmas dinner. I top mine with kiwi and pomegranate arils. Beautifully festive and light.

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JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 13, 2008

For some reason, my meringue came out well but when I baked it, it burned. It came out a beige/brown color, tasted ok when I put the fruit and whipped cream on it though. It was already that color halfway into the hour, perhaps cooking at a lower temperature would help. Other than figuring out the correct temperature, excellent recipe.

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Jenny B

Cooking Level: Expert

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Reviewed: Nov. 20, 2008

Everyone absolutely loved this! I didn't use parchment paper, I just put some corn starch on my silpat and it worked great. I have made it using just strawberries, kiwi and reapberries. Will maybe try chocolate and caramel next. Great recipe!

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JMDSMOM

Cooking Level: Expert

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Reviewed: Aug. 8, 2008

I made mini pavs, then filled with some leftover cream cheese frosting I had, topped with strawberries & blueberries and fresh whipped cream. I made a strawberry sauce for the plate. Sugar overload!! (But so good...) I also took the advice to crumple up some parchment, dust with cornstarch, then make the pavs on top. Didn't stick at all!

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mrab

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

This is amazing! Luscious, crispy meringue. I have made pavlova many times and this one has been the best so far. **TIP** - Spread the tin or non-stick paper with a basting brush dipped in softened butter and make your circle out of that, painting around the edges of your circle too, remembering that pavlova can spread. I use buttered, non-stick paper. IT WILL NOT STICK IF YOU GREASE IT WITH BUTTER. I cooled it in the oven as I had to leave the house (switched it off) and it was amazing when I returned. This does have that marshmallowy texture another reviewer pointed out and I've found the best sugar to use is caster sugar. I freeze egg whites in zip lock bags after I use the yolks for something. I buy long life cream and have a tin of passionfruit pulp, always ready to make pavlova whenever I wish.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Jun. 30, 2008

Made this yesterday wit our family. Much lighter than we could have imagined, it was like angel food, but even lighter. We used just some blueberries and strawberries and we ended up mowing through it. We declared it the perfect summer dessert and can't wait to make it again. We will try the cornstarch idea next time as we did have some sticking.

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Heath

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Reviewed: Jun. 28, 2008

I have no idea what I did wrong... i've used other pavlova recipes and never had a problem... Per the directions I was extra careful not to get any yoke in the egg whites and I did not overmix, but apparently something else made the whites deflate because all i had was a runny mess on my parchment covered cookie sheet... Apparently I'm the only one with the problem so suggestions as to what i may have done wrong are appreciated... the only thing i can think of is i live near the beach so there is alot of moisture in the air. I hope it bakes up a little bit and at least tastes all right...

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roderk

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Reviewed: Jun. 13, 2008

Absolutely wonderful!!! Took it to a picnic and got rave reviews from the ladies. I followed the directions exactly and used strawberries along with the kiwi. Very easy to whip up but does take a long time to cook and cool off so make the time, it's worth it.

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Bluejay

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

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Reviewed: Jun. 9, 2008

This is a fail-safe recipe. Terrific! Using a TV chef's tip to prevent sticking, I scrunched up baking parchment and opened it out to line the base and sides of a flan tin, and coated it with a little cornflour. It worked a treat! :0)

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Maggie J

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Reviewed: May 12, 2008

This was so much fun to make!! I really enjoyed it. It was so easy, too. I followed the meringue recipe exactly but didn't have any whipping cream on hand and couldn't get to the store. The internet came to the rescue! I found you could whip evaporated milk (look online for instructions.. you have to freeze it for 30 min. first) and it looked just like whipped cream! It didn't have the exact same taste, but it was pretty good. So I topped this with my whipped evaporated milk and fresh strawberries. It was really good! I love how the pavlova had that crunchy crust and soft middle. I'll make this again! Next time, I'll put whipped cream on individual servings though instead of topping the whole thing at once.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 9, 2008

For some reason I had a bit of difficulty with this recipe. I guess I was expecting it to be a bit more "fluffy." It came out kind of flat, but tasted okay. I had it with fresh strawberries, as I didn't have kiwi at the time. It was a bit too sweet for me.

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Treasure

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

I made these into individual cups instead of 1 big pavlova. haha, so talk about not paying attention to details... i forgot to add everything into the egg mixture other then the egg white and sugar. (it's been a long day). Basically they were meringue cookies. With whipped cream and strawberries instead of kiwi. YUMMMMMY! Absolutely amazing and so worth the effort. I don't know what the tsp of this and that adds to the egg mixture but it sure is good without it!

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Mar. 27, 2008

Simply delicious!

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qsti

Cooking Level: Expert

Home Town: Tallinn, Harju, Estonia

Living In: Vantaa, Uusimaa, Finland

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Reviewed: Mar. 25, 2008

This was simply outstanding. I made it for Easter dinner, and my husband said it was "restaurant quality." I followed the tip of crunching the parchment paper and sprinkling cornstarch on it. It did help it come off the paper. I also left the dessert in the oven overnight. There was quite a bit of cracking, but it got covereed with the whipped cream. This was delicious and easy to make!! I'll definitely do again.

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SUEY68

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Reviewed: Mar. 24, 2008

I had Pavlova once when I was quite young, over 30 years ago, and when I was looking for a special "Springtime" dessert to serve guests tonight, I decided on this recipe. It really was easy, and very pretty, and DELICIOUS! We decorated it with kiwi, banana slices and strawberry slices. I also formed the meringue into several single servings, so that each person was presented with their own pavlova!

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Wendy Guénette

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Reviewed: Mar. 24, 2008

Crispy, creamy, elegant, all words to describe this recipe. I made this for my families Easter super. The shell was so easy to make. I put the shell mixture on parchment paper that I crumpled and dusted with corn starch. When I took it out of the oven I was amazed how it puffed up and looked like a cloud. I made a mixture of 8oz. of cream cheese, 1/4 C. sweetened condensed milk, 1/2 C. powdered sugar and 1 tsp. vanilla. I beat those together until creamy, then folded in 2 C. cool whip. I put this cream cheese mixture on top of the shell and made a flower design with sliced strawberries and Kiwi. I will post a picture next time I make it, and that will be soon! A must make.

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Beth

Cooking Level: Expert

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Reviewed: Mar. 23, 2008

Can't wait to have this for my birthday this year! This is even better than what we had when we were in Australia.

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thesweetestlove

Cooking Level: Expert

Home Town: Allendale, Michigan, USA

Living In: Sault Sainte Marie, Michigan, USA

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Reviewed: Mar. 20, 2008

Pavola is great. Just one comment for the americas out there. As a New Zealander what you call "kiwi" are known here as kiwi fruit as a "kiwi" is the small flightless bird that is the national bird of New Zealand- They are brown and furry and some one called the fruit after it. That is why New Zealanders are called Kiwis not after the fruit but the bird. Kiwi fruit!

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fizzylizzie

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Reviewed: Mar. 11, 2008

Spectacular! I used to make this from a cookbook recipe, but lost it. I searched the web and this truly is the best recipe. Even better than before! I used strawberries, kiwis, and shaved chocolate over the top for an extra flair.

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