Reviewed: Feb. 4, 2008

I had never made pavolova before but I had eaten it twice, made by a native of New Zealand so it had a lot to live up to! I had to beat and mix everything by hand as I don't have an electric mixer (the woes of poor university students!) but it was well worth the effort. I reduced the sugar and can't imagine it being any more sugary than it was, and I didn't even add sugar to the whipped cream. I will make this again!

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robismil

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Reviewed: Jan. 6, 2008

I made this for a church function and it was gobbled up in no time with rave reviews! My meringue cracked horribly, but after the fact I read that you should let it sit in the oven until completely cooled to avoid cracking. I'll be making this again for sure. YUM!

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Jan. 2, 2008

This recipe was very easy to follow and it tastes great. I found that the least amount of fussing goes a long way

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Ab

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Reviewed: Dec. 23, 2007

This recipe is VERY easy and always gets rave reviews.....Something different and light.

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GLIN96

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Dec. 6, 2007

OMG! This is the best desert and have made it so many times with requests for more. I use fresh fruit in season to change it up. I especially like this in the summer time when I can use fresh strawberries and blueberries. After baking the meringue, let cool completely before you put the the fruit and whip cream on it or else it will melt the whipped cream. I also use the canned whipped cream when time is short.

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MOONGRAPHX

Cooking Level: Expert

Living In: Palm Springs, California, USA

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Reviewed: 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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Jen.M

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Reviewed: Nov. 8, 2007

this recipes was perfect -i doubled it and it worked fine. It fell a little in the oven, but no harm. I crumpled the parchment paper and sprinkled with cornstarch as suggested previously. I topped it with real cream whipped with a little vanilla and cornstarch, fresh raspberries and a shaved dark chocolate bar. I do not consider myself a great baker, but after serving this to guests, they don't believe it.

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beverly

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Reviewed: Sep. 2, 2007

I have made this recipe 3 times. It is very delicious. I follow the recipe exactly except I use only a cup of sugar and about a half a tsp of lemon instead of a full tsp.

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spencer

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Reviewed: Aug. 18, 2007

yumm! so easy to make and so good! i topped it with strawberries and blueberries

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easyaspie

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Reviewed: Jul. 3, 2007

So so so easy to make and very very yummy. Follow the instructions step by step and you cant go wrong

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princess p

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Reviewed: Apr. 29, 2007

I used this recipe as a birthday dessert for my daughter who is trying to stay away from sugar and carbs. Instead of a cake, we had this. Because I told everyone that I didn't add any sugar to the whipped cream or fruit, at first they thought it would taste terrible. But as soon as they tasted it, everyone loved it!! The meringue base adds plenty of sweetness to compliment the plain cream and the tart fruit. I made two, and with one I fussed more with spreading the meringue, trying to make it look nice, and it cracked much more. The one that I spread with a minimal amount of shaping turned out better. I also followed the other suggestions about preparing the parchment and leaving it in the oven to cool several hours. I had a bowl of cut strawberries to pass so people could add more. Delicious!

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VALERIEANN_

Home Town: Tecumseh, Michigan, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: 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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Marie C.

Cooking Level: Expert

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Reviewed: Feb. 24, 2007

I made this at a friend's request. It was pretty easy to do. Used just a cup of sugar and it was plenty sweet! I used a silicone coated parchment paper and it released with no problem. Next time I will probably use a large star tube to pipe the meringue and make it oh so fancy!

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KCBBW

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Reviewed: 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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MELANIE C.

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Reviewed: Jan. 8, 2007

This was fantastically easy, and tasted great, however, my merangue cracked terribly both times I made it. Once covered with the whipped cream, it looked great, but I would have preferred less cracking. We used about 1 cup of sugar, and used kiwi, nectarine, and blackberries instead of just kiwi. Will make this again for guests.

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OVIEDOGIRL

Cooking Level: Expert

Home Town: Oviedo, Florida, USA

Living In: Sanford, Florida, USA

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Reviewed: 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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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Dec. 5, 2006

This was melt in your mouth delicious and very easy, though mine did crack, so I would definitely cool it in the oven in the future.

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KELRICHARDS

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Reviewed: Aug. 22, 2006

Reduced sugar to 3/4 cup. Been very popular this summer with friends and family. Will next try using brown sugar for carmel flavor

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lisa_b

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Reviewed: Jul. 17, 2006

This was fantastic! It was crisp on outside and soft in the inside. I topped mine with berries, orange slices and kiwi. It was almost too pretty to eat! Thanks for posting.

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Moe

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2006

I forgot to decrease the sugar & I wish I hadn't...it was a bit sweet. I used a huge pancake spatula to help "lift" it off the silpat (even w/ the silpat it still stuck a little). Mine was done in a little less than an hour (about 53 minutes) but my oven runs a little warm. I filled it w/ halved, pitted bing cherries, topped it w/ fresh whipped cream that I flavored w/ Grand Marnier instead of vanilla & I garnished w/ a sprig of mint & a couple of whole cherries. It was beautiful!!! And it tasted fantastic! I was worried that it would crumble when cut but no worries....we loved this, thanks!!

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