The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: 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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Cooking Level: Intermediate

Home Town: Hobart, Tasmania, Australia
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 12, 2006
This is a great summer dessert. I made it with just the one c. of sugar and added some vanilla and almond extract to the whipped cream and only used strawberries. Pretty tasty. Will try a variety of fruits next time for kicks. Worked well on a silpat, I also let it cool in the oven as suggested. Extra easy with a Kitchenaid mixer too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 28, 2006
Fabulous. I added 1/2 can of lemon pie filling to the pavlova before adding the whipped cream and fruit mixture and then decorated with strawberries. The pavlova did stick to the parchment paper and was a little tricky to remove.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 21, 2006
This is so great! Light, airy, delish... and gluten free!!! My kids love it so much they've already requested a re-run, which I'm making today. Everyone requested the recipe. I filled mine with kiwi, strawberries, and oranges... so easy, so versatile, so perfectly summery! Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 12, 2006
My husband's mother makes this in Ireland and I never could get it right. This recipe makes it easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 13, 2006
A friend asked me to make this for him - he lived in New Zealand for a few years, and this was popular there. I had never heard of it, but am always game to try something new. I'm so glad i did - it turned out great! Everyone loved it - including my friend! Next time i make it, I will put the strawberries on the bottom and spread the whipped cream out to the edges. I layered the top with strawberries and kiwis. Yum!
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Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 20, 2006
Thank you for the recipe. It turns out so good and my husband loves it! It is quite easy as long as you follow the excellent tips as well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 2, 2006
I have never made pavlova before, and it was much easier than I expected. I chose this recipe because of it's hints on what not to do, when making. It turned out perfect. My husband, for whose birthday I made it, said it was the best he ever had. It was even better the next day. Not too chewy.
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Cooking Level: Intermediate

Home Town: Odessa, Saskatchewan, Canada
Living In: Balgonie, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 21, 2005
Fantastic recipe - surprisingly easy. The key to success is to not beat it too much. Really good flavour. I used only 1 cup of sugar. I also turned the oven off and let the pavlova cool inside the oven (to ensure it was crisp). Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 27, 2005
This is very easy and great with the addition of fresh strawberries, blueberries and banana. I make it with 3/4 c. sugar and it is wonderful.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 30, 2005
WOW!! My son's kindergarten class had ethnic day and I was the only mother to volunteer to make an ethnic dish. Not only did it look presentable but 21 six year olds loved it (not to mention 3 teachers and the office staff...principal included) I made only 3 minor changes. 1. For simplicity I used French Vanilla cool whip in place of heaving whipping cream. 2. I used bananas and strawberries in addition to the kiwi. 3. I used fresh squeezed lemon juice QUICK TIP: I made this the day before so I cut the fruit and squeezed 1/2 of a fresh lemon over the cut fruit. That kept it from discoloring throughout the night. My only regret...I didn't take a picture.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 27, 2004
I was nervous having never made a pavlova before, but it was certainly easy enough to make. The directions and tips were great. Mine turned out golden brown (was that a mistake?) and quite soft; it was a very warm day, so perhaps a winter's day would yield a crunchier outside shell? I only used 1 cup of whipping cream, though; I think the pint (2 cups) would have been too much. I used raspberries and blueberries for the topping, and the family loved it. Very nice and light.
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Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 31, 2004
Good! I was introduced to pavlova a couple of years ago at an International dinner at my college (international students make and serve dishes from their respective countries, it's a schoolwide event), and when I found this recipe I wanted to try it myself. This was just as good, and very easy. The only hard part was breaking the eggs without breaking the yolks! I garnished with whipped cream and strawberries. I agree the amount of sugar may be a bit too much. Maybe next time I'll reduce it a little.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 19, 2004
WOW...At first I was just looking for a recipe that called for kiwis in it, and I found this one. The only things I changed from the recipe were lessening the sugar and exchanged the vanilla extract with a bit of ground cinnamon for color/taste. Again...Wow...so easy to make and filled with such flavor! My family loved it and so did I. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 7, 2003
Excellent! I only used 1 cup of sugar, and used a mixture of both kiwi and strawberries. It was a big hit, and the texture was perfect.
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