Reviewed: May 22, 2012

SO GOOD. Never had pavlova before but I am a HUGE fan now. Great way to use fresh fruits and berries!

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Reviewed: May 17, 2012

Very easy. I made it with duck egg whites and it turned out beautiful. I also used 1 cup of sugar like others recommended

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Tivona

Reviewed: Apr. 19, 2012

My new favorite dessert. I've never had pavlova before, and this was spectacular. Simple to make, plus you have to eat it all that day. Sounds perfect to me! I did cut the sugar back to 1 c.

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pitvet

Reviewed: Apr. 12, 2012

very, very good

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dcolwyn

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Wilmington, Delaware, USA

Reviewed: Apr. 9, 2012

We had pavlova for the first time last year while traveling in the UK. We liked it so much we decided to attempt it for Easter dessert. This recipe is great. The only adjustments I made were to add 2 Tbsp. powdered sugar and 1/3 Tbsp. vanilla to the whipped cream to sweeten it slightly and added strawberries, raspberries and blueberries in addition to the kiwi. We followed the instructions to take it out and cool on a wire rack, but next time I think we might try cooling it in the oven because it did crack a bit during the cooling process.

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indigoginko

Reviewed: Mar. 25, 2012

Lovely.

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Mark Horton

Reviewed: Mar. 7, 2012

I made this exactly as the recipe says. It was yummy but ridiculously sweet. Good thing I didn't add sugar to the whipped cream! Next time I will do as others have suggested and reduce the sugar to 1 cup.

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Zuppa_Anna

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Feb. 24, 2012

This recipe is my absolute favourite dessert! It is perfect! I add strawberries to the top with my kiwi for more colour and because they seem to be more poplular. It's a great dessert for company because you can make most of it the day ahead and they all love it! I follow the recipe exactly most days, but I have also tried making 6 small cakes instead of 1 large. They are easier to serve. I love the tip to krinkle the wax paper and then sprinkle it with cornstarch. This definetely stops the meringue from sticking. I have left the meringue in the oven after it is turned off for the overnight. It doesn't crack as much, but I do find it changes the inside texture a bit, so I usually take it out after a few minutes and try to move it carefully. Whip cream covers the cracks anyway! PS... For those with citrus allergies, I have made this without the lemon juice and it turns out fine.

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Char

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Reviewed: Jan. 9, 2012

I use this recipe for the meringue so I'm not sure on the topping, but the meringue turns out perfect if you closely follow the directions. I have overbeat and underbeat my meringue more than once.

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