It was good and easy to make but I think there wasn't enough mixture for the size f the circle... I think when I make it again it will be about 5 or 6 inches.

Love this recipe, it melts in your mouth, with a crispy crust and soft inside like marshmallow. Took pointers from other reviews, like use egg at room temperature, used 1 cup of sugar only, but it was stiil too sweet, I added sugar 1 tablespoon at a time while whipponing, I used the hand mixer at high speed, I take particular care not to overbeat the eggwhite. I folded the cornstarch by sprinkling it on top using a small strainer. Baked it at desired temperature for 1 hour, turn off the oven then left pavlova inside the oven for 1 hour. I used mango mouse to top it.

At the suggestion of other reviewers, I used 1 cup of sugar so my review is based on that modification. This was my first attempt at Pavlova. Having sampled it years ago, I decided I had to make it at least once. I wanted to take it to a Christmas gathering. My first try at this recipe resulted in a tasty but overly browned creation that cracked badly and collapsed. Not to be discouraged, I scoured the reviews and picked up tips online, before trying again. I ended up with a beautiful, sublime Pavlova with a delicate crust and luscious, marshmallowy meringue inside. I topped it with unsweetened whipped cream, kiwis and strawberries. It was marvelous! First of all, Pavlova is like cheesecake in that you must leave the oven closed while baking. My old oven tends to run hot so I nervously opened it several times on the first try which caused the cracking and collapse. On the second try, I left the door shut and baked it for 45 minutes before turning off the oven and allowing it to cool for about an hour before placing the Pavlova on a rack. This time, the color was perfect and there was only minor cracking. The top did fall in a bit afterwards but it wasn't seen under the cream and fruit. I'm not sure I could have done anything to prevent that. I'm so glad I tried making this because it's such a wonderful, different dessert. Next time, I would sweeten the cream, based on the feedback I received. Rosina, thank you for posting this!

very nice recipe! i will not follow anyone's advice to let pavlova cool overnight again. i burned this twice on xmas day by preheating the oven without looking in the oven. be careful! scraped off the burnt bits from the second one and it was still delicious!

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

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!

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.

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.

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.

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