Reviewed: Oct. 29, 2009

That part about a passion fruit resembling a kiwi is ridiculous!! They are not similar in ANY way. I had passion fruit growing in my backyard back home, I know!! I have pictures of passion fruit up in my profile, take a look. Otherwise, good pavlova. I like to use superfine sugar.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: May 1, 2009

Yum!!! made for babys first birthday. used sliced strawberries to top it.

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luvya

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

A very light dessert that is easy to make. It also looks really good as well. I did not change anything in the recipe.

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kimz11

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

This recipe was AMAZING. My boyfriend and his family devoured this and commented on how light and delicious it was. Since I didn't have cream of tartar I subbed extra vinegar (3/8 teaspoon instead of 1/8 teaspoon of cream of tartar... the substituation is always replace cream of tartar with 3 times the measurement of vinegar or lemon juice). Everything turned out wonderfully. I used Mango, kiwi, and canned pears. Great recipe!!!

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 24, 2008

I made this for Easter brunch and it was gone within 10 minutes! Beautiful, easy, and delicious. Everyone said it was the best ever. A few hints, though: (1) If this is your first time making merengue, you might want to be prepared to do it over. It's not hard, but precise: absolutely no yolk, and beat on high until glossy. (2) the easiest way to dust the pan with cornstarch is to place pan in a bag, add a couple of tablespoons of corn starch and shake - you'll have to wipe off the outside of the pan, though. (3) I've started adding a few new toppings every time I make pavlova and the biggest hit has been kiwi, strawberries, and blueberries, with a little chocolate drizzle (equal parts butter and chocolate chips, melted). So good!

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Cassa

Cooking Level: Expert

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Reviewed: Mar. 24, 2008

I made this for my Easter dinner and it was a big hit all around. The top browned right away and there is really no way to test to see if it's done. I cooked 80 min., but next time I will leave in for the full 90 or more. Don't be afraid to over bake. It has such a light and fresh taste everyone just raved about it. I will definitely do again. I topped with the Kiwi and Strawberries. It looked just like the picture, beautiful.

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Karen's

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Reviewed: Jun. 1, 2006

I just made this pavlova- haven't served it yet. It looks beautiful! I topped it with non-dairy whipped topping (I added strawberries to the topping while it was whipping and it turned pink. Only problem is that the cake fell apart/sunk. you can't tell with the cream on.

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night*star

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Reviewed: Apr. 22, 2006

This was a wonderful recipe. I had to bake a little longer, but it could have been because of the humidity in the air. I topped with strawberries and kiwi. This was so good, and I'm making it again tonight.

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MOLYNEAUX

Cooking Level: Expert

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Reviewed: Feb. 1, 2006

This recipe was surprising easy! And my family really enjoyed it. I did use kiwis and strawberries instead of passion fruit.

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COUNTRY_GIRL

Cooking Level: Intermediate

Home Town: Corydon, Iowa, USA

Living In: Humeston, Iowa, USA

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Reviewed: Mar. 14, 2005

I've tried several pavlova recipes and this is by far the best. The texture is perfect. Chewy and cripy on the outside and perfect soft inside. I don't like passion fruit so I used berries instead. If you like a tangy dessert, you may also want to use lemon curd instead of whipped cream.

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