Reviewed: Jan. 15, 2012

Wonderful recipe, great dessert, impressive beyond words. I was unsure how it would turn out in a springform pan but I was pleasantly surprised when it released without a problem. Per another reviewer, I kept the recipe at the 6 egg whites called for and used the 10" springform pan. It was just fine. I also, chose to keep it simple with whole strawberries and a strawberry sauce. A dark chocolate ganache drizzled on top was the finishing touch.

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Reviewer:

Avon

Cooking Level: Expert

Reviewed: Dec. 12, 2011

I had never had or made Pavlova before but had it at an Australian friend's house and just had to make one! I followed the recipe except used kiwi, blueberries and strawberries. Sooooo good! Thank you for sharing Rosina!

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Reviewer:

*~dawn~*

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mooresville, North Carolina, USA

Reviewed: Aug. 1, 2011

The first time I enjoyed a Pavlova -- HEAVENLY -- it was at a party, and it was made by a Polish woman. Our language barrier prevented an adequate recipe exchange, but I'm so happy to have found this version! Beautiful and delicious!

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Reviewer:

kalorenz

Reviewed: May 6, 2011

Phenomenal dessert. I truly could not be happier with the results. I have made other Pavlova recipes and there was always a problem with the meringue. Granted, it could have simply been because meringue can be tricky, but this turned out beautifully. A good tip for knowing when your meringue is done being beaten: Tip the bowl upside down (over another bowl please, just in case), and it shouldn't fall out. I prepared this dessert for 3 guests (including a very picky eater) on Good Friday. They could not get enough, making exclamations between bites like: "Oh my God!" and "This is better than cake!" This pavlova i so decadent yet so light. You feel as if you've totally indulged but don't feel guilty in the slightest after eating it. I topped mine with fresh whipped cream, strawberries and blueberries. Pure bliss. Ladies, if you're serving this for a gentleman, make sure you're prepared to be fallen in love with before baking.

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Reviewer:

Juliana

Cooking Level: Intermediate

Reviewed: Jan. 5, 2011

This was incredible! I only had a 10" springform, so I sized the recipe up for 8 egg whites which I think ended up being unnecessary. I believe it would have been fine as written, even with the larger pan. It was so easy to prepare and so delicious. I wasn't sure how long to cook it, and probably kept it in longer than necessary, but it didn't seem to make a difference in the taste/texture. I topped it with whipped cream, fresh raspberries, and a homemade raspberry sauce (frozen berries & sugar, heated on stove, then pushed through strainer to remove seeds). I can't wait to make it again. Thanks for a great recipe!

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Reviewer:

insanesquash

Reviewed: Aug. 4, 2010

This is far better than other Pavlova recipes here which don't use enough egg whites and use too much sugar. This one is just right. It is also very authentic in using vinegar, not lemon juice. Where I question things is the use of the springform pan, but what the heck... 19 perfect reviews can't all be wrong! I'm giving it a go, although there is something lovely about a free form pavlova. This desert is claimed by both Australia and New Zealand, but it was invented by a chef in Sydney Australia in honor of Anna Pavlova, the ballerina. So there Kiwi's - the desert is decidely Australian. You've got a flightless bird to brag about.. don't steal the Aussie's deserts. LOL

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Reviewer:

LemonLush

Cooking Level: Expert

Reviewed: Jul. 13, 2010

I was really intinidated to make this dessert- I had been told that meringue was hard to make. That was not the case at all!! This dessert was so easy and fun to make! It was a huge hit with the family and I keep getting requests for it! I even added a picture to the site to show off how well it turned out! This is such a great dessert!!!

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Reviewer:

mrsw612

Reviewed: May 19, 2010

This is exactly the recipe I was looking for. The texture is perfect! This also worked out great substituting Splenda for the sugar in both the cake and the whipped cream.

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Reviewer:

Arissa & Ed

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

Reviewed: Apr. 10, 2010

I used a baking stone covered with parchment paper and not the springform pan. Otherwise I followed the recipe exactly as it is and just spread the meringue inside a 9" circle drawn on the paper with a well formed. It was more golden than I expected, but did not crack and was incredibly light. Like eating air. I plan to add more fruit next time.

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Reviewer:

CJB

Reviewed: Apr. 8, 2010

I made this dessert for Easter and it was a big hit with everyone. It is DELICIOUS! I made it the day before I served it and the homemade whip cream melted a little bit so I put it in the freezer for a couple of hours before serving. It was great. I will definitely make it again!

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