Reviewed: Mar. 25, 2012

I made with splenda and it was definitely too sweet. Next time I would only use 1/2 cup of splenda and I thought it was good plain. Used fat free cool whip and mixed berries (frozen then thawed) so the tart of the berries helped offset the sweet. Interesting consistency though. Will try it again, not a lost cause for me.

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Reviewer:

brendenj

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Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Sep. 27, 2011

By the way.. Pavlova originated in New Zealand not Australia... darn Aussies trying to steal our thunder all the time

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Reviewer:

caseymscott

Reviewed: Jul. 17, 2011

Absolutely wonderful! I used our fresh Blueberries.

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Reviewer:

Joy

Cooking Level: Beginning

Living In: Fort Smith, Arkansas, USA

Reviewed: Apr. 4, 2011

I didn't like this recipe. My guests didn't like it either. It was way too sweet even after reducing the sugar amount.

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Sagitarious

Cooking Level: Intermediate

Reviewed: Jun. 26, 2010

Tried this for the first time this last weekend, dividing it into 6 small circles instead of one large. It came out ok but it was way too sweet and it wasn't moist on the inside. Probably will reduce the sugar next time as well as the baking time. Otherwise, it was simple to make and presents beautifully!

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Reviewer:

juanca

Reviewed: Jun. 8, 2010

Turned out beautiful. If you want to use a 9" cake tin for shape, remember to cover the bottom of the tin with baking parchment, and also the sides of the tin. Otherwise it will stick. If you do this it will slide out nicely. Another tip is to cut 2 lengths of parchment to cross over below the tin-coating parchment, with the four ends sticking out all sides. That way, you can lift the pavlova neatly out of the tin without breaking the delicate meringue.

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Reviewer:

Oisin

Cooking Level: Intermediate

Living In: Saco, Maine, USA

Reviewed: Dec. 26, 2009

Wow, it was a great Christmas Pavlova certainly. I had added a french vanilla double creme to my whipped topping and topped with fresh strawberries and blueberries. It was an abolute hit!

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ARENTYOUCUTE

Cooking Level: Expert

Reviewed: Nov. 22, 2009

This is wonderful! Easy and delicious and company thinks I slaved all day to make it! Make sure you leave it in the oven for at least an hour to dry, or it'll be like sticky cotton candy. I added 4 tsps. grated lemon peel and it's delicious!

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Reviewer:

NANA1204

Cooking Level: Intermediate

Home Town: Carleton, Michigan, USA

Living In: Lake City, Michigan, USA

Reviewed: Jul. 19, 2009

YUM! Out here in West Texas we rarely have to worry about humid days and this whipped up (pun intended) beautifully! I followed the recipe only deviating at the last minute by making 5 individual "nests" instead of just one. I still baked it as stated in the recipe and the five little "nests" turned out beautifully!

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Reviewer:

Trinka G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Petersburg, Texas, USA

Reviewed: May 22, 2009

Fabulous. One important note about pavlova - do not try to make if weather is very humid other wise it is just gummy and chewy enough to pull out the fillings in your mouth. The cornstarch and vinegar help to stablize this, but still best made on a dry day.

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