I have made this recipe for years and follow it exactly as written. I agree with one reviewer who mentions it is left out that the lemon juice, vanilla and cornstarch should be mixed together first, simply to keep you from overfolding and deflating the meringue. You don't have to mix first, it's just easier.
Now, it's going to crack! This is not a big deal though, as you cover it up with cream and fruit. No biggie and it tastes the same.
My husband is from Australia, grew up eating pavlova and RAVES about this recipe (he's typically impossible to please too!) I added banana before the cream once & while he said that wasn't traditional, I LOVED it! Just personal taste.
The most time consuming part is peeling the kiwi and slicing fruit. Tip: buy fresh, ripe fruit. Regarding eggs, mine were fresh & it still rose very high.
This whole recipe takes about 3 hours: make merangue, cook 1 hour, chill at least one hour ( must be COMPLETELY cooled), then put together and place in fridge. I usually serve 1-2 hours after its complete and it still has a chewy marshmellow like center, & crunchy edge. The next day it's ok (if there's any left), but definitely soft & gooey. It's a beautiful dessert - don't be scared!
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I have made this recipe for years and follow it exactly as written. I agree with one reviewer...