Reviewed: Apr. 27, 2009

I baked this for the first time for a work potluck. I only used 1 cup of sugar and 1 cup of whipping cream. I used fresh strawberry slices and canned mandarin slices for the top. I let the egg whites warm to room temperature as suggested. One of my co-workers (who has made pavlova many times before) told me it turned out perfectly! It did crack quite a bit but I'm guessing it's supposed to do that? Either way no one seemed to mind!

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Reviewer:

LiaLynn

Reviewed: Apr. 19, 2009

The best pavlova recipe I've ever come across! I used only 1 cup of sugar, and left the pav in the turned-off oven to cool.. and it came out perfect. Have used this recipe twice already.. and this shall be the only one I'll use!

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Reviewer:

min

Reviewed: Apr. 18, 2009

This is my go to recipe when I want to impress! Thanks for sharing this!

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Reviewer:

WhitbyMom

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Whitby, Ontario, Canada

Reviewed: Apr. 15, 2009

My family loved this recipe. I had never heard of pavlova before, but will be making this again. I made individual servings and it turned out fabulous. I did decrease the sugar as many others had.

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Reviewer:

Robin

Reviewed: Mar. 4, 2009

Very easy! I was a little scared, since I've never made anything like this, but it turned out great! I put raspberries, strawberries, and fresh passion fruit juice on mine.

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CACHIKA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Reviewed: Mar. 2, 2009

How I wish I could this recipe more stars. My first time making it and it came out so very beautiful and the perfect texture ( I researched about pavlova later after making this) Really easy and foolproof. Thanks a lot for the recipe. I followed it exactly.

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Reviewer:

VIVNIDHI

Reviewed: Feb. 16, 2009

This was sooo good. I had never even heard of a Pavlova before, but am very glad I tried it... it was light and fluffy, just as I'd imagined. I was afraid that it would only be good the day it was made, but after refrigerating (whipped cream and all) it still tasted fantastic, it was still crispy! In fact, my husband liked it better. I did reduce the sugar to 1 cup, and very glad I did.

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Reviewer:

krispixVT

Cooking Level: Intermediate

Reviewed: Feb. 15, 2009

I decided to make this for my honey on Valentine's day. I remember him mentioning that he really likes pavlova so I thought I'd give this recipe a try as a part of a special dinner I planned on making for him. I followed the recipe exactly except that I layered both sliced kiwi and strawberry on top. It was delicious! Valentine's day was yesterday and the two of us have polished off 3/4 of it. The consistency was perfect, it didn't fall apart on me. I think another reviewer was correct about the ratio of egg whites to sugar being key. I barely sweetened the whipped cream to balance out the sweetness of the meringue. This pavlova was wonderful and a cinch to make. Definitely "easy" although I would rename it "Perfect Pavlova" because it was so good!

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Reviewer:

Catherine B.

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Reviewed: Feb. 8, 2009

My first attempt at a meringue of any sort. Came out fabulously. I cheated and used Cool Whip instead of real heavy cream... I will do the same next time, but decrease sugar to 1 cup because it was just a tad too sweet... but wonderful! I doubt I'll ever try another recipe! The other thing is that everyone liked the 'crust' the best, so the next time I make it I'll shape into individual serving sizes so we can all have a larger ratio of the crispy part. Thanks for a great recipe... easy and so impressive with strawberries, kiwis, and blueberries on top!

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