-
-
My review
Easy Pavlova
Rosina
"In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites."
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 373Original recipe yields 8 servings (1 pavlova)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
You might also like
Footnotes
- Cook's Note:
- Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 318417 Ratings
-
-
-
-
-
Most helpful positive review
6/18/2006
FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in the US I could just never get it right. This recipe is just as it should be. We always let this dis...
Most helpful critical review
12/1/2010
A couple of things are missing from this recipe, I like recipes to include ALL instructions. 1) When folding in the Vanilla, Cornstatch and lemon juice -- it should be blended together first!! S...
Most helpful
Most positive
Least positive
Newest
6/18/2006
FANTASTIC. Growing up in Australia this dish was part of our national identity, but here in the US I could just never get it right. This recipe is just as it should be. We always let this dis...
4/9/2007
This was wonderful and so easy to make! I also used just 1 cup of sugar. I added 1 tsp vanilla and 1 T powdered sugar to the cream. The barely sweet cream was a good balance with the very sweet ...
11/22/2007
I grew up in the UK, and we made this dessert all the time over there. The ratio of the ingredients in this recipe is spot on, and this is how pavlova should taste. As mentioned, it is vital tha...
12/1/2010
A couple of things are missing from this recipe, I like recipes to include ALL instructions. 1) When folding in the Vanilla, Cornstatch and lemon juice -- it should be blended together first!! S...
5/18/2005
WOW! The taste was WONDERFUL. Although I yook some others advice and reduced the sugar to 1 cup. Also also I placed a layer of bananas under the whip cream and used strawberries on top. Then I d...
1/15/2007
My daughter was looking for a Pavlova recipe for her New Zealand project. Since she is 10, I thought that a recipe with the word "easy" in the title was a good choice. I read the reviews, seve...
5/15/2005
AMAZING!!! I have been making Pavlova for 18 years with various recipes. I will never try another! Perfectly crunchy on the outside with an inch of marshmellow fluff on the inside. As sugges...
5/23/2003
i was worried that the meringue would be too sweet, so i reduced the sugar to 1 cup and it was still waaaaay too sugary for our tastes. if u would like a subtler flavor, then i recommend u try ...
4/4/2010
This recipe was phenomenal. It had a few bumpy spots (like the directions were a little confusing to me and my mom), but I made two and they both came out marvelously. I took it to my family's E...