Easy Pavlova

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 dish cool in the oven - just turn the oven off at the end of the cooking time and leave it there (even overnight!). For those who have found that it sometimes sticks, in Australia we would coat the paper with a thin dusting of corn starch before spooning the mix onto the baking tray.

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 that no yolk get in with the whites(use an egg separator to help you if you want). Sprinkle the parchment paper with cornstarch to help the pavlova come off easily. If you want to sweeten the heavy whipping cream, you can sprinkle a little confectioners sugar in it. In order to help prevent cracking, the pavlova should be left in the oven to cool. Just turn it off and leave it in there for at least an hour. If it does crack, it's not a big deal because the cream will cover it anyway. Lastly, although peaches and cherries can be used to top pavlova, it tastes best and most authentic with strawberries, raspberries, or kiwi- or, a combination.

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!! She didn't mention this... The first attempt I added them one at a time, and the cornstartch created lumps in the egg whites, and all the folding deflated the whites slightly and had to start again. 2)She doesn't mention that you must only add the toppings of fruit, cusard, or whipped cream moments before serving!! I had a feeling this would be the case, but since I had never made it before, and it was not warned against, I added the toppings about 20mins before serving and lost all the crispness of the egg white -- except for just along the edge. Not the same effect at all. I felt like that should have been mentioned. I agree with a lot of other comments that it was too sweet. I only added a cup of sugar to the egg whites, and added an additional egg white.. and it was still pretty sweet. I am guessing cream of tarter could replace half-a-cup of sugar next time. All in all, not the best recipe on here for Pavlova, but if you add my instruciton, it would come out better then mine did...

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 drizzled some chocolate syrup on top of everything. It looked wonderful! Was VERY easy to make! However, when I cut it into slices to serve, I was extremely disappointed that it was stuck to the parchment paper. It broke apart trying to pry it off the parchment, and looked like a gloopy mess on the serving plates. Does anyone have an idea why it stuck to the parchment?

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, several of which suggested reducing the sugar. Being a conscientious mom, I took the suggestions to heart and reduced the sugar to 3/4 cup. WRONG! When researching afterward, to try to find out why the whole thing cracked up into pieces, I discovered that the ratio of sugar to egg whites in a Pavlova is critical. I still gave it a 5 stars because the taste and presentation was wonderful and easy enough for a 10 year old to make. Next time, however, we will follow the recipe for the amount of sugar!!! I am sure that leaving the sugar out of the whipped cream will balance the sweetness of the meringue. We will definitely make it again.

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 suggested I used only 1 cup of sugar. As usual I topped with fresh whipped cream, strawberries and kiwi. Thankyou for this perfect recipe!

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 it out with only 3/4 cup sugar. that way, it shouldn't be so sweet that your teeth hurt... ;) i also learned a tip from a friend and added 3/4 cup yogurt and 4 T superfine sugar to the unsweetened heavy whipping cream (after having whipped it, of course) --- yum, yum! it made for a really nice tangy/sweet taste. i chopped up mandarin oranges and added it in to the whipped cream and garnished it with a mint sprig on top. people flipped out and i've had 3 guests call me to ask for the recipe. i snuck into the kitchen in the middle of the night to polish off the leftovers and they were all gone! now, that's a compliment!

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 Easter and it was the hit dish. My great aunt even told me that even though she didn't eat desserts hardly at all, this was one dish that she would actually eat because it was light and had just the perfect amount of sweetness. The amount of sugar called for in the recipe, in my opinion, is perfect. I may not be an expert, but my family is picky and they all loved it, so that has to say something. Multiple people were asking for the recipe, including my great aunt. I also followed many of these fellow reviewers' advice, such as do not use fresh eggs from the fridge, do not open the oven while it is baking, let it cool in the oven overnight, adding a tablespoon of powdered sugar and a teaspoon of vanilla to the heavy cream recipe to balance out the sweetness... It was delicious. I put kiwi fruit, strawberries, and blackberries on top (I was going to add passion fruit juice in with the whipped cream mixture, but the store was not selling any--sad face!). I'm seventeen, have no real, expert training in the kitchen, and I made this dessert by myself with very little difficulty--it was just a bit time consuming (prep time approximately 30 minutes to an hour and a half, depending on equipment and dedication). But it was more than worth it. Trust me.

Pavlova is one of my favourite desserts and I have always wanted to try making it, but have always been a bit scared. This lived up to it's name, it was easy. I reduced the amount of sugar in the egg white mix to one cup which was plenty sweet enough. Before spreading the pavlova I lightly dusted the parchment paper with cornstarch to prevent sticking. I used canned peaches and fresh strwawberries as I couldn't get kiwis. My guests were very impressed. Many Thanks.

This is a good recipe to do. The kids love it as they lick the bowl. the only thing I would say is you do not need the corn starch.

I used this to make 6 individual pavlovas as there were only going to serving 4 people and once you put the toppings on top of a pavlova it won’t last long. Alternatively the individual pavs are easy to keep in tupperware and dress to order! I followed the instructions here until the baking, which I used Flo Braker’s method for individual pavlovas...I preheated the oven to 275 degrees and once I put the baking sheet into the I oven I reduced to 250 degrees and baked for 50-60 minutes.

This pavlova recipe turned out really well. It was marshmellowy in the middle and crisp on the outside. I substituted brown malt vinegar for the lemon juice and also used strawberries for decoration and everyone raved about it. I have cooked pavlova's before but had trouble finding a recipe that gave the marshmellow texture - now that I've found this recipe, I'm sorted!

I loved Pavlova when I had it in New Zealand, and have always been intimidated about trying it myself -- as I haven't had much success with meringues. This turned out great -- a really easy recipe! Here are a couple of tips I had read recently that I think also helped: don't mix a meringue in a metal bowl unless copper, so I used glass. Also, don't use really fresh eggs and don't use directly from the fridge.

At the suggestion of other reviewers, I used 1 cup of sugar so my review is based on that modification. This was my first attempt at Pavlova. Having sampled it years ago, I decided I had to make it at least once. I wanted to take it to a Christmas gathering. My first try at this recipe resulted in a tasty but overly browned creation that cracked badly and collapsed. Not to be discouraged, I scoured the reviews and picked up tips online, before trying again. I ended up with a beautiful, sublime Pavlova with a delicate crust and luscious, marshmallowy meringue inside. I topped it with unsweetened whipped cream, kiwis and strawberries. It was marvelous! First of all, Pavlova is like cheesecake in that you must leave the oven closed while baking. My old oven tends to run hot so I nervously opened it several times on the first try which caused the cracking and collapse. On the second try, I left the door shut and baked it for 45 minutes before turning off the oven and allowing it to cool for about an hour before placing the Pavlova on a rack. This time, the color was perfect and there was only minor cracking. The top did fall in a bit afterwards but it wasn't seen under the cream and fruit. I'm not sure I could have done anything to prevent that. I'm so glad I tried making this because it's such a wonderful, different dessert. Next time, I would sweeten the cream, based on the feedback I received. Rosina, thank you for posting this!

I have no idea what I did wrong... i've used other pavlova recipes and never had a problem... Per the directions I was extra careful not to get any yoke in the egg whites and I did not overmix, but apparently something else made the whites deflate because all i had was a runny mess on my parchment covered cookie sheet... Apparently I'm the only one with the problem so suggestions as to what i may have done wrong are appreciated... the only thing i can think of is i live near the beach so there is alot of moisture in the air. I hope it bakes up a little bit and at least tastes all right...

Made this a few times and my friend gave me a few TIPS: Have the eggs at room temperature. Helps them to rise better. Also key - let it cool inside the oven with the door slightly open.

This always comes out great! In order to cut the fat/calories, I decrease the amount of sugar in the meringue part to about 3/4 c sugar (still tastes sweet!) and make the topping with half whipping cream, half nonfat plain greek yogurt. It's still just as fluffy/creamy/thick and the yogurt gives it a kind of tangy taste to complement the sweet meringue.

I might add you can substitute white vinegar as I did for lemon juice. You cannot taste it at all. I add only 2/3 cup sugar I sweeten my berries a bit and it seems plenty sweet to me. I also use peach or apricot jam and use it as a glaze to drizzle over my berries and then add the fresh cream.Just thin it out a bit in a pan with some water and then cool again fridge. Lastly the fresh whipping cream and in my house this is the only way to go. This is my husbands favorite dessert and also a great dessert for those that are looking for gluten free desserts. Thankyou for sharing recipe. I should also add after thinking about it I reduced cooking temp to 275 and cooked for 40 minutes turning oven off and then leaving for 20 minutes. This dries them out more without over cooking and they are nice and crunchy like a crust to hold up to the berries. I read was a common among some other recipes so wanted to try it since berries tend to be on juicy side. I loosen my pavlovas slighty from parchment as soon as done cooking and place back in on the drying process otherwise they tend to stick to the parchment.

This was easy...and delicious. The true flavor of this dish is whatever you decide to make it. I chose to top our pavlova with whipped cream and a mixture of blueberries, strawberries, and blackberries that I had let sit with a little sugar for a few minutes. The berries were just perfectly ripe and the combination of the berries and the sweet pavlova was perfect. This is a perfect light summer dessert!

Thank you so much for sharing Rosina! Fantastic recipe! I was scared to use egg whites because of previous bad experiences, so I used meringue powder instead (you can buy that at the grocery store) and came out beautifully. I followed another user's suggestion of crumbling up wax paper then coating it with cornstarch, which worked great - wonderful tip! You can apply the whipping cream a couple hours before serving, but do not apply the fruit until right before because the fruit tends to sink into the cream after a while. The next day after serving, if there are leftovers, the meringue crust becomes very soft and soggy but still holds its flavor and still tasted good to me. Additionally, I added a small layer of homemade vanilla custard (Pastry Cream recipe from this website) since I had some leftover in the frisge to the Pavlova before applying the whipping cream, which enhanced the flavor.

Brought this to a birthday party. It was the only thing the birthday girl ate (she's 83!) I win!! Thanks to you and this delicious recipe. Really easy to make but looks like you spent hours. Be sure and splash some flour on your face to make it look hard. Bravo!

I brought this to a work potluck and everybody LOVED it! Such a wonderful light way to end a meal.

This is amazing! Luscious, crispy meringue. I have made pavlova many times and this one has been the best so far. **TIP** - Spread the tin or non-stick paper with a basting brush dipped in softened butter and make your circle out of that, painting around the edges of your circle too, remembering that pavlova can spread. I use buttered, non-stick paper. IT WILL NOT STICK IF YOU GREASE IT WITH BUTTER. I cooled it in the oven as I had to leave the house (switched it off) and it was amazing when I returned. This does have that marshmallowy texture another reviewer pointed out and I've found the best sugar to use is caster sugar. I freeze egg whites in zip lock bags after I use the yolks for something. I buy long life cream and have a tin of passionfruit pulp, always ready to make pavlova whenever I wish.

This is amazing! Luscious, crispy meringue. I have made pavlova many times and this one has been the best so far. **TIP** - Spread the tin or non-stick paper with a basting brush dipped in softened butter and make your circle out of that, painting around the edges of your circle too, remembering that pavlova can spread. I use buttered, non-stick paper. IT WILL NOT STICK IF YOU GREASE IT WITH BUTTER. I cooled it in the oven as I had to leave the house (switched it off) and it was amazing when I returned. This does have that marshmallowy texture another reviewer pointed out and I've found the best sugar to use is caster sugar. I freeze egg whites in zip lock bags after I use the yolks for something. I buy long life cream and have a tin of passionfruit pulp, always ready to make pavlova whenever I wish.

Fantastic recipe - surprisingly easy. The key to success is to not beat it too much. Really good flavour. I used only 1 cup of sugar. I also turned the oven off and let the pavlova cool inside the oven (to ensure it was crisp). Thanks for the recipe!

Like what the title says, its EASY to make! I did make some changes to the recipe though. I used only 1 cup of sugar like what some reviewers suggested and it turned out sweet enough. I couldnt find heavy cream so I substituted it with Philadelphia Cream Cheese and it turned out awesome! I whipped it abit with some milk to get the right conistency and it was easy to top on the base. I also used kiwi, strawberries and blueberries to add variety. I found out from someone that it's best to get the base prepared a day beforehand so that it will completely dry out. So I baked it the night before and left it in the over till the next day before topping it and putting it in the fridge (pavlovas are best served cold). Also, to prevent it from sticking to the paper, I crumpled the paper first and generously sprinkled cornstarch on it before spreading the pavlova base. It worked like a charm! Thanks for this recipe!

Made my first pavlova today and I was so impressed with the result. I used 1 cup sugar and did not have any problem with adding the ingredients. Baked it for 1 hour and left in the oven to cool for about 2 hours. The middle part sank a little bit but it was perfect for the topping. Very crunchy outside and soft inside. Garnished it with sliced mangoes, Cherries and thawed mixed berries. Very yummy. My grandson ate two slices right away. I will be making this again. Thanks for this wonderful and easy recipe.

This was very tasty..but I was looking for a pavlova not a cookie..This turned out for me as the merigue cookie than a pavlova-in which I never had pavlovas before-also took hints from one reviewer to leave it in oven for hours after baking-came out way too dry and disappointed-its great as a cookie but not what I was looking for on our Xmas table.

Incedible!I used one cup of castor sugar,as suggested,dusted the paper with corn starch,added more vanilla to make sure it doesn't have an eggy smell and baked in a slightly cooler oven. I let it stay in oven overnight. Great recipe! Thanks!

I made mini pavs, then filled with some leftover cream cheese frosting I had, topped with strawberries & blueberries and fresh whipped cream. I made a strawberry sauce for the plate. Sugar overload!! (But so good...) I also took the advice to crumple up some parchment, dust with cornstarch, then make the pavs on top. Didn't stick at all!

WOW!! My son's kindergarten class had ethnic day and I was the only mother to volunteer to make an ethnic dish. Not only did it look presentable but 21 six year olds loved it (not to mention 3 teachers and the office staff...principal included) I made only 3 minor changes. 1. For simplicity I used French Vanilla cool whip in place of heaving whipping cream. 2. I used bananas and strawberries in addition to the kiwi. 3. I used fresh squeezed lemon juice QUICK TIP: I made this the day before so I cut the fruit and squeezed 1/2 of a fresh lemon over the cut fruit. That kept it from discoloring throughout the night. My only regret...I didn't take a picture.

this is a no fail, out this world dessert! my boyfriend glares at company when I offer seconds and they accept! to help the pavlova come off the parchment paper i crinkle the paper and dust with cornstarch - works wonders! i always use an assortment of berries and tons of whipping creme! Amazing . Thank you!

This was such an easy recipe to follow! The pavlova came out delicious and beautiful. I was skeptical of the fast time it took to cok the pavlova - many other recipes call much longer. However, this turned out wonderfully and it goes in to my family recipe box. Thanks for a great recipe!

I made 6 mini pavlovas instead of one large one. I followed the recipe exactly and it was amazing! I served it with lemon pudding in the middle topped with whipped cream and fresh raspberries, strawberries and blueberries. I will be making it again tonight for an early valentines day dinner.

I have been putting off making a pavlova for years as I have always been afraid that it wouldn't work out.But this was one of the easiest ever.I was amazed at the lovely chewy texture,just like you'd get in a restaurant.Will definetly be making this one again.

Love this recipe, it melts in your mouth, with a crispy crust and soft inside like marshmallow. Took pointers from other reviews, like use egg at room temperature, used 1 cup of sugar only, but it was stiil too sweet, I added sugar 1 tablespoon at a time while whipponing, I used the hand mixer at high speed, I take particular care not to overbeat the eggwhite. I folded the cornstarch by sprinkling it on top using a small strainer. Baked it at desired temperature for 1 hour, turn off the oven then left pavlova inside the oven for 1 hour. I used mango mouse to top it.

Awesome dessert! Only made a couple of changes to suit my preference which were to add some lemon curd to the whipped cream and top with only strawberries. Served it for a friends birthday and it was a huge hit! Will make again for sure. Had no problems with sticking to parchment.

REDUCE THE SUGAR!!! I should have read the comments before I tried this. The recipe is delicious and the cooking instructions were PERFECT, but this was tooth-achingly sweet. Will definitely try again with only 1 cup of sugar like other people suggested.

I forgot to decrease the sugar & I wish I hadn't...it was a bit sweet. I used a huge pancake spatula to help "lift" it off the silpat (even w/ the silpat it still stuck a little). Mine was done in a little less than an hour (about 53 minutes) but my oven runs a little warm. I filled it w/ halved, pitted bing cherries, topped it w/ fresh whipped cream that I flavored w/ Grand Marnier instead of vanilla & I garnished w/ a sprig of mint & a couple of whole cherries. It was beautiful!!! And it tasted fantastic! I was worried that it would crumble when cut but no worries....we loved this, thanks!!

I wanted to give my American In-laws a taste of home (Australia) Once it was served, no one came up for air. I’m new to cooking so I will admit that my first attempt was a flop. I believe it was over beating the eggs or not starting with room temp eggs. So don’t make my mistake. It did crack like mad but I’m sure I will master the cracks the more I try it. If I can do it, you can. Believe me :)

Thank you Rosina for not only making Pavlova sound easy enough to try, but for actually having a recipe that was easy and loaded with good tips. The Pavlova was DELICIOUS and would be wonderful with any variety of fresh fruit. I used peaches, mandarins and strawberries this time and only made a quarter batch (and it still turned out great!). I love a recipe that remains true even when the amounts are reduced. Thanks!

i've made Pavlova for many years. This is positively THE best recipe i've ever used. Two tips, reduce sugar to one cup and leave the meringue to cool in the oven after baking. TOTALLY fabulous

I made this about a month ago but never got a chance to review. They were delightful! I turned mine into individual size servings and left them to cool overnight in the oven. However the next day they did crack like mad and the centres had a more marshmallowy consistancy then they should. Solution... I placed them in the refrigerator for a couple of hours! I think the moist air helped to turn them into the fluffy little pieces of heaven they should be!

The temperature is definitely too high. My meringue formed a light brown crust that separated from the soft inside. Also, even though I didn't open the over at all during the process, and I let it cool in the oven for at least 2 hours, it cracked all over the place. Having said all that, I think I should mention that the taste was really good. The center was soft as a cloud. :)

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!

This is a great recipe. It looks fancy, it tastes delicious and it is easy. Thanks for all of the tips on making a good meringue. I made it for my daughter-in-law's welcome home party from her military service in the middle east. It was a big hit & I'll make it again for special occasions.

Definately a keeper. WOWED my family with this for Easter dessert, and so easy. Topped mine with sliced strawberries and kiwis, with a TBSP. of Grand Marnier over the whipped cream...wonderful!

Awesome and easy Pavlova! I did add 1 tsp. of amerreto flavoring and it made it even better! Thanks for the recipe!

I'm from Australia and this recipe reminded me of the Pavlova my Grandma made. The only thing it was missing was passionfruit but I could not find it at my local supermarket. I was afraid it may not turn out because I live at a high altitude, so I reduced the heat to 275F and cooked for 5 or so min longer but it turned out fine. The only problem I had was that it got stuck to the pan and paper, I think I will follow others advice next time and use a dusting of cornstarch on the paper. However, all who ate it loved it. It tasted very authentic and I will make this one again, a great summer dessert.

I had never had any kind of meringue before so I had nothing to compare this to, but it was very good. I followed the recipe exactly making no changes at all and did as another reviewer suggested by lightly crumpling my parchment paper, uncrumpling it and dusting it with cornstarch and had no problems getting it off. I loved the light airy texture and slight chewiness of it and how the kiwis balanced out the sweet. My mom enjoyed the unique taste and texture of this too and I will definitely be making it again!

This is a wonderful light & airy dessert. Ideal after eating a heavier meal. The fresh fruit is the perfect complement for such a sweet treat. I remember tasting a dessert similiar to this in Paris, France called the Chantilly. Later, my cuban mother-in-law taught me how to make Merenguitos which are bite size meringue cookies. I now can add Pavlova to my list. If you are a meringue lover this is a must try recipe.

YUM! Mine cracked like mad, even though I left it in the oven to cool. However, it was SO GOOD. Crunchy outside, chewy marshmallow-like layer inside. Very cool dessert!

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

I've wanted to make a Pavlova for years and decided to make it for dessert on Easter! I followed the advice of the reviewers and decreased the sugar to 1 cup, piled the Pavlova in a high sided mound about 6 inches across (it did spread out to be about 9 inches), reduced the oven heat to 275 (my oven cooks hot), and left the Pavlova in the oven for an hour after baking. It ended up cracking anyway, but was really quite pretty and very lightly browned. Most importantly, it tasted amazing! The crust melts in your mouth and the inside is like a very soft marshmallow. I served it with lightly sweetened whipped cream and fresh pineapple because the store didn't have strawberries or kiwis (I'm just glad I can get any fruit in Alaska in winter). A couple of tips: like some people said, crumple up waxed paper, smooth it out, and sprinkle a pretty thick dusting of cornstarch on top. Once the Pavlova is out of the oven, let it cool completely before you try to take it off the paper or it will fall apart.

Crispy, creamy, elegant, all words to describe this recipe. I made this for my families Easter super. The shell was so easy to make. I put the shell mixture on parchment paper that I crumpled and dusted with corn starch. When I took it out of the oven I was amazed how it puffed up and looked like a cloud. I made a mixture of 8oz. of cream cheese, 1/4 C. sweetened condensed milk, 1/2 C. powdered sugar and 1 tsp. vanilla. I beat those together until creamy, then folded in 2 C. cool whip. I put this cream cheese mixture on top of the shell and made a flower design with sliced strawberries and Kiwi. I will post a picture next time I make it, and that will be soon! A must make.

amazing. tried it n loved it.

This dessert has such a great wow factor in presentation and uniqueness. Light and fresh tasting dessert. I used both strawberries and kiwi.

This is perfect! My husband, who loves light & airy strawberry shortcake, raved about this. I used 1 cup of sugar, as others suggested. I also dusted the parchment with cornstarch and left the meringue in the oven overnight. Just before serving, I topped it with sliced strawberries, and I intermittently added slices of 1 kiwi for presentation. I then drizzled homemade strawberry glaze over it. It was awesome!

An absolute hit!!! I made pavlova for the very first time using this recipe and it was loved by all. Even my husband who is generally not a fan, was raving about it. Now I am about to make the recipe times 12 for an Aussie event coming up. Can't wait to share this yumminess with the world!

This was wonderful - such interesting and different texture it was fun to eat. I'd definitely cut down the whip cream - too sweet - and add more fruit! Will make it again.

PHENOMENAL! I reduced the sugar to 1 cup as others suggested, and I think that the next time, I might even take it down to 3/4c. I sprinkled cornstarch onto the parchment paper before putting the meringue on it, and the finished meringue came off with no problems! Also, I let the meringue cool in the oven, not on a wire rack, so that it didn't rapid cool and crack. I used sliced fresh strawberries and kiwi, and drizzled chocolate syrup on top of the fruit: I am now a superstar! PERFECT summer dessert!

looks delicous i would like to try this sometime!!!!!!!!!

Made it exactly as written and it turned out perfect! Kids & adults alike can back for seconds and thirds! Had some Cool Whip in the fridge I needed to use so I put that on top but next time I will make the real thing. Topped with kiwis and blueberries.

This is certainly easy - I was a first-timer when it came to pavlova, and this was a cinch. Everyone who tried it loved it! Like the other reviewers, thanks for the great cooking tips.

Served at Valentines in a heart shape with whip cream and mangos, straw, kiwi. Delicious! My husband asked whay I had been holding out for so long!

I made this for my husband's family on Easter Sunday - it was a hit! I took advice of others and reduced sugar to 1 cup and increased vanilla to 2 tsp. I did sweeten the cream w/several pkts of Splenda. Topped with fresh strawberries and kiwi -it was beautiful and delicious. My nephew who hardly ever talks told me he loved it - that's enough for me to add it to my recipe box. Thanks!!

This was very easy and tasted wonderful. Added 1/2 tsp of almond extract along with the vanilla. Cooled the meringue in the oven.

WOW. I followed the recipe exactly, except for putting cornstarch on the parchment. I topped it with about half a pint of whipped cream, almost unnoticeably sweetened with about 2 1/2 tsp. of confectioner's sugar, and kiwifruit, strawberries, and raspberries. When I served it, the room went silent except for moans of pleasure and comments on how delicious it was. Unfortunately, mine sank somewhat and cracked a lot, so it was not particularly beautiful. Next time I will make it early and leave it in the oven for an hour or more. I have a feeling I will be asked to make this many more times.

Wow!!!!!! Fantastic pavlova!!!!!! This was my second attempt at pavlova and it was sweet success!!!! The directions were spot on and it tasted amazing! The only small changes I made were these; I love chocolate so I added just a touch of coco powder and it gave the pavlova a little bit more taste. And I ran out of cornstarch the day before so I omitted it out of the recipe. And I really was not in the mood for lemon so that was out. But the taste was unforgettable and with whipped cream and strawberries, it was heaven on earth!! It even made my mother smile!!( that is sometimes difficult to do;) Thanks Rosina I will use this recipe again in the near future!!!!

EXCELLENT!! The only things I did different was I used cool whip for the filling and used strawberries and blueberries instead of kiwi. Will DEFINITELY be making this again!!

very nice recipe! i will not follow anyone's advice to let pavlova cool overnight again. i burned this twice on xmas day by preheating the oven without looking in the oven. be careful! scraped off the burnt bits from the second one and it was still delicious!

Fabulous. I added 1/2 can of lemon pie filling to the pavlova before adding the whipped cream and fruit mixture and then decorated with strawberries. The pavlova did stick to the parchment paper and was a little tricky to remove.

My new favorite dessert. Very easy to make and so refreshing - topped mine with strawberries and blueberries. I made the meringue in the evening and left it in the oven overnight to cool. I did use the suggestion of crinkling the parchment paper and dusting with corn starch and had no problem removing the meringue.

I was kind of scared to make meringue but it was easy and delicious. I filled it with fresh whipped cream sweetened with a pinch of sugar and vanilla, and served it with strawberries on top of that. It was Beautiful!

This recipe is my absolute favourite dessert! It is perfect! I add strawberries to the top with my kiwi for more colour and because they seem to be more poplular. It's a great dessert for company because you can make most of it the day ahead and they all love it! I follow the recipe exactly most days, but I have also tried making 6 small cakes instead of 1 large. They are easier to serve. I love the tip to krinkle the wax paper and then sprinkle it with cornstarch. This definetely stops the meringue from sticking. I have left the meringue in the oven after it is turned off for the overnight. It doesn't crack as much, but I do find it changes the inside texture a bit, so I usually take it out after a few minutes and try to move it carefully. Whip cream covers the cracks anyway! PS... For those with citrus allergies, I have made this without the lemon juice and it turns out fine.

Absolutely wonderful!!! Took it to a picnic and got rave reviews from the ladies. I followed the directions exactly and used strawberries along with the kiwi. Very easy to whip up but does take a long time to cook and cool off so make the time, it's worth it.

Pavola is great. Just one comment for the americas out there. As a New Zealander what you call "kiwi" are known here as kiwi fruit as a "kiwi" is the small flightless bird that is the national bird of New Zealand- They are brown and furry and some one called the fruit after it. That is why New Zealanders are called Kiwis not after the fruit but the bird. Kiwi fruit!

Definatelly five stars, I made it and it was a great success. Nora

Very good! I used this recipe along with Ina Garten's for Mixed Berry Pavlova on Easter and we agreed this may be a new tradition! Thanks!

Really good with fresh strawberries. I upped the egg white to 6, decreased sugar to 1 cup, omitted lemon juice and cornstarch and subbed cream of tartar (just a pinch). For the cream I added 1 T of sugar and 1/2 t of almond extract. Dusted parchment paper with cornstarch and had no problem removing crust and transferring to plate. Gorgeous and satiating and easiest dessert out there!

SO GOOD. Never had pavlova before but I am a HUGE fan now. Great way to use fresh fruits and berries!

OMG! This is the best desert and have made it so many times with requests for more. I use fresh fruit in season to change it up. I especially like this in the summer time when I can use fresh strawberries and blueberries. After baking the meringue, let cool completely before you put the the fruit and whip cream on it or else it will melt the whipped cream. I also use the canned whipped cream when time is short.

A friend asked me to make this for him - he lived in New Zealand for a few years, and this was popular there. I had never heard of it, but am always game to try something new. I'm so glad i did - it turned out great! Everyone loved it - including my friend! Next time i make it, I will put the strawberries on the bottom and spread the whipped cream out to the edges. I layered the top with strawberries and kiwis. Yum!

This is a heavenly, wonderful dessert that makes me feel happy and like all is good in the world. Fluffy, marshmallowy sweet goodness. I made a fresh strawberry/blueberry sauce and poured on the meringue before adding the whipped cream. OMG

Wow definately a unique and interesting dessert...... turned out wonderful though... definately one thing to remember next time is after an hour just shut the oven off and let it cool inside as suggested by other reviewers..... but tended to crack up quite a bit... which didn't matter a ton because it go covered in the whipped cream anyway... the cream definately does not need to be sweetened too much I added some vanilla extract and also about a tablespoon and a half of powdered sugar... the sweetness of the meringue is more than enough.... very easy to make also.....

Very easy and good. I used strawberry preserves from my garden to top it. Very Yummy!!!

We had pavlova for the first time last year while traveling in the UK. We liked it so much we decided to attempt it for Easter dessert. This recipe is great. The only adjustments I made were to add 2 Tbsp. powdered sugar and 1/3 Tbsp. vanilla to the whipped cream to sweeten it slightly and added strawberries, raspberries and blueberries in addition to the kiwi. We followed the instructions to take it out and cool on a wire rack, but next time I think we might try cooling it in the oven because it did crack a bit during the cooling process.

So glad to find a recipe that doesn't use cream of tartar. I was really worried about attempting this dessert and did learn a few things to remember next time. One, reduce sugar to 3/4 or 1 cup. Two, I was so afraid of over doing it that I under did it. The result? A pavlova that spread to a diameter 50% bigger than I had planned. This thing is HUGE!! Three, this recipe was the highest temp setting I'd seen in comparing recipes and I should have lowered it. At 300 my crust took on a toasted marshmellow color and taste. Not bad, just not a snowy-white pavlova. 275 next time; turning off the oven after 1 hr and opening the door while cooling. Otherwise, I hope this becomes an Easter tradition we always look forward to. Thanks!

This is such a decadent yet light dessert. Super easy and wonderfully different. Loved it!

This is an excellent recipe that I have made several times and always forget to review. It is a great consistency and easy to make. I grew up having pavlova and this recipe is dead on! Mine always crack but you cover it with whipped cream before serving so it doesn't matter-it won't show. I also reduced the sugar to 1 c (still sweet) so topped (immediately before serving) with unsweetened whipped cream flavored with Chambord or Cointreau liquor -I have tried both with excellent results. I then drizzle passion fruit syrup (my family gets it in Australia but maybe could find in an Asian market?) and then top with fresh strawberries, kiwi fruit and berries (blueberries, raspberries and blackberries or any combo). I have also made individual sized for bridal/baby shower and substituted lemon pudding for the whipped cream so I could set out buffet style. Beautiful and delicious dessert!

Very easy, came out great. Instead of kiwi I topped with the whipped cream and mixed berries.

very easy, though too sweet, for me and my sweet-tooth hubby. will reduce the sugar next time. i decorated it with sliced nectarin and strawberries, amazing. bananas did not work though, they augmented the sweetness and it tasted not that great.

delicious and so easy! It tastes like something that you fussed over. I followed the recipe exactly and loved every bite! I even made a triple batch and I am so excited to eat more of this tomorrow!!

This was my first ever Pavlova and, WOW, did I get great reviews from the family. Made it for Easter dessert and there was not a scrap left. This is now a family tradition for Easter.

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.

Simply delicious!

Excellent recipe!!! Everyone loved it!!! EASY! EASY! EASY!

This was so much fun to make!! I really enjoyed it. It was so easy, too. I followed the meringue recipe exactly but didn't have any whipping cream on hand and couldn't get to the store. The internet came to the rescue! I found you could whip evaporated milk (look online for instructions.. you have to freeze it for 30 min. first) and it looked just like whipped cream! It didn't have the exact same taste, but it was pretty good. So I topped this with my whipped evaporated milk and fresh strawberries. It was really good! I love how the pavlova had that crunchy crust and soft middle. I'll make this again! Next time, I'll put whipped cream on individual servings though instead of topping the whole thing at once.

perfect!