This was melt in your mouth delicious and very easy, though mine did crack, so I would definitely cool it in the oven in the future.
Very easy. I made it with duck egg whites and it turned out beautiful. I also used 1 cup of sugar like others recommended
Had trouble with mine breaking and falling apart. I've never had it before so had nothing to compare to. Also baked for an additional 30 minutes because it didn't seem to cook through, it was incredibly wet. By itself, it was too sweet, I literally felt like I was eating sugar- but topped with home-made whipped cream and strawberries, it was spectacular.
I've never expected a pavlova this easy to make. The recipe was spot on and it turned out beautifully. It was SWEET but blended beautifully with the tanginess of the kiwis and strawberries. I followed the tip to leave it in the oven to cool overnight and the pav came off the baking paper without a hitch.
My new favorite dessert. I've never had pavlova before, and this was spectacular. Simple to make, plus you have to eat it all that day. Sounds perfect to me! I did cut the sugar back to 1 c.
This was so delicious. Follow the recipe exactly. The unsweetened whipped cream and fresh fruit combine with the sweet meringue for a perfect taste. One tip: separate egg whites yourself! The first time I tried it, I was lazy and used liquid egg whites from a carton and failed miserably. No shortcuts when baking!!
This was probably the highlight of the dinner I had last night. I doubled the recipe and made two pavlovas, and they were fantastic. I didn't add as much sugar (only 3/4 cup per pavlova) as per prior reviews, and there were a lot of cracks in it. It wasn't nearly as solid as I think it should have been. Another reviewer mentioned the ratio of egg white and sugar is crucial when it comes to cracks, but I don't care about that since the whipped cream covered it up. I added about a half cup sugar to the cream for 2 pavlovas, just to sweeten it a bit. Notes that other reviewers mentioned that were helpful: do not put whipped cream on until just before serving, spreading cornstarch on the parchment paper first, and mixing the cornstarch/lemon/vanilla before adding to the egg whites.
For some reason, my meringue came out well but when I baked it, it burned. It came out a beige/brown color, tasted ok when I put the fruit and whipped cream on it though. It was already that color halfway into the hour, perhaps cooking at a lower temperature would help. Other than figuring out the correct temperature, excellent recipe.
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!
This turned out really well. I used aluminum foil instead of parchment paper and it came off easily. I also used blueberries instead of kiwis and my husband thought it was delicious.
I have made this recipe for Christmas many times and I love it! I tried it this year for 4th of July (with red and blue berries of course) and it was a hit. One variation I love to use is to prepare the meringue and then make "mini pavlovas." I bake them into small cookies with a little dent in the middle so everyone gets their own individual serving. This is great if you are likely to have leftovers, because you can keep the plain meringue cookies for a few days and add toppings as you need them. When I made the big pavlova, I was sad that the leftovers were too soggy to bother keeping.
I have never made one of these before but it was easy to make and then i sliced up strawberries and kiwi on top and server it for Easter dessert. It was a big hit!
Perfect end to a Southern Hemisphere Christmas dinner. I top mine with kiwi and pomegranate arils. Beautifully festive and light.
Maybe it sounds strange, but this dessert was just nothing especial to our tastes. The meringue was way too sweet and sugary, I used only one cup sugar. Probably not our kind.
I use this recipe for the meringue so I'm not sure on the topping, but the meringue turns out perfect if you closely follow the directions. I have overbeat and underbeat my meringue more than once.
Everyone loved this dessert, even though I managed to make a flop of it - not the recipe's fault but I think it might have been the vanilla bean paste I added as an extra. I ended up cutting around a plate to make my pancake pav into a nice round shape, and then I piled on the offcuts and creamed it.. it was a lovely impressive looking thing once I was done :o) 5 stars for great flavour.
I make this recipe all the time! Super easy. Make sure that the eggs are room temperature before you begin otherwise it will take forever to stiffen, Also make sure your bowl is super clean and use either glass or metal (no plastic because they retain grease). I like to add about 6 tables spoons of powdered sugar and a tsp of vanilla to the heavy cream… Sometimes i make mini pavlovas just decrease the time to 30 minutes and you can get about 36 mini pavlovas about the size of an egg yolk.
I made this for a church function and it was gobbled up in no time with rave reviews! My meringue cracked horribly, but after the fact I read that you should let it sit in the oven until completely cooled to avoid cracking. I'll be making this again for sure. YUM!
I made this exactly as the recipe says. It was yummy but ridiculously sweet. Good thing I didn't add sugar to the whipped cream! Next time I will do as others have suggested and reduce the sugar to 1 cup.
My sister and I made this and it was so yummy! We halved the recipe and baked for about 40mins. Perfect texture and taste! Will make again!
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!
I didn't beat the eggs long enough, so it came out quite thin and difficult to cut in the middle. However, it was still good! Things to note: 1) I left it in the oven for a few hours to cool. 2) I crinkled parchment paper, then spread it out with a thin layer of corn starch to prevent sticking. 3) I didn't add sugar to my homemade whipped cream, because there was enough in the pavlova. 4) I topped it with kiwi and strawberry slices.
Not sure what went wrong, but this did not turn out very good. I will not be making this again
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.
What a forgiving recipe. I have made this pavlova many times and it has always turned out really well. Last night when I made it, I was not concentrating and put the sugar in the eggs before I beat them into stiff peaks!!! What an idiot! I scooped out as much sugar as I could then beat the eggs then added the wet sugar again. I was rather worried how it was going to turn out as I was taking the pavlova to an Australia Day function in the USA. To my surprise, relief and astonishment, the pavlova turned out perfectly. This is a great recipe if it turns out with the mistake I made.
I used this recipe as a birthday dessert for my daughter who is trying to stay away from sugar and carbs. Instead of a cake, we had this. Because I told everyone that I didn't add any sugar to the whipped cream or fruit, at first they thought it would taste terrible. But as soon as they tasted it, everyone loved it!! The meringue base adds plenty of sweetness to compliment the plain cream and the tart fruit. I made two, and with one I fussed more with spreading the meringue, trying to make it look nice, and it cracked much more. The one that I spread with a minimal amount of shaping turned out better. I also followed the other suggestions about preparing the parchment and leaving it in the oven to cool several hours. I had a bowl of cut strawberries to pass so people could add more. Delicious!
It was good and easy to make but I think there wasn't enough mixture for the size f the circle... I think when I make it again it will be about 5 or 6 inches.
This was my first time making Pavlova and it came out perfectly. Only change I made was to reduce the sugar to 1 cup. Will be making again.
This is a fail-safe recipe. Terrific! Using a TV chef's tip to prevent sticking, I scrunched up baking parchment and opened it out to line the base and sides of a flan tin, and coated it with a little cornflour. It worked a treat! :0)
This is so great! Light, airy, delish... and gluten free!!! My kids love it so much they've already requested a re-run, which I'm making today. Everyone requested the recipe. I filled mine with kiwi, strawberries, and oranges... so easy, so versatile, so perfectly summery! Thank you!
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.
Made this yesterday wit our family. Much lighter than we could have imagined, it was like angel food, but even lighter. We used just some blueberries and strawberries and we ended up mowing through it. We declared it the perfect summer dessert and can't wait to make it again. We will try the cornstarch idea next time as we did have some sticking.
Interesting dessert - reminded us of astronaut ice cream and lucky charms cereal! Overall, thought it was too sweet.
This was simply outstanding. I made it for Easter dinner, and my husband said it was "restaurant quality." I followed the tip of crunching the parchment paper and sprinkling cornstarch on it. It did help it come off the paper. I also left the dessert in the oven overnight. There was quite a bit of cracking, but it got covereed with the whipped cream. This was delicious and easy to make!! I'll definitely do again.
This is a delicious Pavlova. I had one last year when I was in Australia and have wanted to make one ever since. I left mine in the oven for an hour after baking time, but it still cracked a lot. It certainly did not affect the taste, however. It tasted fabulous. I served mine with whipped cream and strawberries. I wish it was lovely enough to serve guests, but it was not. Also, I did notice a bit of an egg-y smell, as mentioned by some other reviewers.
I have made this recipe 3 times. It is very delicious. I follow the recipe exactly except I use only a cup of sugar and about a half a tsp of lemon instead of a full tsp.
This is awesome! My kids ask me to make it all the time now. It's easy - just make sure you have no egg yolk or oil in with the whites or they won't be fluffy.
This is very easy and great with the addition of fresh strawberries, blueberries and banana. I make it with 3/4 c. sugar and it is wonderful.
I made these into individual cups instead of 1 big pavlova. haha, so talk about not paying attention to details... i forgot to add everything into the egg mixture other then the egg white and sugar. (it's been a long day). Basically they were meringue cookies. With whipped cream and strawberries instead of kiwi. YUMMMMMY! Absolutely amazing and so worth the effort. I don't know what the tsp of this and that adds to the egg mixture but it sure is good without it!
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.
Everyone absolutely loved this! I didn't use parchment paper, I just put some corn starch on my silpat and it worked great. I have made it using just strawberries, kiwi and reapberries. Will maybe try chocolate and caramel next. Great recipe!
I made this at a friend's request. It was pretty easy to do. Used just a cup of sugar and it was plenty sweet! I used a silicone coated parchment paper and it released with no problem. Next time I will probably use a large star tube to pipe the meringue and make it oh so fancy!
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!
Can't wait to have this for my birthday this year! This is even better than what we had when we were in Australia.
I have never made pavlova before, and it was much easier than I expected. I chose this recipe because of it's hints on what not to do, when making. It turned out perfect. My husband, for whose birthday I made it, said it was the best he ever had. It was even better the next day. Not too chewy.
I had Pavlova once when I was quite young, over 30 years ago, and when I was looking for a special "Springtime" dessert to serve guests tonight, I decided on this recipe. It really was easy, and very pretty, and DELICIOUS! We decorated it with kiwi, banana slices and strawberry slices. I also formed the meringue into several single servings, so that each person was presented with their own pavlova!
I was pessimistic because I'm a terrible "stiff peaks" judge. I was right - my Pavlova was deflated and cracked. But, it tasted amazing. Imperfections can be covered with whipped cream and strawberries.
Thank you for the recipe. It turns out so good and my husband loves it! It is quite easy as long as you follow the excellent tips as well!
My husband's mother makes this in Ireland and I never could get it right. This recipe makes it easy!
This recipe was delicious. I had to make it twice, as the first time I tried half Truvia, half real sugar...it didn't work. Using the real sugar, it came out crispy on the outside, and a bit chewy on the inside, and browned perfectly! I think this will become a go-to dessert from now on!!
Reduced sugar to 3/4 cup. Been very popular this summer with friends and family. Will next try using brown sugar for carmel flavor
Excellent! I only used 1 cup of sugar, and used a mixture of both kiwi and strawberries. It was a big hit, and the texture was perfect.
I love Pavlova, but this was my first time attempting to make it. I had no lemon juice, so I use 1/2 tsp. of white vinegar in it's place. It tasted great and the vinegar flavor was no where to be found. Can't wait to make again.
This was fantastic! It was crisp on outside and soft in the inside. I topped mine with berries, orange slices and kiwi. It was almost too pretty to eat! Thanks for posting.
Yes, I tried this recipe. Sounded easy and it was. The taste? Finger licking goooood!!
Truly easy recipe with a few tips. Eggs at room temp whip up bigger and faster. I used the tips of others and mixed the cornstarch with the sugar before adding to the egg whites . Also reduced the sugar to 1 cup. Drew my circle on the parchment, crumpled it up and then smoothed it out. Lightly dusted the parchment with cornstarch before spreading out the Pavlova. After 1 hour of baking, I turned off the oven and left the Pavlova in there for an hour. Gently removed the Pavlova from the parchment by sliding a thin spatula underneath it when it was cool. I added 1 tbsp. powdered sugar and 1 tsp. vanilla to the whipping cream. It was delicious and enjoyed by all. Pretty easy dessert with a big "wow" factor. I wish the recipe would be updated with these additional tips.
WOW...At first I was just looking for a recipe that called for kiwis in it, and I found this one. The only things I changed from the recipe were lessening the sugar and exchanged the vanilla extract with a bit of ground cinnamon for color/taste. Again...Wow...so easy to make and filled with such flavor! My family loved it and so did I. :)
this recipes was perfect -i doubled it and it worked fine. It fell a little in the oven, but no harm. I crumpled the parchment paper and sprinkled with cornstarch as suggested previously. I topped it with real cream whipped with a little vanilla and cornstarch, fresh raspberries and a shaved dark chocolate bar. I do not consider myself a great baker, but after serving this to guests, they don't believe it.
This is a great summer dessert. I made it with just the one c. of sugar and added some vanilla and almond extract to the whipped cream and only used strawberries. Pretty tasty. Will try a variety of fruits next time for kicks. Worked well on a silpat, I also let it cool in the oven as suggested. Extra easy with a Kitchenaid mixer too!
This was fantastically easy, and tasted great, however, my merangue cracked terribly both times I made it. Once covered with the whipped cream, it looked great, but I would have preferred less cracking. We used about 1 cup of sugar, and used kiwi, nectarine, and blackberries instead of just kiwi. Will make this again for guests.
I did have a few issues when making this but not because of the recipe. I had bought liquid egg whites and they stiffened up but fell after I added the sugar, so just go with real egg whites. Also I did cut the sugar down to 1 cup. I didn't have any issues with it sticking to the parchment paper. My family loved it so I will be making this again soon.
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!
Good! I was introduced to pavlova a couple of years ago at an International dinner at my college (international students make and serve dishes from their respective countries, it's a schoolwide event), and when I found this recipe I wanted to try it myself. This was just as good, and very easy. The only hard part was breaking the eggs without breaking the yolks! I garnished with whipped cream and strawberries. I agree the amount of sugar may be a bit too much. Maybe next time I'll reduce it a little.
It's a bit of a process but if it's a wonderful recipe. I make it using 3/4 to 1 Cup of Monk Fruit instead of the sugar. A great summer dessert!! Definitely use parchment paper on the baking sheet or it will not come off the tray at all!
Relatively easy Pav to make though I did encounter some hiccups,I made one big pav and found that after an hour baking and leaving it in the oven till it cools (as suggested in other reviews) my crust was nice and crispy but the marshmallow middle was too thick. I will try it as mini pavs next time, that should be able to counter the overly thick marshmallow middle. Did as other reviews suggested and reduced sugar to 1 cup, still too sweet for my liking (as other reviews suggested, yes it really does feel like its too sweet till your teeth hurt) so I can't imagine it at the original measurements. But then again, to each their own =)
Followed this recipe to a tee with the exception of berries rather than kiwi. This was the first time I've ever made pavlova and I will make it again. It was a hit with everyone! I may try it with less sugar next time because I think the fruit adds a lot of sweetness and we try to eat little white sugar. I was afraid that it would not make enough for 5 people so I doubled the recipe but it was not necessary. It was plenty for 5 people with leftovers. One review said to combine lemon juice and vanilla with corn starch before but I didn't do that and it didn't clump at all. I found the recipe to work very well.
I just have to work on my oven temperature since minimum is 180ºc but all in all its an easy recipe and people love it! This was my first recipe on Allrecipes and must have done it 5 times in one year...
Just ok. It was so incredibly sweet, even my 4 year old wouldn't finish her portion!
Spectacular! I used to make this from a cookbook recipe, but lost it. I searched the web and this truly is the best recipe. Even better than before! I used strawberries, kiwis, and shaved chocolate over the top for an extra flair.
I have made this many times and it is always requested by friends and family. I only use 1 cup of sugar and I do not sweeten the cream. I have used lots of different fruit combinations but like to chop them up pretty small as I find it easier to eat. Depending on the function, I have also made these into individual servings. I tried coconut sugar once because I was out of regular sugar...don’t try it! It doesn’t work at all.
I used this recipe as a birthday dessert for my daughter who is trying to stay away from sugar and carbs. Instead of a cake, we had this. Because I told everyone that I didn't add any sugar to the whipped cream or fruit, at first they thought it would taste terrible. But as soon as they tasted it, everyone loved it!! The meringue base adds plenty of sweetness to compliment the plain cream and the tart fruit. I made two, and with one I fussed more with spreading the meringue, trying to make it look nice, and it cracked much more. The one that I spread with a minimal amount of shaping turned out better. I also followed the other suggestions about preparing the parchment and leaving it in the oven to cool several hours. I had a bowl of cut strawberries to pass so people could add more. Delicious!
I have been wanting to make pavlova for a long time.The first round I made pretty much per directions. It cracked, was a light golden color and was not pretty at all. So I did a little reading and then tried again. First, I reduce the oven temp to 250. Combine sugar and cornstarch and slowly added to the whipped egg whites. I used vinegar instead of lemon juice also. When baking your pavlova when it is done just leave it in the oven to cool for a few hours or even overnight. It turned out perfectly that way and everyone in my family loved it.
Great flavor... I recommend using around 3/4 cup of sugar or else it would be too sweet. also leave the pavlova in the oven after baking to keep it cool to limit cracking.. but great recipe
I had never made pavolova before but I had eaten it twice, made by a native of New Zealand so it had a lot to live up to! I had to beat and mix everything by hand as I don't have an electric mixer (the woes of poor university students!) but it was well worth the effort. I reduced the sugar and can't imagine it being any more sugary than it was, and I didn't even add sugar to the whipped cream. I will make this again!
For some reason I had a bit of difficulty with this recipe. I guess I was expecting it to be a bit more "fluffy." It came out kind of flat, but tasted okay. I had it with fresh strawberries, as I didn't have kiwi at the time. It was a bit too sweet for me.
Love it and my picky kids love it. Made it for an international dinner at church ... let's just say I should have more then doubled the recipe
This is a great pavlova and it was very easy to make. I did listen to previous reviews and I allowed for the pavlova to cook for about 50 minutes and then I let it sit in the oven to cool so it did not collapse. I used a mix of raspberries, kiwis and strawberries to top the whipped cream. You may want to add the whipped cream and fruit just before serving.
I have made this three times now and it comes out perfect every time. It does help to let the eggs come to room temperature and to put the bowl and beaters in the freezer before whipping the cream.
I was nervous having never made a pavlova before, but it was certainly easy enough to make. The directions and tips were great. Mine turned out golden brown (was that a mistake?) and quite soft; it was a very warm day, so perhaps a winter's day would yield a crunchier outside shell? I only used 1 cup of whipping cream, though; I think the pint (2 cups) would have been too much. I used raspberries and blueberries for the topping, and the family loved it. Very nice and light.
Scrumptious! You need to know if your even runs hot...Mine does and I neglected to adjust either it or the cooking time, so the dessert turned a little brown, but was still fabulous.
I don't know what took me so long to make this easy and delicious cake! Thanks! It was gone in almost 60 seconds!
What an elegant and delicious dessert! I topped the pavlova with strawberries and whipped cream. After making some gnocchi, I had 4 egg whites leftover that were perfect for this recipe. Next time, I will be looking for a way to use 4 egg yolks after planning for this dessert.
Thank you for the recipe. It is very tasty. I did find it very sweet even after reducing the sugar to 1 cup and adding 2 egg whites. I will try 3/4 cup next time.
I found this recipe a few years ago and have made it for many Thanksgiving and Christmas dinners. Everyone always requests this dessert and there is never any left over. Very easy to make.
I use the suggested sugar, but split out 1 cup for the meringue and the rest for the whipped cream. Great with really fresh eggs and fresh squeezed lemon. I've been making this exact recipe for years and it's always a favorite. A great gluten-free go-to dessert.
I've made this recipe multiple times and I would not change a thing about it. Yes, it is sweet, but the cream and the fruit balance out the sweetness.
Followed the recipe to the letter except i did less time. It was burnt after 20 mins was not dried out at all was more like a cake and did not taste good
crazy amazing. thats aaalll i have to say... however i only used a cup of sugar, and it alrdy is too sweet for my tastes :D
Followed the suggestion to reduce sugar to 1 cup, and it turned out very well! Tasty with a marshmallow centre. I also took the advice to leave the pavlova in the oven to cool, to reduce temperature fluctuation/cracking. However, it did crack significantly. Not as beautiful as the photos. Maybe more sugar would’ve reduced cracking? Not sure. Would make again but maybe with a little flair: chocolate shavings or lemon zest in the whipped cream?
