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Easy Pavlova
April 04, 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 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.

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