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My review
The Best Pavlova
Virginia
"Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!"
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Ingredients
servings 186Original recipe yields 12 servings (1 - 9 inch cake)
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Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
- In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
- Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
- In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 79104 Ratings
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Most helpful positive review
2/24/2008
I tried another Pavlova recipe that turned out much more to my Aussie husband's liking - and I must admit to mine as well. I used 4 whites, vinegar (not lemon juice - there's a reason for this)...
Most helpful critical review
9/23/2009
I made this for my daughters class presentation on Australia and it turned out horrible! I followed the directions... I thought. I must have done something wrong becuase it came out flat and cru...
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2/24/2008
I tried another Pavlova recipe that turned out much more to my Aussie husband's liking - and I must admit to mine as well. I used 4 whites, vinegar (not lemon juice - there's a reason for this)...
11/8/2002
i admit this is a really good pav, but to clear things up a pavlova is not australian it is new zealand, and it was named after the famous ballerina Anna Pavlova ......light, graceful....etc b...
7/6/2003
Fabulous, and surprisingly easy! One of the few recipes on this site that actually turned out as promised. I made a few small adjustments: I used 4 egg whites instead of 3; added a dash of cream...
8/28/2002
A great idea I found was to flatten down the middle of the pavlova so that it creates a 'crater' and then fill this with chocolate mousse. Decorate with strawberries and kiwi slices when the mo...
5/28/2007
Wonderful! However, maybe it is just me, but mine doesn't come out snow white, it's more of a golden brown. I don't know if I should leave it in for less time or just embrace the tan. Also, Pavl...
6/15/2007
I have made this recipe four times and it has come out perfectly each time. I followed the directions exactly. I have made it with strawberries and once with well drained canned freestone peach ...
12/7/2006
Great dish - which we enjoy with a variety of fruits - made interesting by controversy! For what it's worth, Cuisine du Monde (online) gives this background: "In 1934, Herbert Sachse, the chef a...
12/25/2001
Wow! I just made this for our Christmas Dinner dessert and it was such a hit that I'm now sending off copies of the recipe to friends and family. It's quick to make, the meringue base is crunchy...
6/5/2006
This is a great recipe. Very easy. The advice about drawing the pie pan size on the parchment paper was easy. I used a pasty bag to pipe the meringue. I also added a dash of cream of tartar ...