Pavlova

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Results 1-20

• Vivo

  27 December 2007

  Vivo rated and commented on this recipe

  

  This is SO easy to make. I made it yesterday and just whipped cream and scattered in some Flake (chocolate) as I didnt have any berries at the time, for the topping. It was delicious!

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• munch

  27 January 2008

  munch rated and commented on this recipe

  

  Perfect meringue and very easy. I used a silicone cake 'tin' instead of a baking sheet and it worked brilliantly and turned out really easily

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• sarahkatek

  19 February 2008

  sarahkatek commented on this recipe

  This left me wondering why I don't make pavlova more often - it was sooo easy and everybody wanted seconds!

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• hilary buff

  02 March 2008

  hilary buff rated and commented on this recipe

  

  so easy! and SO tasty! i used defrosted frozen berries and passionfruit as the fruit topping. i was also worried that cheap white malt vinegar wouldn't do but it did. so crunchy and chewy at the same time. can't believe i thought meringues were hard to make

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• Lisa Online

  22 March 2008

  Lisa Online rated and commented on this recipe

  

  Yummy, and so quick and easy!

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• phirefly

  15 May 2008

  phirefly rated and commented on this recipe

  

  My first ever attemt at a pavlova and it was a resounding success. Couldn't be easier. I replaced 1/3 of the cream with Mascarpone to make a firmer filling and whizzed in some chopped strawberries. Perfect summer pudding.

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• ilovefood

  18 May 2008

  ilovefood commented on this recipe

  what do they mean by cook for 1/2 and cook for 11/2?

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• foodlover

  01 July 2008

  foodlover commented on this recipe

  to i love food the 1/2 in the tempreture in gas and cook for 1 1/2 hours hope this helps

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• Pam

  03 July 2008

  Pam rated and commented on this recipe

  

  I made this for our grandaughter's birthday lunch, well they didn't leave any but Daddy missed out so I had to make another one two weeks later. I have not made a Pavlova for years and had forgotten how easy and sensational they are. This recipe is Excellent and Very Easy to follow. Have recommended it to everyone. Thank you.

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• maiyanis

  04 July 2008

  maiyanis rated and commented on this recipe

  

  first time i mage a pavlova and it was a hit!!!

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• Amanda

  19 August 2008

  Amanda rated and commented on this recipe

  

  Always a winner with friends and family - and so easy!

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• Carla

  24 August 2008

  Carla commented on this recipe

  I ended up throwing the first attempt away when mixing the egg, sugar, flour and vinegar because I couldn't get it stiff enough, although i did use a food processor so I'm guessing that was why. Attempt no.2 was not much better when I used an electric whisk. The mixture still came out runny so I'm not sure what I was doing wrong. I used normal size eggs and followed the above receipe. It's in the oven at the mo, so who knows what it'll turn out like.......

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• Cupcake

  31 August 2008

  Cupcake rated and commented on this recipe

  

  Lovely

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• sally

  01 September 2008

  sally rated and commented on this recipe

  

  Extremely easy and loved by all. Carla are you sure there was no yolk at all left in with your egg white?or was your bowl or whisk slightly greasy?you could also try adding a pinch of salt to your egg white before whisking it up as this also helps it to stiffen and hold.

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• breeony

  20 November 2008

  breeony commented on this recipe

  Oh is it really an 'Australian classic (from Perth, in fact)'? Wrong. The Pavlova is a New Zealand Classic (from Wellington, in fact). It's about as Australian as the haka, Crowded House, and Phar Lap (i.e. "not very"). Keith Money, a biographer of Anna Pavlova, wrote that a New Zealand chef in a hotel in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour. The claim that it was an Australian invention states that the pavlova is based on a cake baked by Bert Sachse at the Esplanade Hotel in Perth on October 3, 1935, significantly later than the New Zealand claim. Te Papa, New Zealand's new national museum in Wellington, celebrated its first birthday in February 1999 with the creation of the world's largest pavlova, named "Pavzilla", cut by the Prime Minister of New Zealand of the time, Jenny Shipley.

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• smellymonk

  20 November 2008

  smellymonk commented on this recipe

  i like pavlovas im making one tomoz for my GCSE cooking hope it goes well :s need my A's lol i made a cheesecake from this site on tuesday got an A* star so hopin im as gd as i am last time

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• miniminx

  10 December 2008

  miniminx commented on this recipe

  Can I please point out, hopefully for the final time, that pavlova is a kiwi invention. Just like all the best things to come out of New Zealand, the Aussie's have appropriated pav for themselves!*sniff*

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• janet

  31 December 2008

  janet commented on this recipe

  To Breeony and minimix, just get a life it! It doesnt matter where it came from the point is THIS recipe is a great one.

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• Christopher Hall

  31 January 2009

  Christopher Hall commented on this recipe

  London based ex-pat Kiwi here! This is the best recipe I have found to date - it does what it says on the tin every time, perfectly! For a variation (colourful) once you have made your mixture, divide into three equal portions and add a few drops of food colouring to two of the batches. You have a multi-coloured pavlova! looks cute too!! Ohh and to add to the debate, it's a 100% kiwi made dish kia ora to one and all

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• Colette

  02 February 2009

  Colette commented on this recipe

  Hmmm - Can't agree with all the above - first time mine came out flat and crisp so I had to throw it out - second time cooked it at higher temp for shorter time (140 for 45 mins), then left it in the cooling oven for 45 mins to 1 hour and much much better. Could just be my oven though!

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Ingredients

• 4 egg whites
• 225g golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• ½ vanilla pod
• 284ml carton double cream
• 1 lemon , zested
• 450g berries , raspberries, strawberries, or blackberries or a mixture
• 1 tbsp icing sugar

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr 30 mins

Vegetarian

Ingredients

• 4 egg whites
• 225g golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• ½ vanilla pod
• 284ml carton double cream
• 1 lemon , zested
• 450g berries , raspberries, strawberries, or blackberries or a mixture
• 1 tbsp icing sugar

Per serving

424 kcalories, protein 3.8g, carbohydrate 47.7g, fat 25.6 g, saturated fat 14.3g, fibre 1.2g, salt 0.17 g

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