Pavlova

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• Cait

  21 August 2009

  Cait commented on this recipe

  Pavlova is a new zealand creation, sorry :( But i will be making this! Woo! I hope it turns out ok :)

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• Lou

  24 August 2009

  Lou rated and commented on this recipe

  

  so easy to make and looks fantastic!

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• Leebaby1981

  30 August 2009

  Leebaby1981 commented on this recipe

  I just made this and it looks FAB!! I cannot wait to eat it!! Sooooo easy to do!!!

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• Hilary Hobart

  01 September 2009

  Hilary Hobart commented on this recipe

  A great success and so easy; though I may add a little more vanilla and reduce the lemon zest next time.

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• feemac

  12 September 2009

  feemac commented on this recipe

  Another fab recipe! I made it for a dinner party last night and didn't get to have much as my brother sat cuddlin it all night nd took it home wrapped in foil :o( ...so I'll have to make another one now ;o)

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• LoveBake

  12 September 2009

  LoveBake commented on this recipe

  After baking a cake using lots of yoke I was left with 4 egg whites. As I don't want to waste it I search for Pavlova recipe and came across this which is real simple. I'm a first timer too baking a Pavlova haven't tasted it yet hope it will taste as nice as it looks. I too use frozen strawberries which I've got in my freezer.

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• sarkydalek

  15 September 2009

  sarkydalek rated and commented on this recipe

  

  Tried this recipe for the first time today and it worked brilliantly! It was really simple and worked perfectly even when I halved the ingredients. I made two smaller baskets of meringue to serve as individual desserts, topped with vanilla cream, fresh raspberries and a raspberry coulis made by blitzing the fruit with icing sugar and a bit of lemon juice. Made a great simple pud and got my boyfriend to enjoy eating fruit for once!

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• littlechef

  22 September 2009

  littlechef commented on this recipe

  Made this for an all day meeting I attended where we had to bring a dish - it was a hit & have been told they can't wait for next year to see what pudding I bring!

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• littlechef

  22 September 2009

  littlechef rated and commented on this recipe

  

  forgot to say - 5* rating

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• conker

  29 September 2009

  conker commented on this recipe

  FAB recipe! I made this for a lunch party for 9 for my husband's 50th. I was a bit nervous as I had never made meringue before. Luckily I'd bought tons of eggs as I had to ditch the whites a few times as yolk managed to get in (I am going to invest in an egg separator next time I make this!). The meringue was amazing - really light, crispy and slightly chewy - and the lemon zest really lightened the cream. I made the meringue the day before and soaked the fruit in 3 tbsp of creme de cassis and 1tbsp of icing sugar for an hour before serving. mmm.

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• conker

  29 September 2009

  conker rated and commented on this recipe

  

  also forgot to rate!

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• Kat

  11 October 2009

  Kat rated and commented on this recipe

  

  worked perfectly

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• Susan Johnston

  20 November 2009

  Susan Johnston rated and commented on this recipe

  

  Have made this six or seven times - consistently excellent!

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• Dawn

  30 December 2009

  Dawn rated this recipe

  

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• Alex Phoenix

  01 February 2010

  Alex Phoenix rated this recipe

  

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• oleniko

  02 February 2010

  oleniko rated this recipe

  

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• Fionan

  14 March 2010

  Fionan rated this recipe

  

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• peterf1061

  15 March 2010

  peterf1061 rated this recipe

  

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• Kerry-)K

  03 April 2010

  Kerry-)K commented on this recipe

  I had had a miserable success rate with various Pavlova recipes until trying this one, succeeding only once in about nine attempts. (I usually wind up having my baker make the meringue ring but I have been determined to do it myself because this is my favorite dessert.) Today, I think I discovered the secret to success. First, I followed this recipe to the letter: the recipe is clear on how to make the meringues by stating what they should look like. However, I am convinced that the secret to succeeding the meringue is using Fresh bio or farmer's eggs and not industrial, supermarket eggs, which tend to be watery.

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• sugarplum25

  18 April 2010

  sugarplum25 commented on this recipe

  Hello I'm planning on making this for a family BBQ, can anyone help a beginner and let me know whether i should use medium or large eggs? Thanks

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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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