Pavlova

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• madrossie

  08 January 2011

  madrossie rated this recipe

  

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• cupcake

  10 February 2011

  cupcake rated and commented on this recipe

  

  Excellent recipe and turns out wonderfully every time!

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• Pegasusprincess

  14 February 2011

  Pegasusprincess rated and commented on this recipe

  

  Brilliant! I made this for Valentine's day pudding for my hubby, I put pink natural food dye in before cooking and made it a heart shape! I also added crushed rasperries in the double cream to make that pink too! Very kitch and very soppy / girly, but tasted great! Husband loved it!

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• salbo

  15 February 2011

  salbo rated and commented on this recipe

  

  My first ever Pavlova and it turned out fantastic! I was worried that the time to bake it would be to long as other recipes state baking for an hour, but I needn't of worried, as it came out perfect, crisp on the outside and that lovely gooeyness in the middle. I did have 6 egg whites left over from another recipe, so I adjusted the other ingredients accordingly. Didn't bother with the lemon zest only because I had no lemons!

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• hurghadagirl

  16 February 2011

  hurghadagirl rated and commented on this recipe

  

  I made this for my boyfirend on valentines day and he loved it... food is defiantely the way to my man's heart. This is so easy and it worked perfectly. I have to admit i used the fresh egg white that you can buy in supermarkets, whizzed up my normal sugar in the blender to make it fine like caster sugar. I had my overn on 160 as its a fan oven, left it in for 1 1/2 hrs and then turned the oven off leaving it to dry out overnight and they were perfect!!

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• nattienoo

  10 March 2011

  nattienoo commented on this recipe

  First time I've made meringue, found this recipe soooo easy, kids murdered it! Don't know why I hesitated to make it, so simple and delicious I will defo be cooking it more often. I didn't use a baking sheet and parchment, i've got one of those flexible sheets of plastic stuff that you can cook things on and re-wash & use - works a treat.

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• nattienoo

  10 March 2011

  nattienoo rated and commented on this recipe

  

  Forgot to rate ;)

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• Lorraine1909

  11 March 2011

  Lorraine1909 rated and commented on this recipe

  

  First time I have ever made a pavlova. It was perfect and I served it to someone who has made lots of pavlovas and wanted this recipe. I used essence as I forgot to get vanilla seeds but it worked well. I topped mine with melon and grapes but I will use berries next time. Perfect the next day too as I had 1 portion left and it was still good the following day.

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• Lorraine1909

  11 March 2011

  Lorraine1909 commented on this recipe

  I want to make smaller individual ones - does anyone have any idea of cooking time?

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• jenip

  22 March 2011

  jenip commented on this recipe

  When will everyone realise that pavolva is from New Zealand and not Australia? Has always been and will always be!

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• LRademaker

  03 April 2011

  LRademaker commented on this recipe

  I've made this for a dinner party and instead of making one large pavlova I made small ones by drawing small circles on baking parchment and making small merengue rounds. I then made little piles of merengue, cream, fruit, and another layer of merengue, cream and fruit, and topped it off with a little icing sugar. Looked absolutely spectacular. Keep an eye on the baking times though.

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• LRademaker

  03 April 2011

  LRademaker rated and commented on this recipe

  

  Forgot to rate it.

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• Claudializ

  18 April 2011

  Claudializ commented on this recipe

  I can't wait to try this out. Is it OK just to use normal caster sugar though?? I don't wan't to have to buy more ingredients!

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• Gallyb

  26 April 2011

  Gallyb rated and commented on this recipe

  

  Simply stunning!

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• JARESS

  08 May 2011

  JARESS commented on this recipe

  Having tried (and failed) other recipes for pavlova I thought I would try this one. As most people have stated it is so easy, the result was fantastic thank you so much

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• Beth

  15 May 2011

  Beth rated and commented on this recipe

  

  Fantastic - last time I tried a pavlova it was a failure - this was really good!

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• annao

  24 May 2011

  annao rated and commented on this recipe

  

  This was my first pavlova - really easy and absolutely delicious. Not a crumb left by my guests. Will certainly make this again.

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• Zac

  25 May 2011

  Zac rated and commented on this recipe

  

  Tried this recipe yesterday and it turned out nice and flaky on the outside and soft and chewy/caramely in the inside. fabulous way to use left over egg whites from making ice cream or creme brulee. I used a hand whisk for beating the whites, as it's easier to control so you don't over beat the eggs, which is the main cause for a flat pavlova. It's a good workout while cooking! I also reduced the sugar to 120grams only, and it was plenty sweet. Very delicious! Next time, I'm gonna try topping it with all sorts of different fruit!

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• Helq99

  06 June 2011

  Helq99 rated and commented on this recipe

  

  Great recipe..brought it to a bbq today it went down a storm, was asked for the recipe. Was a bit worried when it went into the office as after the sugar went in the egg didnt seem to hold the peaks as well as before...Needn't have worried though. It was great, will definately do this again soon before the end of the strawberry season!

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• maureen

  08 June 2011

  maureen commented on this recipe

  first time of making a pavlova,it was very easy to do, look great, but it was nice and crisp on the out side and soft in the middle, can anyone tell me what i did wrong, im thinking i should have cooked longer ?

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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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