Pavlova

From: My Three Sons Mom

On Feb 28, 2008

This was really good. But too sweet. I will make it again but reduce the sugar. Very interesting how it got it's name. It's worth a little research. check out Anna Pavlova. Thanks.

From: kiwidutch

On Dec 19, 2007

Brilliant! I took this to this years Sint Nicholas party and it was a definiate hit. Sadly my photo does not do it justice as SiL has tiny indirect lighting and Dutch dark winter evenings forced me to use the flash. The pavlova did rise up amazingly in the oven but despite my best (and sadly largely unsuccessful efforts and trying to follow the instructions to the letter) to shape the mix before putting it into the oven it did collapse substantially. I also had problems to get the baking paper out from the tray undernieth it and it was clear that attempts to peel it off would end in disaster so I left it, so presentation was less that I'd hoped for. That said, everyone was so busy ooh-ing and aah-ing at the top that I don't think they even noticed. This was the first time my in-laws have had Pavlova and they were impressed by the taste and amazed that the crunchy firmer outseide was in fact the same mixture as the soft fluffy inside LOL. Please see my rating system: I would have given this 5 stars if only I could have solved the baking paper problem. The taste in wonderful and it's easy easy easy to make. Thanks!!!

From: Evie*

On Dec 29, 2002

Missy Wombat it seems you are offended by the recipes name, I too have been making pavlovas since childhood and yes some of those recipes contain the ingredients you mentioned, this recipe (printed in an Australian cookbook) is my familys favourite pavlova recipe, hence why I included it on 'Zaar, in the book it was thus named Pavlova so I kept the name. Sorry to any future people if that name is incorrect. Whatever the name, its delicious! Eve

From: GaylaJ

On Jan 27, 2006

Oh my, Evie---my first pavlova, and I am hooked! I just cannot believe a few simple ingredients can result in such a heavenly dessert. I followed your directions exactly, except I did turn the oven temperature down a bit during baking as I thought it may be browning too quickly. I think it would have been fine to leave it, though--I was just nervous since this was my first experience with pavlova. I didn't have caster sugar, so I ran granulated sugar through the food processor to get it a little finer. I was tempted to add a little sugar to the whipped cream, but am glad I didn't as the simple, unsweetened cream helped offset the sweetness of the pavlova. I am so excited about this recipe and the options running through my head--I think next I will try small, individual pavlovas. Thank you so much for sharing this recipe!