Pavlova

From: SuchSerendipity

On Jul 25, 2009

Thank you for posting this great recipe - I was a little concerned that it was too runny when I poured it out for baking but it came out beautifully. Covered with whipped cream and decorated with fresh raspberry pulp, sliced mango, kiwi fruit & bananas it was delicious!

From: Yankiwi

On Dec 25, 2008

I've lived in New Zealand for over 20 years and this is the first pavlova I've made. This recipe is very easy and tasted great. I divided the recipe into sixths but I think eighths would have been better for individual portions. There wasn't any castor sugar in the supermarket on December 23 (pavlovas are very popular on Christmas day in New Zealand) so I just used regular sugar but the result was fine. Next time I would lower the temperature, 150 C was too hot for individual pavs. After covering in whipped cream you couldn't tell the pavs were overly browned. Thanks for posting.

From: LilKiwiChicken

On Sep 4, 2005

Thanks for the recipe, this is from the Edmonds Cookbook in New Zealand, which I think most people there seem to own. The pavlova is meant to crack, and it doesn't necessarily have to be white (it will be a light golden colour). It is important to add the sugar slowly and thoroughly beat it in before adding further sugar - I add it a heaped teaspoon at a time & this makes the pav light & fluffy (plus it doesn't seem to collapse). It is also important to not open the oven door at any stage, you need to leave this in the oven until the oven is cold.

From: Ian Snell

On Aug 7, 2002

It's as good as any I have tasted, and better than most. The secret is in the vinegar, it makes the centre soft, like marsmallow, while the outside is a crisp baked meringue. In Australia we form a well in the centre prior to baking so it can be filled with fresh fruit (sliced banana, strawberries, Kiwi fruit and then covered in passionfruit pulp, double cream etc.), just prior to serving. The name comes from the ballet dancer of the same name in the early 1900's. There is some dispute as to who actually created this dish for her originally, with hotel restaurants in New Zealand and Australia both claiming to be the originators. Who cares, it is devine decadence.