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Pavlova Recipe

Pavlova

Courtesy Gale Gand, ?Butter Sugar Flour Eggs? by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 11-20 of 29

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  • on December 19, 2008

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    I've used this recipe for many years, ever since it first aired. I've made it every year for christmas, because my kids, and my nieces and nephews request it every year. I must admit, I dig into them myself. I make small personal size ones because they like to have their own little cake. Thanks for introducing me to this holiday tradition.

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  • on December 17, 2008

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    Everytime I make this recipe, I get marriage proposals (from married men!. I love Gale Gand's recipes and this one was no different. So easy to make. I love to play around with what ever fresh fruit I can find at the market. I agree with the other reviewer that even if you had just one fruit, it would still be delicious. If you've never had Pavlova before, you might read this recipe and think, "I don't get it, how can it be so yummy when it's just meringue and whipped cream?" Just do yourself a favor and try and it and I guarantee you won't be disappointed. The flavor reminds me of clotted cream and fruit on a scone.

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  • on May 18, 2008

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    Gale's recipes are always reliable; this one is no exception. It's also incredibly easy.

    I cool my custard pies in the oven with the door cracked open, too, so her recommendation for cooling the meringue made perfect sense to me.

    All I had around were strawberries, but it worked out fine. No harm, no foul. The whole point of this dessert is to make it what you want, anyway.

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  • on March 08, 2008

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    I have made pavlovas for several years, and have never before found a recipe that had this depth of flavor, ease of working with, and just plain yumminess. I do prefer to add a fruit sauce over the top, just for a glorious presentation. But the base here is the best ever

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  • on January 19, 2008

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    Having spent a great deal of time in New Zealand, this is the first authentic pavlova recipe I've ever come across. I use raspberry vinegar instead of red wine and it always comes out perfect. Make sure your oven is clean, however, because if it isn't, the pavlova will be a bit chewy.

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  • on August 29, 2007

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    This recipe is simple to make and always garners awe from guests! I have been asked to make this dessert many times.

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  • on August 19, 2007

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    This was a perfect recipe that I would make again and again. However, I would substitiue the flavored vinegar with just white vinegar.

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  • on August 07, 2007

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    Directions are very clear, I got the finished product without a lot of stress, and folks were oohhh and ahhh over this very simple dessert. I made the custard from her eclair recipe(another winner and topped with whipped cream and Ina Garten's berry sauce. It was delish!

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  • on July 10, 2007

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    My fiancee loved this! I used strawberries, raspberries, and peaches and they were delicious with the delicate whipped cream and the crispy meringue!

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  • on February 14, 2007

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    Make sure you have a good oven and it's not too humid the day you bake this. Our apartment oven isn't the best, so the pav fell. Once you cover it with cream and fruit, no one could notice and it was still yummy.

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