2 Reviews

This has to be one of the best Pavlova recipe I have made. I'm the worse baker ever and it worked for me! They rises perfectly and stayed there. When they were ready the outside was crusty, the centre was light and marshmallowy. I didn't get to sample them as I don't eat eggs but my family and friends loved them. I think the trick is to leave the egg whites in room temperature. I topped them with cream and passion-fruit pulp. Thanks so much *Jubes* for a full proof recipe.

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Chef floWer February 11, 2012

I have never heard of this dessert before, but this recipe made it so easy! I followed it nearly exactly and it came out wonderfully and tasted delish. The only think I changed was I used "Sugar in the Raw" which is turbinado sugar. Thanks so much for posting.

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threeovens May 24, 2009
Mini Pavlovas (Individual Serve Pavlova)