A crunchy meringue base ready to be topped with whipped cream and your favourite fresh fruit - named after the famous ballerina!
I didn't add the sugar to the whites right away. You'll get a better rise out of your whites (& won't have to whip it as long) if you whip the whites to a soft peak first, then gradually add the sugar. I cooked mine on an aluminum baking sheet so I added 10 minutes to the cook time. I let it cool in the oven for two hours & it was still too gooey in the center. I was barely able to grab a pic before the pile of cherries I put on top, caved in the pavlova. :o( There's another recipe, on this site, that calls for the pavlova to be baked @ 300 degrees for an hour...that one worked much better for me. I'll use it again next time but thanks anyway Christina! - 14 Aug 2007 (Review from Allrecipes US | Canada)
Great recipe! I followed the recipe exactly, except instead of making one large cake I made 5 small ones so everyone can have an individual desert. I made this for my friends and they LOVED IT. I will definately make this again, but I will probably use less sugar next time, as this was a bit too sweet for my taste. - 12 Aug 2003 (Review from Allrecipes US | Canada)
A friend made this for me years ago, and called it a Shaum Torte, but the Shaum Torte recipes at this site looked more like traditional merengues. This was what I was looking for. Whipped up some fresh heavy cream, and served it with strawberries. Great summer dessert. There's nothing like that soft, creamy, marshmallow-like center. I love it. If you've never had it--give it a try. Unique and delicious. - 01 Sep 2003 (Review from Allrecipes US | Canada)