A Drama Queen's Pavlova23 Reviews
- Prep: 30 min
- Cook: 50 min
- Ready In: 1 hr 20 min
“Australians and New Zealanders both claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. Personally, I like to add coconut for the crunch, but it's NOT sweetened coconut – it's unsweetened, in big flakes, and I get it from the fruit and nut guy at our commissary. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving.” - by PREGOCOOK
Original recipe yields 12 servings
- Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
- Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
- Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
- Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.
Amount Per Serving (12 total)
- 207 cal
- 4.8 g
- 39.8 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"A good basic recipe, but with these modifications: 1) I prefer it without coconut. 2) Use unsweetened whipped cream. The reason that a pav is such a spectacular dessert is the contrast: sweet, mar..." See moreshmallowy meringue, mild cream, tangy fruit. Sweeten the cream, and it will be too sweet. 3) Try spooning on passionfruit pulp if you can find fresh passionfruit. Not only is it traditional, but it’s the perfect foil for the pav: tangy, and crunchy. Passionfruit can be used alone, or in addition to the other fruit."
"i love this recipe! It is sooooo good and has just the right flavor. But you are going to need more than just a 9 in dish to make this. I use a 15 in and it works great. And dont use passionfruit ..." See morepulp because it tastes bad. You can use some almonds instead of cocanut to make it taste great!"
"This Pavola was the best I've ever made -- I served it at a luncheon recently and everyone raved about it and immediately requested the recipe. The dessert is easy to make and presents beautifully. ..." See moreThis recipe officially replaces the Pavola recipe I've used for the last 15 years."
Just swipe to see more like this.