Pavlova

Missy Wombat it seems you are offended by the recipes name, I too have been making pavlovas since childhood and yes some of those recipes contain the ingredients you mentioned, this recipe (printed in an Australian cookbook) is my familys favourite pavlova recipe, hence why I included it on 'Zaar, in the book it was thus named Pavlova so I kept the name. Sorry to any future people if that name is incorrect. Whatever the name, its delicious! Eve

If you have never tried a pavlova, or even if you have, this is the recipe to try. Crisp on the outside, soft and melt-in-the-mouth on the inside, and with those lashings of cream and fruit, it is absolute heaven. Aren't you glad New Zealanders thought up such a culinary delight? Believe me, you haven't lived until you've tried this. And what could be easier?

WOW! This was a really easy recipe to follow. I didn't get to taste it (I don't eat eggs" but everyone loved the results of this Pavlova. Made it for my daughters seven year old birthday gathering. I didn't get "garnish" it with strawberries and kiwi fruit, but freshly picked blackberries. Thank you so much for posting your recipe Evie*

Wow! I am a cook and not a baker, so nobody expects me to make desserts. However, I was looking for something unique for 4th of July that would be fun to make with the kids, and this recipe sure did deliver. Although my meringue collapsed a little, it still looked beautiful (see photo). I mixed sliced bananas in a little lemon juice to prevent browning and then put them in a circle on top of the cream. I then put raspberry sauce inside the circle, topped with blueberries, one strawberry in the center and then dusted with powdered sugar. Voila! A gorgeous 4th of July treat. Thanks so much, Evie, for sharing this recipe!

Yummo! Just THE best pavlova recipe ever!! I was lucky today and found blueberries, raspberries and blackberries on special...added strawberries and kiwis and wow..what a great pavlova. We especially liked this one as it didn't leave a heap of uncooked meringue. Great recipe, thanks Evie!!!