Thank you so much for all of your fabulous recipes!!! Any thoughts would be most appreciated. I followed other review suggestions and used about 1/4 c. less sugar than called for. Hi, You may be able to freeze the bottom portion of the pavlova, but I’m not sure how it will affect the texture. Prepare two baking sheets with baking paper and on the bottom side of the paper trace a circle the … will everything turn out ok when i use Splenda? I have made this a number of times and each time it is delicious, easy and always impressive. In regard to my question, I might not have been clear enough. Give it a go – whatever the texture, it’s bound to taste good! It was easy to make but oh my god, it was so so sweet. I’ve made it for so many events and it has never failed me! It was a huge hit and made quite the impression! I was a big hit. What a delicate and delightful combination! Jenn, this cake was delicious and really easy to make. This is one of the most elegant desserts I’ve ever made. Hi Nicole. Recipe is also good for if you know you have gluten free people in the group. No, Mary, I don’t think that would have an impact on the recipe. Great to know, Jenn. I just keep a really close eye one them. So helpful! Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form. This is a bit late in the day, but we regularly made pavlovas and baked Alaska when I worked in a ski resort at 2000 metres, which is pretty similar to your altitude. I made this yesterday, and it turned out fabulously!! You really can’t go wrong with this one! A light, elegant and gorgeous dessert, this pavlova has a crisp shell and fudgy, marshmallowy center. It’s quite humid here so I’m not whether to just make on the day? It sounds like that could be the problem. Perhaps it could be the altitude, but I’m not knowledgeable enough about baking at high altitudes to weigh in. Not one has been anything less than outstanding. Living in the south, humidity is a problem out of our control, and I know I didn’t get the meringue to peak as much as I should even after 15 minutes. It actually keeps quite well. I love the name too! I think I will decrease the amount of sugar the next time — it was very sweet and I love sweet. Hope that helps! Do you find that your oven generally runs hot? I made it just today for a church-sponsored dessert contest, and guess who won? OMG this is a fantastic and easy recipe! is this usual in a Meringue?? This was a really good recipe and it was delicious and light especially after a heavy prime rib meal. Can powdered sugar be substituted for super fine sugar? One of the best things I have ever made! (Don’t worry if the meringue cracks in the process.) Using a rubber spatula, fold the mixture together until no streaks of cocoa powder remain. I thought so, but perhaps not stiff enough. I found that it was best to lower the oven temperature to 280 for about 45 minutes. Everyone was impressed and it’s been requested for the up and coming holiday dinner. Do not overbeat; it should not be too stiff or grainy. And time. I was planning on bringing it for tomorrow’s Seder. I made this recipe. Thank you for a great recipe. You don’t want to over bake it. Thanks to this great version of one of my go to desserts. Hi Debra, The pavlova should be baked at 300°F. Could powdered sugar be used in place of the superfine sugar ? I had some of your berry sauce leftover and spread a thin layer of it between the cream and strawberries. I made the Pavlova for a New Year’s Eve dinner party. This was a hit! Thank you so much for this recipe! I have used extra marscapone for a stronger flavour and it worked well. . Maybe some advice in the recipe about how to avoid this problem would be good since I see online this is a common problem. I’ll make this again in a heartbeat! It’s not difficult, looks impressive and tastes delicious. Draw a … Hi Hanh, I think you could get away with cutting the sugar by about 1/4 cup without impacting the texture. Hi Jen.. I made this for Thanksgiving dessert. Thank you. Delicious! You could use softened cream cheese in place of the mascarpone. A bit late, but it says on the carton the egg whites can not be substituted for fresh eggs when beating. . I made this for a holiday party since some of my friends are gluten free. I made this and it turned out fantastic. Double Layer Pavlova Posted by I’m worried it may wilt or weep or get too chewy if I refrigerate it? It’s a straightforward recipe and it couldn’t be simpler. It turned out great. Also, I would suggest baking it as two regular-sized pavlovas as opposed to one double-sized pavlova. Because the recipe serves ten, perhaps I’d divide the batter into 8 to 10 smaller ones.
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