Sugared eggs beaten into stiff peaks, baked and garnished with fresh fruit and fluffy cream. Its crunchy meringue outside and fluffly centre make the perfect texture contrast.
For the whipped cream, use an egg beater or electric mixer to whip cream until stiff peaks form.
Some tips for those cooks who did not grow up downunder... Malt vinegar is the traditional vinegar used. This is the one recipe I do not hand mix. Out with the electric beater as it needs a good 10-15 minutes. If there is any yolk in the mix you will end up with pavlova pancake. Break all eggs separately and carefully. No stomping around the kitchen and no opening the oven door to check what is inside...otherwise pavlova pancake! If you don't have suitable fresh fruit, grated chocolate is also a good decoration. - 23 Nov 2002 (Review from Allrecipes US | Canada)
For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at least 1/3 higher than the middle. This way you can add whipped cream, strawberries, blueberries etc. Also, the cake will flatten out during cooking so mould it higher rather than wider before baking. Also, watch oven temperatures. Pavlovas need to be cooled slowly so I've found the best way is to turn the oven down bit by bit and then off. Then start to open the oven door bit by bit until it has cooled sufficiently. There will be less shrinkage this way. Also add more egg whites if you want a larger cake to work with. - 13 Jul 2006 (Review from Allrecipes US | Canada)
My mom is from Australia and made Pavalova while I was growing up. I saw this recipe and thought I would try it out. It's softer than my moms (which I liked). It was hard on the outside and marshmallowy in the middle. I put whipped cream, kiwis and bananas on it. It was an excellent dessert. Especially if you have some sweet teeth! - 09 Apr 2002 (Review from Allrecipes US | Canada)