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  • Ella C

    Pauline Kwong's pavlova

  • Sarah Jones

    The question is: when will I inherit my mother's ability to be an expert maker of the ultimate summer dessert, pavlova?

  • Mabelle Rule

    A Christmas recipe from Australian Gourmet Traveller for pavlova with strawberries by Kylie Kwong.

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Loving this! Need to find an excuse to make it!!

Made (6-24-12): Double Chocolate Raspberry Pavlova: I used semi-sweet baking chocolate instead of a chocolate with 70% cocoa. Since I was in a hurry (and not part of a cooking competition), I used part of a can of whipped cream instead of whipping my own, which I can't recommend.

Pavlova | la peche fraiche translated...French merengue with coconut cream, homemade whipped cream and fruit sauce...all my faves in one dessert!

strawberry vanilla cream basil cOulis pavlOva

Don`t know what it is but looks amazingly tasty :)

  • SallyLee Cormier

    I've made a belgian chocolate pavlova with whipped cream, blackberries and chocolate shavings and for my daughter in law's wedding shower a white chocolate pavlova with white chocolate truffles around the edge to keep in the whipped cream, strawberries and shaved white chocolate with coconut. Mmmm mmm!

  • Laura Fitton

    It's pavalova. An Australian desert and Delicous!!

  • Ica Apostol

    I thought its Brie covered with some pastry

  • SallyLee Cormier

    According to Wikipedia: Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.[1] It is a meringue dessert with a crisp crust and soft, light inside.[2] The name is pronounced /pævˈloʊvə/ or /pɑːvˈloʊvə/, unlike the name of the dancer, which was /ˈpɑːvləvə/ or /ˈpævləvə/.[3][4][5] The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.[2]

  • Heather Henderson-Varnish

    This used to be my signature dessert, learned in Australia, always a big hit, as long as it doesn't collapse!!!!!

See all 12 comments

Moss meringue to be filled with ...

Cherry pavlova-Preheat oven to 175C.To make the meringue, whip egg whites to soft peaks,add sugar a little at a time until stiff peaks form. Fold down cornstarch till well blended.Use a plate to trace a circle on a baking paper, the circle with meringue.Make a small well in the middle for the filling.(cont)

  • Matilde David

    Turn heat to 100C and bake for 1 1/2 hrs. Leave in the oven to cool completely.To serve, whip the cream and sugar until soft peaks form.Fill the meringue with cream, spoon cherries over chocolate shavings.