5 Reviews

Came out perfectly. We at with strawberries. The Dutch cocoa makes this very good.

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LaJuneBug July 04, 2007

I made this recipe for ZWT3. Although it fell and broke, the taste was wonderful. Next time I will leave out the chocolate pieces to see if it makes a difference. Thanks Toni for a great recipe.

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Heydarl June 03, 2007

The Pavlova was outstanding. After reading that some people had a "fallen" center, I opted to leave out the chopped chocolate, thinking that it may have been too heavy for the delicate pavlova, so I would follow that tip if you are uncertain. Also, for serving, the large pavlova presents beautifully if you show the whole thing, but slicing it is VERY difficult because the exterior crumbles but the inside is very sticky. So if you want pretty individual servings, I would suggest making this into 8 smaller pavlovas.

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Cookin'Diva June 02, 2007

Wellll.....I think I did something wrong. It imploded. Cooked too long or not long enough? It looked dry after an hour so I shut the oven off & left it. It caved in. The middle was like marshmallow - ? Regardless, it's really easy & hey, meringue is the deelishuss. I'm considering this for Christmas dessert - light but special. I just need to work on it, lol. Thanks, Toni!

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Elmotoo November 06, 2005

I admit-this is the first pavlova I've made...and I'm kicking myself for not trying pavlova sooner! This is just so delicious! I did have a problem with the cracks getting big and part of the pavlova fell, even though I swear I didn't touch it while it was cooling! I'm attributing that to my inexperience. I cooked it 75 minutes, probably should have been less, so next time I'll try an hour. This is heavenly with the cream and berries. Thanks toni!

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Kaarin November 03, 2005
Chocolate Pavlova With Raspberries