Comments on: Easy Pavlova https://bromabakery.com/pavlova/ Delicious desserts for the home cook Fri, 15 Nov 2024 01:04:16 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Jewellianne https://bromabakery.com/pavlova/#comment-300374 Fri, 15 Nov 2024 01:04:16 +0000 https://bromabakery.com/?p=26155#comment-300374 This is the easiest and most perfect meringue recipe and my pavlova came out absolutely perfect for the first time.
Thanks for sharing it



]]> By: Barbara Eckstein https://bromabakery.com/pavlova/#comment-298407 Sun, 15 Sep 2024 14:54:18 +0000 https://bromabakery.com/?p=26155#comment-298407 It all sounds intimidating but follow the carefully detailed instructions of this recipe and you will have a spectacular dessert. I make my own cherry or strawberry compote. . This recipe is a winner . Truly a five star presentation.



]]> By: Sofi | Broma Bakery https://bromabakery.com/pavlova/#comment-269270 Wed, 22 Nov 2023 12:56:48 +0000 https://bromabakery.com/?p=26155#comment-269270 In reply to Helen.

Hi Helen! You can store this overnight in the fridge, but I would wait to top it with anything until ready to serve!

]]> By: Helen https://bromabakery.com/pavlova/#comment-269225 Tue, 21 Nov 2023 17:12:54 +0000 https://bromabakery.com/?p=26155#comment-269225 I am DYING to make this for Thanksgiving! Given how much oven time this needs, how would you recommend storing this overnight? I read a comment that said you would store this loosely covered in the fridge–would that work overnight? Thank you!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pavlova/#comment-244355 Fri, 19 Aug 2022 13:19:53 +0000 https://bromabakery.com/?p=26155#comment-244355 In reply to Merrilee.

Yes! It depends on hoe small/thin you make them, so I would keep an eye on them starting with 18 minutes!

]]> By: Merrilee https://bromabakery.com/pavlova/#comment-244240 Wed, 17 Aug 2022 04:31:24 +0000 https://bromabakery.com/?p=26155#comment-244240 Hi! I want to try your recipe to make individual pavlovas. Would I decrease the baking time?

]]> By: Irene https://bromabakery.com/pavlova/#comment-237786 Thu, 31 Mar 2022 05:47:35 +0000 https://bromabakery.com/?p=26155#comment-237786 Phenomenal! I had an extra 3 egg yolks left from key lime pie, and all the other recipes required an even number — this was the only one I found that could use the 3 egg yolks I had. It was my first pavlova and I’d say this is a wonderful, wonderful dessert. Hard and crispy on the outside but soft inside! It is difficult to slice though and once you slice it (with a kitchen knife, not with a bread knife!), you can’t refrigerate it, so I suggest making mini pavlovas instead that you can top with whipped cream and fruits upon serving.



]]> By: Sofi | Broma Bakery https://bromabakery.com/pavlova/#comment-237393 Thu, 17 Mar 2022 13:56:54 +0000 https://bromabakery.com/?p=26155#comment-237393 In reply to Ravindra.

We baked this at 200°F!

]]> By: Ravindra https://bromabakery.com/pavlova/#comment-237365 Thu, 17 Mar 2022 02:09:12 +0000 https://bromabakery.com/?p=26155#comment-237365 Each recipe talks about different temperature of baking as well as time. Can anyone tell us the exact temperature and time please

]]> By: Sadie https://bromabakery.com/pavlova/#comment-233447 Mon, 03 Jan 2022 08:58:06 +0000 https://bromabakery.com/?p=26155#comment-233447 Looks delicious, however is it best to use vinegar or lemon juice? Is there any difference/which one do you prefer?



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