Servings: eight to ten.
When you need a dessert with knockout crowd appeal, a pavlova—basically a big meringue—delivers. Though meringues can be finicky, such tricks as the addition of vinegar and a slow bake guarantee a good result. This meringue is crisp outside, with a chewy, brownie-like interior.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is one of the best desserts I've ever had. It's easy to make. The meringue is light and wonderful, and the tangerine whipped cream is off the hook. Everyone loved it!
I made this for Easter for my in Laws that keep Kosher for Passover. They loved it and so did everyone else. It is a great dessert. I was nervous making this, but it was quite simple. I added a tangerine Glace to the fruit on top. It was FABULOUS!
I've made this a dozen times or more (with varied fruits) and it never fails. Even the folks who claim they don't like meringue enjoy this. A nice light ending to a meal.
It tastes as good as it looks. I used mango,strawberries and blueberries on top. It went great with port.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?