Pavlova with Blueberry Jam


If you have never tried (or never even heard of) Pavlova before I don’t blame you. It’s not a dessert that I see very often either. Mainly I’ve seen them in cookbooks and I always think, “Whoa, that’s gorgeous!”

It’s a very pretty dessert. So it only makes sense that it was created and named after a famous ballet dancer (thank you, Wikipedia).

Blueberry pavlovas If you’ve never tried Pavlova before you might be curious what it tastes like. It’s a meringue dessert, so it’s crunchy on the outside and soft on the inside. It reminds me of what I’d imagine a baked marshmallow to taste like. And Pavlova is usually served with whipped cream and berries. I decided to skip the whipped cream (but feel free to add it in if you want) and make a quick blueberry jam to top these.

Blueberry pavlovas Pavlova with Blueberry Jam, makes 8-10 servings. Pavlova recipe from here

6 egg whites (use the yolks to make ice cream!)
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/4 cups sugar

1 cup blueberries
1/4 cup sugar
1/4 cup light corn syrup
1 teaspoon lemon juice
1 teaspoon lemon zest
mint leaves to garnish

How to make pavlovasHomemade pavlovasWith an electric mixer set to medium whisk together the egg whites, cream of tartar and salt for 3 minutes. Let the mixer keep running and add in the sugar, a spoonful at a time. Once the meringue is thick and can form stiff peaks you’re done (about 6 minutes total)!

Cover a baking sheet with parchment paper. Spoon on big dollops of meringue and press the centers to form little bowls (to hold the jam later). Bake at 250°F for 1 hour and 20 minutes. Halfway through baking be sure to rotate the pan(s) so that they bake evenly.

Homemade blueberry jam www.abeautifulmess.comTo make the jam combine the blueberries, sugar, corn syrup, lemon juice + zest in a small pan. Cook over medium heat (so it just reaches the boiling point) for 6-8 minutes. Remove from heat, the jam will thicken as it cools. Top the Pavlovas with warm jam and a mint sprig.Blueberry pavlovas Easy, huh? I bet you thought these would be really hard to make. They’re not. You were wrong. How weird for you. 😉 xo. Emma

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4 from 4 votes

Pavlova with Blueberry Jam

Servings 8


  • 6 egg whites use the yolks to make ice cream!
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar

1 cup blueberries

  • 1/4 cup sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • mint leaves to garnish


  • With an electric mixer set to medium whisk together the egg whites, cream of tartar and salt for 3 minutes. Let the mixer keep running and add in the sugar, a spoonful at a time. Once the meringue is thick and can form stiff peaks you're done (about 6 minutes total)!
  • Cover a baking sheet with parchment paper. Spoon on big dollops of meringue and press the centers to form little bowls (to hold the jam later). Bake at 250°F for 1 hour and 20 minutes. Halfway through baking be sure to rotate the pan(s) so that they bake evenly.
  • To make the jam combine the blueberries, sugar, corn syrup, lemon juice + zest in a small pan. Cook over medium heat (so it just reaches the boiling point) for 6-8 minutes. Remove from heat, the jam will thicken as it cools. Top the Pavlovas with warm jam and a mint sprig.
  • 5 stars
    I made these a couple of times and they turned out beautifully. I used some blueberry-lavender I had made.

  • Wow. Has anyone or than one person (and it didn’t turn out well) out of 161 responses actually made these? The comments section is usually some kind of help and added notes from people who have actually tried the recipe. I will look for another recipe that someone has put some effort into trying instead of just maybe your friends pumping up your response numbers, or other bloggers looking for hits on their own sites. Silly. Why bother?

    • Hi Kerry! This post is 7 years old, so, yes— there are quite a few comments. We don’t ask people to leave comments on our posts, and minus any “spam” ones that come through, we approve most of them (even when we receive constructive criticism).

  • 5 stars
    Thank you for the awesome lesson, I’m defiantly putting this on my list to try. ????

  • 1 star
    Seems like none of the comments actually tried making this recipe?? Well I did and it didn’t work at all.. Turned brown in the oven even though it was set to 250 but it also didn’t dry out and was still squishy when i took it out so I felt like the time was not enough

  • 5 stars
    Can you imagine a way to serve these as handheld goodies or are they too messy? Thanks!

  • This is so perfect! I absolutely love. I think I’ll be trying this with a tall glass of wine!

  • These are just the unique dessert we need to make for a food competition, thank you.

  • These are so pretty! I’ve had pavlova before but always thought it would be super complicated to make, glad to know it’s not that intimidating after all 🙂

  • I always look thought these look gorgeous but I would never be able to make them anyway because it’s such a hassle.

    Now I read your recipe and I see it’s super simple to make ! I’m definitely trying these.

  • I can’t believe your first line of this blog! In Australia, this is a staple dessert and its hard to imagine someone not even knowing what it is or what it tastes like!! The best pavlovas are the log roll ones yummmm

  • Mmm .. Pav’s have been a long time staple favourite in New Zealand too. There is this rivalry with Australia on who first created them – I don’t care so much about that. One of my aunties is famous for making her Pav’s slightly crunchy on the outside and chewy on the inside .. Delish!!

  • So many variations of this!!! Its a staple christmas, family gathering and hot summer dessert here in Australia. A good christmasy variations is to top it with chocolate cream and balsamic cherries. Mmmmm.

  • There is major debate over whether the Aussies created the first Pav or whether the Kiwis did (of course the Kiwis did!!), another notch in our great rivalry but I think we can all agree it is amazingly delicious – but you need the cream people!

  • Mmm, yum! It looks delicious! In Norway, where I come from, we also makes theese. I’ve made both the small ones, the big cake, but my favorite is the Pavlova roll. You make the meringue in a big baking pan, and when it’s done, you flip the meringue over on a baking sheet to cool. When cooled down, add whipped cream and your favorite berries and fruits, and roll the cake together :)The roll is easier to cut, I think, than the normal cake, so we use it at the café I work at. 🙂


  • I grew up in Australia refusing to ever try pavlova. Super weird of me. A few years ago I realised what a dumb move that was!! This is now my birthday cake, that I plan to request every year for the rest of my life…

  • pavlova is amazing! my grandma and dad are both from new zealand and pavlova is a speciality there so she makes it all the time but it’s usually with strawberries! i’ll have to try it with blueberries 🙂

  • I love Pavlova! Never made it myself, but some of my fave cafes in Tallinn (Estonia, Northern Europe) serve it. I would so recommend you to try it with home made whipped cream (i.e. not too sweet nor too fake) and fresh summer berries! To die for!


  • Loooove pavlova!! The texture’s way too addictive!

  • Pavlova is really popular in Ireland! You get it here all the time. It’s a real summer dessert. Love the idea of pairing it with the blueberry. It looks so pretty!

  • Oh ladies I must admit as I was reading this post I was having a quiet giggle to myself. I am from Australia so Pavlova is an essential part of our summer menu over here and of course Christmas lunch wouldn’t be the same without a huge one covered in summer fruit! passion fruit is especially yummy 🙂 I am lucky enough to have my mother in laws recipe! It is also one of my husbands fave desserts he loves it with some whipped cream and some peppermint crisp chocolate bar crumbled on top. Hope you enjoy it lots in the future. xo

  • A very delicious & very Aussie desert!
    Always a winner at Christmas and any festive time. You will alway impress an Aussie with a Pav ;))

  • This is New Zealand’s National dessert! I know there’s a bit of a war going on between Aussies and Kiwis about who invented it… ahem.Kiwis… Anyway, it’s DELICIOUS and that’s what really counts!

  • Yep, as an Aussie they are like a staple here, especially at a birthday party or bbq- someone always brings a ‘pav’. I love mine with fresh berries and cream- the cream makes it! We actually had these at our wedding as our dessert- it was served with berries in champagne, cream and persian fairy floss.

  • I recently made Pavlova for the first time and now I can’t wait to make it again. It’s such a great dessert for summertime! I love that you topped it with blueberry jam.

  • Anna Pavlova is my favorite dancer. But I had no idea there was a dessert named after her. Will have to try them!

  • These are also a traditional dessert here in New Zealand, particularly at Christmas time. Like the Aussies, we smother ours with fruit and cream. My mother usually makes hers as a pavlova roll with passion fruit or strawberries and cream (so delish, and a great option for those of us who don’t have the knack for the more usual cake-like version).

  • Mmmm love a good pavlova it’s an Australian dessert staple

    Jess x

  • Wow those do sound simple AND look fantastic!!!


  • These look sooo delicios. I recently made orange merengue cookies. Next time I have egg whites left overs, I am definitely making these.

  • We make pavlova with fresh fruit and whipped cream – so good 🙂 Your version looks really pretty!

  • Yes I’ve never heard of it. Why?! This looks so good. I’ll definitely give this a try. Excited!

  • I haven’t made pavlova in years! Thanks for reminding me…it’s a great summer dessert and like you said BEAUTIFUL!

  • You need the cream!! Pavlova without cream is just a sad imitation of our Aussie classic! I implore you to try it with a vanilla bean flavoured whipped cream – you won’t go back 😉

  • Those look really yummy, I’ve never heard of pavlova before!

  • these look ahhhhmazing! xo

  • Oh, no, that looks so tasty and I’m on a diet!!! 😛

    Come and take a look at my blog sometime!


  • Credo di provare un’invida pazzesca per queste foto…! almeno datemi un dolcino per farmi passare i dolori di pancia…! 🙂

  • Wow I am an Aussie and we grew up eating Nannas pavlova every Sunday. Funny how you don’t realise that it is not a classic in every country. Enjoy everyone find memories for me.

  • What a pretty presentation for such a simple dessert 🙂

  • your posts are of limited use to me as a cook because you do not provide a condensed recipe. So the pics are nice. But i have no way of doing anything but reading and looking at them. I won’t be returning to your site.

  • Pavlova, the great Australian contribution to dessert cuisine!! It’s a staple here. The classic pavlova is served with freshly whipped cream and passionfruit. The tang from the passionfruit perfectly complements the sweetness of the meringue. Divine!

  • They’re really popular here in the UK too, like the Aussie ones they tend to have whipped cream and fruit too, yours look absolutely beautiful, much fresher!

  • Pavlovas are very traditional in Australia as most of the commenters have noted and yes, I agree Maggie, pav needs cream (unsweetened)…Passionfruit is my favourite topping but your berry jam looks delicious also!

  • So funny to see ‘pav’ as we call it, as some exotic dessert – it’s one if the most common sweets here – you can buy them ready made at the supermarket.

    Try them with sliced strawberries, passion fruit & cream – oh, and a 40 degree day!

    🙂 x

  • There is a war between Australia and New Zealand about which country this dessert originated from – I’m from NZ so if course I will say here plus traditional topped with kiwi fruit – how can it not be from here 🙂 oh and just so we are clear…Russell Crowe is also a kiwi!

    Emma (a kiwi)

  • Unlike the Australians will have you think, Pavlova’s originate in little ol’ New Zealand (we are very sensitive to Aussies claiming our prized goods! hehe) and generally they are made as one big cake like Pav’ which is soft as in the inside and crispy on the outside but fluffy all the way! Topped with whipped cream and fruit to have at Christmas time!

    We call the little ones Meringues 🙂

  • There is an ongoing debate between Australia and New Zealand over who invented the pavlova. It’s fiercely argued on both sides. As a Brit living in NZ I find it slightly ridiculous but regardless of who invented it, it is delicious! Your recipe looks great but try it with cream…

  • Pavlovas are a staple at any Aussie BBQ for desert & my grandma always made a fantastic pav 😀 They are to die for with passion-fruit.

  • This is a classic dessert here in Australia! We usually top them with heaps of cream and fresh fruit like strawberries, kiwi fruit and passionfruit – so yum!

  • Pavlova’s are so yummy! But I iwhs they were more special over here 🙂 quite a common thing being over in New Zealand where they originated from 😉

  • I’m another Australian pavlova addict. but I used custard instead if whipped cream, it’s a good way to use up the leftover egg yolks!

  • Pavlova (fondly known as “pav”) is also a Christmas staple here in New Zealand, topped with kiwifruit slices and strawberries and lots of whipped cream 🙂

  • Omg! These so amazing and super cute! I love blueberry so this combo is just my thing 😀

    Lulu xx

  • Another Aussie here who must recommend (unsweetened) whipped cream with your pav. Otherwise it’s just a meringue with fruit! If you really want to avoid cream you could try to substitute Greek yoghurt for whipped cream.

    A tangy fruit and something sweeter is my tip, so passionfruit with bananas, or berries and a stewed apple could work.

    My husband recently made an 8 eggwhite pavlova for a friend’s party… What to do with the egg yolks?

    Well we did need more cream and took the leftover limes from Mojitos to make a really decadent, old-fashioned lime icecream.

    Technically, pavlova was first created in New Zealand, but was presented in Australia very soon after in Fremantle, Western Australia.

  • These look great 🙂 The last time I made mini pavlovas, I topped them with lemon curd and passionfruit. A chocolate or berry drizzle sauce is nice too.
    Sometimes I serve the pavlova nests and all the different toppings separate so people can make their own as they like them.
    Though as others have said, here in Oz the classic is to make a big pavlova and top with cream and summer fruits (strawberries, kiwi, peaches, etc). Mandatory fare for a summer barbie or at Xmas. You know that it’s always gonna get eaten cos who doesn’t like a pav?

  • It’s a New Zealand dessert 😉 Aussie and NZ will forever fight over who invented it! However, I did read somewhere that they found proof that it was invented in NZ. Anna Pavlova was touring Australasia at the time, so who knows?!

  • Pavlova is my favourite dessert. I’m a Frenchie who lived in the UK and Australia for a few years and was lucky to discover all the yummy things these countries have to offer. It’s become my Christmas dessert, as we always eat too much and this is so light and delicious.
    Mafalda ❤

  • yep, australia here. definitely a traditional favourite in our home and the communities I grew up in! we put cornflour and a tsp of vinegar in too to make them super shiny! kiwi fruit and strawberries with some grated chocolate on top of the whipped cream is always a winner too. mmmm! xx

  • There is a bit of a tug of war between Australia and New Zealand in terms of the who started making pavlovas… I think it was probably NZ but either way they are delicious and your nests look absolutely gorgeous.. will have to try it with home made jam next time!
    🙂 Tina

  • These originate in New Zealand, and are a traditional Christmas dish. One of many wonderful sweets from down-under!!

  • Hi there, – a couple of things I’d like to point out (I’ve been responsible for the family pav for a number of Christmases – and as easy as a pavlova may seem, they have been known to be a bit tricky).

    1. Make sure all equipment and utensils used to beat the egg whites are ultra clean from grease and have no soap residue.
    2. It is really important to turn the oven off and let the pavlova cool in the oven, this keeps it nice and crispy.

    Source: Lessons learnt after years of experience.

  • I am so pumped to try this recipe out, thank you! I first had pavlova in Australia, apparently my best aussie friend’s mum makes it as a tradition and it was SCRUMPTIOUS. Now we can recreate them!

  • Now try the British take on a deconstructed pavlova, Eaton mess! Summer in a bowl x

  • Mouthwatering! The photography is stunning too! Added to my recipes to try on Pinterest 😉

  • I have to say that this looks like a wonderful Pavlova. My family celebrate birthday’s usually with a strawberry & kiwifruit variation.

    Actually, it’s my sisters birthday today. I sense a Pavlova will be imminently consumed. Will definitely give this recipe a try! xx

  • Oh these look delicious! And I think they are so pretty! I’ve been itching to make some with raspberry filling.

  • This looks so delicious. I just love the texture of merengues!

    Xo Lisa
    Making Life’s Lemons

  • This is awesome! I just made some meringue cookieis the other day and saw a recipe for a big pavlova but this is better because they are small and would be good for parties. I think meringue tastes like lucky charm marshmallows. I’m almost positive they taste exactly the same.

  • These look incredible…I have a best friend coming up for the weekend who I haven’t see for awhile & these would make a great treat! Thanks so much for sharing, your recipes are always deeeelicious 🙂

  • Perfect! Me and my boyfriend went berry picking on sunday, and didn’t know what I was supposed to do with all the berries we found, so I’m def going to try this recipe 🙂 Thanks!


  • it look delicious! what is that? It’s like mochi or something like that? i wanna try!!! 🙂

  • Not the same with out the whipped cream I’m afraid… My recipe is pretty classic and has the vinegar and calls for it to be left in oven after cooking until completely cooled to really dry out the crust. The higher you put it on the baking tray the more marshmallow inside. An Aussie classic.

  • Yay! I’m so happy to see that you’ve featured an Australia/New Zealand recipe (where exactly in Oceania the pav originated is fiercely debated across “the Ditch”, mind you!). Pavs are such easy, tasty desserts! 🙂

  • Pavlova is a common dessert in New Zealand as well, often with strawberries or kiwifruit in summer (including for our summer Christmas dinners!) The best one I ever had was topped with giant pebbles (like giant M&Ms)

  • I love pavlova! I like it with a little bit of cream and fresh fruit like strawberries, kiwi fruit and peach best 🙂

    Perfect summer dessert!

  • Recently made my first ever giant pavlova. Love the idea of little minis! yumm

  • Pavlovas are delicious, but they come with a fair amount of baggage … New Zealand and Australia have hotly contested who has the right to call the Pavlova their own. Since I saw a fair few comments from Australians I thought it only fair that a New Zealander laid claim to it. Served with Kiwifruit and cream, or passionfruit and cream is how we like to eat it here 🙂

  • I have been wanting to make pavlova for so long but never got around to it! Thanks for the reminder- beautiful photographs, I need to make this this weekend!

  • Yum! I have pavlova desserts a lot. Maybe it’s a Canadian thing? Sometimes they are served in a cake style, heaped with berries and whipping cream. Other times they are individual – like these. They are really cute in different colours – perfect for a baby shower in pale pastels! They are also great for a crowd, because they are nut-free and gluten-free (both of which I have to be careful of serving to family members). Beautiful pictures!

  • Those look amazing! I’m definitely making a cook book so I can keep up with recipes ♥

  • It is gorgeous and delicious ! That topping looks so good , can´t wait to try it
    Thanks Emma

    mariana from :

  • Pav’s are an intuition here in Australia !! So much so it’s hard to believe people have never heard of them before 
    Don’t be fooled though, they can be tricky to make, especially if you live in a hot, humid part of the world. We all make them for Christmas here, and that’s not so easy in the sub-tropics.
    I leave mine in the oven to cool completely before removing them, but then l am making really big cake like ones. I’d also recommend using freshly whipped cream on them, the combination of the sugary crunch and the soft cream is amazing!

  • Oh no, you’re stomping all over my national dish!!
    We USUALLY have it as a large cake (though these little nests are becoming more popular), and if not with whipped cream (which does NOT come from a can), at least some yoghurt. And then FRESH fruit (or chocolate) on top!

    These are just (delicious looking!) meringues with jam!

  • oh yum! i love the simplicity of this. meringues are such a quick and easy dessert and so is jam! great combinations.

  • Pavlova was originally invented in New Zealand but our Australian cousins like to claim them as their own, just like Russell Crowe… 🙂
    We always have Pavlova for dessert at Christmas. Sometimes my mum adds a layer of melted chocolate (that hardens) under the cream…SO good!

  • OK just so you know us Kiwi’s (New Zealander’s) say ‘the pav’ which is the colloquial termd that pav’s originated here in god zone. But those Australians will say they came up with it. I note Wikipedia says that formal research indicates NZ as the source. Either way it’s not Christmas without a pav.

  • Beautiful! I bet they’d be good with some lemon or orange zest added to the mix! I’m glad it’s easy! Excited to try! 🙂

  • YUM these look delicious! I’ve never tried pavlova… what have I been missing?!

  • Holy hannah, this is the most beautiful thing I’ve seen all day. Gotta try ’em!

  • Yum. As an Aussie, I love pavlova! Really like the look of your mini pavlovas, Emma – might have to whip them up when it gets warmer here 🙂

  • OMG! I’m so glad you did a pavlova post! Pavlova is one of my favorite desserts of all time! And its the perfect season to make it with all the fresh berries in season!

  • We used to have these growing up in England – you’re right though, I don’t think I’ve heard of people having them much in the US!


  • Hmmm this a dessert staple in Australia! Delicious! Especially at christmas time when all the beautiful fresh berries come into season over here. Make chocolate pavlova next, you won’t regret it!

  • We eat them alot here in New Zealand too. Its a classic dessert which we traditionally have at Christmas.

  • I love pavola! you can make it into large thin layers and make it into a cake. Absolutely amazing. Also great because it does’t make you feel as full as many other desserts.


  • I love these things! Never knew the name but I’m glad I do now 🙂 I buy them at TJ’s but I’m sure they’re much better homemade!!

    Dana Ivy – Check out my blog!

  • Yum! I’ve never even heard of this!

    I just posted a strawberry-lavender jam recipe and I’ve been running out of things to smother it on, I might just have to try these!

  • I’ve never made meringue because the texture has always weirded me out (same with the little marshmallows in cereal). But wow these look so good with the berries inside. Maybe I’ll reconsider my original stance!


  • my mom makes those with creme de menthe sometimes and then melts chocolate over the top- amazing!

    another similar is the italian dessert (my fave) boccone dolce

    great to hear another variation!

  • These look gorgeous and delicious! I’ve always wanted to make a pavlova, but have been too afraid of messing it up! This makes me want to be brave.

  • Oooh those look so delicious! I just love hearing that something is easier than it looks. More reasons I really need to get an electric mixer. I have never been much into baking, but now that my little boy is getting older, it’s so fun to do kitchen activities together!

  • These look delicious and easy to make! I’m definitely going to be giving them a try!

  • Another Aussie here – excited to see my favourite dessert on your blog!! My family always get or make me a Pavolva for my birthday instead of cake – everyone loves it 🙂 My friend’s Nan makes a mean chocolate Pav, there’s something for you to try!!

  • Are you using the beater or the whisk attachment on your mixer? I’m thinking whisk what with the stiff peaks and all…..Thanks!

  • My Aussie husband would love these! I can’t wait to surprise him with this 🙂

  • I love making pavlova, this recipe looks so good I have to try it!

  • Oh, hello delicious treat. These look amazing! I’ve been meaning to try baking pavlovas or meringues!


  • Oh my goodness! I had never heard of these, and now I must make them! So delicious looking! Thanks for sharing 🙂

    xo, Juliette Laura

  • Nigella Lawon has a great chocolate pavlova recipie that was in the food network magazine a few years ago and it’s one of my favorite summer desserts to make.

  • I love pavlova! I didn’t know it was so simple to make… will have to give it a try!

    <3 dani

  • This looks amazing! I’m going to have to try this out sometime soon… ;D


  • these look so good! at first i thought they were mochi type of dough! xx
    Alice Barton ♥ TheMowWay

  • Yay, love to see an Aussie staple in you blog! It’s the sort of dessert that we have at big family events- your mini ones are very cute. You usually see them with strawberries or in my family, a crushed “peppermint crisp” on top…cue nostalgia here!

  • I make vanilla chocolate chip meringues at Christmas time, but I turn the oven off and leave them to harden overnight as per the original recipe I had. Wonder if I can use this minus the chocolate chips for this recipe. Definitely food for thought for me. Thanks!!

  • Ohh yum, they look great! You should try making a big one in a cake tin and keep the cream…to die for, so soft and fluffy inside! I top mine with raspberries and passion fruit! At our place summer isn’t summer without pavlova!

  • I might have to try and make these sometime. I’m not the best of cooks, and I’ve never even tried pavlova before, but there is a first time for everything. Thanks for sharing! x

  • I LOVE Pavlova. My friend suse makes a mean one! One of the reason I love Pavlova so much is becuase my elderly friend Eva calls it Pavioli by mistake. It always makes me smile.

    If it were me I’d add a dollop of whipped cream between the meringue and the jam! Yum yum!

    Em xx

  • I think these come from Australia. That’s where I first heard of Pavlova. I was just about to make a very similar post but I ruined the batch I was taking photos of. Oh well. xD These look delicious.

  • mmmm such an Australian dessert. Gotta go with that whipped cream though- its really tones down all the sweetness of the pav! yum!

  • Here in Australia Pavlova is traditional dessert we have at Christmas, they are delish! My mum usually tops with fresh fruit, whipped cream and flake ( a type of chocolate.

  • In Australia, pavlova’s are usually made as big cakes with loads of fruits and berries (mostly kiwi fruits, strawberries and passionfruit) and plenty of cream on top! I like your version, though, it’s kind of pared down and simple. Always interesting to see a “foreign” take on a recipe that is a classic in your country!

  • These look amazing! Especially since you described them as being like a baked marshmallow! Yum! Thanks for the great recipe!

  • Pavlova is a fairly popular dessert over here in Australia! But with the addition of lots of cream and fruit on top instead. However, making them is not a skill I have yet to master! These look wonderful.


  • This looks really tasty. I´ve never tried to make meringues, only used the mixture as a cake topping.

  • We made pavlova for my food prep final back in my college days…the jam looks beautiful on it!

  • Good god, I had no idea these existed. I couldn’t stop looking at the photos and I’ll go back and look at them (read: drool)for longer after I finish typing this.

  • I made a pavlova today too! They are wonderfully delicious and easy. Plus people will be very impressed because they look and taste fancy.

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