Everyone loves a good Pavlova - and this recipe couldn't be simpler. Use other fruits instead of kiwi fruit, if desired.
To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Something else. I would leave it to cool in the oven after cooking time, switch oven off and leave for an hour to dry out - 15 Oct 2010
Altered ingredient amounts. I used only 200 gm caster sugar & it tastes even better.... - 19 May 2010
Real easy to make n tastes fab! My first ever pavlova n it came out great... Hubby loves it too!!! - 23 Jan 2011