Reader Interactions


  1. oh my goodness, this is a seriously gorgeous dessert, I love it!

    • Thanks so much, Janice!

  2. Heating sugar in the oven is not an Italian meringue at all. An Italian Meringue consists in Melting the sugar with water till 115C and then pouring slowly in the egg whites. What you described is a french meringue with extra step of heating the sugar.

    • Ah ok, well whatever the name is, it's lovely. You should try making it sometime :-)

      • I just read this recipe and also came to comment that this is NOT an Italian meringue. You should change the description to call it a French meringue with hot sugar - which is definitely a thing, but is also definitely French, not Italian.

        Still a lovely dessert, but is giving incorrect info about the type of meringue used.

  3. Beautiful to look at and even better to eat! Made this last night as per recipe, with the addition of one teaspoon of cornflour and one teaspoon of white wine vinegar folded through at the end (traditional Aussie pavlova inclusions, to soften the pavlova centre). The heated sugar ensured the egg whites were super white and fluffy and I didn't experience any cracking when I pulled the pav off the paper. So this recipe is a keeper! Thank you, Amy.

    • Sounds absolutely amazing, so glad you enjoyed it!

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