I like to top this pavlova with cream, kiwi fruit and strawberries but it is also good with a rhubarb compote or passionfruit.
Take care not to open the oven door while your Pavlova is cooling.
Though Pavlova is not meant to be individual sizes, my son (he's a chef) used this recipe and made individual sizes with whipped cream, fresh blueberries, blackberries and raspberries and a dash of raspberry sauce drizzled on top (wish I had a picture to share). Huge hit and so light after such a big meal. By the way, New Zealand is the real originator of this dessert, no matter what the other countries claim! : ) - 21 Jul 2008
This was my first attempt without using Pavlova Magic or buying the base. I was surprised how easy it was. Worked perfectly. Oh, and our NZ friends are only 1/2 right. The dessert we call Pavlova now was developed in NZ in the late '20s. It was not called Pavlova until a Perth Chef coined the name in 1936. So maybe Australia invented Pavlova in 1936 and NZ invented "white stuff on a plate" earlier. - 01 Jan 2010
At the end when you beat in the vinegar and vanilla - FOLD in lightly the corn flour...will make it lighter... - 29 Dec 2012