I got this recipe from a friend when my son was in kindergarten and have been making it for years to rave reviews, it is easy and can be made to go within an hour, people are so impressed by it because it is delicious and looks great.
My tips are not to use a lamington tin, just spread it out on baking paper on a baking tray like you do a normal pavlova but in a long rectangle shape. Then you don't need to worry about it sticking to the sides of the pan and you can just flip it onto a surface for rolling. Also, bake it long enough to be going golden otherwise if it is undercooked it'll crack and you won't be able to roll it out. - 16 Oct 2011
Altered ingredient amounts. When rolling the pavlova after putting on the cream and fruit grab the paper and use this to start the roll, then when rolled use 2 egg slides or cake servers to lift onto serving platter. - 29 Jan 2010
I thought this was easy to prepare and easy to roll up too using the sugared paper. I made mine for Boxing Day lunch and filled it with whipped cream and chopped up canned peaches and it went down a treat! Very light and (almost too) easy to eat! - 25 Dec 2010