Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
February 26, 2015 at 4:36 pm
Pavlova and curds: match made in heaven! So glad you brought the Pav to the spotlights. After going gf almost ten years ago, this was the first recipe I’ve mastered. I’ve made humongous amounts of Pavs since then. For birthdays, holidays, special dinners or just to use up leftover egg whites after making Carbonara. Currently we’re quite in love with Nigella Lawson’s Cappucino Pavlova. I think I agree with your son: make them again … a lot!
March 5, 2015 at 12:08 pm
I really need to get into making a nice, big pillow pavlova – I know my son would approve. That Cappuccino one sounds amazing!
Marsha (Friesen) Heeter says
February 26, 2015 at 10:40 pm
Jeanine, I’m quite familiar with Pavlovas since we lived in New Zealand from 1958-1963. I never thought of making individual ones, though. My main reason for commenting, however, is to ask which Friesen family you might belong to. Mine is one of the three not directly related familes that settled in Dallas, Oregon. Our family came to the US from Russia, starting in the midwest and then moving to Oregon.
March 5, 2015 at 12:07 pm
Hmm… which Friesen family? Good question… I’ll have to ask my husband! I believe that the family settled in Manitoba, Canada though, which is where we still reside, but I don’t know any history further back than that. Sorry!
Jeanne L says
February 27, 2015 at 10:15 am
I’ve made mini Pavlovas before, though not recently. They are sooo yummy! I’ve never had the desire to try a large one – minis are just right! One of our markets has Meyer lemons in right now. I think I’ll get a few and try making lemon curd with them to put on some mini meringues.
I got a chuckle out of your son’s comment. Too cute!
March 5, 2015 at 12:06 pm
Oh YUM! Meyer Lemon would be so good!! Maybe top with a few raspberries. Mmm…
Pam Solomon says
February 27, 2015 at 12:26 pm
Oooooh! They look beautiful! I can see them stuffed with fresh berries and cream! My husband would love them!
Thanks for this recipe!
March 5, 2015 at 12:05 pm
Fresh berries would be wonderful! Just need to wait until they are in season (although frozen would work well too). The berries in the stores here right now just don’t have much flavour.
Sue Braid says
April 12, 2017 at 3:25 pm
Can you successfully cut off the top so that you have a little cap?
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