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This dessert is perfect for a pair or for a dinner party.

Source: Martha Stewart Living, February 2007


For the Pavlovas

For the Filling


Cook's Notes

Unfilled Pavlovas can be stored in an airtight container at room temperature up to 2 days, and any leftovers can be assembled just before serving. Raspberry curd will keep for up to 1 day in the refrigerator.

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How would you rate this recipe?
  • Smoothis
    11 FEB, 2010
    Me again. I completely take back what I said before. I re-made the pavlovas, this time, following the time guidelines as opposed to "edges are crisp". Keep in mind that they take a really long time to dry. I didn't want to wait, so I put them in the warm oven with the door slightly open. Delicious. :)
  • Smoothis
    7 FEB, 2010
    another pavlova recipe - from another website.
  • Smoothis
    7 FEB, 2010
    This is by far the most disappointing MS recipe I have ever tried. I have had the pavlovas in the oven for 3.5 hours, and they're still soft. I've also been turning the oven up over the past hour and a half. I currently have it set to 325. I googled for pavlova recipes, and oven temperatures range from about 225 to 300...not the 175 recommended here. I also wonder if the raspberry juice has something to do with the meringue staying soft. As soon as these are done, I want to test

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