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This is my favorite RSC #14 entry (that I tried at least ;))! I am so glad I went ahead and made this! The creamy filling was perfect, just the right amount of sweet. The fruit was delicious, but I would have used more than the recipe stated and the nutella on top was the best part! I will use less sugar and vanilla in the meringue next time, but that is just a personal preferance :) Good luck in the contest!

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Chef Jean August 21, 2009

Jostlori, it is really important to allow the Pavlova to cool completely in the oven with the door shut, or if your room is warm, with the oven door ajar. This will take many hours, so I usually leave it in there over night. If it is removed to soon, you will get the result that you did. Your location and humidity should not matter, however if removed to soon the humidity will have a serious detrimental effect on the meringue.<br/><br/>This is a fabulous recipe Elmotoo. I replaced the Nutella with grated chocolate as I am not fond of Nutella. It turned out to be a perfect and tasty variation on the traditional Pavlova. :) Thank you for sharing.

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Darjan4055 January 18, 2014

I'm thinking this recipe deserves the five stars, because the flavors were great (especially liked the yummy filling!), but it didn't turn out for me. Most likely, because I live in Costa Rica on the ocean, and I think the humidity affected the results. It looked great after the initial baking, but it turned out gooey and chewey after the cool down. Still, I put it together and while it' wasn't the best looking dessert I've ever made, it was tasty. I agree with Chef Jean that the Nutella was a great addition! The only change I made was using some sliced and toasted almonds on top, since I didn't have any cranberries. Thanks, Elmotoo. I'll try this recipe again when I go to California for Christmas!

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Jostlori August 12, 2012
Strawberry Kiwi Pavlova