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	Comments on: How To Make Authentic Pavlova Cake	</title>
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	<link>https://thepuretaste.com/authentic-pavlova-cake/</link>
	<description>Eat Fresh, Stay Pure</description>
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			<item>
				<title>
				By: zidane				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-47607</link>
		<dc:creator><![CDATA[zidane]]></dc:creator>
		<pubDate>Sun, 15 Feb 2026 12:53:22 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-47607</guid>
					<description><![CDATA[This Basil Pavlova looks so unique and elegant! The combination sounds fresh and delicious. Absolutely stunning dessert!]]></description>
		<content:encoded><![CDATA[This Basil Pavlova looks so unique and elegant! The combination sounds fresh and delicious. Absolutely stunning dessert!]]></content:encoded>
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						<item>
				<title>
				By: AHT				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-6890</link>
		<dc:creator><![CDATA[AHT]]></dc:creator>
		<pubDate>Sat, 26 Dec 2020 20:48:07 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-6890</guid>
					<description><![CDATA[Super fine sugar is important. I missed this and bake my whites grainy. I also over beat them trying to take more time for the sugar to dissolve. So it cracked and was brown on the bottom. I am going to try again with superfine sugar so I don’t over beat and a lower heat as suggested.]]></description>
		<content:encoded><![CDATA[Super fine sugar is important. I missed this and bake my whites grainy. I also over beat them trying to take more time for the sugar to dissolve. So it cracked and was brown on the bottom. I am going to try again with superfine sugar so I don’t over beat and a lower heat as suggested.]]></content:encoded>
						</item>
						<item>
				<title>
				By: Fabíola				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-5353</link>
		<dc:creator><![CDATA[Fabíola]]></dc:creator>
		<pubDate>Sat, 18 Jul 2020 17:27:53 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-5353</guid>
					<description><![CDATA[Hi, 

My first Pavlova came out perfect and another chocolate one I did recently came out perfect as well  however I’ve baked something like 5/6 Pavlova that never get crispy outside and I leave it for more then 2h inside the oven. Liquid comes out on the bottom and it drys. I’m using Cream of Tartar. What can I be doing wrong??? Please help me!]]></description>
		<content:encoded><![CDATA[Hi, 

My first Pavlova came out perfect and another chocolate one I did recently came out perfect as well  however I’ve baked something like 5/6 Pavlova that never get crispy outside and I leave it for more then 2h inside the oven. Liquid comes out on the bottom and it drys. I’m using Cream of Tartar. What can I be doing wrong??? Please help me!]]></content:encoded>
						</item>
						<item>
				<title>
				By: Anonymous				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-5352</link>
		<dc:creator><![CDATA[Anonymous]]></dc:creator>
		<pubDate>Sat, 18 Jul 2020 17:22:35 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-5352</guid>
					<description><![CDATA[4.5]]></description>
		<content:encoded><![CDATA[4.5]]></content:encoded>
						</item>
						<item>
				<title>
				By: Zane				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-4641</link>
		<dc:creator><![CDATA[Zane]]></dc:creator>
		<pubDate>Mon, 27 Apr 2020 17:34:07 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-4641</guid>
					<description><![CDATA[Hi! This looks like a beautiful recipe! I will try it tomorrow, so just wanted to ask a few things about the differences from the other recipes. You suggest to use the white vinegar - is it ok to use cream of tartar instead of it or those ingredients are not for the same purpose? The second question - is it better to make the granulated sugar finer in a food processor for example? Or it doesn’t really matter as long as it dissolves? And as for the egg whites - is it better to age them in the fridge and then bring to the room temperature? 
Thank you and all the best to you!!]]></description>
		<content:encoded><![CDATA[Hi! This looks like a beautiful recipe! I will try it tomorrow, so just wanted to ask a few things about the differences from the other recipes. You suggest to use the white vinegar - is it ok to use cream of tartar instead of it or those ingredients are not for the same purpose? The second question - is it better to make the granulated sugar finer in a food processor for example? Or it doesn’t really matter as long as it dissolves? And as for the egg whites - is it better to age them in the fridge and then bring to the room temperature? 
Thank you and all the best to you!!]]></content:encoded>
						</item>
						<item>
				<title>
				By: Christy				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-3945</link>
		<dc:creator><![CDATA[Christy]]></dc:creator>
		<pubDate>Wed, 22 Jan 2020 23:28:00 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-3945</guid>
					<description><![CDATA[I tried twice so far! The second attempt was much better. I'm really enjoying this dessert. Its so light and airy and so many options for fillings and flavors. Thank you for posting your recipe and for your advice.]]></description>
		<content:encoded><![CDATA[I tried twice so far! The second attempt was much better. I'm really enjoying this dessert. Its so light and airy and so many options for fillings and flavors. Thank you for posting your recipe and for your advice.]]></content:encoded>
						</item>
						<item>
				<title>
				By: Snezhana				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-3063</link>
		<dc:creator><![CDATA[Snezhana]]></dc:creator>
		<pubDate>Mon, 30 Sep 2019 18:10:42 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-3063</guid>
					<description><![CDATA[Hi, I want to make this cake but I’m not understanding why you preheat to 350 and then turn the temp down. Why can’t I start with 240? Just want u to clarify before I bake it. Thanks, Snezhana]]></description>
		<content:encoded><![CDATA[Hi, I want to make this cake but I’m not understanding why you preheat to 350 and then turn the temp down. Why can’t I start with 240? Just want u to clarify before I bake it. Thanks, Snezhana]]></content:encoded>
						</item>
						<item>
				<title>
				By: Snezhana				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-3062</link>
		<dc:creator><![CDATA[Snezhana]]></dc:creator>
		<pubDate>Mon, 30 Sep 2019 18:09:41 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-3062</guid>
					<description><![CDATA[Hi, 
I want to make this cake but I’m not understanding why you preheat to 350 and then turn the temp down. Why can’t I start with 240? Just want u to clarify before I bake it. 

Thanks,
Snezhana]]></description>
		<content:encoded><![CDATA[Hi, 
I want to make this cake but I’m not understanding why you preheat to 350 and then turn the temp down. Why can’t I start with 240? Just want u to clarify before I bake it. 

Thanks,
Snezhana]]></content:encoded>
						</item>
						<item>
				<title>
				By: Allyson Shryoc				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-1119</link>
		<dc:creator><![CDATA[Allyson Shryoc]]></dc:creator>
		<pubDate>Thu, 31 Jan 2019 14:50:26 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-1119</guid>
					<description><![CDATA[Thanks. I will be trying again this weekend so I will report on my results. I don’t think I am overbeating as I have been hyper vigilant about checking frequently to pull it just when it gets to stiff peaks.]]></description>
		<content:encoded><![CDATA[Thanks. I will be trying again this weekend so I will report on my results. I don’t think I am overbeating as I have been hyper vigilant about checking frequently to pull it just when it gets to stiff peaks.]]></content:encoded>
						</item>
						<item>
				<title>
				By: Maria				</title>
				<link>https://thepuretaste.com/authentic-pavlova-cake/#comment-1116</link>
		<dc:creator><![CDATA[Maria]]></dc:creator>
		<pubDate>Wed, 30 Jan 2019 16:43:29 +0000</pubDate>
		<guid isPermaLink="false">https://thepuretaste.com/?p=25182#comment-1116</guid>
					<description><![CDATA[Hi Allyson, I had the same issue with one of my Pavlovas. This happened when I made slightly deeper well then I supposed to. I realized the higher I make the walls the more issues I have.  I read in the old cooking book that whipping cream is only for decoration purpose - to hold berries in place, the soft inside serves as a cream. For that reason, you only need a little space on top of Pavlova to hold a thin layer of whipping cream. Making just a small well might fix the issue. My other thought you are overbeating the mixture. And because of the heat, it starts separating. Please, take those tips and let me know if they fix the problem. Other than that so glad you nailed the soft interior and hard shell. This is the most complicated requirement in real Pavlovas. Good luck ;)]]></description>
		<content:encoded><![CDATA[Hi Allyson, I had the same issue with one of my Pavlovas. This happened when I made slightly deeper well then I supposed to. I realized the higher I make the walls the more issues I have.  I read in the old cooking book that whipping cream is only for decoration purpose - to hold berries in place, the soft inside serves as a cream. For that reason, you only need a little space on top of Pavlova to hold a thin layer of whipping cream. Making just a small well might fix the issue. My other thought you are overbeating the mixture. And because of the heat, it starts separating. Please, take those tips and let me know if they fix the problem. Other than that so glad you nailed the soft interior and hard shell. This is the most complicated requirement in real Pavlovas. Good luck ;)]]></content:encoded>
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