I will go on record and say that this is a great recipe for pavlova. The best. It has a meringue with a delicate, crunchy crust and a soft marshmallow-like center. The cream topping is a flavorful Chantilly cream that goes great with the fruit, especially the strawberries. The almonds? Well, they are buttered and then toasted. That gives them an incredible flavor. The dessert melted in our mouths. Literally. It was sweet, creamy, fruity, smooth, soft, heavenly. A great dessert for the Memorial day weekend! We were in love. The recipe is based on instructions from the "The Joy of Baking," but I changed it around quite a bit. I added lemon juice, it worked wonderfully! I made Chantilly cream! I had to have almonds! Plus I used a little extra cornstarch. I cooked my pavlova at a low temperature for a long time. This and beating the egg whites extraordinarily well insured success. I am in love with this recipe and this dessert. I guess I will make it again sometime next year and enjoy another slice. Even though it's an angelic dessert, and one I have always wanted to make, ouch, those calories...
some butter cut up in small pieces
An offset spatula is best to use in order to shape the meringue.
Leave a small indentation in the middle so that the cream can rest into it in comfort.