Monday, July 23, 2007


Well, this is a actually an Australian desert but I made a pavlova for an Asado with workmates the other week as it was Noelia, one of the nurses' birthdays.
The fresh fruit lightens the sweetness of the meringue and cream. What
makes this different to other meringues is the addition of vinegar and
cornflour giving a lovely soft fluffy interior and crisp outside.
This is a recipe I found on line rather than a family heirloom but it tasted good!

Two recipe notes:
- 18cm might seem small to mound all the mixture onto but the meringue will spread as it cooks so follow the instructions!
- make friends with someone with an electric mixer. I did this by hand with a standard whisk and do not recommend it!


At June 24, 2009 at 9:23 PM , Blogger Dan The Manakin said...

Pavlova is actually a NZ desert, not Australian although the aussie would like to claim it as theirs. Just thought I'd let you know :-)


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