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July 12, 2010


Pavlova seems to make a come back lately. I love it, and yours is so adorable

I always like to make a custard with the egg yolks, sugar and some vanilla seeds and mix that with mascapone for the middle. Also, if you need to assemble the pavolva a bit in advance, you can paint a thin coating of dark chocolate in the centre and allow to harden before filling. It stops the meringue melting into the filling.

your pavlova looks so good! i recently made pavlova for the first time and will definitely be keeping it in my dessert rotation because it's fast, easy, and gives me another way to eat all the lovely peaches i've been getting lately. i used the yolks to make mayonnaise--perfect for using on tomato sandwiches.

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