Obviously I haven’t quite left the high fat/sugar Christmas eating behind just yet as this year I’ve decided to perfect the art of pavlova making!! Yum yum …..
I’m a little embarrassed to admit that I just can’t make a successful pavlova. In 30-odd years of baking for some reason, I seem to have missed this essential piece of delight from my repertoire.
The reality is that pavlova is my dessert of choice. Whenever a pav emerges in front of my eyes by heart beats a little faster and I feel overall warmth and happiness! A good pav can take me to my happy place. How powerful is that?
So perfecting the pav has become my one new years resolution! My first attempt on Sunday kinda produced this flat, marshmellow-y center with a broken top. I think my eggs were a bit old and maybe I over-whipped. I’ll be googling some more tips as I go.
As always, I just whacked some cream on top (with a bit of banana and nutmeg) and hid most of the crumbly disaster. It tasted great!
How do you make pavlova gluten-free? Just replace the one teaspoon of malt vinegar with another type of vinegar (I usually use white). Easy peasy!