This week’s gem for From My Kitchen Friday (now up on my Instagram stories !) is a perennial favorite. I always find it incredibly morbid when people talk about their “last meal on Earth”, but if faced with the question, after rolling my eyes a little, I would have to say that pavlova would be the
Try this recipe for a delicious Blackberry Pavlova with Cardamom. Perfectly sweet with the perfect amount of crunch, a delicious summer treat.
This foolproof Pavlova recipe is perfectly crispy on the outside and marshmallow like on the inside ready for your toppings of choice!
Three layers of pavlova with fresh whipped cream and a trio of mixed berries in between.
This Pavlova recipe is super easy, no-fuss and always produces a crispy shell and fluffy marshmallow centre
Recipe video above. Mini Pavs are so cute and so practical! Easier and safer to make and transport than a large traditional pav, they have a delicate crisp shell and the signature marshmallow centre inside with slightly chewy edges - just as they should! Top with whipped cream and fruit of choice!
If you’ve never had pavlova, your life summer dessert game might be about to change. This naturally gluten-free meringue cake has a crisp, glossy exterior and marshmallow-soft interior, and is a ve…
This easy Pavlova recipe is perfect for beginners! Equipped with my time-tested tips and tricks, you too can make an impressive Pavlova right in your kitchen.
A sweet-tart spin: substitute lemon curd for the traditional whipped cream and top with fresh blueberries.
A pavlova always makes a grand impression. The sublime combination of juicy peaches and tart-sweet passionfruit, billowy whipped cream and chewy-crisp meringue, is certain to make you swoon.
A crunchy meringue on the outside and melting on the inside like marshmallow! We add a beautiful whipped cream and the red fruits of your choice: a light and ultra gourmet dessert...
Le recette idéale pour terminer les repas de fêtes de Noel... cette pavlova en couronne aux fruits exotiques sera idéale : légère, fruitée et facile à faire
Berry Pavlovas
The following is one of the oldest published recipes for pavlova. It dates from 1935 and was published in the Tasmanian newspaper Advocate. Unlike contemporary recipes that call for lemon juice, vinegar is used here instead but with the same intention — to prevent the meringue from getting a yellowish hue. This version is envisioned to resemble a sandwich — the cream and fruit are placed between two crunchy meringue layers. Additionally, the recipe gives the option of enriching the inside of a pavlova with a marshmallow filling.
This Vegan Pavlova Cake is one for the books, beautiful, unique, and so delicious. It is a family favorite and completly gluten-free and...
