The fact that you might not like meringue doesn’t mean you wouldn’t love pavlova. As a matter of fact, I totally dislike meringue, but I am madly in love with pavlovas of any kind. The bonus is that you can decorate it to look like the most amazing dessert ever. You can impress everyone with a pavlova.
At first, I thought I would never be able to make such an incredible dessert until I tried it for the first time as a novice cook. Sucess !!!… and the love story began… 🙂
It is made with only egg whites whipped into a foam, with sugar mixed in, and baked at a very low temperature until dry. (The basics of both meringue and pavlova.)
A meringue is crispy and dry throughout and very sweet, while a pavlova is crispy on the outside but light, soft and marshmallowy on the inside.
Australia, New Zealand
INGREDIENTS for a basic Pavlova:
HOW TO MAKE A PAVLOVA:
INGREDIENTS for the best ever Pavlova:
If kept in an airtight container, it can last up to two days