Pavlova

Pavlova

By
From
Encyclopedia of Food and Cookery

With a crisp meringue outside, delicate marshmallow-like softness inside, filled with cream and topped with fruit, Australia’s most famous contribution to the culinary world was named for the great ballerina Anna Pavlova, and is a queen of desserts.

Pavlova can be baked and served in a fluted china flan dish, moulded in a springform tin or shaped into a free-form dome. Strawberries and passionfruit are two classic toppings, but any fresh, frozen or tinned fruits can be used, or the pavlova can be topped with lemon cheese or apricot sauce.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again