The best recipe, by far, for Pavlova is the one from Joy Of Baking It has never failed me.
What is so lovely about a Pavlova is that you can dress it up or down as you see fit and according to the occasion.
I never add sugar to the cream, as, imo, there is plenty of sugar in the meringue.
Use seasonal fresh fruits in any combination you like. For Easter I like to add some small chocolate eggs, white, dark and milk chocolate.
Here I used kiwi, fresh figs, blackberries, grapes, melon.
Oh my! This looks sooooo good!
ReplyDeleteI've never in my life yet made a pavlova. It is one recipe I hope to make when I have loved ones around me. I have to say, yours is remarkable. I love the use of fresh fruit - especially fresh figs.
ReplyDeleteWhenever i see fresh figs, I am often reminded of my late father in law, who sadly passed away around this time last year. I know he would have loved this pavlova.
Hi Patricia. Greetings from California! I must admit that I have never had pavlova. Your pavlova dish looks soooo delicious. I enjoyed browsing through your blog and I will be back regularly to visit and enjoy! Thanks
ReplyDeleteThank you Myriam, Shaheen and Mario for your kind comments.
ReplyDeleteFresh figs are food of the gods ! When we lived in France they were growing in abundance and in the wild, so we would stop the car regularly, get out and gorge on this beautiful fruit.
Must say it makes the Pavlova look a bit Burlesque.:)