PAVLOVA - THE GREAT DESSERT COOKBOOK

Whether u like it dry or gooey inside, you must try this recipe. It's worth the effort. This book gives you 4 types of pavlovas!

One-Egg Pavlova

Easy Two-Egg Pavlova

Classic Pavlova

Step-by-step to marshmallow Pavlova

With such clear and detailed instructions, you will not fail to get it right. My result is the picture above. This little pavlovas might be too sweet for the local taste but for me, they are just perfect. Well, they are meant to be sweet considering that they have mostly sugar and egg whites as the main ingredients. The thing about pavlovas or meringue is that you can have it dry throughout or goey and marsmallowy on the inside. I love both ways.

This book gives you the variety of recipes and techniques for making pavlova. Worth trying.

CLASSIC PAVLOVA

3 egg whites

1/4 cup granulated sugar

1 tbsp conrflour

pinch salt

1 teaspoon lemon juice

3/4 cup caster sugar

Beat egg whites and salt until soft peak form; add caster sugar gradually, beating well after each addition. Make sure sugar is completely dissolved. Mix together granulated sugar and cornflour, lightly fold into meringue with lemon juice. Spread on prepared tray.

This mixture makes one 23cm (9") pavlova or 4 small individual shells.

Baking in Electric Oven: Large Pavlova: bake in slow oven (140-150C) 30-40 mins, cool in oven. Small Pavlovas: bake as for large pavlovas.

Simple. The result? Perfect and delicious. See picture above.