Here are a few more tips for making the perfect pavlova, my husband is a kiwi and have made this more times than I want to admit. First beat, beat , beat the eggs. Use "super fine" sugar not regular granulated. It helps it keep its height. Use white vinegar if you want a pure white pav. Using malt or balsamic will give you a off white color. Take a 8" round cake pan and draw a circle with it on the parchment paper. Pile the filling within the circle. Take a large spatula and smooth sides and flatten top. Make this at night and leave to cool in oven overnight. One last thing, I double the recipe for an 8" pav. Hope this helps!
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Here are a few more tips for making the perfect pavlova, my husband is a kiwi and have made...