This month, we’re bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook’s Illustrated recipes!
Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue piled with lightly whipped cream and fresh fruit. Ours is as foolproof as it is beautiful.
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They used to call me Mint Pavlova in high school.
Great Australian christmas dish
This is not my ATK.
Does humidity level make a difference? I live in the Deep South of the USA and we have high levels of humidity here. I know that it has affected my divinity results and suspect it will affect meringue.
Would have been nice to see how it cut. Because not shown, assuming it’s a mess.
I love seeing pavlova getting cooked internationally, but I swear everyone just overloads it with fruit. My favourite is to just grate or smash up a mint-chocolate bar two and sprinkle over. Maybe some sliced banana. I hate that everyone over here feels the need to always put passionfruit on their pavs aswell, it just doesn't taste that nice.
Can you taste the vinegar?
If you don’t like the idea of orange, mint and cranberry, just top the pavlova with a pile of lemon curd and finished with whipped cream.
You can even use store bought curd, although I find it’s usually too sweet and not lemony enough. Lemon curd is easy to make and the homemade version is incredible. Nigella Lawson has a recipe I’ve used and love.
You can also make the lemon curd and the pavlova with allulose instead of sugar, if you’re watching your empty carbs (it’s crazy expensive, but worth it). I’d just recommend pulverizing it in a burr coffee grinder first after measuring, to ensure it dissolves. Truvia baking blend works as well with the same caveat, tho you have to reduce the amount considerably based on their conversion ratios.
The finished pavlova has a meringue crust but the interior should be more marshmallowly – it tastes a bit like cotton candy. The acid from the vinegar keeps the whole thing from getting crispy. I think the tartness of a sharp lemon curd really offsets it well.
Such a lovely presentation!
Way too much fruit, about a quarter as much should be plenty.
Can I use this recipe for meringue cookies? Thanks
Some of this recipe ingredients doesn't look good to me. Sorry. Maybe the mint .. cranberry and orange is grand.. mint and meat lamb ..mint and sweet candies.. mint and watermelon mint and spinach or greens. Mint and cranberries hummmmm. I'd omit the mint. Other fruits or berries seasonals .. too. Maybe cranberry orange and mint would be better muddled in a cocktail drink……Thanks
I have a question. The only sugar that I use is Panela, succanat's latín cousin. Can I use less because of its butterscotch flavor?
Orange you glad you saw this, looks BERRY good!
This looks delicious!
Hi Annie! Looks great!
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