Now Pavlovas are not to be confused with meringues, those crunchy fluffy chalky clouds of sugar which are usually dried out in a very cool oven over what seems like a period of decades. Meringues are lovely don’t get me wrong (you can see a few fine examples in the slide show above) and I will be dealing with these at some later date- as they are great for architectural displays to catch even the most ardent calorie avoiders eye.
I’d like to pass on this Pavlova recipe now so you can impress your friends at a summer garden party or barbecue. They are easy to make in advance and assemble at the last minute, so you can walk out into the garden with a display that will have your partner begging you to marry them, or if you are already spliced, a vowel renewal will soon be on the cards. If you’re single, get your coat, you’ve pulled 😉
“Whats the difference between a Pavlova and a meringue I hear you cry? Well, a Pavlova is made with a few extra ingredients apart from the usual meringue concoction of egg white and sugar: these being corn flour and a few drops of white wine vinegar . The vinegar tightens the protein in the egg white and gives the Pavlova more structure, and the corn flour gives the dessert its classic chewy spongey texture.
Right, enough nattering- get that bowl and whisk out, click on the Pavlova recipe and get going !
© The cake-shake 2010