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A summertime staple in most Aussie households... egg whites beaten with sugar topped with either a variety of fresh fruits, or with cream, alcohol & chocolate for something decidedly more adult.
Traditionally the pavlova is cooked on a biscuit sheet, however I've found using a springform pan (well greased & floured though) yields a higher pav. An alternative is the Chocolate Rum Pavlova: 1/2 pint (250ml) whipping cream 1 dessertspoon icing sugar (confectioners sugar) 1 dessertspoon dark Rum (Bundaberg or Capt. Morgan) 3 generous Tblsp grated dark chocolate * Large dark chocolate curls, pitted dark cherries or fanned strawberries Whip the cream and add the icing sugar. Beat until thick. Fold in the rum and 3oz of the grated chocolate. Fill the cold pavlova case with the cream mixture and top with chocolate curls and cherries or strawberries. *Has anyone noticed that Lindt are now selling Milk Chocolate/Hot Chocolate Flakes (210g) tin in the coffee/tea aisle at your supermarket... wonderful stuff Or you could just crumble up some Cadbury Flake bars...
Hi Phillipa thanks for this recipe. I made this for my MIl for Mother's Day. Although I probably could have made two as my partners family are real sweet tooths. Put it in the tin as you suggested. It turned about fantastic. Its a keeper
Glad it was successful Hil. I think the springform tin is great if you have to transport the pav - ensures it stays in one piece and doesn't end up on the car floor!
I want to test this out on overseas rellies....hope it's good!!!
Let me know how it goes Nancy, it's a pretty fail-safe recipe.
This was the best pavlova ever!
Thanks Lorna, glad you enjoyed it. ;-)
cant wait for the oven to cool right down so i can cut into this pav
hope it's everything you expect and more allyj!