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Dawn's Pavlova

Of this childhood recipe, Quay Executive Chef Peter Gilmore says:
"Earliest memories may be not quite as early as this photo but I do remember always wanting to lick the pavlova beaters. I enjoyed the beaters as much as I did the pavlova. Good food, cooking and entertaining was always central in my family growing up".

Notes

This recipe is from Hands Across The Kitchen cookbook, which features childhood recipes from 51 of Australia's leading chefs. RRP $32.95, available online HERE

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Angus Hughson

Moscato, Sparkling Whites and Rose are the best wines to pair with Dawn's Pavlova.

 
 

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Posted by Meryl11 • 3y ago • Report
The old fashioned way of serving pavlova was to turn the cold pavlova upsidedown on the plate before decorating with cream and fruit. This means there is no broken top, or airpocket and the marshmallow is even and solid. I think this practice should be revived.