Pav Bottom

I’ve been working hard on my Pavlova bottom.  Fruit season is coming, so you must be locked and loaded to serve and enjoy this hugely fantastic, light, creamy, yummy, somewhat fancy dessert.  My Pav pretty much sucked until I found Mama.  I knew about the heat-oven-then-turn-down-heat technique to achieve Pav perfection, but it never worked for me.  That is, until I tried this recipe.  Mama has it right.  Don’t argue with Mama.  My only tweaks to suit my French location were:

-       my oven run-eth hot. – so I did 100C then 50C

-       my sugah is sweet (ah yeah) – so I used 1/ 2 cup less sugar

-       I don’t have one of those fancy pans – so my simple round cake pan with parchment worked juuuuust fine.

You can stick damn near anything on a perfect Pav bottom.  Whip some cream.  Slice some fruit.  Add a pat of sugar.  Own it.  Make it pretty.

And in the immortal words of our pop gawd Prince:

The gentle breeze

It blows with ease

Let’s make IT slow

Just like the wind blows

Let’s make IT last forever

For a hundred times won’t be enough

Tonight is the night 4 making slow Pav

… but I know you won’t take it slow and I accept that.  If you get your peaks stiff, no one will be the wiser.

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