Pavlova

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It’s very hot right now and the fruit is abundant.  Time for Pavlova!  Pavlova is my FAVORITE dessert.  I’ll spare you how much I love this food.

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I use a recipe from a blogger friend of mine at The Kitchen’s Garden.  She shared with us Mama’s Pavlova.  This is a no fail Pavlova shell.  Though I’ve had variations on the outcome ( all my fault ), I’ve never had a disaster. 

You should read her recipe, but here’s what it looked like when I followed along.

I whipped my egg whites and friends until it could hold a spatula to attention.

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Chucked it into a parchment lined round tin.  Smoosh it around with the idea that you will eventually put cream and fruit on it.DSC_0822

Placed in a preheated oven which is then turned down.  It cooks and puffs.DSC_0824

After it cools, I put some whip cream on it and peaches.  Any seasonal fruit will do.  Kiwi fruit, strawberries, nectarines ….

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If you have friends in Australia, ask them to bring out some canned passion fruit syrup.  This acts as the area rug and pulls the pav together.  It is impossible to find in France, so I am very careful with each drop we use.  Hopefully you have better sources.DSC_0840

I added some grated milk chocolate.  It’s supposed to be crumbled Cadbury Flake, but we are in the land of Milka.  DSC_0842

I thought grated Flake was the tradition, but apparently after sample size n= 2 Australians, this is some fancy ass addition.

This Pav was a bit sloppy, but I was very pleased.DSC_0846

Mama’s Pavlova has never let me down!  Thanks Celi!

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2 Comments

    • I highly recommend this recipe! And with the egg yolks, you make ice cream 🙂

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