It looks so easy. My mum was the best cook and could whip up a pav to take to croquet for afternoon tea while she cooked the roast and syrup dumplings with custard etc. Didnt matter how many turned up at dinner time, she always had enough to go round. However her 'best' pavs were the ones that didnt turn out quite right which was rare. It didnt have the fluff in the centre. And if really really lucky it would get little golden dribbles of brown toffee looking syrup. It was then chewy - and she had to make another. We got to have this one and it was heaven. Favourite topping was banana, & passionfruit on the bottom smothered in cream and topped with strawberries and icing sugar. I dont like pavs unless it has this chewy element. Was it overcooked?
Where’s the ingredients and measurements??
It looks so easy. My mum was the best cook and could whip up a pav to take to croquet for afternoon tea while she cooked the roast and syrup dumplings with custard etc. Didnt matter how many turned up at dinner time, she always had enough to go round. However her 'best' pavs were the ones that didnt turn out quite right which was rare. It didnt have the fluff in the centre. And if really really lucky it would get little golden dribbles of brown toffee looking syrup. It was then chewy - and she had to make another. We got to have this one and it was heaven. Favourite topping was banana, & passionfruit on the bottom smothered in cream and topped with strawberries and icing sugar. I dont like pavs unless it has this chewy element. Was it overcooked?
Curtis stone
Where is the recipe?
Where is the recipe please?
Funny thats the standard NZ recipe
😄😄😄😄😄😄
pavlova is from nz. russel crowe is from nz.
yea sweet and fragile
Russel Crowe is pavlova...
Comon Australia give New Zealand some credit considering this Pavlova is a standard New Zealand dessert 😂
I grew up watching my Nan’s and mum using vinegar too. So that must be why Kiwis make the best Pavs.
where is the recipe?