I’ve been getting a lot of requests for this pavlova recipe – it’s one I’ve been making for years, and I often teach it in classes and use it as a base recipe for other pavlovas, but this is my go-to, with lemon curd made out of the egg yolks you’ll have left after you make the meringue. It’s perfect – you need something sweet-tart to go with the crunchy-chewy-marshmallowy meringue and creamy-sweet whipped cream. Pavlova truly is the ultimate dessert. This makes a relatively small one, but you could scale it up – I often double the recipe (6 egg whites + 1 1/2 cups sugar) to make a larger pavlova, or two, or one large and a bunch of small ones, or just straight-up meringues. It’s a very versatile formula. And if you’re at all nervous about the meringue turning out, or if it doesn’t look perfect (who cares though!), you could bash it up and layer it in glasses or a trifleContinue reading
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