Pavlova is a wonderful dessert for Coeliacs as it is traditionally gluten free. This year my Christmas dessert pavlova looked amazing. It was high and pale but unfortunately it was dry inside and not marshmallowy like it should be.
Last year’s pavlova didn’t look as nice but it was deliciously marshmallowy inside. I think I will have to keep trying different cooking temperatures and times. I used to make perfect pavlovas every time but my new oven seems to be very hot. I wish I had a different one. This is the recipe I used. It is a traditional recipe and a winner but my very hot oven isn’t.
UPDATED January 9
Here is a little story about where the eggs for the pavlova came from.
We had Pavlova too. I ate a third of my piece and had to dump the rest – too sweet! Are you finding the same? XO
Yes, in fact I had a very tiny sliver the next day and then left the rest to the others.
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