Three tips for the per­fect pavlova

Australian Women’s Weekly NZ - - FOOD NEWS -

The clas­sic Christ­mas dessert is known as be­ing a tricky one to get right. Here are three quick tips to get that pavlova spot on. Don’t cook other dishes or boil the ket­tle when mak­ing pavlova – th­ese ac­tiv­i­ties cre­ate steam, which adds mois­ture to the air. To give struc­ture to your meringue so it’s less likely to col­lapse dur­ing bak­ing, run a flat-bladed knife up the side all the way around to make fur­rows. Leave the pavlova in the oven af­ter bak­ing to cool and dry out com­pletely. Just re­mem­ber to keep that door closed or you risk a cracked pavlova.

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