as­sem­ble the pavlova

Putting to­gether this dou­ble-decker dessert is easy with our steps.

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tip 1

Spread a thin layer of cream over the meringue. Dol­lop some whipped cream around its outer edge. Pour a lit­tle Pas­siona curd in the mid­dle.

tip 2

Top the Pas­siona curd with a thin layer of whipped cream to en­close the curd, be­ing care­ful not to over­load the pavlova. Dec­o­rate with ex­tra fresh pas­sion­fruit pulp.

tip 3

Care­fully place the meringue wreath on top. It’s best to serve ex­tra cream and curd on the side at the end, as too much on top will make your pavlova col­lapse.

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