Fantasy Pavlova topped with luscious berries - perfect for Christmas in New Zealand! (Annabel Langbein). This is how I like my pav - loaded with berries on top of a blend of 50/50 sweetened whipped cream and greek yoghurt, just to cut down the richness a tad.
This is my no fail pavlova recipe. It has a crisp shell and marshmallowy centre. It has never failed me and I can’t even count how many times I have made it! older eggs are the best for making meringue – eggs around seven days old are ideal, the whites whip up much better than those of very fresh eggs. The eggs should also be room temp before whipping. Finally, leave the pavlova in the oven to cool completely before opening oven door.