Tahitian vanilla Pavlova with strawberry coulis and rose-scented rhubarb from The Foreign Cinema Cookbook: Recipes and Stories Under the Stars (page 205) by Gayle Pirie and John Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutikazooty on June 02, 2019

    Made this for cookbook dinner with friends. The meringue ended up just being very sticky and flattish (after baking). Also stuck to parchment due to stickiness. Not sure what the error was. It was a moisture in the air day in Los Angeles—maybe that was it? Looking at Pavlova recipes they often use cream of tartar or vinegar. Maybe good option for someone like me — not a meringue maker. We still ate every bit. I thought the coulis was a bit jammy tasting notwithstanding farmers market yummy berries. May have cooked it too long but recipe said liquid should be syrupy. Rhubarb was good.

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