Pavlova from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 277) by Rose Levy Beranbaum

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

  • anya_sf on February 18, 2020

    This is the first pavlova I've had that was not too sweet. The meringue was balanced by unsweetened whipped cream with sour cream for added tang. In the future, I'd try substituting jam or lemon curd for the sour cream, as extra sweetness would be okay here. The ratio of meringue to whipped cream and fruit was just right. I made the meringue a day ahead, but didn't realize how fragile it would be, and it cracked when transferred to a serving plate, so I'll be more careful in the future.

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