Pavlova with lemon curd and berries from Gourmet Magazine, April 2009 (page 86)

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Notes about this recipe

  • mduncan on August 30, 2022

    This is my go-to recipe for a pavlova base, though I usually add one or two additional egg whites without altering the amount of sugar, water or vinegar and still using a 7" circle as a guide. I've made this at least a dozen times and it has always come out perfectly with a marshmallowy center and crisp outer layer.

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