One of my favourite things to do in summer is make pavlova. Sometimes I do a double batch and create a dessert bar, where friends come over and choose anything and everything to go with their pavlova, from strawberries and cream, to warm berry coulis, to fudge cubes and chocolate sauce.
I particularly like making pavlova for my gluten-free friends, because the recipe doesn’t require changing at all and they’re always much happier when they can eat the same thing as everyone else!
The last time I made pavlova, I had it with cream, ice cream, blueberries, and a chocolate wafer stick, because that’s just how I roll (and also they were totally sold out of strawberries).
I love pavlova with fresh fruit and ice cream, but the flavour is so light and the texture so smooth it will go with practically anything. The recipe I use gives a nice powdery crunch and then a caramelly type taste in the middle. I’ve made a huge one and lots of little ones; this recipe suits both. I’d recommend going with smaller nests or puffs if you’re not planning to eat it all in one sitting though, because it takes up a ton of fridge space.
A lot of people shy away from pavlova because they think it’s really hard to make; honestly, it’s not that bad. Once you’ve mixed the few ingredients well enough, throw it in the oven for an hour and then leave to cool. While it’s fairly important the egg yolks are separated from the whites, it’s totally not necessary to use a special bowl or worry about a tiny bit of yolk getting in.
So, if you’re looking to make pavlova this summer, I wholeheartedly recommend this pavlova recipe from the BBC.
Give it a go and let me know how it turns out for you!
